These Banana Chocolate Chip Bars are the perfect solution if you have a few overripe bananas on the counter. Think banana bread meets cookie bar—moist, buttery, loaded with chocolate chips, and made in just one bowl.
If you’re a fan of quick and easy banana desserts with minimal cleanup, this is your new go-to recipe. Interested in more over-ripe banana recipes? Check this 4-ingredients banana bread recipe
Perfect for lunchboxes, after-school snacks, or casual entertaining, this is a no-fuss treat that delivers comfort in every bite.
Why You’ll Love These Banana Chocolate Chip Bars
- One-bowl recipe – minimal cleanup!
- Quick and easy – no mixer required
- Uses up ripe bananas – the riper, the better
- Soft, chewy texture with golden edges
- Freezer-friendly and great for make-ahead snacking
Ingredients You’ll Need
Oats – quick or whole oats
Peanut butter– provides moisture and rich flavor
Honey – adds sweetness and flavor
Bananas – the riper, the better!
Pure vanilla extract– enhances flavor- optional.
Salt– Balances sweetness
Ground cinnamon – adds warmth
Semi-sweet chocolate chips– Or use dark/milk chocolate chips
Step-by-Step Instructions
1. Preheat the Oven & Prep the Pan
Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. Mix all ingredients
Place all of the ingredients in a large bowl. (Mash the bananas in a large bowl, and then add the remaining ingredients, reserving a few chocolate chips to sprinkle on top if desired.) Stir everything together until fully combined or use a handheld or stand mixer with a paddle attachment to beat. The dough is thick and heavy.
3. Bake
Pour the batter into the prepared baking pan and spread evenly. Sprinkle reserved chocolate chips on top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
4. Cool & Slice
Let the bars cool in the pan for 10 minutes, then lift them out using the parchment paper. Cool completely on a wire rack before slicing into squares.
Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 10 days. Baked bars get extra soft in storage, and taste best right out of the refrigerator.
Tips for Success
- Use extra ripe bananas: Black-spotted bananas provide the best flavor and moisture.
- Don’t overbake: Remove from the oven when a toothpick comes out with a few moist crumbs to keep them soft and chewy.
- Customize it: Add chopped nuts, swirl in peanut butter, or sprinkle with sea salt flakes.
Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Maple syrup can be used in place of honey
- Add-ins: Chopped walnuts, white chocolate chips, or coconut flakes.
How to Store
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for 1 week, but let it come to room temp before serving.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge or a few hours on the counter.
FAQs
Can I double this recipe?
Yes! Double all ingredients and bake in a 9×13-inch pan for about 35–40 minutes.
Can I use frozen bananas?
Absolutely. Thaw and drain off any excess liquid before mashing.
Can I make this recipe vegan?
Yes—use vegan butter, a flax egg, and dairy-free chocolate chips.
These Banana Chocolate Chip Bars are everything you want in a snack or dessert: quick, flavorful, and totally comforting. Whether you’re baking for your family, prepping for the week, or simply want to use up those bananas, this recipe delivers every time.
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Thanks for reading. As always, stay blessed!
Happy Cooking!
Linda!!
Soft & Chewy Banana Chocolate Chip Bars (Easy One-Bowl Recipe)
Equipment
Ingredients
- 2 large Bananas – ¾ cup mashed
- 21/2 cups Oats
- 1 cup Peanut butter
- ¼ cup Honey
- 1 teaspoon Pure vanilla extract
- ¼ teaspoon Salt
- ½ Ground cinnamon
- ½ cup Semi-sweet chocolate chips
Instructions
- Preheat the Oven & Prep the Pan
- Preheat your oven to 350°F (180°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix all ingredients
- Place all the ingredients in a large bowl. (Mash the bananas in a large bowl, and then add the remaining ingredients, reserving a few chocolate chips to sprinkle on top if desired.) Stir everything together until fully combined or use a handheld or stand mixer with a paddle attachment to beat. The dough is thick and heavy.
- Bake
- Pour the batter into the prepared baking pan and spread evenly. Sprinkle reserved chocolate chips on top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool & Slice
- Let the bars cool in the pan for 10 minutes, then lift them out using the parchment paper. Cool completely on a wire rack before slicing into squares.
- Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 10 days. Baked bars get extra soft in storage, and taste best right out of the refrigerator.
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