I have a soft spot for recipes that rescue overripe bananas and turn them into something everyone asks for seconds of. These Chocolate Chip Banana Bars are a cross between a tender banana bread and a chewy cookie — quick to mix, forgiving in the oven, and addictive warm with melty chips. They’re perfect when you need an easy bake for school lunches, a last-minute potluck, or just a cozy afternoon with coffee.

Why you’ll love this dish

This recipe is a little magic: three ripe bananas and a handful of pantry staples become a tray of bars in under an hour. They’re budget-friendly, kid-approved, and portable — slice them into squares for lunchboxes or serve larger pieces at brunch. Because the batter is thicker than traditional bread, these bars hold their shape and slice nicely, which makes them ideal for gifting.

“I made these on a weeknight with ingredients I already had — the whole family finished them before dessert. Moist, chocolatey, and simple.” — a satisfied home baker

If you enjoy banana-forward treats, you might also like my recipe for air-fryer banana chips as a crunchy side for snack plates.

Step-by-step overview

Before you grab a bowl, here’s the process in plain terms so you know what to expect:

Mash ripe bananas and stir in melted butter to create a smooth base.
Add leavening, salt, sugar, egg, and vanilla to balance flavor and texture.
Fold in the flour just until combined so the bars stay tender.
Stir in chocolate chips, bake in a greased 9×9 pan for about 20–25 minutes, then cool and cut.

This is a one-bowl, low-fuss bake. Expect about 16 small bars or 9–12 larger squares depending on how you cut them.

What you’ll need

3 ripe bananas (see notes below)
1/3 cup melted butter
1 teaspoon baking soda
Pinch of salt
3/4 cup sugar (use brown for a deeper flavor)
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup chocolate chips (mini chips distribute more evenly)

Notes and substitutions:

Swap 1/4 cup brown sugar + 1/2 cup granulated for a richer, moister crumb.
For a tropical twist, consider folding in 1/3 cup shredded coconut — similar to my coconut macaroons: chocolate-chip coconut macaroons.
For gluten-free, replace the flour with a 1:1 gluten-free blend that contains xanthan gum.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment, leaving an overhang to lift the bars out easily.
In a medium bowl, mash the ripe bananas with a fork until mostly smooth; a few small lumps are fine.
Stir the melted butter into the mashed bananas until evenly combined.
Add the baking soda and a pinch of salt, mixing briefly to incorporate.
Stir in the sugar, then beat in the egg and vanilla until the mixture is glossy.
Sprinkle the flour over the wet ingredients and fold in gently. Stop as soon as you no longer see dry streaks — overmixing makes the bars dense.
Fold in the chocolate chips, reserving a few to scatter on top if you like.
Pour the batter into the prepared pan and smooth the top.
Bake 20–25 minutes, rotating the pan halfway through. The bars are done when the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool completely in the pan on a wire rack, then lift out and cut into bars.

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream or a smear of peanut butter for a decadent treat. For breakfast, top a warm bar with Greek yogurt and sliced bananas. If you’re assembling a dessert board, pair squares with nuts and the rich, no-bake bars my friends always ask for: no-bake chocolate peanut butter dream bars.

Short serving ideas:

Coffee shop-style: warm a bar and drizzle with a little melted chocolate.
Picnic pick-up: wrap individual bars in wax paper for easy transport.
Brunch platter: layer with fruit, yogurt, and mini muffins.

Storage and reheating tips

Room temperature: Store cooled bars in an airtight container for up to 2 days. Keep them out of direct sun or heat.
Refrigerator: For longer freshness, refrigerate up to 1 week in an airtight container. Bring to room temperature or warm gently before serving.
Freezing: Wrap individual bars tightly in plastic, then place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in a 300°F oven for 10–15 minutes.
Reheating: Microwave a single bar for 10–20 seconds for a quick warm-up, or bake at 300°F for 8–10 minutes to refresh crisp edges.

Food safety note: Once cooled, don’t leave bars with egg-containing batter or fillings out for more than 2 hours at room temperature.

