Chocolate Chip Banana Bars are a simple & delicious ripe banana recipe that’s even better than banana bread! Great for breakfast, lunch and even dessert! Check out all the 5 star reviews- everyone raves about this easy banana recipe!
Best ripe banana recipe ever
This recipe for Chocolate Chip Banana Bars is my favorite banana recipe ever. Chocolate Chip Banana Bars are perfect for breakfast, lunch, or a snack! They are delicious, filling, and your whole family will love them. I love that they have a ton of bananas in them. I like to bake a batch, cut them into squares and freeze them individually for when we’re on-the-go!
I’ve made these tasty treats for years and our family can’t get enough! They’re perfect for a snack, but I also like to eat them for breakfast. They’re chock full of bananas and I use whole wheat flour to make them more filling. I know the addition of cinnamon may seem a little different, but I encourage you to try it. It adds just a nice pop of flavor.
I’ve recently made a couple variations on this recipe! You’ve got to try our Double Chocolate Banana Bars as well as our Peanut Butter Banana Bars
How to make Healthy Banana Bars
There are several things you can swap out in this recipe to make them healthier. Here are some ideas:
–I use brown sugar instead of regular granulated sugar to add more sweetness with less sugar. That being said, you can decrease the sugar to 1/2 cup. Just make sure you’re using VERY ripe bananas to add sweetness there.
–You can replace half or all of the oil with applesauce. I’m more of a fan of using half coconut oil and half applesauce, personally.
–Use almond or cashew milk in place of regular milk
–Add in 2-3 TBSP of ground flax! No one will notice and it gives an added boost of fiber.
–Check out my double chocolate version of this recipe. I added cocoa powder and tons of ground spinach. No one can taste the difference and if you blend the spinach small enough (blending it with the coconut oil helps) you can’t see the difference either.
How can I ripen bananas quickly?
Ripe bananas are used in banana bread because they have a stronger, more pronounced flavor. There are several ways to help bananas ripen faster so that you can make banana bread. Here are my preferred methods:
- Ripen bananas in the oven. Heat the oven to 350 degrees F and line a baking sheet with parchment paper. Place bananas peel and all on the parchment and bake for 30-40 minutes, until peels are black & shiny. Let cool 1 hour and proceed with banana bread recipe.
- Ripen bananas in a paper bag. If you have more time, place bananas in a paper bag with an apple. Fold and secure closed. I usually leave bananas like this for a full day, then proceed with the Banana Nut Bread recipe.
Chocolate Chip Banana Recipe ingredients
Here’s what you need to make our Chocolate Chip Banana Bars:
–BANANAS: 5 very ripe bananas (about 1 2/3 cup) – yes, you can use frozen bananas! Once you’re ready to use the frozen bananas, thaw them out slightly, then peel them and place the bananas in a bowl. Once they’re fully thawed, drain out the liquid and proceed with the recipe.
–SUGAR: You’ll use just 3/4 cup brown sugar. I opted to use brown sugar in place of white sugar as it’s sweeter due to the addition of molasses. Adds great flavor too!
–OIL: You need 1/4 cup oil for the banana bars. Canola, vegetable or coconut oil work the best.
–MILK: We add 1/4 cup milk for moisture. I most often use almond milk, but any type of milk except soy milk works well. (I find soy milk doesn’t bake well!)
–EGGS: You need 2 eggs for this recipe.
–DRY INGREDIENTS: You’ll need 1 3/4 cup flour. I regularly swap out all-purpose flour for whole wheat! You’ll also need 1 tsp baking soda, 1/2 tsp salt and 1 tsp cinnamon for flavor and leavening.
–CHOCOLATE: We added 1 cup mini chocolate chips to the recipe in 2 parts. You’ll mix half into the batter and the other half you’ll sprinkle on top before baking. Adds just the right amount of sweetness!
How to make Chocolate Chip Banana Dessert Bars
Heat oven to 350 degrees F. Spray a 15×10.5″ pan with non-stick spray.
Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined.
Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean.
Cool completely and cut into squares.
Yields 24 bars.
I like to make a batch, then cool, cut and freeze in individual baggies. Since they’re filling, they make a wonderful snack, breakfast or school lunch addition.
CHOCOLATE CHIP BANANA BARS
Ingredients
- 5 very ripe bananas about 1 2/3 cup
- ¾ cup brown sugar
- ¼ cup oil any type- I use coconut
- ¼ cup milk
- 2 eggs
- 1 ¾ cup flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 cup mini chocolate chips divided
Instructions
- Heat oven to 350 degrees F. Spray a 15×10.5" pan with non-stick spray and set aside.
- Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
- Spread the batter into the prepared pan and sprinkle remaining chips on top.
- Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares. Enjoy!
Video
Notes
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Have more ripe bananas? Here are our favorite RIPE BANANA RECIPES:
- Banana Cream Cookies
- Banana Split Milkshakes
- Chocolate Chip Banana Cake
- Banana Cinnamon Coffee Cake
- Nutella Banana Muffins
- CAST IRON BANANA BREAD
- STRAWBERRY CREAM CHEESE BANANA BREAD
- BANANA ORANGE BARS
- PINEAPPLE BANANA BREAD
- PEANUT BUTTER BANANA BUNDT CAKE
- SOUR CREAM BANANA BREAD
- STRAWBERRY CREAM CHEESE BANANA BREAD
Can you use frozen bananas in banana bars?
