Made with rich creamy peanut butter, sweet ripe bananas, and decadent chocolate chips, Banana Chocolate Chip Bars are extremely easy to make and irresistibly good.
If you love peanut butter and find a slice of banana bread irresistible, you are going to LOVE these Banana Chocolate Chip Bars.
Reasons to Love Banana Chocolate Chips Bars
- Epic Combo. Does it get much better than peanut butter, chocolate, and banana? Just like my recipe for Peanut Butter Banana Muffins, these bars combine three all-time favorite ingredients.
- Simple Recipe. These simple banana bars don't even require a mixer! Instead, they come together with just 5 minutes of prep and a handful of ingredients.
- Decadent, yet wholesome treat. Naturally sweetened with bananas and honey, the only refined sugar added comes from the chocolate chips. And because the base of these bars is made with peanut butter, no additional oil or butter is needed.
- Adaptable. I have included tested modifications to make these banana bars gluten-free, egg-free, and/or dairy-free.
Notes on Ingredients
- Bananas: The riper the banana, the sweeter these bars will end up being. I love to use really brown bananas that are well past their prime.
- Flour: This recipe has been tested using whole white wheat flour, all-purpose flour, and a 1:1 gluten-free flour blend.
- Honey: Feel free to replace the honey with maple syrup if desired.
- Peanut Butter: Use creamy natural peanut butter for best results. You can use shelf-stable peanut butter or refrigerated peanut butter.
- Chocolate Chips: Use semi-sweet, milk-chocolate, or dark chocolate chips. Mini chocolate chips work as well.
Recipe Modifications
- Add Nuts: If you want to add a bit of texture to the chocolate chip banana bars, add up to â…“ cup of chopped walnuts to the recipe when you add the chocolate chips.
- Egg-Free Banana Bars: Replace the egg by preparing a flax egg. Mix together 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes. Use in place of the egg.
- Gluten-Free Banana Bars: Use Gluten-Free 1:1 All-Purpose Flour instead of the flour. No other modifications are needed.
- Dairy-Free Banana Bars: If you have a dairy allergy, use dairy-free chocolate chips, or omit chocolate chips.
- Vegan-Friendly Banana Bars: Use dairy-free chocolate chips, maple syrup in place of the honey, and in place of an egg, mix together 1 tablespoon of ground flaxseed with 3 tablespoons of water, and let sit for 5 minutes before adding to the batter.
- Double the Recipe: This recipe can be doubled easily. Bake in a 9x13 pan for 22-28 minutes at 350 degrees F.
Tips for Making Banana Chocolate Chip Bars
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Use parchment paper to line your baking dish. This will help prevent your banana bars from sticking to the pan and make for easier clean-up.
- Use really ripe bananas and mash them well. Because these bars are mainly sweetened with bananas, you want to be sure your bananas are overripe. And be sure to mash them well before adding your dry ingredients. This will ensure your bars are moist and each bite is sweet.
- Add the chocolate chips to the dry ingredients. The flour will coat the chocolate chips which helps to keep them from sinking to the bottom of the bars when baking.
- Don't overmix. You want to fold the dry ingredients into the wet ingredients until just moistened. If you overmix the bars, they will quickly become dense and tough.
How to Store Banana Bars
- At Room Temperature: After baking, allow the banana chocolate chip bars to cool fully. Once cooled, store them in an airtight container for 3-4 days in a dark, cool place, such as the pantry.
- In the Freezer: Allow the bars to cool fully, and cut them into bars. Wrap each bar in plastic wrap or parchment paper, transfer to an airtight container, and store in the freeze for up to 2 months. Defrost individual bars at room temperature for a couple of hours.
More Delicious Banana Recipes
If you tried these Peanut Butter Banana Bars, I would love for you to leave a comment and review letting me know what you thought!
Banana Chocolate Chip Bars with Peanut Butter
Made with rich peanut butter, sweet bananas, and decadent chocolate chips, these Banana Chocolate Chip Bars are extremely easy to make and irresistibly good.
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Servings: 12
Calories: 199kcal
Ingredients
- 2 large overripe bananas mashed
- 1 large egg
- ½ cup creamy peanut butter
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour see note
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup chocolate chips
- ½ teaspoon salt if your peanut butter is unsalted
Instructions
- Preheat oven to 350 ℉ and line an 8x8 baking pan with parchment paper or grease well.
- In a large mixing bowl, mash the bananas until smooth. Add the egg, peanut butter, honey, and vanilla extract and mix until well combined.
