Chocolate Chip Banana Bars
These chocolate chip banana bars are basically banana blondies. They’re chewy, moist, and almost fudgy (like banana brownies, but easier).
They’re quick to mix, bake up in an 8×8 pan, and are the perfect way to use up ripe bananas.
This Recipe at a Glance
- Flavor: brown sugar + banana + lots of chocolate
- Texture: moist, chewy, slightly fudgy
- Skill level: easy (mixer or by hand)
- Time: 10 min prep + 35 min bake (about 45 min total)
- Makes: 16 bars
- Best pan: 8×8-inch light-colored metal pan + parchment paper
Baking Hack: How to Quickly Ripen Bananas for Banana Bars
If you only have yellow bananas and want that intense banana flavor, don’t worry!
You can easily turn yellow bananas brown in a matter of minutes. Preheat the oven to 300°F / 150°C and place the unpeeled bananas on a foil-lined baking sheet.
Bake them for about 15 minutes, until the banana skin is uniformly dark in color.
Let them cool in that pan for 10 minutes, then carefully peel and mash them.
Substitutions and Swaps – Chocolate Chip Banana Bars
Here are the easiest swaps for this recipe:
- Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place. Or if you feel really fancy, you can use browned butter!
- Brown Sugar – You can use light or dark brown sugar, but I prefer light in this recipe. I don’t recommend using granulated sugar, as it will change the flavor of the bars.
- 1 Large Egg – A flaxseed egg can be used to make an eggless or vegan version of this chocolate chip banana bar recipe.
- Vanilla Extract – If you don’t have any vanilla on hand, you can omit this ingredient. It helps enhance the flavors of the bar, but they will still taste good without it.
- All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend in its place if needed.
- Overripe Bananas – If you don’t have overripe bananas on hand, bake yellow bananas at 300°F for about 15 minutes until the skin of the bananas is black.
- Chocolate chips – You can use milk, dark, or semi-sweet chocolate. Just be sure to either use mini chocolate chips or give them a rough chop to help them evenly distribute through the bars. You want each bit to have a perfect amount of chocolate! You can also use chopped nuts in place of the chocolate in this recipe.
How to Make Healthy Banana Bars
If you want to lighten up these chocolate chip banana bars, below are some easy substitutions you can make.
Heads up: These swaps will change the texture. Too much applesauce or extra banana can make the center gummy or greasy, so start small.
- Unsalted Butter – You can replace half the butter in this recipe with applesauce and use 1/4 cup applesauce and 1/4 cup unsalted butter. You can also use coconut oil in place of the butter.
- 1 Large Egg – You can use a flaxseed egg in its place to make eggless or vegan variations of this recipe, or 1/4 cup of applesauce.
- Chocolate chips – Use chopped nuts in place of the chocolate in this recipe.
- Ground flax seeds – Add a couple of tablespoons of ground flax seeds to incorporate more fiber in this recipe.
Tips for Making the Best Chocolate Chip Banana Bars
- Properly measure the flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
- DO NOT OVER-MIX THE BATTER! It will make your chocolate chip banana bars dense and chewy. Once you start to mix in the flour, be sure to mix the batter JUST until it’s combined. It’s ok if you can still see a little bit of flour, it will get mixed in after you add the bananas.
- To make gluten-free chocolate chip banana bars, swap in your favorite GF flour blend for the AP flour in this recipe. Be sure to over-mix your batter and let it sit for at least 30 minutes before baking for the best results.
- Ingredients at room temperature mix together better. Set the cold ingredients ahead of time.
- Let the bars cool fully before cutting them to get nice, clean cuts.
Troubleshooting
Why are my bars mushy or gummy in the middle?
Most of the time, they just needed more bake time. Bananas add a ton of moisture, and ovens vary.
Other culprits include using glass pans, doubling the recipe, and ingredient swaps.
Fix: Use a light-colored metal pan when possible, avoid heavy swaps, and bake until the center looks set (it’s fine if a toothpick has a few moist crumbs).
Why are the edges done, but the bottom/center seems underbaked?
This is common with glass pans (they can heat unevenly).
