Chocolate Chip Banana Bars
I’ve been making these chocolate chip banana bars for years whenever my bananas start browning on the counter. They’re a quick, forgiving bake — somewhere between a soft banana bread and a chewy brownie — that’s perfect for lunchboxes, after-school snacks, or an easy dessert when guests drop by. Little-known perk: the mini chocolate chips melt just enough to make little pockets of chocolate without sinking to the bottom.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, uses pantry staples, and turns overripe bananas into something everyone fights over. It’s great when you want a homemade treat but don’t have time for a full loaf. The texture is tender and a little cake-like, with scattered chocolate bites. Brown sugar (optional) deepens the flavor; mini chips help the chocolate distribute evenly.
“I halved the recipe for two and still had guests asking for the full pan — sweet, moist, and simple.” — an ordinary weeknight converted into a treat
How this recipe comes together
Quick overview: mash ripe bananas, mix in melted butter, then add leavening and the rest of the wet ingredients. Fold in flour gently so the bars stay tender, stir in chocolate chips, spread into a 9×9 pan and bake about 20–25 minutes until the top is golden and a toothpick comes out with moist crumbs. Cool completely before slicing so the bars hold their shape.
What you’ll need
- 3 ripe bananas — the riper, the sweeter (speckled or mostly brown)
- 1/3 cup melted butter — unsalted preferred
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar — brown sugar gives a caramel note; use granulated in a pinch
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chocolate chips — mini chips spread more evenly; dark, milk, or semi-sweet all work
Notes/substitutions:
- For dairy-free, swap the butter for melted coconut oil 1:1.
- Use 3/4 cup packed brown sugar for a deeper molasses flavor.
- To make them gluten-free, replace the flour with a 1:1 gluten-free flour blend.
How to prepare it
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch pan or line it with parchment for easy removal.
- In a medium bowl, mash the bananas with a fork until mostly smooth — a few small lumps are fine.
- Stir in the melted butter until the mixture is uniform.
- Add the baking soda and a pinch of salt; mix briefly to combine.
- Stir in the sugar, then beat in the egg and vanilla until the batter is glossy.
- Sprinkle the flour over the wet ingredients and fold gently with a spatula until there are no dry streaks. Don’t overmix or the bars will be tough.
- Fold in the chocolate chips evenly.
- Pour the batter into the prepared pan and smooth the top.
- Bake 20–25 minutes, rotating the pan halfway through. They’re done when the top is golden and a toothpick comes out with moist crumbs (not wet batter).
- Cool completely in the pan on a wire rack, then lift out with the parchment and cut into bars.
Best ways to enjoy it
Serve bars room temperature or slightly warm. Top suggestions:
- A smear of nut butter for an extra protein hit.
- A scoop of vanilla ice cream and a drizzle of chocolate or espresso sauce for dessert.
- Cut smaller squares for coffee hour or larger bars for an after-school snack.
- Garnish with a sprinkle of flaky sea salt to balance the sweetness.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
- Refrigerator: Keeps 5–7 days; let bars come to room temperature or warm briefly before serving.
- Freezing: Wrap bars individually in plastic and freeze in a zip-top bag for up to 3 months. Thaw at room temp or microwave 15–30 seconds.
- Reheating: Microwave for 10–20 seconds for a warm, just-baked feel. Avoid over-microwaving to prevent rubbery texture.
- Food safety: These bars contain egg; if you’ll be storing them longer than a day without consuming, refrigerate.
Pro chef tips
- Mash the bananas while they’re very ripe for the most banana flavor and natural sweetness.
- Melt butter just until liquid; allow to cool slightly before adding to the eggs to avoid scrambling.
- Folding technique matters: use a light hand and turn the bowl rather than aggressively stirring.
- If your chips sink, toss them in a teaspoon of flour before folding in — it helps suspend them in the batter.
- For a glossier top, brush a tiny bit of melted butter on the surface right out of the oven.
Creative twists
- Nut-studded: Fold in 1/3 cup chopped walnuts or pecans for crunch.
- Swirl version: Drop spoonfuls of peanut butter on top before baking and swirl with a skewer.
- Spiced bars: Add 1/2 teaspoon cinnamon and a pinch of nutmeg for warmth.
- Oat boost: Replace 1/4 cup flour with quick oats for a chewier texture.
- Vegan option: Use a flax egg (1 tbsp ground flax + 3 tbsp water) and coconut oil instead of butter.
Common questions
Q: How ripe should the bananas be?
A: Very ripe is best — lots of brown speckles or mostly brown skin. They mash easily and bring sweetness and banana flavor.
Q: Can I make this in a loaf pan instead of a 9×9?
A: Yes. Use a 9×5 loaf pan; bake at 350°F but extend baking to ~40–50 minutes. Check doneness with a toothpick.
Q: My bars were dry — what went wrong?
A: Likely overbaking or overmixing. Remove when a toothpick shows moist crumbs; fold gently when adding flour.
Q: Can I halve or double the recipe easily?
A: Yes. Halve for a smaller pan (use a 8×8 or 9×5 loaf) and reduce bake time slightly. Double and bake in a 9×13 pan — you may need a few extra minutes.
Q: Are these safe to give to kids given the raw egg?
A: The recipe is baked, so the egg cooks through. If serving to very young children or immunocompromised individuals, ensure the bars are fully cooked and cooled.
Conclusion
If you’re looking for another take or a slightly different method, check the detailed variation and tips on Butter with a Side of Bread’s Chocolate Chip Banana Bars. For a comparable, well-tested batch version and troubleshooting notes, see i am baker’s Banana Chocolate Chip Bars.
Chocolate Chip Banana Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×9-inch pan or line it with parchment for easy removal.
- In a medium bowl, mash the bananas with a fork until mostly smooth — a few small lumps are fine.
- Stir in the melted butter until the mixture is uniform.
- Add the baking soda and a pinch of salt; mix briefly to combine.
- Stir in the sugar, then beat in the egg and vanilla until the batter is glossy.
- Sprinkle the flour over the wet ingredients and fold gently with a spatula until there are no dry streaks. Don’t overmix or the bars will be tough.
- Fold in the chocolate chips evenly.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, rotating the pan halfway through. They’re done when the top is golden and a toothpick comes out with moist crumbs.
- Cool completely in the pan on a wire rack, then lift out with the parchment and cut into bars.
