Name: Chocolate Chip Banana Bars – Easy Dessert Recipes That Taste Like a Hug
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 cup (113g) unsalted butter, melted; 1 cup (200g) packed light brown sugar; 1 large egg, room temperature; 1 tbsp vanilla extract; 1 cup (240g) mashed ripe bananas (about 2-3 bananas); 1 cup (125g) all-purpose flour; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1/2 cup (85g) semi-sweet chocolate chips, plus extra for topping

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Let’s talk about those three overripe bananas you’ve been avoiding. You know the ones. Too soft for cereal, too spotty for the lunchbox, but too full of sweet promise to toss. This is their moment to shine, and trust me, they were made for these chocolate chip banana bars. I make these when the kitchen needs a warm hug. When the week’s been a little ‘meh’ and I just want something that feels like a cozy blanket in dessert form. They’re soft, sweet, and dotted with melty chocolate chips that sink just enough into the tender banana base. The whole house smells like a bakery while they bake—and honestly, that’s half the reason I do it. No mixer needed, no chill time, no fussy steps—just stir, bake, snack. They’re great for school lunchboxes, late-night cravings, or that one friend who always ‘just stops by’ around snack o’clock.

1) Key Takeaways
2) Easy Chocolate Chip Banana Bars Recipe
3) Ingredients for Chocolate Chip Banana Bars
4) How to Make Chocolate Chip Banana Bars
5) Tips for Making Chocolate Chip Banana Bars
6) Making Chocolate Chip Banana Bars Ahead of Time
7) Storing Leftover Chocolate Chip Banana Bars
8) Try these Desserts next!
9) Chocolate Chip Banana Bars
10) Nutrition

1) Key Takeaways

These bars are perfect for overripe bananas you don’t want to waste.
They are soft, packed with chocolate chips, and come together fast.
Ideal for meal prep, snack time, or dessert cravings.
You don’t need a mixer or any fancy tools to make them.

2) Easy Chocolate Chip Banana Bars Recipe

We all have those bananas sitting on the counter, getting spottier by the minute. This easy dessert recipe turns them into something way more exciting than compost. I mean, who doesn’t want dessert that doubles as breakfast?

Chocolate chip banana bars are that sweet spot where soft meets gooey, and simple meets indulgent. They don’t need frosting or layers or some secret family trick. They’re just good, honest bars that make people smile. And if you’ve got kids, they’ll probably eat two before you blink.

On Lila Cooks, I try to focus on recipes that anyone can make, and this one checks every box. No mixer, no weird steps, no chill time. Just mix, bake, slice, snack. And yes, you’re welcome to tell everyone you made banana bread squares if you’re not ready to admit you made dessert on a Tuesday.

3) Ingredients for Chocolate Chip Banana Bars

Unsalted Butter gives the bars a rich, buttery base. I melt it because I don’t feel like creaming anything. It also makes mixing easier.

Light Brown Sugar brings that soft, chewy texture and a deep caramel-like flavor that white sugar just can’t touch.

Large Egg binds everything together. Room temp is best but if it’s cold, I still roll with it.

Vanilla Extract gives the whole thing that cozy bakery smell. I use a full tablespoon because more is more.

Mashed Ripe Bananas are the star here. Two or three spotty ones should do the trick. The more brown they are, the better the flavor.

All-Purpose Flour holds it all together. Nothing fancy here—just regular white flour does the job beautifully.

Baking Powder and Baking Soda give lift and keep the bars from turning into a dense brick. You need both to balance the bananas’ weight.

Salt is tiny but mighty. It rounds out the sweetness and brings out the chocolate flavor.

Semi-Sweet Chocolate Chips make each bite better. I always throw a few extra on top before baking, for that perfect melted chocolate look.

4) How to Make Chocolate Chip Banana Bars

Step 1 Preheat your oven to 350°F. Line an 8-inch square pan with parchment. Leave a little overhang so you can lift the bars out later.

Step 2 In a big bowl, mix melted butter with brown sugar. Stir until it’s smooth and shiny, like wet sand.

Step 3 Add the egg and vanilla. Stir again. Now toss in your mashed bananas and keep mixing until it’s all one happy batter.

Step 4 Sprinkle the flour, baking powder, baking soda, and salt on top. Gently stir it all in, just until the flour disappears.

Step 5 Fold in your chocolate chips. Try not to eat the batter (I fail at this every time).

Step 6 Pour the batter into the pan and smooth the top. Add a few more chocolate chips for good luck.

Step 7 Bake for 25 to 30 minutes. A toothpick should come out with a few crumbs—not wet batter. Let them cool before slicing. Or at least try.

5) Tips for Making Chocolate Chip Banana Bars

Use bananas that are really ripe—like, the kind you’d never eat raw. Black spots are gold here. They’re sweeter and make the bars taste like actual banana, not just sugar.

If your butter is too hot when you add the egg, it might scramble. Let it cool for a few minutes after melting. Learned this the hard way.

Don’t overmix after adding flour. Stir until just combined. Overmixing leads to tough bars, and nobody wants that. Also, always test with a toothpick. If it comes out clean, you went too far.

6) Making Chocolate Chip Banana Bars Ahead of Time

These bars are one of those rare desserts that actually taste better the next day. I don’t know why, but the banana flavor deepens overnight and the texture gets even more dreamy.

If you’re baking for a party or just getting a jump on the week, feel free to make these the night before. Let them cool, then cover the pan with foil or move them to a container with a tight lid.

You can even freeze them. Just wrap slices in plastic and toss them into a freezer bag. They thaw like champs in about an hour—or faster in the microwave if you’re impatient like me.

7) Storing Leftover Chocolate Chip Banana Bars

If by some miracle you don’t eat the whole pan in one day, they keep well. Store leftovers at room temp in a sealed container for up to three days.

<pThey’ll get softer over time, which honestly makes them even better. If you like a little texture, try warming one up in the toaster oven for a few minutes.

You can refrigerate them too, especially if your kitchen runs warm. Just be sure to let them sit out a bit before eating so they’re not cold and firm.

8) Try these Desserts next!

9) Chocolate Chip Banana Bars