Fix: Bake at 325°F if using a glass pan and bake it longer. Check for a set-looking center.
Why are my bars thin?
Usually, this happens when a double batch goes into a pan that’s too large (like a half sheet).
Fix: Double the recipe in a 9×13 only.
Why didn’t these rise much? (Is there a leavener missing?)
Nope, this is intentional. Bananas already add “sponginess,” and skipping leavening keeps the texture chewy like a blondie, not cakey.
Why are my bars greasy?
This often comes from “healthier” swaps that remove structure (like replacing sugar with more banana).
Fix: Make the recipe as written first. If you want to experiment, change one thing at a time.
Can I use frozen bananas?
Yes, but thaw them completely and drain off excess liquid if there’s a lot.
Should I fold in the banana or mix it in?
Either works. Mixing gives a more uniform texture; folding can leave small banana bits (totally preference).
Gluten-free note: Do I really “overmix”?
Yes!! When using GF flour, mixing more can actually improve structure since there’s no gluten to overdevelop.
Frequently Asked Questions
Can I make these by hand?
Yes, they work by hand or with a mixer. Just make sure your butter is very soft so it creams properly.
Can I use yellow bananas?
Yes, they’ll still turn out, but the banana flavor won’t be as intense. If you want, you can quickly ripen bananas by baking them at 300°F for ~15 minutes.
Can I double the recipe?
Yup, double it in a 9×13 pan and bake 37–42 minutes.
How far ahead can I make them?
They keep well! They can be stored for a few days at room temp, up to a week in the fridge, or up to a month frozen.
Can I bake these in a glass pan?
You can, but the bake time is less predictable and often needs longer than metal. Lower the temp to 325°F and bake until the center looks set.
Why is there no baking powder or baking soda?
These are meant to be chewy like a blondie, not cakey. So skipping any leavening agents keeps the texture dense, fudgy, and moist.
Let Me Know What You Think!
If you try this recipe for chocolate chip banana bars, I’d love to hear what you think! Please leave a rating and comment below.
Tag me @chelsweets so that I can see your amazing creations on social media!
Chocolate Chip Banana Bars
Ingredients
Chocolate Chip Banana Bars
- 1/2 cup (1 stick) unsalted butter, room temperature 113g
- 1 cup packed light brown sugar 200g
- 1 large egg, room temperature 56g
- 1 1/2 tsp vanilla extract or vanilla bean paste 6g
- 1/2 tsp fine salt 3g
- 1 cup all-purpose flour 125g
- 1 cup mashed overripe banana – about 2 large bananas 250g
- 3/4 cup chocolate chips, chopped 125g
Instructions
Chocolate Chip Banana Bars (modified from Gimme Delicious)
- Preheat the oven to 350°F / 175°C. Line an 8×8-inch baking dish with parchment paper and spray with cooking spray. Set aside.
- In a large bowl or the bowl of a stand mixer, cream together 1/2 cup unsalted butter and 1 cup brown sugar with a stand mixer or hand mixer. Mix on a medium-high speed for about 2 minutes, until the mixture becomes lighter in color. You can also make this batter by hand with a whisk, but the butter will need to be quite soft.
- Add in 1 large egg, 1 1/2 tsp vanilla extract, and 1/2 tsp fine salt. Mix on a medium-low speed until combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
- Mix in 1 cup of all-purpose flour and mix on low until just combined.
- Fold 1 cup mashed banana into the batter until it's fully incorporated. Then fold in 3/4 cup mini chocolate chips or chopped chocolate chips, saving a few to sprinkle on top of the batter before they're baked.
- Pour the batter into the prepared pan and sprinkle a few additional bits of chocolate on top of the batter.
- Bake for 33-37 minutes, until the edges are golden brown, and the center is baked through. Rotate the pan halfway through to help the bars bake evenly.
- Remove the pan from the oven and let it cool on a wire rack. Let the bars fully cool in the pan. Once cool, gently remove the bars from the pan and cut into 16 squares using a sharp, warm knife. Wipe the blade after each cut with a paper towel to get nice, clean cuts, then enjoy!
