Warm and comforting, these chocolate chip banana bars fill the kitchen with the scent of ripe banana and melting chocolate as they bake. They are tender yet hold their shape, with a lightly cakey crumb and pockets of sweet chips in every bite.
I love making a batch on Sunday to pack for quick snacks all week, serve at coffee hour, or keep in the freezer for an easy dessert after dinner. They feel indulgent but still read as breakfast friendly.
SaveMy family swears by the slightly crinkly top and the gooey edges, and I love how simple they are from start to finish. One pan, a few ripe bananas, and a handful of chocolate chips are all you need for dependable crowd pleasers.
Chocolate Chip Banana Bars Recipe
Ingredients
Cake Layer
Topping
Instructions
- Preheat oven and prepare pan
Preheat your oven to 350 F (175 C). Grease an 8 by 8 inch square pan or line it with parchment paper, letting the edges hang over two sides for easy lift out.
- Mash bananas and mix sugars
In a large bowl, mash the bananas with a fork until mostly smooth. Stir in the granulated sugar and brown sugar until well combined and glossy.
- Add egg, butter, and vanilla
Beat in the egg, melted butter or oil, and vanilla until the mixture looks smooth and slightly thick.
- Whisk dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended.
- Combine wet and dry
Fold the dry ingredients into the banana mixture in two additions, stopping as soon as no streaks of flour remain. The batter will be thick and tender.
- Stir in chocolate chips
Fold in the chocolate chips until evenly distributed, taking care not to overmix.
- Transfer batter to pan
Spread the batter into the prepared pan and smooth the top with a spatula, gently tapping the pan on the counter to release any air pockets.
- Make cinnamon topping
In a small bowl, combine the sugar and cinnamon, then sprinkle evenly over the batter. Dot with the small pieces of butter.
- Bake until set and golden
Bake for 35 to 40 minutes, until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and cut into bars
Let the bars cool in the pan on a wire rack for 10 minutes, then lift out using the parchment overhang and slice into 12 bars.
Substitutions and variations
- Use buttermilk or a dairy free milk with a teaspoon of vinegar in place of regular milk for a touch more tang.
- Swap dark chocolate chips for semi sweet if you prefer deeper cocoa notes.
- Replace brown sugar with coconut sugar for a slightly caramel forward flavor.
- Omit the egg for a vegan version and add 1 extra tablespoon of mashed banana.
- Add a pinch of sea salt to the topping for a more pronounced salty sweet contrast.
Chloe's tips
- For extra flavor, use brown sugar instead of part of the granulated sugar.
- Very ripe bananas with brown spots give the best natural sweetness and moisture.
- Press the cinnamon topping gently into the batter so it adheres during baking.
How to store it
- Store in an airtight container at room temperature for up to 3 days.
- Freeze wrapped tightly for up to 2 months; thaw in the wrapper at room temperature.
- Reheat individual bars in the microwave for 10 to 15 seconds to soften the chocolate chips.
Serving suggestions
Serve these bars warm or at room temperature for the best texture.
- A cup of cold milk
- A scoop of vanilla ice cream
- A dusting of powdered sugar on top
Frequently asked questions
Can I use gluten free flour here?
Yes, use a gluten free all purpose blend with xanthan gum or add 1/2 teaspoon xanthan gum if needed, and expect a slightly softer texture.
Why did my bars turn out too cakey?
Overmixing the batter or using too much baking powder can create a cakey crumb; fold gently and measure leaveners carefully.
Can I substitute the butter in the topping?
Use coconut oil or a dairy free butter in the same amount for a vegan version; chill it slightly so it holds its shape on the batter.
How do I keep the bars from sticking to the pan?
Use parchment paper that overhangs two sides or a well greased pan, and cool them fully before slicing.
Let's get cooking!
These chocolate chip banana bars are a simple, crowd pleasing dessert you can feel good about sharing. Whip up a batch, pour a glass of milk, and enjoy the tender, banana kissed goodness.
