banana bars

Chocolate Chip Banana Bars are a simple &amp; delicious ripe banana recipe that's even better than banana bread! Great for breakfast, lunch and even dessert! Check out all the 5 star reviews- everyone raves about these Chocolate Chip Banana Bars!

CHOCOLATE CHIP BANANA BARS

bananas (about 1 2/3 cup)

brown sugar

milk

eggs

flour

tsp baking soda

tsp salt

cinnamon

mini chocolate chips (divided)

Heat oven to 350 degrees F. Spray a 15×10.5? pan with non-stick spray.

Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.

Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.

Yields 24 bars.

Banana Brownies are a delicious banana dessert you are sure to love! The chewy, fudgy, dense texture of a brownie with dreamy banana flavor!

Banana Brownies

unsalted butter

oz white chocolate

bananas ((about 2 medium bananas))

sugar

salt

vanilla extract

all purpose flour

Preheat oven to 350

In a large glass bowl, melt the butter and white chocolate about one minute, stirring every 20 seconds until melted.

Stir in the sugar.

Add mashed bananas, eggs, salt, and vanilla and stir until well combined.

Add the flour and stir until incorporated.

Spread batter into a 8" square pan and bake 15-20 minutes or until toothpick inserted into the center of the banana brownies comes out clean.

Cool completely before cutting.

Store covered at room temperature for one day, or refrigerated for up to 5 days.

Looking for the perfect ripe bananas recipe? These easy to bake up Chocolate Chip Banana Bars are the best ripe banana dessert on the block. These easy to bake bars are moist, and have a deliciously chewy texture. The chocolate chips add a yummy flavor to them and pair well with the banana.

Chocolate Chip Banana Bars Recipe

bananas (mashed)

vegetable oil

tsp kosher salt

chocolate chips

Preheat oven to 350 degrees Fahrenheit

Using a banana masher, mash your bananas in a large bowl.

In the same bowl, add your eggs, milk, oil, and sugar.

Combine well with a wooden spoon.

Add in the salt, baking soda, and flour and combine well with a spoon.

Fold in the chocolate chips into the batter.

Grease a 10.5 x 15.5 inch sized jelly roll pan and pour in batter.

Bake for 22 minutes. Edges will be golden brown. Use a toothpick to test the center of the bars to determine if they are fully baked. It should come out clean when inserted.

These Banana Bars with Browned Butter Vanilla Glaze are the banana equivalent of moist, fudgy brownies with zero trace of cakiness!

Banana Bars with Browned Butter Vanilla Glaze

white chocolate chips

unsalted butter (1 stick), melted

banana

all-purpose flour

salt,

unsalted butter, browned

confectioners’ sugar

vanilla bean paste*

cream

Preheat oven to 350F. Line an 8-by-8-inch baking...

Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl add the white...

In a large, microwave-safe bowl add the white chocolate, butter, and heat to melt, about 2 minutes on high power. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. White chocolate is very prone to scorching and seizing up, so watch it carefully and don’t overheat.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugar, vanilla, and whisk until combined.

Stir in the bananas until well-combined.

Add the flour, optional salt, and stir until just...

Add the flour, optional salt, and stir until just combined; don’t overmix.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 32 to 33 minutes, or...

Bake for about 32 to 33 minutes, or until a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs, but no batter. In the last 15 minutes of baking, make the glaze.

Brown the butter (click for tutorial). Cook butter over medium-high...

Brown the butter (click for tutorial). Cook butter over medium-high heat in a small saucepan until it’s amber to brown in color, about 5 minutes depending on pan size, but watch it closely so you don’t burn it. I swirl the pan in the last minute or so to make sure I can really see the color changes. Butter will go through stages of hissing, sputtering, and making noise until the water cooks off at which point the browning occurs. Butter will smell nutty and aromatic.

Transfer butter, including brown bits at the bottom...

Transfer butter, including brown bits at the bottom of the pan (they’re flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking.

Add the confectioners’ sugar, vanilla bean paste, optional...

Add the confectioners’ sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. As necessary, add additional cream (or confectioners’ sugar) to reach desired glaze consistency. Glaze should be of medium thickness and easily pourable.

Evenly pour glaze over bars (they don’t have...

Evenly pour glaze over bars (they don’t have to be cooled first), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place.

Allow bars to cool in pan uncovered for...

Allow bars to cool in pan uncovered for at least 2 to 3 hours, (or overnight and cover with a sheet of foil) before slicing and serving so glaze can set up. 

