A cozy, chocolatey treat that’s perfect for snacking, sharing, or stashing in your freezer
Banana and chocolate are a match made in baking heaven—and these soft, gooey banana chocolate chip bars prove it. Think banana bread meets chocolate chip cookie, baked into a snackable square you’ll want to eat straight from the pan. No mixer, no fancy techniques—just everyday ingredients and serious flavor payoff.
If you’re a fan of low-effort, high-reward bakes, these bars are about to earn a permanent spot in your rotation.
What Makes These Bars So Good?
- Fast & fuss-free: One bowl, pantry staples, and 30 minutes.
- Naturally sweet: Ripe bananas = built-in flavor and moisture.
- Chocolate in every bite: Mini chips give that perfect distribution.
- Freezer-friendly: Make once, snack forever.
For more easy bakes, don’t miss our Easy Peanut Butter Cookie Bars.
Ingredients You’ll Need
- 3 ripe bananas, mashed
- 1/2 cup melted butter (or coconut oil for dairy-free)
- 3/4 cup brown sugar (can use coconut sugar)
- 1 large egg (or flax egg for vegan)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup all-purpose flour (can use gluten-free 1:1 blend)
- 1/2 tsp cinnamon (optional, but cozy)
- 3/4 cup chocolate chips (use mini for better distribution)
How to Make Banana Chocolate Chip Bars
- Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper.
- Mash bananas in a large bowl until mostly smooth.
- Stir in the melted butter, brown sugar, egg, and vanilla. Mix well.
- Add dry ingredients: baking soda, salt, flour, and cinnamon. Stir until just combined.
- Fold in chocolate chips, saving a few for topping.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in the pan, slice, and enjoy!
Banana Chocolate Chip Bars
Ingredients
- 3 ripe bananas mashed
- 1/2 cup melted butter or coconut oil for dairy-free
- 3/4 cup brown sugar or coconut sugar
- 1 large egg or flax egg for vegan
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup all-purpose flour or 1:1 gluten-free blend
- 1/2 tsp cinnamon optional
- 3/4 cup chocolate chips mini preferred
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
- In a large bowl, mash the bananas until mostly smooth.
- Stir in melted butter, brown sugar, egg, and vanilla extract until well combined.
- Add baking soda, salt, flour, and cinnamon (if using). Mix until just combined.
- Fold in chocolate chips, reserving a few to sprinkle on top.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Let cool in the pan before slicing into bars.
Notes
Nutrition
Baker’s Tips for Success
- Use very ripe bananas—the blacker the peel, the sweeter the bars.
- Don’t overmix the batter once the flour is added to keep it tender.
- Mini chocolate chips work better for even distribution.
- Double the batch and bake in a 9×13 pan for a crowd.
When & How to Serve Them
- Warm with ice cream = next-level dessert
- Packed in lunchboxes for a chocolatey surprise
- With coffee as a breakfast treat (yes, dessert for breakfast is allowed)
- For potlucks or bake sales — they travel great
If you’re more into fruity bakes, check out our Cranberry Orange Banana Bread for a tangy twist.
How to Store & Freeze
- Room Temp: Store in an airtight container up to 3 days.
- Fridge: Keeps well for up to 1 week.
- Freezer: Wrap individual bars and freeze for up to 2 months. Thaw at room temp or microwave briefly.
Still Wondering?
Can I make banana chocolate chip bars without eggs?
Yes! Replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water).
Can I use frozen bananas?
Yes. Thaw and drain excess liquid before mashing.
What’s the best pan size?
An 8×8 or 9×9 square pan works perfectly for thick, moist bars.
Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend.
How do I reheat them?
Microwave for 10–15 seconds for a warm, gooey texture.
Wrap-Up: You’ll Make These Again and Again
There’s something about banana + chocolate that never gets old. These banana chocolate chip bars are crowd-pleasers, freezer-friendly, and easy enough for a Monday night bake. Don’t be surprised if they disappear before the pan cools.
Want more banana dessert magic? Check out:
Tag us on Pinterest when you bake — and don’t forget to pin this recipe for later!
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