Name: CHOCOLATE CHIP BANANA BARS
Prep time: 10 min
Cook time: PT-486362H5M56S
Total time: 45 min
Cuisine: American
Ingredients: ½ cup (113 g) unsalted butter, melted and cooled; ¾ cup packed light brown sugar; 1 large egg, room temperature; 1 tsp vanilla extract; 1 tsp baking powder; ½ tsp salt; 1 cup all‑purpose flour; 1 cup mashed overripe bananas (about 2 large bananas); ¾ cup mini (or regular) chocolate chips, plus extra for topping

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I’ve created a tender, moist bar that captures all the comforting flavor of banana bread with the convenience and fun of a bar—and of course, plenty of chocolate chips throughout.

Why You’ll Love This Recipe

I love how these bars come together quickly and bake in under 45 minutes, making them perfect whether I’m craving a snack or need to use up a bunch of ripe bananas. They are chewy, banana‑forward, and loaded with sweet chocolate chips—delivering big flavor without fuss.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup (113 g) unsalted butter, melted and cooled
¾ cup packed light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon salt
1 cup all‑purpose flour
1 cup mashed overripe bananas (about 2 large bananas)
¾ cup mini (or regular) chocolate chips, plus extra for topping

directions

Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
In a large bowl, whisk melted butter and brown sugar until smooth.
Add the egg and vanilla, whisking until combined.
Stir in mashed bananas until fully integrated.
In a separate bowl, combine flour, baking powder, and salt.
Gradually fold dry ingredients into the wet mixture until just blended.
Fold in most of the chocolate chips, reserving a few to sprinkle on top.
Spread batter evenly in the pan and top with remaining chips.
Bake for 30–35 minutes, until edges are set and a toothpick comes out with just a few moist crumbs.
Let cool completely in the pan before lifting out and slicing into 16 bars.

Servings and timing

Yield: 16 bars
Prep time: ~10 minutes
Cook time: 30–35 minutes
Total time: ~45 minutes

Variations

Stir in ½ cup chopped nuts (walnuts, pecans, or hazelnuts) for extra crunch.
Double the recipe in a 9×13 pan; add 5 extra minutes to baking time.
Replace the chocolate chips entirely with dried fruit, or add a swirl of peanut butter.
For a whole‑grain version, substitute whole wheat flour 1:1.

storage/reheating

I store cooled bars in an airtight container. They stay fresh at room temperature for 3–4 days, or I refrigerate them for up to a week. For longer storage, I freeze them (in zip-top bags) for up to a month. When I'm ready to enjoy, I thaw them on the counter or microwave a bar for ~15 seconds to bring back that fresh‑baked warmth.

FAQs

Can I use frozen bananas?

Absolutely—but thaw them completely and drain off any excess liquid first, or else the batter can become too wet.

How do I know when the bars are done?

I use the toothpick method: insert into the center—it should come out clean or with a few moist crumbs. The edges will pull slightly away from the pan.

Can I use a different pan size?

Yes: 9×9 or 9×13 pans both work. Just know a larger pan means thinner bars, so reduce bake time accordingly; a smaller pan yields thicker bars and might need a few extra minutes.

How ripe should the bananas be?

I go for heavily speckled or mostly brown bananas—they’re sweeter and easier to mash, giving the best flavor and texture.

Can I make these nut‑free or vegan?

Yes—just ensure your chocolate chips are dairy‑free. You can also substitute the egg with ¼ cup applesauce or a flax egg (1 tablespoon ground flax + 3 tablespoon water) and use vegan butter.

Conclusion

I hope this chocolate chip banana bar recipe becomes a staple in your kitchen the way it has in mine. They’re an easy, comforting way to use up ripe bananas—perfect for breakfast grab‑and‑gos, afternoon snack breaks, or a casual dessert. Let me know what twist you try next—I’m always looking for new ideas!

CHOCOLATE CHIP BANANA BARS

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 45 minutes
Yield: 16 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A tender, moist bar capturing the flavor of banana bread with the convenience of a bar, loaded with chocolate chips.

Instructions

Preheat the oven to 350 °F (175 °C). Line an 8×8‑inch pan with parchment paper.
In a large bowl, whisk melted butter and brown sugar until smooth.
Add the egg and vanilla, whisking until combined.
Stir in mashed bananas until fully integrated.
In a separate bowl, combine flour, baking powder, and salt.
Gradually fold dry ingredients into the wet mixture until just blended.
Fold in most of the chocolate chips, reserving a few to sprinkle on top.
Spread batter evenly in the pan and top with remaining chips.
Bake for 30–35 minutes, until edges are set and a toothpick comes out with just a few moist crumbs.
Let cool completely in the pan before lifting out and slicing into 16 bars.

Notes

Stir in ½ cup chopped nuts (walnuts, pecans, or hazelnuts) for extra crunch.
Double the recipe in a 9×13 pan; add 5 extra minutes to baking time.
Replace the chocolate chips entirely with dried fruit or add a swirl of peanut butter.
For a whole-grain version, substitute whole wheat flour 1:1.