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!
SARA says
While these are very yummy and easy to make; I would not call them bars. They are fluffy like banana muffins but baked in a pan. They were finished pretty quickly!
Angie says
Made this today and I’m really happy with how it turned out. Filmed it for my youtube channel LupusLife
Buba says
Easy to make and amazing taste. Fluffy. A total success thank you! I used coconut sugar instead of brown and out half it it (and whole-wheat flour)
Alison says
Thanks so much Buba! Glad these worked for you!
Kaitlyn says
Will this recipe work in high altitude?
Jessica says
Yes! It works well in high altitude!
Emma says
Hi, I want to try this recipe, it looks fab! I’m in the UK and we have self raising or plain flour. Which should I use in this recipe? Thanks
Nellie says
Plain flour will work great!
Andrea says
Great alternative to the many many loaves of banana bread I’ve made! Although it’s pretty much the same recipe; it tastes like a change 🙂
I’d recommend a quick broil at the end for a nice crispness to switch up the texture!
Jessica says
Agree Andrea! For whatever reason these bars DISAPPEAR so much faster than banana bread!
Heather C says
Made these exactly as the recipe said and they turned out PERFECTLY! They are moist and delicious! Sharing this great recipe and will be making it again and again! Thank you!
Alison says
That’s so great to hear Heather! Glad you loved them!
Sarah says
Can a sugar substitute be used instead of brown sugar??!!
Jessica says
Yes! I’ve even used honey (halve the amount) and it was great!
Alyssa says
Did yours get gooie In the middle ?? I cooked in a glass pan and maybe that’ was the problem so I am putting them back in to cook longer??.
Jessica says
Did you use a glass 9×13 pan? The recipe calls for a jelly roll sheet- an 11×15 pan. Yours will be fine, but since you’re baking them in a smaller pan, they’ll take longer. : )
Yucatan Sam says
These are excellent. They will transport nicely in my kid’s lunches.
Sara says
I’m confused about the instructions if using almond flour. Would you add another tsp of baking soda or just use more (rounded Vs even tsp)?
Jessica says
You don’t need to add an additional tsp of baking soda, just add a rounded tsp instead of a leveled.
Marvin Vendelboe says
It looks great but chocochips are hard to gg ontop of corona virus
Paul's wifey says
This is second time I baked these and 18-22 minutes not nearly enough time, closer to 50 minutes to an hour more like.
Or is it just me? But they ARE delicious once toothpick comes out clean. 🙂
Jessica says
No, they should bake just fine in about 20 minutes. Are you using a smaller pan? I use a large 10×15 baking pan. I’m guessing you used something smaller, so the bars were a lot thicker, thus needing a longer bake time.
Cally says
I used a 13×9 casserole dish and mine took 32 mins. So delicious and a great procrastibaking recipe
Shamika says
Hi, i have only 3 bananas and like to make things in a smaller batch (i live by myself). Do you know the measurements for just 3 bananas? Thank you 🙂
Shamika says
Also, have you tried using butter instead of oil? If so, which did you like better and why?
Jessica says
Yes and I prefer using oil! Coconut oil is my favorite. It yields a lighter texture. When I use butter the bars are more dense and the banana flavor overtakes the butter so it doesn’t taste different. : )
Jessica says
I’d just halve the recipe Shamika!
Jules says
How do I store the bars? Out in a Tupperware or in the fridge?
Jessica says
I just keep the pan on the countertop and place plastic wrap over the top.
Joan White says
I have made this twice now, both times with 4 very large ripe bananas (Cavendish) as that was all I had. Everybody loved it.
The second time I made it with craisins (or dried cranberries) and a small smattering of white chocolate baking chips with nothing extra loaded on top…DELICIOUS! One thing to be aware of is that all the measurements given are non metric. I’ll be continuing to make this.
Alison says
Ooh I love the idea of dried cranberries and white chocolate chips! Will be trying that soon! Glad you enjoyed these 🙂
Tara says
I only have regular size chocolate chip, will that work?
Alison says
Yes that will work! You just may not need quite as many 🙂
Trish says
Oh my gosh did my boys LOVE these!
I substituted butterscotch chips instead of the chocolate!!!! Incredible!!
I love all the tips you give also! Can’t wait to try some more of your recipes!
THANK YOU!!!
Jessica says
Oooh- such a great idea to use butterscotch chips! YUM. So glad you and your boys liked them!
Shannon says
These were so delicious!! My whole family came back for seconds. I will definately make these again. I added sprinkles on top too( I forgot to save half of the chocolate chips)!!!
JoyceJoyce says
Is the pan a cookie sheet
Alison says
Yes!
Ceci says
Hi! I’d like to know if the recipe also works if I use oat flour? And in that case, how much?
It would help me a lot 🙂
thanks!
Jessica says
I don’t have a lot of experience baking with oat flour, unfortunately. I’d Google it!
Susan says
Delicious and a crowd pleaser!! During this tough time when we are all needing to stay home, I’ve done a lot of baking. I had over ripe bananas and did a search for a recipe. This one caught my eye. It’s super easy and melts in your mouth.
Thank you for sharing!
Mel says
Wasn’t much flavour in the bars considering it is called a dessert!
Jessica says
Did you follow the recipe? It calls for 5 bananas- that in combination with the chocolate chips gives it pretty good flavor!