Chocolate Chip Banana Bars – The Soft, Chewy Treat You’ll Fall in Love With
Few things smell as comforting as bananas and butter baking in the oven — and these Chocolate Chip Banana Bars bring that heartwarming aroma straight to your kitchen. Imagine the cozy scent of banana bread meeting the melt-in-your-mouth richness of a chocolate chip cookie, all wrapped into one golden, chewy square. Perfect for breakfast, an after-school snack, or a late-night sweet craving, these bars are simple to make and impossible to resist.
There’s something nostalgic about banana desserts — they remind you of Grandma’s kitchen, where overripe bananas were never wasted but transformed into something magical. These bars take that same humble ingredient and elevate it with a buttery texture and gooey chocolate chips that make every bite better than the last. Whether you serve them warm with a scoop of vanilla ice cream or pack them into a lunchbox, they’re always a hit.
Ingredients:
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 medium ripe bananas, mashed (about 1 cup)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips (plus extra for topping)
Instructions:
- Preheat and prepare the pan:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter or nonstick spray. - Mix wet ingredients:
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla, whisking until fully incorporated. - Add mashed bananas:
Stir in the mashed bananas. The batter will look slightly thick and creamy. - Combine dry ingredients:
In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined — do not overmix. - Fold in chocolate chips:
Gently stir in the chocolate chips, saving a few to sprinkle on top. - Bake:
Pour the batter into the prepared pan, spreading it evenly. Top with remaining chocolate chips and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. - Cool and slice:
Let the bars cool completely in the pan before slicing into squares or rectangles. Enjoy warm or at room temperature.
Tips & Tricks:
- Use very ripe bananas with brown speckles for the best flavor and sweetness.
- For extra flavor, stir in a pinch of cinnamon or nutmeg.
- Want a richer texture? Swap half of the butter for cream cheese.
- Sprinkle flaky sea salt on top before baking for a sweet-salty twist.
- To make it dairy-free, substitute coconut oil for butter and use dairy-free chocolate chips.
Variations:
- Peanut Butter Banana Bars: Swirl 2 tablespoons of creamy peanut butter into the batter before baking.
- Nutty Crunch: Add ½ cup of chopped walnuts or pecans for texture.
- Double Chocolate: Replace 2 tablespoons of flour with unsweetened cocoa powder for a deeper chocolate flavor.
- Tropical Twist: Stir in shredded coconut and white chocolate chips for a summery vibe.
Chocolate Chip Banana Bars
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and prepare an 8×8-inch baking pan.
- Whisk melted butter and brown sugar together in a bowl.
- Add egg and vanilla; mix until smooth.
- Stir in mashed bananas.
- Combine flour, baking powder, baking soda, and salt; add to wet mixture.
- Fold in chocolate chips and spread batter evenly in pan.
- Bake 25–30 minutes, until golden and set. Cool before slicing.
Notes
Serving Suggestions:
Serve these warm banana bars with a drizzle of melted chocolate or caramel sauce. For a cozy breakfast, enjoy one with a hot cup of coffee or a glass of cold milk. If you’re making dessert, top with a scoop of ice cream and a sprinkle of chopped nuts — pure indulgence.
Storage Information:
Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They freeze beautifully too — wrap individual bars in plastic wrap and freeze for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds before serving.
FAQ:
Can I use frozen bananas?
Yes! Thaw them first and drain any excess liquid before mashing and adding to the batter.
Can I double the recipe?
Absolutely — just bake in a 9×13-inch pan and adjust the baking time to about 35–40 minutes.
Why are my bars dense?
Overmixing can cause the gluten to develop, leading to dense bars. Mix just until combined for the best texture.
Can I use white sugar instead of brown?
Brown sugar adds moisture and depth, but white sugar works in a pinch. You might lose a bit of that rich, caramel-like flavor.
History / Fun Facts:
Banana desserts gained massive popularity during the 1930s when households started finding creative ways to use overripe fruit instead of throwing it out. Banana bread became an American classic — and from there, bakers began experimenting with banana muffins, cakes, and cookie bars.
The combination of bananas and chocolate has stood the test of time for a reason: the mellow sweetness of bananas pairs beautifully with the slight bitterness of chocolate. These Chocolate Chip Banana Bars capture that classic flavor combo in a modern, easy-to-love treat. Whether you’re baking for family, friends, or just yourself on a quiet afternoon, they bring a little joy with every bite.
