I never thought banana bread could have competition until these Chocolate Chip Banana Bars came along. With 5 ripe bananas and melty chocolate chips, they’re the sweet little squares everyone reaches for first.

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I’m obsessed with these Chocolate Chip Banana Bars because they hit that sweet spot between cake, blondie, and the best slice of banana bread I’ve ever stolen from the pan. I love how the ripe bananas make every bite dense, soft, and seriously banana-packed, while the semisweet chocolate chips keep sneaking in with little pockets of melty chocolate.

And yes, I absolutely go back for the corner piece. But the middle pieces?

Ridiculous. I adore that these bars feel easy, unfussy, and way too good to save for “later.” One pan, big banana flavor, chocolate everywhere.

My kind of dessert.

Ingredients

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Very ripe bananas make these bars sweet, soft, and honestly kind of cozy.
Melted butter brings richness, so every bite feels a little bakery-style.
Granulated sugar helps the tops get tender and lightly golden.
Eggs hold everything together and give the bars that soft, cakey bite.
Vanilla adds that warm, familiar flavor you’d miss if it wasn’t there.
Baking soda gives the bars lift, so they’re not dense little banana bricks.
Salt keeps the sweetness in check and makes the chocolate pop.
All purpose flour gives structure without making the bars feel too heavy.
Semisweet chocolate chips melt into little pockets of happiness.
Basically, the best part.
Plus, walnuts or pecans add crunch if you like a little texture.

Ingredient Quantities

5 very ripe bananas, mashed (about 2 1/2 to 3 cups)

1/2 cup (115 g) unsalted butter, melted

1 cup (200 g) granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 cups (190 g) all purpose flour

1 cup (170 g) semisweet chocolate chips

Optional: 1/2 cup chopped walnuts or pecans

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment and set aside.

2. In a large bowl mash 5 very ripe bananas until mostly smooth, about 2 1/2 to 3 cups mashed.

3. Stir the mashed bananas with 1/2 cup melted unsalted butter until combined.

4. Whisk in 1 cup granulated sugar, 2 large room temperature eggs, and 1 teaspoon vanilla extract until smooth.

5. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.

6. Add the dry ingredients to the wet ingredients and stir just until incorporated. Do not overmix.

7. Fold in 1 cup semisweet chocolate chips and, if using, 1/2 cup chopped walnuts or pecans. Reserve a few chips or nuts to sprinkle on top if desired.

8. Pour the batter into the prepared pan and smooth the top. Sprinkle reserved chips or nuts over the surface.

9. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.

10. Cool completely in the pan on a wire rack, then slice into bars and serve.

Equipment Needed

1. Oven
2. 9×13 inch baking pan (or parchment-lined pan)
3. Mixing bowls (one large and one medium)
4. Potato masher or fork
5. Whisk
6. Rubber or silicone spatula
7. Measuring cups and spoons
8. Wire cooling rack and toothpick for doneness

FAQ

Can I substitute fewer bananas or use less sugar? Yes. If you have 3 to 4 bananas the bars will be less moist and slightly denser; reduce sugar by up to 1/4 cup if you prefer less sweetness, but keep at least 3/4 cup to maintain balance with the chocolate chips.

Can I make these gluten free? Yes. Replace the all purpose flour with a 1:1 gluten free baking flour blend and check that the blend contains xanthan gum. Texture may be a touch more crumbly but flavor remains the same.

How do I store and reheat the bars? Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Warm individual pieces in the microwave for 10 to 15 seconds to revive softness and melt the chocolate a bit.

Can I freeze the bars? Yes. Cool completely, wrap tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in a low oven for 10 to 15 minutes.

What pan size and baking time should I use? Bake in a 9×13 inch pan for about 25 to 30 minutes at 350 F, or until a toothpick inserted in the center comes out with a few moist crumbs. For a smaller 8×8 inch pan increase baking time by 5 to 10 minutes and check doneness early.

Can I swap the chocolate chips or nuts? Yes. Use milk chocolate, dark chocolate, white chocolate, or chopped chocolate bars. Toasted walnuts, pecans, or almonds add crunch. Fold in mix-ins gently to avoid overworking the batter.

CHOCOLATE CHIP BANANA BARS Recipe Substitutions and Variations

Unsalted butter: substitute melted coconut oil, use equal volume (1 to 1) and expect a subtle coconut flavor.
Granulated sugar: substitute packed brown sugar, use equal weight (200 g) for a moister, caramel note.
Eggs: substitute flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let sit 5 minutes to gel.
All purpose flour: substitute whole wheat pastry flour, use equal volume for a slightly denser, nuttier bar.

Pro Tips

1. Use the ripest bananas you can find; the sweeter and spotty-er they are, the more banana flavor and natural sweetness the bars will have. If they are not quite there, roast them at 400°F for 15 to 20 minutes until very soft to concentrate the flavor.

2. Measure the flour by spooning it into your cup and leveling with a knife rather than scooping. That small step prevents dense, gummy bars from too much flour.

3. Let the melted butter cool slightly and use room temperature eggs so the batter comes together smoothly and the texture stays tender. Cold eggs can seize the butter and make mixing harder.

4. Fold the dry ingredients in just until you no longer see streaks. Overmixing develops gluten and yields a tougher crumb. A few flour streaks are better than a rubbery loaf.

5. Cool completely in the pan before slicing so the crumb sets and the bars cut cleanly. If you want a glossy top, press a few reserved chocolate chips into the warm top right when it comes out of the oven.

CHOCOLATE CHIP BANANA BARS Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

315

kcal

Equipment: 1. Oven
2. 9×13 inch baking pan (or parchment-lined pan)
3. Mixing bowls (one large and one medium)
4. Potato masher or fork
5. Whisk
6. Rubber or silicone spatula
7. Measuring cups and spoons
8. Wire cooling rack and toothpick for doneness

Ingredients

5 very ripe bananas, mashed (about 2 1/2 to 3 cups)
1/2 cup (115 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 cups (190 g) all purpose flour
1 cup (170 g) semisweet chocolate chips
Optional: 1/2 cup chopped walnuts or pecans

Directions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment and set aside.
In a large bowl mash 5 very ripe bananas until mostly smooth, about 2 1/2 to 3 cups mashed.
Stir the mashed bananas with 1/2 cup melted unsalted butter until combined.
Whisk in 1 cup granulated sugar, 2 large room temperature eggs, and 1 teaspoon vanilla extract until smooth.
In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt.
Add the dry ingredients to the wet ingredients and stir just until incorporated. Do not overmix.
Fold in 1 cup semisweet chocolate chips and, if using, 1/2 cup chopped walnuts or pecans. Reserve a few chips or nuts to sprinkle on top if desired.
Pour the batter into the prepared pan and smooth the top. Sprinkle reserved chips or nuts over the surface.
Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
Cool completely in the pan on a wire rack, then slice into bars and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.