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 chocolate chip oatmeal bars peanut butter and find a slice of banana bread irresistible, you are going to LOVE these Banana Chocolate Chip Bars. Inspired by my recipe for Healthy Oatmeal Chocolate Chip Bars, this recipe adds peanut butter and bananas to the mix for one delicious treat.
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 and Banana Sushi, 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 ⅓ 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
- Banana Oatmeal Cookies
- Homemade Banana Pudding
- Banana Bread
- Bananas Foster French Toast
- Banana Cake
- Banana Oat Pancakes
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 ⅓ 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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Shadi
These bars are a masterpiece. I can't get enough of them
Kristen Chidsey
So happy to hear you enjoyed!
Andrea
Wow! So good! Banana, chocolate and peanut butter is my favorite flavor combination. These did not last long in my house.
Kristen Chidsey
Thanks for sharing, Andrea! Thrilled to hear you enjoyed the bars!
dana
These are delicious! There's just something about enjoying a cookie-like treat in bar form instead. Love the PB and banana combo!
Kristine
These bars came out perfectly! Great flavor and the perfect chewy texture. In fact, we only have 3 left, haha!
Kristen Chidsey
HA! So happy to hear you loved these so much!
Jayelle
What is the amount of baking powder?
Kristen Chidsey
Hi Jayelle! It is 1/2 teaspoon of baking powder 🙂 Enjoy!
Elaine
Thank you for another delicious healthy recipe! My family loved these.
Kristen Chidsey
You are welcome Elaine! I am happy to hear you all enjoyed!
Kelly
This is so good, we've made it twice now and it's definitely a new favorite! Best on the first day (fluffier), but still yummy the next day if you store in an airtight container.
Kristen Chidsey
I love hearing your family enjoyed Kelly!
Lynda
These were cakey-ish and delicious. They had a great PB flavor. I used crunchy PB and instead of the nuts, used 1/4 c PB chips. Mine took 30 minutes to bake through
Kristen Chidsey
I am glad you enjoyed Lynda! The increase in baking time probably had to do with the added peanut butter, but thank you for noting that.
Abigail Raines
Bananas and peanut butter are perfect match every time so what a tasty treat this is! Lov e that I can make this gluten-free as well! Yay!
Kristen Chidsey
So glad you enjoyed Abigail.
Jessica
Banana and chocolate are a match made in flavor heaven. Made these for a neighbors birthday (we did a dessert drop off parade) and they really enjoyed them!
Kristen Chidsey
How fun! So glad you enjoyed.