These chocolate chip banana bars are simple to make and, most importantly, delicious. They work well as a snack, breakfast, or dessert.
If you eat bananas regularly, you know the inevitability of a few extra-ripe ones. Ripe bananas can be turned into many tasty recipes—from baked oatmeal to classic banana bread. These chocolate chip banana bars are essentially banana bread baked in a sheet pan and cut into bars, offering the same moist texture in a quicker, more portable form.
They have a blondie-like feel but keep the tender crumb of banana bread. No mixer is required: everything comes together in a single bowl for easy prep and minimal cleanup. You can make them plain, but adding chocolate chips takes them to the next level.
These bars are a reliable way to use up ripe bananas and make a crowd-pleasing treat for breakfast, snack time, or dessert.
Recipe Ingredients
- Bananas – mashed ripe bananas provide natural sweetness and keep the bars moist.
- Light brown sugar – adds caramel notes; granulated sugar or maple syrup can be substituted.
- Unsalted butter – melted; vegetable or canola oil also works.
- Milk – thins the batter slightly and adds fat; any milk works.
- Eggs – bind the batter and help the bars set.
- Vanilla extract – adds depth of flavor.
- Whole wheat flour – gives a nuttier, heartier texture; all-purpose flour can be used instead.
- Baking powder – a leavening agent to help the bars rise.
- Cinnamon and nutmeg – warm spices that complement the banana flavor.
- Salt – balances and enhances the sweetness.
- Chocolate chips – semi-sweet or dark chips are recommended, but omit or swap for nuts or dried fruit if preferred.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line a 10×15-inch pan with parchment paper.
- In a large bowl, mash the bananas. Stir in the brown sugar, melted butter, milk, eggs, and vanilla until combined.
- Add the whole wheat flour, baking powder, cinnamon, nutmeg, and salt. Mix until just combined—do not overmix.
- Fold in the chocolate chips.
- Spread the batter evenly in the prepared pan.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before cutting into squares.
How to Ripen Bananas Quickly
Ripe bananas are sweeter and more flavorful, which improves the bars. If you need ripe bananas faster, try these methods:
- Place bananas in a paper bag with an apple and close the bag. The apple emits ethylene gas, which speeds up ripening (about a day).
- Oven method: preheat to 350°F, place unpeeled bananas on a parchment-lined sheet, and bake 30–35 minutes until the peels turn very dark. Let cool before peeling and mashing.
- Microwave method: poke the banana peel a few times with a fork, microwave for 30 seconds, check texture, and repeat in 30-second increments until soft. Let cool before handling.
Healthy Option
To lighten the bars without sacrificing flavor, try these swaps:
- Replace melted butter with unsweetened applesauce.
- Use almond flour or a mix of almond and whole wheat flour for higher protein and lower carbs (adjust liquid as needed).
- Substitute almond milk or another plant milk for regular milk.
- Add 2 tablespoons of ground flaxseed for extra fiber and omega-3s.
Variations
- Flour: Use half whole wheat and half all-purpose if you prefer a lighter texture. Gluten-free flours can work but may require adjustments.
- Mix-ins: Swap chocolate chips for chopped nuts, raisins, or dried cranberries. Mini chocolate chips and hazelnuts are a tasty pairing.
- Vegan: Replace eggs with chia or flax “eggs” (2 tbsp chia or ground flax mixed with 5 tbsp water; let sit 5 minutes) and use plant-based milk and butter substitutes.
Pro Tips / Notes
- Use fresh baking powder (less than a year old) for proper rise. To test, stir 1/2 teaspoon into a cup of hot water—fresh baking powder will fizz immediately.
- If adding nuts, roast them first to enhance flavor and keep them crisp in the batter.
- To freeze bars: freeze individually on a baking sheet, then transfer to a sealed freezer bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Other Dessert Recipes
- Vegan Peanut Butter Swirl Brownies
- Chocolate Chip Banana Muffins
- Strawberry Lemon Bars
- M&M Brownies
- Homemade Cream Puffs
- Congo Squares
- Eggless Brownies
If you try these chocolate chip banana bars or any other recipe, please share how they turned out in the comments. For another bite-sized banana treat, consider chocolate peanut butter banana bites.
Chocolate Chip Banana Bars
Ryan Beck
Ingredients
- 2 cups mashed ripe bananas (about 5–6)
- ¾ cup light brown sugar
- ¼ cup butter, melted
- ¼ cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F and line a 10×15-inch pan with parchment paper.
- Mash the bananas in a large bowl. Stir in the brown sugar, melted butter, milk, eggs, and vanilla until combined.
- Add the flour, baking powder, cinnamon, nutmeg, and salt. Mix until just combined, then fold in the chocolate chips.
- Spread the batter evenly in the pan and bake 18–22 minutes, or until a toothpick in the center comes out clean. Cool completely before cutting into squares.
Notes
- Use baking powder that’s less than a year old for reliable rise. Test it by stirring ½ teaspoon into hot water—fresh powder will fizz immediately.
- Roast nuts before adding to the batter to enhance flavor and crunch.
- To freeze: place bars on a baking sheet to freeze individually, then transfer to a sealed bag for up to 3 months. Thaw overnight in the refrigerator.