- In a separate medium mixing bowl, whisk together the flour, baking soda, and baking powder. (Add ½ teaspoon of salt if your peanut butter is unsalted.) Add in the chocolate chips and toss to coat the chocolate chips with the flour.
- Add the dry ingredients to the peanut butter and banana mixture and gently fold together until the flour is fully moistened. Do not overmix.
- Spread the batter out evenly in the prepared baking dish.
- Bake for 17-20 minutes, or until toothpick comes out clean.
- Cool the banana bars on a cooling rack for 10 minutes and then carefully remove the parchment paper from the pan to cool the bars completely. Slice into 12 bars and serve. Note, if you just greased your pan instead of using parchment paper, do not try to remove the bars from the pan, just cool for 20 minutes before slicing.
Equipment Needed
Notes
Flour: Use either Gluten-Free All-Purpose Flour, whole white wheat flour, or regular all-purpose flour
If you use Unsalted Peanut Butter: If your peanut butter is unsalted, add ¼ teaspoon of salt to the dry ingredients.
Storage: After baking, allow the banana chocolate chip bars to cool fully. Once cooled, store them in an airtight container for 3-4 days in a dark, cool place, such as the pantry.
Freeze: Allow the bars to cool fully, and cut them into bars. Wrap each bar in plastic wrap or parchment paper, transfer to an airtight container, and store in the freeze for up to 2 months. Defrost individual bars at room temperature for a couple of hours.
Add Nuts: If you want to add a bit of texture to the chocolate chip banana bars, add up to â…“ cup of chopped walnuts to the recipe when you add the chocolate chips.
Egg-Free Banana Bars: Replace the egg by preparing a flax egg. Mix together 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for 5 minutes. Use in place of the egg.
Gluten-Free Banana Bars: Use Gluten-Free 1:1 All-Purpose Flour instead of the flour. No other modifications are needed.
Dairy-Free Banana Bars: If you have a dairy allergy, use dairy-free chocolate chips, or omit chocolate chips.
Double the Recipe: This recipe can be doubled easily. Bake in a 9x13 pan for 22-28 minutes at 350 degrees F.
Nutrition
Calories: 199kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 202mg | Potassium: 170mg | Fiber: 1g | Sugar: 14g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 1mg
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Peg
Yum! I changed it a tad: added and extra egg and threw in 1/4 rolled oats (chewy yum). And I used maple syrup instead of honey. I'll make these again! Thanks!
Kristen Chidsey
I am so glad you enjoyed Peg 🙂
David J Zagalik
I love this recipe, I doubled the recipe and used a side cookie sheet.
I knew it was a winner when the aroma drifted through the house .
I also like the honey flavor,
We had Pecans to use up , the results were amazing!
We decided to make a batch for the Super Bowl , definitely a keeper
Kristen Chidsey
Oh yum, love the addition of pecans. I hope they are a hit at your Superbowl Party.
Sofia Sanders
Hi can I replace coconut flour or almond flour?
Thanks
Kristen Chidsey
Hi Sofia! You can typically substitute 1:1 with almond flour for the gluten-free flour. However, almond flour typically requires more egg or binding agent, so the recipe might need to be altered so the bars would not be overly dense. I have not tried myself.
As for coconut flour, I would not try to substitute 1:1. Coconut flour is much harder to use in baking with success without altering other ingredients.
Anna @ Crunchy Creamy Sweet
These bars look so delicious! My family will devour them!
Kristen Chidsey
Thanks Anna--I hope you enjoy them.
Michelle Goth
These don't seem hard at all and would make a great gift for the holidays!
Kristen Chidsey
Not hard in the least 😉
TidyMom
Who wouldn't love to receive these bars as a gift!!!
Kristen Chidsey
I know I sure would <3
Kimberly @ The Daring Gourmet
Chocolate, peanut butter and banana - always a winning combination!
Kristen Chidsey
Always!!!
Erin Dee
I feel the same way about baking! These peanut butter banana bars are a must make!
Kristen Chidsey
Erin--these are the PERFECT bars fo you!
Patricia @ Grab a Plate
Love baking for others, and love that your mom had the neighborhood kids over to make cookies for others! These bars have allll the good things tucked inside! They look super tasty!
Kristen Chidsey
Thanks Patricia---I love the memories I have baking with my mom <3
Jen
Love that these can be made GF. My youngest is gluten intolerant and he loves sweets so I know he's going to love them!!
Kristen Chidsey
YAY!!! I love when a recipe can be easily adapted <3