Video
Notes
Making These Chocolate Chip Banana Bars in Advance
These chocolate chip banana bars can be made in advance! They can be stored in an airtight container at room temperature for a few days, in the fridge for up to a week, or in the freezer for up to a month. Just be sure to separate them a bit and place parchment between each layer of bars! This will help prevent them from sticking to each other if they’re stacked.Doubling This Recipe
You can double this recipe and bake it in a 9×13-inch pan. Bake for 37–42 minutes. A half sheet pan is larger, so a double batch will bake up much thinner.Baking These Bars in a Different Type of Pan:
These bars bake up best in a light-colored metal pan. Glass pan note: Glass heats differently than metal. If using a glass pan, reduce the oven temp to 325°F, and expect the bake time to be a little longer. Start checking at the original bake window, then add time as needed until the center looks set.Nutrition
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Hi! this is my first time trying one of your recipes. These are super easy, I used a wooden spoon because my hand mixer stopped working last week? its definitely different than banana bread, great recipe for when you are tired of making bread with the overbripe bananas. Can’t wait to try more of your recipes!
Substitute of egg ..
Can v add flax seed gel instead of egg and how much?
Is there no baking powder or soda??
@Fizza, I wondered same. Next time I will add.
@Fizza, no blondies and brownies generally don’t have a levener other than the egg. If you blend your sugars and butter well and then add the egg in and beat well with the banana they should still rise.
@Fizza, do not add baking soda! These come out thick and moist without it
Thank you sharing Alley! I totally agree 🙂
@Fizza, recipe didn’t need it!
@Crystal, I wondered too, but they didn’t need it! Just fluff up the butter and sugar really well!
Easy and delicious recipe! Great alternative to making banana bread!
Fantastic and easy peasy!! Thanks for sharing.
Aw thank you Emily!! 🙂
I’ve made these a few times and they are so good. I have a batch in the oven now with blueberries instead of the chocolate. I can’t wait until it’s done!!
I am absolutely in love with all your recipes!! I decided to give this recipe a try and not only was it so super simple but they also tasted so delicious, they were a big hit at my party!! Thank you so much for sharing them!! 🙂
I made these last night and they’re delicious! We were out of both eggs and flax seeds so I made a chia seed egg and it worked pretty well! A great change from the usual banana bread!
How can you make these more like a Banana Brownie?
@Ellen Saberg,
Add cocoa powder
@anique, how much coco powder?
I had a feeling these were going to be a hit so I made a double batch and I’m so glad I did! My husband has devoured the ones I made for home and I had to bring more to work the following day for coworkers. I make a lot of banana bread and banana/oat snacks and he said this is his favorite banana treat I’ve made. At high altitude I didn’t have to change anything about the recipe. I will definitely keep this dessert in the rotation. Thank you!
Not sure what I did wrong but mine came out too mushy ?
@Jody, mine too.
Hi Donna and Jody,
I’m sorry to hear that! A mushy texture usually means they might’ve needed a bit more time in the oven—banana adds a lot of moisture, especially if the bananas are extra ripe. Oven temps can vary too, so sometimes an extra 5–10 minutes makes all the difference. You could also try checking with a toothpick next time (it should come out mostly clean). I hope you give them another go—they’re too good to give up on!
@Jody,
Same issue, and used a toothpick to test that emerged with a single small crumb. Top 2/3 done and bottom complete uncooked mush. Suggest not using a glass pan, not doubling the recipe, and not using half applesauce in place of half the butter. All my pans are glass, and won’t try this recipe again.
Hi Kris,
Oof, I feel your frustration ? Glass pans can be tricky for baked goods like this, they hold onto heat differently, so the edges/bottom stay hotter longer, which can leave the middle underbaked and gummy. Combine that with doubling (changes how evenly it bakes) and swapping in applesauce (adds extra moisture), and it kind of stacked the deck against you.
If you decide to give it another go, here are a few things that might help:
Pan choice: Metal pans heat up and cool down more quickly, giving you a more even bake. If glass is all you’ve got, drop your oven temp by about 25°F and extend the bake time a bit.
