Easy Chocolate Chip Banana Bars Recipe

So you’ve got some sad, freckled bananas staring at you from the counter like, “Hey… you gonna do something with us or nah?” And you? You’re craving something sweet, cozy, and ridiculously easy—but zero interest in a complicated, 47-step baking project. Good news: these Chocolate Chip Banana Bars are basically banana bread’s cooler, lazier cousin. One bowl, no drama, maximum deliciousness. Let’s bake.

Why This Recipe is Awesome

Look, I’m not saying these bars will solve all your problems… but they’ll definitely fix the “I need a snack RIGHT NOW” situation.

• They’re idiot-proof. Seriously. Even I didn’t mess them up.
• They use basic pantry ingredients—no weird, fancy stuff.
• They’re soft, dense, chocolatey, and smell like heaven.
• Perfect for breakfast, snacks, dessert, or… emotional support.
• And yes, you can make them in your pajamas. I tested this personally.

Ingredients You’ll Need

• 3 ripe bananas – the browner, the better. (You know the ones.)
• 1/2 cup melted butter – aka flavor.
• 1 cup brown sugar – adds that gorgeous caramel-y vibe.
• 1 large egg – holds the squad together.
• 1 tsp vanilla extract – because everything tastes fancier with it.
• 1 tsp baking soda – for that perfect lift.
• 1/4 tsp salt – balances the sweetness like a tiny superhero.
• 1 1/2 cups all-purpose flour – keep it simple.
• 1 cup chocolate chips – you decide how generous you wanna be.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Yes, preheating matters. Don’t skip it unless you enjoy disappointment.
2. Grease or line an 8×8 baking pan. Parchment paper = clean-up happiness.
3. Mash your bananas in a big bowl. Go wild—pretend they owe you money.
4. Add melted butter, sugar, egg, and vanilla. Stir until smooth and combined.
5. Sprinkle in baking soda and salt. Mix like you mean it.
6. Add flour and gently fold it in. Don’t over-mix—this isn’t a workout.
7. Fold in chocolate chips. Taste the batter… you know you want to.
8. Pour into your pan and spread evenly.
9. Bake 25–30 minutes until the top is golden, and a toothpick comes out mostly clean (gooey chocolate doesn’t count).
10. Cool completely… or don’t. I won’t judge if you dive right in.

Common Mistakes to Avoid

• Skipping the ripe bananas. If your bananas aren’t spotty, don’t even bother.
• Not preheating the oven. Rookie mistake, as previously discussed.
• Over-mixing the batter. These are banana bars, not a bicep routine.
• Using too many chocolate chips. Just kidding—there’s no such thing.
• Baking too long. Dry banana bars are crimes against humanity.

Alternatives & Substitutions

• No butter? Use coconut oil. Different vibe, still delicious.
• Want healthier bars? Swap half the flour for oat flour. Your body will thank you (maybe).
• No brown sugar? White sugar works—just tastes slightly less magical.
• Add-ins? Walnuts, pecans, cinnamon, or a swirl of peanut butter. Go wild.
• Gluten-free? Use a 1:1 GF flour blend. Still chef’s kiss.
• Save

FAQs

Can I make these without chocolate chips?

Sure… but why would you hurt yourself like that?

Can I double the recipe?

Absolutely. Use a 9×13 pan and bake a few minutes longer. Sharing optional.

Do these freeze well?

Yes! Slice, wrap, freeze, and reheat whenever future-you needs a treat.

Can I make them vegan?

Yep—use vegan butter and swap the egg for a flax egg. They’ll still be bomb.

Why are my bars dry?

Over-baking. Or your bananas were too young and unripe—don’t trust green bananas.

Can I add protein powder?

You can, FYI—just replace 1/4 cup of flour with protein powder. But don’t blame me if they get dense.

Do I have to wait for them to cool?

Technically yes. Realistically? Probably not.

Final Thoughts

And that’s it—you just made the easiest, coziest Chocolate Chip Banana Bars ever. Honestly, I’m kind of proud of us. Now go cut yourself a big square, grab a drink, and enjoy your masterpiece. Bonus points if you share… but IMO, keeping them all for yourself is a valid life choice.

Happy baking!