The Best Banana Chocolate Chip Bars

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These easy moist delicious Banana Chocolate Chip Bars are loaded with banana flavor and chocolate chips!

banana chocolate chip bread in a square glass pan.
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banana chocolate chip bar up close with square pan of bars in the background.

Best Banana Chocolate Chip Bars

If there is one thing I crave over and over, it’s ooey, gooey, chocolatey banana bread. I love the smell of fresh baked banana bread – and how delicious and moist it comes out of the oven.

This Chocolate Chip Banana Bar recipe brings together the flavors of banana bread with a buttery cookie base for a delicious banana chocolate chip blondie recipe the whole family will love.

These banana chocolate chip bars are more like a cookie than banana bread – they are denser, moist, and bursting with ripe banana flavor. These chocolate chip banana bars take just one bowl and less than 30 minutes to make – no separating wet and dry ingredients, just mix, bake, and enjoy!

banana chocolate chip bread in a square glass pan with one bar missing.

To Make These Chocolate Chip Banana Bars You’ll Need:

These baked chocolate chip banana bars are so easy – you probably already have most of the ingredients on hand!

  • Bananas – you want to use as ripe of bananas as possible for a strong banana flavor. I like to wait till mine turn brown then freeze them for when I am ready to make a batch of these.
  • Brown sugar – brown sugar has some molasses flavor in it which makes it ideal for a rich bar recipe.
  • Butter – use softened butter to give these bars a rich fat that they need to come together.
  • Milk – milk will give the batter a good consistency and richness. I always use whole milk and try to let it sit out for a few minutes before adding it to the mix so it doesn’t split the butter into dipping dots.
  • Eggs – eggs are high in protein and will bring these chocolate chip banana bars together and give them a great texture.
  • Flour – I use all-purpose flour for this recipe since it has a good amount of protein and will add needed structure to these bars.
  • Baking soda – baking soda will give a good texture and lift to the bars.
  • Vanilla extract – vanilla extract adds a floral lift to these banana bars that you just cant get any other way.
  • Salt – use a fine grain sea salt for the best flavor.
  • Cinnamon – cinnamon adds an earthy bite to these bars. I love cinnamon with banana, and it works beautifully here.
  • Chocolate chips – I use semi-sweet chocolate chips here but you can use milk or dark chocolate chips.
banana chocolate chip bar up close with square pan of bars in the background.

Once you have assembled the ingredients use the following method

Make the mixture. Mash peeled ripe bananas in a large bowl. Add in butter, eggs, and brown sugar and cream together. Next add in vanilla, baking soda, salt, and mix well. Fold in flour and mix until there are no lumps – but to not overwork. Add chocolate chips in right at the end, mixing through thoroughly.

Bake. Add ingredients to a well prepared pan and bake in oven at 350 degrees until a toothpick inserted into the center comes out clean (minus melted chocolate.)

Cool and cut. Let banana bars cool completely before removing from pan. Slide a knife around the side of the bars when still hot to make removing from the pan easier. (If you’re comfortable sliding it under the bars a bit too, it helps to prevent any sticking – but this can also make your banana bars break, so go easy on it.) When banana bars have set and cooled, slice into 12 bars. Enjoy!

Tips and Tricks to Perfect Chocolate Chip Banana Bars

Use brown sugar. You may have noticed that this recipe doesn’t use any white sugar. Brown sugar is higher in molasses content which gives a richer caramel flavor so if you have it, make sure you use brown sugar.

Butter substitutes. This recipe calls for butter instead of oil. If you only have vegetable oil or coconut oil on hand, they can be substituted in place of butter – but I like the salty richness butter brings these bars – so they almost taste like banana blondies. Feel free to substitute at a 1:1 ratio.

Other Easy Substitutions:

  • Use gluten free all purpose flour at a 1:1 ratio
  • Use applesauce in place of butter or oil for a lighter version
  • Use peanut butter chips and chocolate chips for a peanut butter banana bar recipe that will delight the whole family.
  • Mix in 2 tbsp peanut butter for a delicious bar everyone loves.
banana chocolate chip bread in a square glass pan.

FAQs

How do I keep these fresh?

Place in plastic bag, or wrap serving plate with plastic wrap. If storing sliced stacked on top of each other, I like to cut small squares of parchment paper and stack them on top of the parchment paper, so squares don’t stick to each other too much. Keep at room temperature for 3-4 days.

How do I freeze these chocolate chip banana bars?

To freeze place banana bars in a plastic bag or wrap each one individually in plastic wrap. Freeze for up to four months. To defrost, let sit in the refrigerator or in a cool dry place to thaw – once thawed, I like to pop in the oven for about 5-10 minutes just to warm a bit!

Other Delicious Desserts You’ll Love:

If you love these amazingly decadent chocolate banana bars, please check out some of my other favorite easy dessert recipes!

Some of my all time favorites like the best sugar cookies, gooey fudge brownies, and perfect baked blondies – as well as some other fun baked desserts:

four banana cookie bars stacked

The Best Chocolate Chip Banana Bars Recipe

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banana chocolate chip bread in a square glass pan with one missing and one up close, banana chocolate chip bars written across it.

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A person holding up a banana chocolate bar with chocolate chips.

Banana Chocolate Chip Bars Recipe

Yield: 9
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 45 minutes

The Best Banana Chocolate Chip Bars Recipe - easy and delicious moist banana cookie bars loaded with chocolate chips!

Ingredients

  • 5 very ripe bananas
  • 3/4 cup brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup milk
  • 2 eggs
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a square 9x9 baking pan with shortening, butter, or nonstick baking spray.
  3. Mash peeled ripe bananas in a large bowl.
  4. Add in butter, eggs, and brown sugar and cream together.
  5. Stir in milk.
  6. Add in vanilla, cinnamon, baking soda, salt, and mix well.
  7. Fold in flour and mix until there are no lumps - but to not overwork.
  8. Add chocolate chips in right at the end, mixing through thoroughly.
  9. Pour batter into prepared baking dish, and bake for 25 minutes or until toothpick inserted into the middle comes out clean (you might get melted chocolate on the toothpick, disregard that.)
  10. Let cool completely before cutting.
  11. Enjoy!
Nutrition Information
Yield 9 Serving Size 1
Amount Per Serving Calories 364Total Fat 13gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 55mgSodium 336mgCarbohydrates 62gFiber 4gSugar 34gProtein 6g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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13 Comments

  1. This looks yummy I really want to make this, however I am confused which flour do you use is it self raising flour or plain? I do get frustrated when a recipe dose not mention which flour to use…I cannot wait to make this I’m ready…

    1. Susan – we’re going to be unveiling a TON of new keto recipes in the new year – and this one is on top of my list to get working. So far I don’t love the results I’ve had, but I am still tweaking until I do!

    1. Please confirm the pan size: the instructions say 9×13″ pan, but the pix look like an 8 or 9″ square pan. 1 3/4 cup flour for a large pan sounds REALLY small . I really can’t afford to waste the ingredients. Thanks for your help.

      1. You are correct, the pan size is 9″ x 9″ thank you for messaging me, I have fixed it in the recipe card.

  2. What a perfectly decadent treat! Love the perfect balance of the bananas and chocolate; truly delicious!

  3. I love how this recipe is like a mashup of two very delicious recipes! Excited to see how this comes out!