Chocolate Chip Banana Bars

Chocolate chip banana bars are the perfect marriage of a classic banana cake and a tray of decadent brownies. With their moist crumb and a generous sprinkle of chocolate chips, these bars are a go-to treat when your fruit bowl gifts you with overripe bananas. Easy enough for weekday baking and beloved by kids and grownups alike, they are just as welcome at the bake sale table as they are with your afternoon coffee.

I first baked these banana bars for a school function when I had a few sad bananas left on the counter. They immediately became the favorite snack in my house and now I make them any time I spot a darkening banana.

Ingredients

• Unsalted butter melted: gives the bars a rich buttery flavor and helps them stay soft look for fresh sweet cream options
• Granulated sugar: creates a tender crumb and balances the flavors always use fresh sugar to avoid clumps
• Large eggs: add structure and moisture use room temperature eggs for even mixing
• Ripe bananas mashed: infuse the bars with natural sweetness and strong banana flavor use bananas with plenty of brown spots
• Buttermilk: tenderizes the bars and adds a subtle tang if you do not have buttermilk use milk mixed with a spoonful of lemon juice
• Pure vanilla extract: gives the bars a bakery style aroma choose a real vanilla extract for best flavor
• All-purpose flour: forms the base of the bars and gives structure sift flour for airy results
• Baking powder and baking soda: ensure the bars rise and stay fluffy always check the expiration date for freshness
• Kosher salt: rounds out the sweetness and enhances all the flavors flaky kosher salt is best for even seasoning
• Mini chocolate chips: distribute melty chocolate throughout every bite buy good quality chocolate for better flavor and a smoother melt

Step-by-Step Instructions

Prep the Pan:

Grease a 9 by 13 inch baking pan thoroughly with nonstick spray making sure to reach the corners for easy release later

Mix Wet Ingredients:

In a large bowl whisk or beat together the melted butter granulated sugar and eggs until pale and creamy about two minutes of mixing helps the sugar dissolve fully

Combine Bananas and Flavorings:

Mash the bananas until smooth and stir them into the wet mixture along with the buttermilk and vanilla extract mix until just blended and streak free

Add Dry Ingredients:

Sprinkle the flour baking powder baking soda and salt on top of the mixture gently fold them in using a spatula only until you no longer see dry spots do not overmix or the bars may be tough

Fold in Chocolate Chips:

Add about one and one quarter cups of mini chocolate chips reserving some for the top use a gentle folding motion to scatter them throughout the batter

Pour and Top:

Scrape the batter into the prepared pan and spread evenly with a spatula then sprinkle the remaining chocolate chips on top for the shiny look

Bake:

Place in the center of a 350 degree oven and bake for about 30 minutes test for doneness with a toothpick it should come out with just a few moist crumbs but no wet batter

Cool and Slice:

Let the bars cool completely in the pan this helps them firm up and makes slicing neater use a sharp knife to cut into squares or rectangles

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I am always amazed by how different brands of chocolate chips can change the bars. Sometimes I like to use a mix of milk and dark chips. Once my youngest helped press the chips into the batter and it turned into a sweet little project for us both.

Storage Tips

Store chocolate chip banana bars in an airtight container at room temperature for up to three days. If you plan to keep them longer stash them in the refrigerator for up to a week. For extended storage wrap portions tightly and freeze for up to two months. Thaw at room temperature or give them a few seconds in the microwave for that just baked softness.

Ingredient Substitutions

If you do not have buttermilk stir a tablespoon of lemon juice into three quarters cup of milk and let it sit a few minutes to thicken. You can swap half of the all-purpose flour for whole wheat flour for a slightly heartier bar. Chopped walnuts or pecans make a nice addition if you want some crunch and you can use regular chocolate chips if you do not have the mini size.

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Serving Suggestions

These bars are delicious just as they are but you can get creative at serving time. Warm a square and top with a scoop of vanilla ice cream for an easy dessert. Pack them into school lunch boxes or wrap individually for picnic treats. A sprinkle of flaky salt on top before baking adds grownup appeal.

Cultural Notes

Banana bread has roots going back to the Great Depression when creative cooks found ways to use every last bit of food. These bars are a modern twist on that tradition turning a basic loaf into an easy to share tray bake. I love that this recipe takes something old fashioned and makes it feel new again with the simple addition of chocolate chips.

Recipe FAQs

→ How ripe should bananas be?

Very ripe bananas with brown spots or streaks work best, lending both sweetness and rich banana flavor to the bars.

→ Can I substitute buttermilk?

If buttermilk isn’t available, combine 3/4 cup milk with a tablespoon of lemon juice, let sit, and use as needed.

→ How do I prevent dry bars?

Don’t overmix once dry ingredients are added, and watch baking time—remove when a toothpick comes out clean.

→ How should the bars be stored?

Keep bars in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze for 2 months.

→ Can I use full-size chocolate chips?

Yes, full-size chips can be used, though mini chips disperse more evenly throughout the bars.

→ Should I let the bars cool before cutting?

Yes, cooling completely in the pan ensures clean cuts and helps the bars set properly.