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 bars!
Shared nearly 100,000 times on social media, this is the perfect banana recipe! See the 5⭐️ reviews below!
Best recipe to make when you have Ripe Bananas on the counter!
This recipe for Chocolate Chip Banana Bars is my favorite banana recipe ever. They are delicious, filling, and perfect for breakfast, an afternoon snack or as dessert. 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!
Why You’ll Love these Chocolate Chip Banana Bars
- Perfect use for ripe bananas! You’ll need 4 or 5 for this recipe, depending on the size. Tell me I’m not the only one who buys bananas week after week for them to disappear lightning fast. Then suddenly that stops…and you’ve got nearly a whole bunch on the counter ripening at an alarming rate. Ha!
- They’re easier to make than banana bread. Bakes faster & for some reason when they’re cut into squares everyone eats them faster than slices of bread. I’ve heard it time and time again!
- So incredibly versatile! Swap out some oil for applesauce. Use 1 less banana. Add in oats. Or peanut butter. Since posting these 5 years ago, I’ve made so many revisions! They’re all amazing!
Banana Chocolate Chip Bar 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. I’ve even gotten comments from people who’ve swapped out the oil for applesauce with great success!
—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 Banana 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.
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.
How to make Healthier 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.
- Add veggies!! Seriously. 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.
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!
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I’ve made several revisions to this incredible recipe! Here are my favorites:
➡➡➡ I added Peanut Butter. These Peanut Butter Banana Bars have more flavor and protein! Use smooth or crunchy, depending on what you like.
➡➡➡Double the Chocolate! I mean, adding more chocolate is always a good idea. These Double Chocolate Banana Bars are dark brown due to the cocoa, so I took the opportunity to sneak in some blended spinach too! THEY NEVER NOTICE!
➡➡➡Like Cheesecake? I made two different versions to satisfy you! Here’s a Cream Cheese Frosted Banana Bars and this one, Cheesecake Banana Bars has a swirl of sweetened cream cheese baked into it!
➡➡➡Bring on the fruit! Bananas pair well with so many other fruits, so I made a Blueberry Banana Bars recipe, Strawberry Banana Bars and added some citrus with these Orange Banana Bars. YUM.
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 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 cake-like 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!
Melanie B. says
Absolutely LOOOOOVE this recipe. I just finished making it for the third time, and I plan to use it many more times in the future!! Super easy, quick, and not to mention delicious (and addictive! Ha!). Thanks for the great recipe!!
Alison says
Thanks Melanie! It’s great to hear you enjoyed these as much as we do!
DH says
Great recipe! Made these and they turned out very yummy but not as sweet as I would’ve liked them to be. Do you have any ideas on what can I do to add some sweetness? Maybe a glaze of some sort?
Jessica says
Yes, of course! A glaze is a wonderful idea. You can also increase the amount of chocolate chips, or increase the amount of brown sugar used in the recipe.
Jenni says
Love this change up from Banana Bread! What a great way to use leftover ripe bananas! My kids loved making it with me and it was so delicious!
Alison says
Jenni, it really is such a fun one to make with kids! Glad you enjoyed it!
Christine says
I love the chocolate and banana flavor combo – These bars are so tasty!
Liz says
I’ll definitely make again. I used half chic chips and half white choc chips a star it’s all I had in but will do the same in future as if was really tasty. I froze in batches and so enjoyed these for several weeks and had several requests for the recipe. Thanks for the recipe.
Jessica says
Great ideas Liz- so glad you all enjoyed it!
AC says
Fantastic! I used wheat flour and coconut oil. This is a keeper!!
Jessica says
It’s SO versatile! I’m glad you enjoyed it AC!
Kennedy says
OMG these are so good! It tastes like a banana bread brownie. I used King Arthur all purpose gluten free flour and they are PERFECT. I was afraid I messed them up because I didn’t melt the coconut oil before I added it to the batter but again- they are PERFECT. Thank you so much for sharing! Totally making these again <3
Jessica says
So glad you enjoyed them Kennedy!
Jan Johnson says
Can you use a stick of butter in place of the oil? That’s what I always use in my banana bread recipe.
Jessica says
You can, however it changes the texture of the bread. The oil makes it lighter and fluffier. Butter will give it a little more flavor, but it will make it more dense.
hkclarkie says
I actually make this recipe a s pour into a 13×9 and bake longer… consistency is more like cake and it gets rave reviews everytime I bring to a potluck
Jaci says
Not sure if I did something wrong, but this just made banana bread in a big pan. Not the bars I was expecting. It’s very cakey. Very delicious, just not what I was expecting.
Jessica says
Not sure what you were expecting– something like pound cake? Or granola bars? It’s super similar to banana bread of course- only you use less sugar and more bananas. 🙂
Pam says
Had bananas that either needed used or thrown out….looked up recipes and this one caught my eye. I used part regular chocolate chips and white choc chips to use up some I had in the cupboard. Bars turned out great. This will be one I make again
Jessica says
So glad to hear that you liked them Pam! They’re one of our favorites for sure. I love the addition of white chocolate chips!
Cheri says
Jessica, I made these today. They are wonderful! I added extra chocolate chips and peanut butter. Delicious!
Alison says
Thanks so much Cheri! Glad you enjoyed them!
Danielle says
Just made these! Yum! My pan a little smaller so I just cooked them a bit longer. Turned out great, used pea protein “milk” cause I wanted to use it up:). Worked great and they are delicious!!! Thanks for the recipe.
Alison says
You’re so welcome Danielle! Thanks for sharing!
Titi says
Healthy
Filling
Made it with almond flour
Amazing snack
Alison says
Definitely our favorite too!
Mom says
Great
Natalie says
Can i use all of the extra healthy ingredients from this recipe and the “Double Chocolate” recipe. Like the Spinach, ground Flax, cinnamon, almond flour and some protein powder?
Jessica says
Absolutely Natalie!! Honestly, I’ve added SO many things over the years and they always turn out great! It’s SUCH a versatile recipe.
Judy D Callaghan says
Awesome!
Amy says
I just made these and they turned out great! Thank you. Just one question about freezing them though…do you have to reheat them afterwards , or just defrost and eat?
Alison says
Amy, we never reheat them afterward and they still taste great! Glad you are enjoying them!
Frances says
I had banannas to use up and found this idea to try, well I am so pleased that I did they are amazing.
Alison says
Thanks so much Frances! It’s one of our favorites as well!
Cindi Everett says
My question about keeping them. Counter or refrigerator? They are delicious btw
Jessica says
I just store these on the countertop!
Candi says
How long are they good for on the counter?
Jessica says
They last for about 3-5 days.
Geri says
I would highly recommend storing in refrigerator if last more than 24 hours. Since banana bread goes in frig? Very moist.