Pro chef tips

Use very ripe bananas with brown speckles — they’re sweeter and more flavorful.
Measure flour by spooning it into the cup and leveling off; packing flour can make the bars dry.
Melted butter vs. oil: butter gives a richer flavor and a slightly firmer crumb; swap in neutral oil for a softer, moister bar.
Don’t overmix once the flour is added; stir just until combined to keep the texture tender.
Mini chocolate chips distribute more evenly and reduce sinking. If chips sink, toss them in a tablespoon of flour first.

If you like chocolate chip technique notes, you’ll find similar folding methods in the best chocolate chip cookie recipe ever.

Creative twists

Nutty: Fold in 1/3 cup chopped walnuts or pecans.
Spiced: Add 1/2 teaspoon ground cinnamon and a pinch of nutmeg.
Oat-topped: Sprinkle a tablespoon of rolled oats and a drizzle of maple before baking for a café-style crunch.
Banana-chocolate swirl: Reserve 2 tablespoons banana, purée it, and gently swirl into the top before baking.
Vegan option: Replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water, set 5 minutes) and use a plant-based butter.

Helpful answers

Q: Can I use brown sugar instead of white?
A: Yes. Brown sugar adds moisture and a caramel note; use the same amount (3/4 cup) or try 1/2 cup brown + 1/4 cup white.

Q: How ripe should the bananas be?
A: The riper the better — lots of brown spots or almost fully brown bananas yield the most flavor and sweetness.

Q: Can I halve the recipe?
A: Yes. Use an 8×8 pan and check baking at 18–22 minutes; start checking at 15 minutes to avoid overbaking.

Q: Why did my bars turn out soggy in the middle?
A: Common causes are underbaking, too much banana or liquid, or an oven running cool. Check with a toothpick and increase oven time in 3–5 minute increments if needed.

Q: Are these safe to leave out at a picnic?
A: They can be left out for a couple of hours, but if it’s hot (above 90°F/32°C) refrigerate or keep them shaded to avoid spoilage.

Conclusion

If you’d like a version from a different home-baker perspective, I cross-referenced a great write-up at Butter with a Side of Bread’s Chocolate Chip Banana Bars for inspiration and tips. For an alternate take with slightly different ratios and mix-ins, see the classic Banana Chocolate Chip Bars on I Am Baker.

Enjoy baking — and don’t forget to save one for yourself.

Chocolate Chip Banana Bars

These Chocolate Chip Banana Bars are a delicious blend of banana bread and chewy cookies, easy to make and perfect for lunches or brunch.

Prep Time 10

Cook Time 25

Total Time 35

Serving Size bars

Ingredients

For the Banana Bars

3 pieces ripe bananas Use very ripe bananas with brown speckles for sweetness.
1/3 cup melted butter Butter gives a richer flavor.
1 teaspoon baking soda Acts as a leavening agent.
pinch salt Enhances flavor.
3/4 cup sugar Brown sugar adds a deeper flavor.
1 large egg For binding and moisture.
1 teaspoon vanilla extract For flavor.
1 cup all-purpose flour Can be substituted with a gluten-free blend.
1/2 cup chocolate chips Mini chips distribute more evenly.

Instructions

Preparation

Preheat the oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment.
In a medium bowl, mash the ripe bananas with a fork until mostly smooth; a few small lumps are fine.
Stir the melted butter into the mashed bananas until evenly combined.
Add the baking soda and a pinch of salt, mixing briefly to incorporate.
Stir in the sugar, then beat in the egg and vanilla until the mixture is glossy.
Sprinkle the flour over the wet ingredients and fold in gently, stopping as soon as no dry streaks remain.
Fold in the chocolate chips, reserving a few to scatter on top if desired.

Baking

Pour the batter into the prepared pan and smooth the top.
Bake for 20–25 minutes, rotating the pan halfway through. Bars are done when golden and a toothpick comes out with a few moist crumbs.
Cool completely in the pan on a wire rack, then lift out and cut into bars.

Notes

For added flavor, swap 1/4 cup brown sugar + 1/2 cup granulated sugar. Try folding in 1/3 cup shredded coconut or adding spices. Storage: Keep in an airtight container for up to 2 days at room temperature, 1 week in the fridge, or up to 3 months in the freezer.