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3 stacked chocolate chip banana bars on parchment paper

Chocolate Chip Banana Bars

These banana bars are easy to make and most important of all - delicious.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 bars
Calories 143kcal
Author Ryan Beck


  • 2 cups mashed ripe bananas (about 5-6)
  • ¾ cup light brown sugar
  • ¼ cup butter, melted
  • ¼ cup milk
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1 ¾ cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup chocolate chips


  • Heat oven to 350°F and line a 10x15 pan with parchment paper.
  • Mash bananas in large bowl. Stir in sugar, butter, milk, eggs and vanilla extract and mix until combine.
  • Add in flour, baking powder, cinnamon, nutmeg and salt and mix until just combined. Add chocolate chips.
  • Spread batter evenly in pan and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before cutting into squares.


  • Use baking powder that is less than a year old since it has been opened. If you use older baking soda, it won’t be powerful enough to help leaven the bars. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use.
  • If using nuts, don't skip out on roasting them. By roasting the nuts, they will stay crispy in the batter and bring out the flavor.
  • If you want to freeze the banana bars, place on baking sheet and freeze. Then place in ziploc bag and freeze up to 3 months and then thaw overnight in the fridge before serving.


Serving: 1bar | Calories: 143kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 24mg | Sodium: 78mg | Potassium: 74mg | Fiber: 2g | Sugar: 14g