Banana Chocolate Chip Bars are my ooey gooey banana bars (which you will also want to try) with added chocolate chips for a dessert bar that you will love! And, the recipe is as easy to make as the bars are scrumptious! If you love the combination of chocolate and bananas like I do, check out my Chocolate Chip Banana Bread, too—another delicious twist on this classic combo!

Banana Chocolate Chip Bars cut into squares with bananas from overhead.

Ingredients & Substitutions

Butter: I prefer unsalted butter in many of my recipes to give me the most control over the salt added. If using salted butter, you may want to lessen the amount of kosher salt.
Brown Sugar: For a little extra sweetness, moistness, and caramelized flavor, I only use brown sugar in the bars. If you don’t have brown sugar, you could use granulated sugar instead, but it will give the bars a different texture and flavor.
Flour: I used all-purpose flour for the bars. I have not tested them with other kinds of flour, so I can’t speak to their effectiveness. But, you could try them with wheat flour or gluten-free flour in a 1:1 ratio.
Bananas: Mash 2 ripe bananas, or enough for 2/3 cup mashed, for that banana flavor. The riper, the better! They are the star of the recipe, just like in my popular Banana Bread!
Chocolate Chips: For the chocolate that goes so well with bananas, I used semi-sweet chocolate chips. They melt into the bars for the chocolatey goodness! Chopped chocolate or chocolate chunks would also work. Or, try dark chocolate, white chocolate, peanut butter, butterscotch, or a combination of chips!

Banana Chocolate Chip Bars on a cutting board with bananas in the background.

Can I Use Frozen Bananas?

Yes, frozen bananas work great! I love to freeze my overripe bananas to use in recipes like this. Just make sure to thaw them and drain any excess liquid before mashing to get the best texture in your bars.

Can I Make Banana Chocolate Chip Bars Without Chocolate Chips?

Absolutely! If you don’t want chocolate chips, you can simply leave them out (make my banana bars with salted caramel buttercream). Or, substitute the chocolate chips with chopped nuts, dried fruit, or even a swirl of peanut butter. It’s all about making the bars your own!

Stack of Banana Chocolate Chip Bars close up.

Can I Use A Different-Sized Pan?

Yes, you can use a different-sized pan. I made these in a 9×13-inch baking dish, but an 8×8-inch or 9×9-inch pan will work too. Just keep in mind that a smaller pan will make the bars thicker, so you may need to adjust the baking time. Use the toothpick test to check for doneness—if it comes out with a few moist crumbs (but no wet batter), the bars are done!

How To Store Banana Chocolate Chip Bars

To store your Banana Chocolate Chip Bars, let them cool completely first. Then, keep them in an airtight container at room temperature for up to 2-3 days. If you want them to last longer, you can store them in the refrigerator for up to a week. Just be sure the container is sealed tightly so they stay fresh!

Hand holding a Banana Chocolate Chip Bars with a bite taken out of it.

Can I Freeze Banana Chocolate Chip Bars?

Yes, you can freeze the banana chocolate chip bars for up to 3 months. Wrap the cooled bars tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. When ready to enjoy them, simply thaw them at room temperature or warm them up in the microwave!

Banana Chocolate Chip Bars

Prep Time 10

Cook Time 35

Total Time 45

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Ingredients

▢ 1 cup (2 sticks / 227 g) unsalted butter, melted
▢ 2 cups (400 g) brown sugar, lightly packed
▢ 1 tablespoon vanilla extract
▢ 2 large eggs, room temperature
▢ 2 cups (250 g) all-purpose flour
▢ 1 teaspoon kosher salt
▢ 2 ripe bananas, mashed, some chunks are okay (about ⅔ cup)
▢ 1 ½ cups (262 g) semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Line a 9×13-inch baking dish with parchment paper, then spray with nonstick cooking spray. Set aside.
Using a hand mixer, combine the butter and brown sugar in a large bowl.
On low speed, add the vanilla and mix until incorporated.
Add the eggs, mixing on low until incorporated.
Add the flour and the salt, mixing well.
Fold in the mashed bananas and chocolate chips.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until the edges are golden brown and the center is set.
Once baked, let the bars cool for about 15 minutes before cutting and serving.

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