A lot of people freeze overripe bananas to use them later on in banana bars. It’s a simple way to amass a collection of ripe bananas to use in this recipe. you don’t even have to peel the bananas prior to freezing! Once you’re ready to use them in this banana bars recipe, thaw them out slightly, then peel them and place the bananas in a bowl. Once they’re fully thawed, drain out the liquid and proceed with the recipe.
Can you freeze Chocolate Chip Banana Bars?
Yes! I freeze these banana bars often! My favorite way to freeze them is to cut them into 2″-3″ squares and place in a small baggie. Place all of the individual baggies in a larger ziplock bag and freeze for up to 2 months. Then you have individual servings of chocolate chip banana bars that are perfect for an on-the-go snack or school lunch! You can also freeze a half pan of these banana bars. Instead of baking in a 10×15 pan, bake them in 2 quarter bakers sheets or 9×13 pans. Simply cool fully, then cover with plastic wrap and freeze for up to 2 weeks.
Are banana bars gluten free?
My traditional recipe for chocolate chip banana bars does contain gluten, however you can substitute a gluten-free flour blend or use almond flour instead. If you swap out regular flour with almond flour, just add a rounded teaspoon of baking soda instead.
Fantastic baked banana bar recipe for when you have ripe bananas that need to be used up! Perfectly spiced with a bit of cinnamon & studded with chocolate chips, these banana bars are amazing!
Carrie says
I just made these with a few modifications. I used the coconut oil, almond milk, substituted quinoa flour, added about 2T almond butter, about a 1/2C quick oats and 1 teaspoon of vanilla. I increased the milk slightly to account for the extra dry ingredients. They baked up beautifully!
Heather T. says
These are so yummy and easy. My 12 year old made them for us.
Tina says
Had five ripe bananas in fridge (and a banana bread frozen) so goggled a new recipe for something different. This came up. Easy to whip up, did not have mini chips so used leftover regular chocolate chips and white chocolate chips. Baked up beautifully, waiting to cool before cutting and trying, so excited!
Alison says
Tina, this is one of our very favorite recipes! Enjoy!
Fazeela says
I didn’t want to put the oven on so I made waffles with the mixture
Perfect waffles.Im using up all the mixture as I don’t know how the batter will react when standing
Shadi Hasanzadenemati says
How fun! This looks so easy and I think it’s perfect for kids!
Taryn says
I love the chocolate banana combo. I could eat this whole batch!
Melissa says
Delicious! I used whole wheat flour and added some vanilla extract. So good. Thank you for sharing this!
Dena Mawla says
So good! It’s a nice alternative to banana bread. I used GF flour, added shredded coconut flakes, used regular sized chocolate chips and added vanilla extract. Worked out wonderful 👌🏽💛
Sarah says
So good! I am always looking for more recipes to use up the bananas! This one will be in heavy rotation in my kitchen.
Jenn says
I’m completely obsessed with these and LOVE that they’re freezer friendly! Brilliant!
Abby says
Pretty good. I think I would use a little less bananas next time.
Angie says
First time leaving a reply!
Made these tonight! They turned out great! About an inch or so thick and soft! (baked in disposable)… I used about 41/2 bananas(non frozen), I subbed out oil for applesauce and added finley chopped walnuts as well… baked for about 25 minutes. Yummm!☺️
Hayley says
I made this, I subbed the flour for Doves Farm gluten free flour blend (plain + baking powder), and I used olive oil not coconut oil. I also only had 3 and a half bananas to hand. Came out perfectly!! I don’t think it will last long enough to freeze!
Alison says
Hayley, Thanks for sharing your gluten free version! We always hope to freeze them and usually eat them too quick too 😉
Baker Street says
Made it over the weekend and got great review from friends! Easy to make and testy!!
Amanda Finks says
Love these easy to make banana bars! So good!
Alison says
Thanks so much Amanda!
Jenn says
Such a super tasty recipe and great to serve a crowd for brunch too!
Alison says
Jenn, yes it makes a lot which is the best! Glad you enjoyed it!
Carol says
If using almond flour, you say to add a rounded teaspoon of baking soda instead. Instead of what? Instead of the 1 teaspoon already included in the recipe? Or in addition to the 1 teaspoon already included in the recipe? Not sure how much difference an extra teaspoon of baking soda would make, but wanted clarification on what you meant before I tried.
Jessica says
You just use a rounded teaspoon instead of a leveled teaspoon, like you’d normally use.
Chris says
Should these be refrigerated after baking?
Nellie says
Chris- No need for refrigeration after baking!
Emily says
Hi! Just wondering if anyone has tried the suggestion of adding 2-3 tbs of flax seed how it turned out. Seems like you would need to add more liquid to compensate for that- thanks.
Jessica says
I add 2-3 TBSP flax often and it’s great- no need to add more liquid!
Norita Drake says
YUM! They freeze great, too. Keep these in the freezer for unexpected guests. They thaw quickly and stay moist!!
Alison says
Norita, that is one of my favorite things about this recipe too! Thanks so much!