I turned overripe bananas into moist, blondie-like chocolate chip banana bars with a thick, chewy, buttery crumb that make a simple Baked Banana Dessert and a quicker alternative to banana bread.

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I never thought a bar could outshine banana bread, but these chocolate chip banana bars changed my mind. They stay thick and chewy like a blondie, bursting with mashed ripe bananas and finished with a slick of melted butter that makes every bite rich without being too dense.

I bring them to potlucks and people stare, like, what is that? The texture is strangely addicting, and the chocolate pockets cut through the banana sweetness.

If you want a quick crowd pleaser that’s more interesting than bread, try these—perfect for a Baked Banana Dessert moment.

Ingredients

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Adds richness and tenderness, mostly fat and calories, helps bars stay chewy and golden.
Sweetens, adds moisture and caramel notes, mostly simple carbs, makes bars taste homey.
Provide natural sweetness, fiber, potassium, and it’s banana flavor, also adds moisture.
Bind the batter, add protein and structure, help the bars hold together and rise.
Mostly carbs and gluten, gives body and chew, not very nutrient dense though.
Bring sweetness and deep chocolate flavor, add fat and sugar, melty pockets of joy.
Walnuts or pecans add crunch, healthy fats, protein and a toasty, bitter note sometimes.
Adds warm aromatic depth and rounds flavors, tiny calories but big flavor boost.

Ingredient Quantities

1/2 cup (1 stick) unsalted butter, melted

3/4 cup packed light brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (about 2 large bananas), mashed

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 to 1 1/4 cups semisweet chocolate chips

1/2 cup chopped walnuts or pecans, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment and lightly grease the sides so the paper sticks, this makes it easier to lift the bars out later.

2. In a large bowl whisk together 1/2 cup melted unsalted butter and 3/4 cup packed light brown sugar until smooth and a bit glossy. Let the butter cool a minute so it dont scramble the eggs.

3. Beat in 2 large room temperature eggs, one at a time, then stir in 1 teaspoon vanilla and 1 cup mashed ripe bananas (about 2 large bananas).

4. In another bowl whisk 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Spoon and level the flour when measuring so you dont end up with dry bars.

5. Gently fold the dry mix into the wet just until no big streaks of flour remain, dont overmix or youll make them tough.

6. Fold in 1 to 1 1/4 cups semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using, saving a handful of chips to sprinkle on top.

7. Spread the batter into the prepared pan, smooth the top and press the reserved chips on top so they look nice.

8. Bake 22 to 30 minutes in the middle of the oven. For thick, chewy blondie like bars aim for about 22 to 25 minutes, longer (up to 30) gives a slightly more cake like texture. A toothpick should come out with moist crumbs not raw batter.

9. Cool in the pan on a wire rack for at least 20 minutes so the bars set, then lift out with the parchment and cool a bit more before slicing into squares. Store airtight at room temp up to 3 days or freeze for longer.

Equipment Needed

1. 8×8 inch baking pan (lined with parchment and lightly greased)
2. Parchment paper (cut to fit the pan)
3. 2 mixing bowls (one large for wet, one medium for dry)
4. Measuring cups and spoons (for dry and wet ingredients)
5. Whisk (or hand mixer)
6. Rubber spatula or wooden spoon (for folding batter)
7. Fork or potato masher (to mash the bananas)
8. Wire cooling rack and a toothpick (for testing doneness)

FAQ

Q: How long and at what temperature do I bake these bars? A: Bake in a greased or parchment lined 9×9 inch pan at 350°F for about 22 to 26 minutes, until a toothpick comes out with a few moist crumbs. If you use an 8×8 pan bake 28 to 34 minutes. Let them cool in the pan so they set up before cutting.

Q: My chocolate chips sank to the bottom, how do I stop that? A: Toss the chips with a tablespoon of flour before folding them in, or drop most chips on top of the batter instead of stirring them all through. Also dont overthin the batter and avoid adding chips to a very warm batter.

Q: Can I swap ingredients for dietary needs or because I ran out? A: Yes. Use melted coconut oil or a vegan butter for dairy free, and use a flax or chia egg for vegan (1 tbsp ground flax + 3 tbsp water per egg). For less sugar try 1/2 cup brown sugar plus 1/4 cup maple syrup but expect a softer texture.

Q: How do I get the bars extra chewy and not cakey? A: Use the packed brown sugar and melted butter as written, dont overmix once you add flour, and pull them out of the oven when a toothpick shows moist crumbs. Overbaking makes them cakey.