Bars will keep airtight at room temperature for...

Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

We've all been there. You let your bananas get a little too ripe, and now it's time to figure out what to do with them. Our favorite way to use them is in Banana Bars! With a tender, cake-like base and mouthwatering cream cheese frosting, our Banana Bars recipe is a must-make. You didn't hear it from us, but Banana Bars with cream cheese frosting will fly off the plate, so make sure to save yourself a few before serving them.

Banana Bars

bananas (2 medium)

Gold Medal™ all-purpose flour

baking powder

baking soda

(3 ounces) cream cheese, softened

butter or margarine, softened

vanilla

Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In large bowl, mix granulated sugar, bananas, oil and eggs with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Spread in pan.

Bake bars 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Meanwhile, in medium bowl, mix cream cheese, butter and vanilla with electric mixer on medium speed until blended. Gradually beat in powdered sugar with spoon, scraping bowl occasionally, until smooth and spreadable.

Spread cooled bars with Cream Cheese Frosting. For bars, cut into 6 row by 4 rows. Store covered in refrigerator.

Make these gluten-free frosted banana bars in less than an hour for a simple dessert that’s healthy enough for breakfast! Dairy-free option.

Frosted Banana Bars (Gluten Free) Recipe

(120 g) gluten free oat flour (see notes)

(60 g) blanched almond flour

(6 ounces) Greek yogurt

almond butter

(50 g) coconut sugar sugar

medium (215 grams) ripe bananas, mashed

Cashew cream cheese frosting or coconut cream frosting (see notes)

nuts, chocolate chips, sliced banana

Preheat the oven to 350 F degrees. Grease or line an 8 x 8 cake pan, set aside.

In a medium-sized bowl, whisk together the oat flour, almond flour, baking powder, and salt until combined.

In a large bowl, beat or mix the yogurt, nut butter, sugar, eggs and vanilla extract in a large bowl with an electric mixer or whisk until creamy. Beat in mashed bananas and mix on medium for 1 minute. 

Add the dry ingredients to the wet ingredients until well incorporated. Do not overmix. 

Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a knife inserted into the center comes out clean. Remove from the oven and let the bars cool completely before adding frosting. 

Spread the frosting over the cooled banana bread cake. Top with optional chopped nuts or chocolate chips and cut into bars.  

Store in the refrigerator in an airtight container for up to 1 week.

YAAAAY, a perfect, delicious treat recipe for me to use up extra almond flour! Thank you! :)

I love banana bread and these bars are simply genius!

Love how these are healthy!! I could use one... or two of these for a snack right now!

This recipe didn't work out so well.  They are edible, but no where near the consistency and texture as the pictures shown. They took almost double the time to cook and the directions for the non-dairy option were a little confusing.  It seemed to indicate that if I wasn't doing the non-dairy option then I needed to add some more oat flour to thicken the batter.   I thought that was an odd place to put additional ingredient requirements.  Why would you be looking for baking directions for the regular version in the non-dairy notes section?

Granted, I'm not a great baker, so this was probably my error.  It just didn't turn out as fabulous as the picture. 

Also - I don't have a fantastic blender. I should have skipped the headache and just bought oat flour.  I think this is where I may have went wrong????

Really yummy! I used half the sugar and only put bananas on top.  I also used overripe bananas and it would have sufficed to make our treat sweet but my hubby is not complaining ?

I made a batch of these bars this week sans topping and sugar. Like Sara, it took double the time to cook, yet was still slightly soft in the middle with the edges almost getting too brown and crunchy. I used non-dairy yogurt, almond flour, a mixed nut butter, and my food processor couldn't really get the oats to a super fine consistency. I also don't know where I went wrong, but for sure, there is a missing step between Step 3 and Step 4. My attempt just did not look crumbly and nice like the photo. It was just a bit too wet inside. Another problem with making this is all the extra egg yolks left over and what to do with them. I ended up making a lemon pasta salad for the first time with the yolks, and that turned out really well. Maybe an expert baker out there can add more tips? I want to try this again as it is so healthy, but it seems strange that mine just took so long to finish baking.

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CHOCOLATE CHIP BANANA BARS

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Top 6 banana bars recipes from across the web

The most viewed banana bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

CHOCOLATE CHIP BANANA BARS

Banana Brownies

Chocolate Chip Banana Bars Recipe

Banana Bars with Browned Butter Van...

Banana Bars

Frosted Banana Bars (Gluten Free) R...

The most viewed banana bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine