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
- Breakfast Cookies
- Overnight Oats with Superfoods
- Easy No Knead Bread
- Overnight Steel Cut Oats
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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.
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