These banana chocolate chip bars are the perfect treat for any occasion! They’re soft, chewy, and packed with sweet banana flavor, complemented by melty chocolate chips and optional walnuts for added crunch. It’s an easy and delicious dessert that I love to whip up whenever I’m craving a comforting, homemade treat.
Ingredients
2 ripe bananas, mashed
1/2 cup coconut oil, melted
1/2 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
In a large mixing bowl, mash the bananas until smooth. Add the melted coconut oil, brown sugar, and vanilla extract. Mix everything together until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
Fold in the chocolate chips and walnuts (if using).
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan before slicing them into squares.
Servings and Timing
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 12 bars
Calories per serving: 210 kcal
Variations
I love to mix it up with different variations, depending on what I have on hand:
Nut-Free: Skip the walnuts to keep these bars nut-free and just as delicious.
Vegan Version: Swap the coconut oil with a plant-based oil, and use maple syrup or coconut sugar instead of brown sugar.
Extra Chocolatey: Add a bit more chocolate chips or even try drizzling melted chocolate on top after baking.
Storage/Reheating
I find that these banana chocolate chip bars store well at room temperature for up to 3 days, covered in an airtight container. If I want them to last a bit longer, I’ll keep them in the fridge for up to a week. To reheat, I pop them in the microwave for a few seconds to warm them up and melt the chocolate chips again.
FAQs
How ripe should the bananas be for this recipe?
I recommend using ripe bananas that are speckled with brown spots for the best flavor. The riper the bananas, the sweeter and more flavorful your bars will be!
Can I use a different type of oil instead of coconut oil?
Yes! If you prefer, you can use melted butter or another neutral oil like vegetable or canola oil. The coconut oil gives a unique flavor, but any of these alternatives will still work.
Can I make these bars without walnuts?
Absolutely! I sometimes skip the walnuts, and the bars still turn out delicious. You could even add other mix-ins like dried fruit, oats, or seeds for a twist.
Can I freeze these banana chocolate chip bars?
Yes, these bars freeze well! I like to cut them into individual portions and wrap them in plastic wrap or foil before storing them in a freezer bag. They can be kept in the freezer for up to 3 months.
How do I know when the bars are done baking?
I insert a toothpick into the center of the bars, and if it comes out clean or with just a few crumbs, they’re done! If the toothpick has batter on it, I’ll bake them for a few more minutes.
Conclusion
These soft, chewy, and banana-filled chocolate chip bars are a fantastic treat that I keep coming back to. Whether I’m enjoying them with a cup of coffee, sharing them at a gathering, or savoring one as a quick snack, they’re always a hit. With minimal effort and a few simple ingredients, I can have a delicious, comforting dessert in no time!
Recipe:
Print
Soft, Chewy, and Deliciously Banana Chocolate Chip Bars
- Total Time: 40 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Soft, chewy, and deliciously banana chocolate chip bars made with ripe bananas, coconut oil, and melty chocolate chips. These easy-to-make bars are perfect for any occasion!
Ingredients
2 ripe bananas, mashed
1/2 cup coconut oil, melted
1/2 cup brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- In a large mixing bowl, mash the bananas until smooth. Add the melted coconut oil, brown sugar, and vanilla extract. Mix everything together until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
- Fold in the chocolate chips and walnuts (if using).
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before slicing them into squares.
Notes
If you want extra chocolatey bars, add more chocolate chips or drizzle melted chocolate on top after baking.
If you prefer a nut-free version, skip the walnuts.
For a vegan version, swap coconut oil with plant-based oil and brown sugar with maple syrup or coconut sugar.
Store the bars in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
These bars can be frozen for up to 3 months. Wrap individual portions in plastic wrap or foil before freezing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210 kcal
- Sugar: 17g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