Q: How ripe should the bananas be and can I mash them chunky? A: Use very ripe bananas with lots of brown spots for best sweetness and banana flavor. You can leave small chunks if you like texture, but mash most of them so the bars bake evenly.

Q: What is the best way to store or freeze these? A: Store at room temp in an airtight container for 2 to 3 days, refrigerate up to a week. To freeze, cut into bars and freeze in a single layer on a tray, then transfer to a freezer bag with parchment between layers for up to 3 months. Thaw at room temp or warm gently in the microwave.

Chocolate Chip Banana Bars (Quick, Easy And Chewy) Recipe Substitutions and Variations

Butter: swap melted unsalted butter 1:1 with melted coconut oil or a neutral oil like canola (same amount). Coconut adds a faint coconut note, oil makes it a touch less rich. If using coconut oil, let it cool a little so it doesn’t scramble the eggs.
Light brown sugar: use coconut sugar 1:1 for a similar color and depth, or plain granulated sugar plus 1 tablespoon molasses for every cup of granulated to mimic brown sugar’s flavor (for this recipe, stir 3/4 cup sugar with about 3/4 teaspoon molasses).
Eggs: replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) for binding and chew, or use 1/4 cup unsweetened applesauce per egg for extra moistness (bars may be a bit cakier).
All purpose flour: swap cup for cup with a gluten free 1:1 flour blend that contains xanthan gum, or use whole wheat pastry flour 1:1 for a nuttier, slightly denser bar. If using whole wheat pastry, it may need a minute more baking time.

Pro Tips

– Use super ripe bananas, like mostly brown on the skin, they give way more banana flavor. Mash them but leave a few small chunks for texture, it makes the bars feel more homemade not like cake.

– Try browning the butter quick for a nutty boost, then let it cool so it wont scramble the eggs. Browning adds depth without changing the recipe much.

– Pull em a little early if you want chewy bars, not cakey ones. Aim for moist crumbs on the toothpick, not clean, and remember the bars keep cooking a bit while they cool.

– Toast the nuts first and save a few whole ones or extra chips to press on top before baking, then sprinkle a tiny pinch of flaky sea salt after they come out, it makes the chocolate and banana pop. Store airtight with a slice of bread to keep them soft longer.

Chocolate Chip Banana Bars (Quick, Easy And Chewy) Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I turned overripe bananas into moist, blondie-like chocolate chip banana bars with a thick, chewy, buttery crumb that make a simple Baked Banana Dessert and a quicker alternative to banana bread.

Servings

servings

Calories

340

kcal

Equipment: 1. 8×8 inch baking pan (lined with parchment and lightly greased)
2. Parchment paper (cut to fit the pan)
3. 2 mixing bowls (one large for wet, one medium for dry)
4. Measuring cups and spoons (for dry and wet ingredients)
5. Whisk (or hand mixer)
6. Rubber spatula or wooden spoon (for folding batter)
7. Fork or potato masher (to mash the bananas)
8. Wire cooling rack and a toothpick (for testing doneness)

Ingredients

1/2 cup (1 stick) unsalted butter, melted
3/4 cup packed light brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup mashed ripe bananas (about 2 large bananas), mashed
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 to 1 1/4 cups semisweet chocolate chips
1/2 cup chopped walnuts or pecans, optional

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment and lightly grease the sides so the paper sticks, this makes it easier to lift the bars out later.
In a large bowl whisk together 1/2 cup melted unsalted butter and 3/4 cup packed light brown sugar until smooth and a bit glossy. Let the butter cool a minute so it dont scramble the eggs.
Beat in 2 large room temperature eggs, one at a time, then stir in 1 teaspoon vanilla and 1 cup mashed ripe bananas (about 2 large bananas).
In another bowl whisk 1 1/2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt. Spoon and level the flour when measuring so you dont end up with dry bars.
Gently fold the dry mix into the wet just until no big streaks of flour remain, dont overmix or youll make them tough.
Fold in 1 to 1 1/4 cups semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using, saving a handful of chips to sprinkle on top.
Spread the batter into the prepared pan, smooth the top and press the reserved chips on top so they look nice.
Bake 22 to 30 minutes in the middle of the oven. For thick, chewy blondie like bars aim for about 22 to 25 minutes, longer (up to 30) gives a slightly more cake like texture. A toothpick should come out with moist crumbs not raw batter.
Cool in the pan on a wire rack for at least 20 minutes so the bars set, then lift out with the parchment and cool a bit more before slicing into squares. Store airtight at room temp up to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.