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!
Video
Notes
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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!
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!
Helen Taylor says
Best banana cake recipe I’ve tried. Whole family loved it. Will definitely make again. Thanks
Steph says
Please tell me how I could use coconut flour towards this recipe. Thank you
Nellie says
I’ve never tried with coconut flour, but let me know if you try it!
Melanie says
Very Good!!! Thank you for sharing! And thank you for teaching me how to use the frozen bananas! I wouldn’t have known to drain the liquid. I used regular chocolate chips instead of mini. I was super unsure at first with how thin it was but after baking, it was nice and thick!
I can almost never make banana bread in a loaf successfully because its always doughy on the inside. I have to buy the disposable tin mini loafs, but with the COVID-19 disposable is a luxury. I’m glad this used a cookie sheet. Thanks again! This is my second recipe from your site and I haven’t been disappointed! 🙂
Jessica says
So glad you enjoyed them Melanie!
Holly says
Soooo good! Trying to be a little healthier with choices, so I did make this with almond milk and apple butter (didn’t have apple sauce). Also followed your suggestion on cutting down the brown sugar and used a few less chocolate chips. Still incredible and the whole family loves it!!
Nellie says
So glad you enjoyed them Holly!
Jef mic bob says
I added 14 potatos and it tasted extra yummy
Nellie says
So glad you enjoyed them!
Darleen Betty Jolene says
14 Mr. Bob, if I only have 12 do you think it would still be ok, I want to make sure it will be extra yummy. I think 12 would make it at least yummy.
June Flynn says
Wow! These are good AND easy! My husband & I decided that I probably didn’t need to use all of the chocolate chips next time… then when I was cleaning up the kitchen, after dinner, I found the brown sugar in the microwave; I hadn’t used it, and they were still SO good! Great way to use those extra bananas while navigating grocery delivery during coronavirus…
Alison says
I’m happy this one helped you use your ripe bananas, this is our favorite for that as well!
Denise says
These are so good! I used Swerve brown sugar and Lily’s sugar free chocolate chips to make them without added sugar. Thanks for the recipe.
Alison says
You are very welcome! I’m so glad it worked for you!
Renee says
I am so bummed because clearly I did something wrong. I doubled the batch because I had plenty of the ingredients to use up and both seem ruined. They didn’t “set” and I cooked them for 22 minutes. I used almond flour with added baking soda but pretty well all the other ingredients were as listed. What went wrong? 🙁
Nellie says
Bummer! What size of pan did you bake the bars in? If you used a smaller pan than specified, you may just need to bake them a little longer.
Luisa says
Very tasty! It came out tasting more like a thin banana loaf with a soft texture. Is that right? Or should they have a more biscuity, crunchy texture? Either way….. loved the flavour!! Thank you!
Nellie says
Yep, sounds right! So glad you enjoyed the recipe!