Batch size: Stick to the recipe as written, doubling in one pan almost always leads to uneven bakes.
Butter vs. applesauce: Applesauce is great for moisture but not structure. Too much can leave the center mushy. I’d try subbing no more than 1/3 instead of 1/2, or just using regular amount of butter.
Totally fair if you don’t want to retry, but if you ever do, those tweaks should set you up for a much better result. Hope that helps, happy baking!
Delicious! Wanted to use up bananas with something different and this ticked all the boxes. Quick, easy & most importantly super tasty ?
ps loving all the animal cakes and the tiny versions, they bring joy to my Instagram feed
I made this for a dessert. They turned out perfectly. I’m now making a double batch to take camping. They stayed nice and moist in a Tupperware container for about a week. If they lasted that long
The flavour is great but mine came out a massive grease pit. I followed the recommended substitution by adding in an extra half cup of banana and removing a half cup of the brown sugar. In hindsight, I think the batter would have benefited from a bit more flour with that specific sub.
I made these and brought them to work and they disappeared! Everyone gave them a glowing review. Definitely a keeper! I will make them again.
I made these yesterday and they turned out delicious! So moist and had a nice light banana flavor. I baked mind in glass on convection but actually had to bake for 40 mins to get the center cooked through. I guess all ovens are different! Thanks for the easy to follow recipe (and simple ingredients list)!
These are soo good. Made them with melted coconut oil instead of butter and used white whole wheat flour. I also cut the sugar in half because my bananas were very ripe and sweet and also they have the chocolate chips. They are so moist and flavorful. Definitely will be making these again!
Why no baking soda or powder? Yuck
@Barb Jacobs,
I dunno, cuz blondies dont call for either. They are supposed to be moist and dense, levener makes things cakey. You sound like youre 3 yrs old…take your yuck elsewhere
@Barb Jacobs, had to add the word “yuck” there huh? Just had to be rude for no reason. How about asking nicely or not at all
@Barb Jacobs, Don’t make them
@Liz, thanks Liz, I so appreciate your comment back to her. As WE all learned at a young age, if you don’t have anything nice to say, don’t say anything. Happy Baking!
Made this and used a packet of chocolate chip and carmel chips and peanuts. Yummmmm
OMG! These are incredibly fantastic! I made this like 4 hrs ago, waited till they were completely cool and they are ALL gone (made a double to share with my sister in-law and friend who live close by)… These are definitely a hit. Thank you Chelsea!
I made these bars this afternoon!
I made a double batch per your instructions and so I used a half-sized sheet pan as you recommended. I measured it, just to be sure. The bars taste great, but I knew when I put the batter in that they were going to be very thin bars, not like yours in the photos. I’m not sure why you recommended that sized pan, but it is too big. But, the flavor is very nice!
I loved it! I’ve made this recipe twice, this second time I added a layer of peanut butter right out of the oven. Personal preference, but I like it. It was so fluffy and moist on the inside.
Thanks for the helpful tip about keeping ingredients at room temperature. It made mixing so much easier.
In the tips section, if using GF flour it states “Be sure to over-mix your batter and…” – is that a typo to over-mix? If not, why is that required using gf flour?
I plan on making this recipe for the 2nd time but using gf flour.
Hi Angela! It is not a typo.
While I strongly advise against over mixing batter in other recipes, and even design my recipes to have as little mixing as possible, gluten free batter is different.
The whole reason you don’t want to over mix your batter is that it develops thick strands of gluten, which can lead to dense, tough baked goods. But when you’re using gluten free flour, this isn’t a problem.
In fact, over-mixing gluten free flour can actually give the bars better structure! This helps bars rise better as they bake, and gives GF baked goods a more tender crumb.
Hope that helps, happy baking!
I wanted something a bit different than the usual bread or muffin and these delivered! They’re dense and rich- there’s a reason the 8×8 pans gives 16 servings. Be sure to use the mini chocolate chips so it’s easy for every square to have a lot of chocolate in it. My 8×8 glass pan took about 38 minutes to cook these through. Be sure to cut them when they’re cool so they don’t fall apart (similar to a brownie). My family liked these a lot!
Hi Liz,
I am so happy to hear that!! And that’s great to know about using a glass dish. Thanks for sharing 🙂
This looks really nice. I’m going to make it. Thanks for sharing the recipe.
Thank you! I hope the turn out great 🙂 Happy baking!
These are so amazing!!! Thank you so much for this recipe!
Of course!! So happy to hear you’re enjoying this recipe Jennifer 🙂
I’m all out of brown sugar. Can I use regular white sugar in place of it? Same amount?
Hi Amanda,
You can use white sugar in place of the brown sugar, and use the same amount! It will chance the texture and flavor of the bars a bit, but it should still be delicious!
No levening agent in the recipe. I added 1 tsp baking powder.
Hi Susan,
Bananas add a sponginess to baked goods, so I intentionally didn’t include leavening agents in this recipe. I wanted the texture of these to be chewy like a blondie rather than spongy and firm. Did you like the way they turned out with baking powder? When I was testing this recipe I preferred it without <3
I make these all the time and I infuse them! We love this recipe. Comes out perfect every time. Thank you! Can I double this recipe in a 9×13 pan?
Hi Jamie,
So happy to hear that!! You can totally double this recipe and bake it in a 9×13 inch pan 🙂
It might take a tiny bit longer to bake, so keep an eye on the center and adjust the bake time as needed. Hope that helps, happy baking!
I made these the other day, and WOW-These are absolutely delicious!! I’ll be making these all the time now. SO SO GOOD!!
So happy to hear that Katie!! It really is the perfect recipe for using ripe bananas 🙂 Thank you so much for sharing!!
I tried these for first time
I double the recipe this was great
Hi Lois,
So happy to hear that!! Thank you for sharing 🙂 Happy baking!!
Thank you so much for this recipe! Never will I use my over ripe bananas for anything else. Absolutely amazing!! I weighed out the ingredients as listed and they came out thick, moist, and mind blowing delicious. I will be saving this recipe for ever and pass it down to my children! ????
So happy to hear that Alley!!! Your comment put the biggest smile on my face 🙂 Thank you!
Can you make them into cupcakes?
Hi Karen,
I wouldn’t recommend it! This recipe bakes up relatively dense, and I’d be worried cupcakes wouldn’t bake through the center! There’s no leavening agents in this recipe, which works great for baking chewy bars, but not so great for cupcakes :/
These are amazing! I had to give some away so I wouldn’t be tempted to eat the whole pan. So good!
Hi Danielle,
Yay!!! I love hearing that 🙂 Thank you for sharing!!!
I love your recipes and instagram content. Just tried this one today and I used peanut butter chips because I was out of chocolate. They are delicious. Thanks for sharing!
Hi Heather,
Thank you so much! You are too sweet 🙂 So happy to hear this recipe was a hit!!!! Thank you for sharing!
I was looking for a quick way to use a couple of ripe bananas-this recipe is a keeper. I cut the sugar to 3/4c, and added pecans. I also baked in a glass pan without adjusting temperature. End product is a delight! Recipe comes together and cooks quickly-both are a bonus!
Hi Jennifer,
I am so happy to hear that!! I bet these would be delicious with pecans 🙂 Thank you so much for sharing!
Just made this recipe and they really didn’t rise. They are only about a 1/2 inch thick
Hi Lisa,
This recipe is designed to rise much! There are no leavening agents in it, so it only rises a bit from the banana and eggs. But that’s exactly how they’re supposed to bake up! We want these to be kind of fudgy and dense, like a banana brownie 🙂
I had 4 overly-ripe bananas, so I doubled this recipe. I happened to have a 13.25 x 9.25 glass oblong pan and it filled it perfectly! It would NOT have filled a half sheet pan! I baked it at 325 for about 40 minutes. They came out great! Thanks for sharing.
Hi Terry,
Thank you for sharing!! I’ve updated the notes section of the recipe card to reflect this! 🙂
So so good!! Wonderfully moist and great flavor! I’m very curious why you instruct to refrigerate the bars after 8 hours. I checked other similar banana recipes and they reflect that you can eave the baked good at room temp for at least a few days. I actually left mine at room temp for about 3 days and they were still fabulous!
Hi Angel,
I honestly just like them cold out of the fridge!! Haha but I realized that not everyone might feel the same way, so I’ve updated the notes the included that they can be stored at room temperature for a few days 🙂
Doubled it and baked in a 13 X 9. My grandchildren loved it! And so did Grandpa!
Yay!! So happy to hear that Donna, thank you for sharing!!
OMGOODNESS! These were so delicious! A great way to use old bananas besides the same old banana bread. They were so light and fluffy and the chocolate chips took them from great to AMAZING. I only have one complaint: I should have doubled the recipe bc they only lasted one day at my house. Lesson learned: always double this recipe.
Hi Shanita,
Haha you are too sweet! I am so happy to hear you love this recipe as much as I do 🙂 Thank you for sharing!!
These are fantastic, even though I may have overmixed the batter. I will be making these again.
Glad to hear you loved these!! Thank you for sharing 🙂
Merci pour cette recette. Je voudrais bien l’essayer avec de la farine de coco qui se marie aussi bien avec la banane mais comme elle est plus absorbante je ne sais pas en quelle proportion ?
I doubled the recipe and they turned out amazing. The whole pan gone in less than 2 days between 2 slender people haha! New go-to dessert
Yay!!! So happy to hear that Mariah!! Thank you for sharing 🙂
Yum! Great recipe! I made them gluten free with King Arthur’s One for One GF flour. I added 2 tbsp of low-fat plain Greek yogurt, as GF recipes can be dryer than regular flour recipes. I also sprinkled the top of the cooked bars with sea salt, adds a little somethin, somethin to these sweet bars!
Thank you for sharing!
Aw love that!! They sound delicious, thanks for sharing Gloria!! 🙂
Could you use frozen Bananas? Should they be defrosted first?
Hi Katie,
Great question! You can use frozen bananas, but make sure they’re fully defrosted and try to drain off some of the liquid if there’s a lot left once they thaw. Hope that helps, happy baking!
Think I can swap the banana for pumpkin?
I haven’t tried it, but I actually think that might work?? If you try it I’d love to hear how it turns out!!
I added walnuts to this recipe
Hoping it is good
I made these for a Labor Day BBQ and everyone loves them. I had a ton of requests for the recipe so I forwarded it on to them. They are so easy and so very good. Thank you for sharing!
Yay!! So happy to hear that Jenni 🙂 Thank you for sharing!!
Wow! You’re right – it does come out like a fudgy brownie! We all love ’em and the good news is I had four bananas to use so I made a double batch!
Aw I love that!! So happy to hear you loved this recipe Kathi 🙂 Thank you for sharing!
This is the best banana dessert I’ve ever made/had! And I’ve tried a lot seeing as though watching bananas die a slow and agonizing death is a weekly occurrence in my house, unfortunately. Thanks so much for this! It’ll remain a go to! Having them still warm is out of this world!
Hi Stacy,
Yay!! So happy to hear you love this recipe as much as I do 🙂 Thank you for sharing!!
Very good banana bar recipe. I used as a Christmas Eve baking project. Measured the salt and vanilla extract with the heart because everybody know I ain’t got time to use those measuring spoons.
I will say, I was worried about underbaking and ended up OVERbaking, but still chocolately and moist regardless.
Will make again.. very soon! 🙂
So happy to hear you loved this recipe Enzarela!! Haha they are hard to tell when they’re done because they’re dense, but I’m glad they were still delicious!
The only logical thing to do with ripe bananas is a banana colada
Haha that’s also a delicious option!!
Just made them! The only problem so far I’ve had is the bake time! I tried 35 minutes on middle rack, but they were still raw. So, I moved them up and did 7 minutes, but they were still raw. I think I did 17 more minutes after that and I think they’re baked but haven’t cut them yet! Are they supposed to take a long time since there’s the banana in them?
Hi Gabriella,
That is WILD! Are you using a different sized pan? Have you tested your oven to make sure it’s baking accurately? These bars are dense, but they definitely shouldn’t be raw in the middle at the end of the recommended bake time. When you say raw, was it like still completely soupy in the middle? Were the edges set? Hopefully we’ll be able to figure out what’s going on!
Hi Chelsea! Love your recipe’s and page. I made these yummy bars two times over the weekend. While the flavor is amazing, both times the center did not come out fully cooked. I followed your exact recipe, and left them in for 37 mins. I did use a glass pan and I’m not sure if that is what affected it. Any insight would be appreciated! Thank you!!! 🙂
Hi Carolyn,
That’s wild! What’s crazy is that I generally recommend reducing the baking temperature by 25 degrees (to 325 F) and baking the bars for about 5 minutes LESS if you use glass. Glass pans don’t heat up as quickly as metal, but becomes very hot once heated up.
But maybe with it being winter and our kitchens being colder this time of year, the glass is colder and taking longer to heat up? Either way, if the centers are not fully cooked I’d recommend baking the bars for 2-5 additional minutes and see if that helps. Please let me know if it does!
These are incredible. I bake all the time, and have tried a ton of banana recipes for banana bars and they all tend to get very cake like and are more on the dry side. These bars have a true blondie like rich and chewy texture I was looking for. Thanks for the recipe!
Hi Briana,
I totally agree!! I’m so happy to hear you love this recipe 🙂 Thank you for sharing!
I never comment on recipes but these bars were so good that I had to thank you. I forgot to buy a bread pan to make some banana bread and didn’t want to go to the store, so I was searching for alternate ideas and came across these! They worked out perfectly and didn’t need any adjustments. I did just as you said, 350 for 33 minutes, and they were absolutely perfect.
Thank you, thank you, thank you!! – from someone who loves banana bread but is often forgetful.
I love that so much Samantha!! So happy to hear this recipe worked wonderfully for you 🙂 Thank you for sharing!
These are so incredibly delicious! I’ve made them 3 times already.
Thank you for sharing <3
I love that!!! This recipe really is a keeper 🙂 Thanks for sharing Sarah!
I have made this recipe twice everyone really liked them.Thank you for sharing your recipe
Thank you for sharing Deanna 🙂
I noticed in the steps you said to fold Bananas in to mixture but after when I watched your video I noticed you blended the Bananas in with your hand mixer… does it make a difference if you fold or blend?
Hi Naki,
Great question! You can do either, the bars will turn out great either way! I have noticed that using a hand mixer gives them a slightly more uniform texture, whereas folding them in sometimes creates some little chunks of banana in the bars, so it really comes down to your preference and what texture you’d prefer. Hope that helps, happy baking!
we love this choco chip banana bars. i just made it the other day and i’m making it again today. thank you for your wonderful recipes..?
So happy to hear that Beverly!! 🙂 That’s wonderful!!!
Has anyone tried adding peanut butter to this recipe? Seems like that could be yummy but I don’t know how it would change the texture! 🙂
Hi Tazia,
I love that idea! I haven’t tried it out yet, but I’d love to hear if one of you guys do!!
These are so delicious! Easy to make, chewy, and really yummy. I love how they have lots of possible alterations to make them healthier!
I am so happy to hear that Alyssa 🙂 And I totally agree! Thank you for sharing!!
These were a huge hit! I did use salted kerrygold butter and omitted the added salt, and I used half light brown sugar and half organic coconut palm sugar and they came out superb!
That sounds AMAZING!! Thank you so much for sharing Jackie 🙂
These banana, chocolate chip bars are amazing!! The trexture is just like brownies, but a little lighter but not cakey!! my family gobbled these up so fast, I had to make another batch!!! Love them. Thanks for sharing.
YESSSS!! That is the perfect way to describe them 🙂 So happy to hear your family loved them, thank you for sharing Audra!!
Hello! These are delicious and I’ve made them loads of times already! Just wondering, I have a ceramic baking dish I’d like to use, does the baking time differ?
