These chocolate chip banana bars are the cozy, buttery bake you’ll find yourself making every week — they’re moist, studded with melty chocolate, and simple enough for a weekday treat. I’ve tested this version several times, dialing in oven time and banana ripeness, and it reliably gives a tender crumb with a caramelized top. If you enjoy banana-forward treats, you might also like my take on banana chocolate chip cookies for a different texture and snack option.
Why Make This Recipe
- Flavor-packed: Ripe bananas add natural sweetness and moisture that pair perfectly with chocolate chips.
- Quick and convenient: One-bowl mixing and a 9×13-inch pan make assembly and cleanup fast.
- Versatile snack: Great for breakfast bars, lunchboxes, after-school snacks, or a simple dessert.
- Crowd-pleasing texture: Soft, slightly chewy edges with a tender interior that holds together for easy slicing.
- Personal insight: I love this recipe because overripe bananas that would otherwise be wasted transform into something everyone fights over.
Recipe Overview
Prep time: 15 minutes.
Cook time: 28–35 minutes at 350°F (175°C).
Total time: About 45 minutes including cooling.
Servings: 12–16 bars depending on slice size.
Difficulty: Easy.
Method: Mash ripe bananas, mix wet ingredients, fold in dry ingredients and chocolate chips, spread into a greased or parchment-lined 9×13-inch pan, and bake until set.
My Experience Making This Recipe
In testing, I found oven hot spots can brown edges faster than the center, so rotating the pan once midway ensures even color. I also learned that using bananas with lots of brown speckles (not black mush) gives the best banana flavor without excess moisture.
How to Make Irresistible Chocolate Chip Banana Bars You’ll Want to Bake Weekly
Start by preheating the oven to 350°F (175°C) and lining a 9×13-inch pan with parchment. Mash about 1 1/2 cups mashed ripe bananas (3 medium), whisk together 2 large eggs, 1/2 cup melted unsalted butter (or 1/2 cup neutral oil), 1 cup granulated sugar (or 3/4 cup brown sugar for deeper flavor), and 1 tsp vanilla. In a separate bowl, combine 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt; fold into the wet mix just until combined, then stir in about 1 cup semisweet chocolate chips. Spread the batter evenly and bake 28–35 minutes until a toothpick comes out with a few moist crumbs; cool on a wire rack before slicing. Expect a golden top and soft, cake-like interior that firms as it cools.
Expert Tips for Success
- Measure flour correctly: Spoon flour into the cup and level it off or weigh 190–200 g for reliable texture.
- Don’t overmix: Fold until just combined to avoid a dense, gummy crumb — a few streaks of flour are okay.
- Use ripe bananas: Bananas with heavy brown speckles (not completely black and watery) give the best balance of sweetness and moisture.
- Check doneness by feel and toothpick: The center should spring back slightly and a toothpick will show moist crumbs, not raw batter. For tips on flavor layering and timing, explore techniques similar to those used in my favorite brown butter cookies for inspiration.
- Equipment tip: Line the pan with parchment that overhangs two sides for easy removal and neater slicing.
How to Serve Irresistible Chocolate Chip Banana Bars You’ll Want to Bake Weekly
- Warm with a scoop of vanilla ice cream for a simple dessert that feels indulgent.
- Cut into smaller squares and serve with coffee for brunch or a bake sale.
- Top with a thin smear of peanut butter or a drizzle of salted caramel for grown-up flavors.
- Dress them up for guests by sprinkling flaky sea salt on top just as they come out of the oven.
Storage and Reheating Guide
Store cooled bars in an airtight container at room temperature for up to 3 days to preserve softness. For longer storage, refrigerate up to 7 days; bring to room temperature before serving or microwave a slice for 10–15 seconds to revive softness. To freeze, wrap individual bars in plastic wrap and place in a freezer bag for up to 3 months; thaw overnight in the fridge or at room temperature and reheat briefly in the microwave or 325°F oven.
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free baking flour (measure by weight) and add 1/2 tsp xanthan gum if your blend lacks it.
- Dairy-free / vegan swap: Use 1/2 cup neutral oil and replace eggs with two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 10 minutes); use dairy-free chocolate chips.
- Walnut or pecan banana bars: Fold in 1 cup toasted chopped nuts for crunch and nuttiness.
- Cookie-bar hybrid: For a twist inspired by other bar recipes, try a Biscoff swirl and white chocolate chips similar to my Biscoff white chocolate chip bars to add spice and richness.
Nutritional Highlights
- Bananas provide potassium and some fiber, contributing to a more nutrient-dense snack than plain cookies.
- Moderate in fat and sugar; portions control is key — aim for a 12–16 serving yield to keep calories reasonable (roughly 250–300 calories per bar depending on size and mix-ins).
- Allergen info: Contains wheat, eggs, and dairy (unless modified); contains soy if chocolate chips include soy lecithin. Label substitutions clearly for guests with allergies.
Troubleshooting Common Issues
- Soggy center: Likely underbaked or too-moist batter; bake an extra 5–7 minutes and be sure bananas are ripe but not overly watery.
- Dense bars: Overmixing or too much flour can be the culprit; mix gently and measure flour by spooning into the cup or weighing it.
- Burnt edges: Oven too hot or pan too close to heat; reduce temperature by 10–15°F or place the pan on the middle rack and rotate halfway through baking.
Frequently Asked Questions
Q: How ripe should the bananas be for best flavor and texture?
A: Aim for bananas with lots of brown speckles and a soft texture — they’ll mash easily and add sweeter, more concentrated banana flavor. Avoid completely black, soupy fruit which can add excess moisture.
Q: Can I make the batter ahead of time?
A: You can refrigerate the mixed batter for up to 24 hours, covered tightly, but expect slightly denser bars; allow chilled batter to rest at room temperature for 15–20 minutes before baking for more even rise.
Q: Can I halve the recipe and bake in an 8×8-inch pan?
A: Yes — halve ingredients and bake in a greased 8×8-inch pan at 350°F; check doneness after about 22–28 minutes because smaller pans bake faster.
Q: How do I keep the bars from sticking when slicing?
A: Let the bars cool completely in the pan, then lift using the parchment overhang and place on a cutting board. Use a sharp knife warmed under hot water and wiped dry for cleaner cuts.
Irresistible Chocolate Chip Banana Bars
- Total Time: 50 minutes
- Yield: 12-16 bars 1x
- Diet: Vegetarian
Description
These chocolate chip banana bars are moist, deliciously buttery, and perfect for a cozy treat any day of the week.
Ingredients
- 1 1/2 cups mashed ripe bananas (approximately 3 medium bananas)
- 2 large eggs
- 1/2 cup melted unsalted butter (or 1/2 cup neutral oil)
- 1 cup granulated sugar (or 3/4 cup brown sugar)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Mash the ripe bananas in a bowl.
- Whisk together the mashed bananas, eggs, melted butter (or oil), sugar (or brown sugar), and vanilla in one bowl.
- In a separate bowl, mix the flour, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until just combined, then stir in chocolate chips.
- Spread the batter evenly into the prepared pan.
- Bake for 28-35 minutes or until a toothpick comes out with a few moist crumbs.
- Cool on a wire rack before slicing.
Notes
For the best results, use bananas with lots of brown speckles for optimal sweetness and moisture. Store any leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 275
- Sugar: 15g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg