These Chocolate Chip Banana Bars are soft, chewy, and packed with rich banana flavor in every bite. Sweet ripe bananas meet melty chocolate chips in this easy one-bowl recipe that’s perfect for breakfast, dessert, or an afternoon snack. They’re lighter than banana bread but more indulgent than a cookie — a sweet middle ground you’ll want to make again and again.
Ingredients
- 2 large ripe bananas, mashed
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (60 g) unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (90 g) semi-sweet chocolate chips
Instructions
- Prep – Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
- Mix wet ingredients – In a large mixing bowl, mash bananas until smooth. Add brown sugar, melted butter, egg, and vanilla. Whisk until well combined.
- Add dry ingredients – Stir in flour, baking soda, and salt until just combined. Do not overmix.
- Add chocolate chips – Fold in chocolate chips, reserving a few for topping.
- Bake – Pour batter into prepared pan, spread evenly, and sprinkle reserved chocolate chips on top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve – Allow to cool before slicing into bars.
Tips
- Use very ripe bananas – The darker the skin, the sweeter and more flavorful your bars will be.
- Don’t overmix – Stir until just combined to keep the bars tender.
- Extra gooey – Add a tablespoon of milk for a softer texture.
- Storage – Keep in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.
Variations and Substitutions
- Nutty twist – Add ½ cup chopped walnuts or pecans for extra crunch.
- Healthier swap – Replace half the butter with unsweetened applesauce.
- Different chips – Try white chocolate, dark chocolate, or peanut butter chips.
- Gluten-free – Use a 1:1 gluten-free flour blend.
FAQs
Q: Can I freeze these bars?
Yes! Wrap cooled bars tightly and freeze for up to 3 months. Thaw at room temperature before eating.
Q: Can I double the recipe?
Absolutely — just bake in a 9×13-inch pan and add a few extra minutes to the bake time.
Q: My bananas aren’t ripe enough. What can I do?
Bake them (unpeeled) at 300°F for 10–15 minutes until they turn black, then cool before mashing.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for dessert.
- Enjoy with coffee or tea as an afternoon pick-me-up.
- Drizzle with peanut butter or Nutella for extra indulgence.
- Pair with Greek yogurt for a sweet breakfast.
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