Make the best banana chocolate chip bars in 30 minutes, packed with flavor and perfect for breakfast or an afternoon snack. They take just 10 minutes of prep and then go straight into the oven. So easy to make and always a crowd-pleaser.
These chocolate chip bars are so delicious and make the perfect breakfast or snack. They're similar to my chocolate chip banana bread but take half the time to make, have a chewier texture, and are easier to transport and enjoy!
Easy to freeze and perfect for meal prep, you're going to love these hearty bars.
How to make banana chocolate chip bars
Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here’s a summary:
1. Preheat oven: Preheat oven to 350°F with the rack placed in the middle. Grease the inside of an 8×8-inch baking dish (I like to use avocado oil spray) and set aside.
2. Mix wet ingredients: In a mixing bowl, mash or puree the peeled bananas using a fork or mixer. Stir in the coconut oil, milk, vanilla extract, egg, and brown sugar.
3. Add remaining ingredients: Stir in the flour, salt, cinnamon, and baking soda until just combined. Fold in the chocolate chips.
4. Bake: Pour batter into baking dish. Add additional chocolate chips on top. Place in the oven for 25 minutes or until a toothpick comes out clean from the middle.
5. Cool and serve: Remove the bars from the oven and place on a rack until completely cooled. Gently remove from the pan by picking up the parchment paper and cut into squares.
Storing for later
Place in an airtight container in the fridge for up to 3 days.
Tips for making the best banana bars
- Use super ripe bananas: That is the key to flavorful, super moist bars.
- Spoon flour into measuring cup: Instead of scooping the flour with a measuring cup, spoon the flour into the cup and then level off with the flat edge of a knife.
- Use extra chocolate chips: Be sure to sprinkle a handful of chocolate chips before sticking the loaf into the oven.
More breakfast recipes
- Vegan Blueberry Scones
- Cherry Breakfast Bars
- Breakfast Cookies
- Overnight Oats with Superfoods
- Roasted Cherry Yogurt Bowl
- Overnight Steel Cut Oats
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Editor’s note: This recipe was originally published on April 6, 2020. Since then, it’s been freshened up with new pictures and more details to help you make the recipe.
Ingredients
- 3 ripe bananas
- 2 tablespoon coconut oil, melted
- 2 tablespoons milk, I use almond milk
- 1 egg, beaten
- 1 teaspoon vanilla extract
- ⅓ cup light brown sugar, or coconut sugar
- 1 cup flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup dark or semi-sweet chocolate chips, more for sprinkling on top
Instructions
- Preheat oven: Preheat oven to 350°F with the rack placed in the middle. Grease the inside of an 8×8-inch baking dish (I like to use avocado oil spray) and set aside.
- Mix wet ingredients: In a mixing bowl, mash or puree the peeled bananas using a fork or mixer. Stir in the coconut oil, milk, vanilla extract, egg, and brown sugar.
- Add remaining ingredients: Stir in the flour, salt, cinnamon, and baking soda until just combined. Fold in the chocolate chips.
- Bake: Pour batter into baking dish. Add additional chocolate chips on top. Place in the oven for 20-25 minutes or until a toothpick comes out clean from the middle.
- Cool and serve: Remove the bars from the oven and place on a rack until completely cooled. Gently remove from the pan by picking up the parchment paper and cut into squares.
Jessica says
I have a problem. I can't stop making this chocolate cup banana bread. Im purposely buying too many bananas so that I can let a few get overripe. I'm ok with this addiction...
Kody Johnson says
I made this today, I have tried many different banana bread recipes and this is the one I will use from now on. It is by perfect! I made nine mini loaves and everyone loved it. I took some to the neighbors and they loved them.
Thank you for this recipe!!
Sasha says
I just made this recipe it was delicious! I might make it a little sweeter next time but it came out perfectly! Thanks
Laura says
I love this recipe! I have made it many times since I found it and it always comes out perfectly! However, today I found myself without vanilla or milk. So I subbed rum and plain Greek yogurt - still came out fabulous! Thanks for developing such a simple and satisfying recipe.
Lucy says
I really enjoyed these banana bars.I had originally planned to use them for dessert but kids enjoyed them in their lunch.
Darina Panicharova says
I made them them today and they are so good! I expected them to be more like cookie bars but they turned out cakey. This is the best banana bread I have ever eaten - moist and fluffy with a strong banana flavor.
Sapana Chandra, MS, CHC says
So happy to hear you enjoyed them, Darina! Thank you for your feedback!
Kathy says
Made this today. Turned out great. I will make again but cut back on the chocolate chips in the recipe.
Thanks for sharing
Lori Howell says
Followed recipe exactly as written. Very quick and easy to use up your bananas. The bars were perfect and delicious!