So happy to hear that Charlotte!! Ceramic baking dishes take longer to heat up and hold heat longer, similar to glass! I haven’t tested it, but I’d recommend baking these at 325 F and increasing the bake time, maybe by 5-10 minutes?! If you try it, please let me know how it turns out!
These came our wonderfully! They taste exactly like chocolate chip banana bread but more of a blondie consistency. I didn’t have any eggs left so I made a chia “egg” which worked pretty well. I noticed that my result was much less fluffy than intended but still tastes divine.
For reference, I have an electric oven and it took about 30 minutes to bake.
That is a perfect way to describe them Angela 🙂 So happy to hear that the chia “egg” worked for you! Thank you for sharing!!
I hope that all the baking soda/salt judges did NOT try the recipe as written. They don’t deserve to know what they missed out on! These are FANTASTIC! They are not what I expected at all in terms of texture…they are not at all like a cookie, and not what I would call a cake either. It’s like a perfect cross of muffin meets pancake. If you trust the recipe and try it first before tweaking it, you will be pleasantly surprised!
I’ve made these like 5 times now, they are so good. They’re like a cross between banana bread and chocolate chips cookies.
These are amazing. Never making banana bread again!
This recipe was amazing! It was super easy to make. I followed the recipe exactly and it came out perfect. The bars have an amazing texture, almost like fudge. These will be a new go-to in my household!
Already made this so many times truly one of the best banana recipes I’ve made, making them again right now?Thank you for this amazing recipe.
Aw I am so happy to hear it, Mia!! It really is such a yummy recipe 🙂 Thanks for sharing!!
First time making this recipe so wasn’t sure with myself but they came out just like in the photo! Super delicious and my family approved.
I only have a 9×9 pan, not an 8×8. And I have bananas needing to be used asap! What adjustments could I make for temp and time to bake it in the 9×9? Please and thank you.
Bake temp would be the same, and I’d check it a few minutes earlier than the recipe calls for. Hope that helps, happy baking!
I just made these for the second time. Im not crazy about banana deserts, but I do like these. The bars are a great way to use ripe bananas, and they are awesome. I followed recipe exact.
I did bake in glass container, but still cooked at 350. I did add 10 minutes to the 37 and they turned out perfect
OMG, these at delicious! I’ve made the recipe multiple times following the instructions and it turned out perfect. Everyone loves the recipe!
So happy to hear that Becky! Thank you for sharing!! 🙂
How long does it take for these to fully cool?
Hi Vibha,
Great question! It can vary depending on the type of pan that you use but I’d say at least an hour! They’re pretty dense and if you use a thick metal pan it can definitely take a while to cool off. If you’re in a rush you can always pop the pan to the fridge or freezer. Hope that helps, happy baking!
Hi 🙂
I love your recipe every time I make it the house finishes it within an hour of being out of the oven. Thank you so much.:)
I am wondering if I don’t store it in an air tight container but instead leave it in the baking dish and cover it with foil how long can it last or will the texture change?
Hi Kiki,
I am so happy to hear that! You can definitely store it in a baking dish covered tightly with foil, and it should last a few days! These bars are super moist so I would think they will keep their texture pretty well. Hope that helps, happy baking!
This is a make again recipe! Simple easy to make for kids. Great little snack!
I’m so happy to hear that! Thank you for sharing Taylor 🙂
10/10. Wow.
Moving to “favorites” board!!
Absolutely delicious!
YAY!!! Thank you so much for sharing Katie 🙂
I made these today – they were excellent. Very moist, delirious and easy to make.
So happy to hear that Ruth!! 🙂 Thank you for sharing!!
Great recipe! Made a double batch and baked it in a 10×10″ pan for 45 minutes. Added 1tsp of espresso powder because I believe it brings out caramel notes in banana bakes. I also added the banana to the wet mixture before adding the flour to cut down on the gluten formation. I will definitely make these again, probably with a little less chocolate and maybe add chopped nuts.
Love these adjustments, that sounds absolutely delicious!! Thank you for sharing Beth 🙂
You’re instructions say to food in the bananas but your video shows you using a mixer?