Go Back
–+ servings
Stacked Banana Bars with Chocolate Chips with a bite taken from the top square, showcasing a soft, moist crumb and melted chocolate chips.

Banana Chocolate Chip Bars

No ratings yet
Soft, chewy banana bars packed with dark chocolate chips — a wholesome treat that feels indulgent without the guilt.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 18 minutes
Cooling Time 20 minutes
Total Time 1 hour 3 minutes
Servings: 16 Bars
Course: Dessert, Snack
Cuisine: American, Family-Friendly
Calories: 98
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup mashed ripe bananas from about 3 ripe bananas measured after mashing
  • ⅓ cup coconut sugar for natural caramel-like sweetness
  • 3 tablespoons unsalted butter melted and cooled slightly
  • 2 tablespoons unsweetened almond milk or preferred milk alternative
  • 1 large egg room temperature for easier mixing
  • 1 teaspoon pure vanilla extract for flavor depth
  • ¾ cup white whole wheat flour lightly spooned and leveled
  • ½ teaspoon baking soda for gentle lift
  • ½ teaspoon ground cinnamon adds warm spice
  • ⅛ teaspoon ground nutmeg freshly grated or ground
  • ¼ teaspoon kosher salt balances sweetness
  • ⅓ cup dark chocolate chips for mixing into batter
  • 2 tablespoons semi-sweet chocolate chips for topping

Method
 

  1. Position an oven rack in the middle of the oven and heat to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides, then lightly coat the pan.
  2. Place the mashed bananas in a mixing bowl and confirm you have exactly 1 cup. Stir in the coconut sugar, melted butter, almond milk, egg, and vanilla until smooth and evenly combined.
  3. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Add the flour mixture to the banana mixture and gently stir just until no dry streaks remain. Fold in the ⅓ cup chocolate chips.
  5. Transfer the batter to the prepared pan and spread it into an even layer. Scatter the remaining chocolate chips over the surface.
  6. Bake for 16 to 20 minutes, or until the center is set and a toothpick inserted in the middle comes out with a few moist crumbs attached.
  7. Set the pan on a wire rack and allow the bars to cool completely. Lift them out using the parchment overhang and cut into 16 squares before serving.

Nutrition

Serving: 40gCalories: 98kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.6gCholesterol: 18mgSodium: 65mgPotassium: 95mgFiber: 1gSugar: 8gVitamin A: 60IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

These bars come together fast and disappear even faster. Store leftovers at room temperature for up to 3 days, or refrigerate for up to a week — if they last that long.

Tried this recipe?

Let us know how it was!