These homemade banana chocolate chip cookie bars can be made with just a few simple ingredients – NO eggs required!
So… if you’ve already made banana bread 1000 times in the past month and can’t even look at another banana bread, hopefully you will be happy to see a recipe that is NOT BANANA BREAD.
These soft and gooey chocolate chip cookie bars are even better than banana bread, because they’re like combining banana bread batter and classic Toll House chocolate chip cookies.
Also Try These Vegan Chocolate Chip Cookies
Leftover bars (if there are any leftovers!) can even be stored in the freezer, for a ready-to-go treat any time you’re craving homemade chocolate chip cookies.
If you skip the banana bread and make a batch of these banana chocolate chip cookie bars instead, you will not regret it.
The chocolate chip bars can be oil free, dairy free, gluten free, and vegan.
And the best part is that they give you a ton of customization options if you can’t find one or more of the ingredients.
So there’s no excuse not to make them!
(If you reaaalllllly want to make banana bread instead, this Healthy Banana Bread recipe is my favorite.)
Recipe Substitution Notes:
For a non-banana version, you can substitute an equal amount of applesauce, yogurt, or canned pumpkin and increase the sugar to 1 cup.
1/2 cup banana is about one large, but it’s a good idea to buy two just in case. If you have leftover banana, you can always turn it into Banana Ice Cream!
Choose peanut butter if a peanut butter flavor is desired. Or use almond or cashew butter for a more neutral flavor. Sunflower butter works for a nut-free option.
Most flours work just fine in this recipe, including spelt, all purpose, oat, almond flour, or sorghum flour. I haven’t tried coconut flour here, so feel free to experiment at your own risk, and be sure to report back if you do!
Above – watch the video of how to make the chocolate chip banana bars
Banana Chocolate Chip Cookie Bars
- 1/2 cup mashed banana (For banana-free, try these Chocolate Chip Peanut Butter Bars)
- 1/2 cup milk of choice
- 2 cups peanut or almond butter, or allergy friendly sub
- 3/4 cup flour, such as oat, white, spelt, sorghum, or almond
- 1 tbsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar, unrefined if desired, or xylitol for sugar free
- 1/2 cup chocolate chips, plus more for the top if desired
- Preheat the oven to 350 F. Line a 9×13 pan with parchment. Stir all ingredients very well. (Watch the recipe video above to see the bars being made.) Use a second sheet of parchment on top to smooth the batter evenly into the pan. If desired, add more chocolate chips to the top. Bake 20 minutes. They will look underdone – let them cool for an hour or so, during which time they firm up.View Nutrition Facts
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Yummm…. Currently salivating while I sit here at my work desk. I want to make these pronto!
I have a question- this is no dig at you, Katie, it’s purely me not understanding something… I noticed in your videos, as well as pretty much everyone else’s videos, that when dumping in the ingredients, you- the cook- fail to scrape out the bowl/measuring cup. When I’m baking, I think “I measured this for a reason, I need to use all of it.” Do you actually clean out the measuring cup into the bowl but just not on camera, or is it not really that necessary? I fully understand if you just don’t do it for the camera, because that’s a lot of unnecessary time taken in the video…
Just wondering! Thanks
Jason Sanford says
Yes, just for the video :). It stores less data on the memory card!
Jason (media relations)
Awesome, thank you for letting me know! I have always wondered 🙂
Ej Rubin says
Had some mushy bananas…this recipe popped up in my email at exactly the right time! I used almond butter, almond milk, white flour and regular sugar. Wow! Tastes great! Darker color than if I used peanut butter, but doesn’t matter to me.
Hi, these look great! However, I had to notice that the nutrition info for these is quite off… Even if I use less sugar and cut into 30 bars, the calorie count from the peanut butter alone is already over 100 calories, while your nutrition facts say there’s only 90 total per bar. Is there a reason for this? Am I just calculating wrong? I noticed this with many other recipes as well…
Either way, these are delicious!
Jason Sanford says
It looks like you are correct! We use the Calorie Count online calculator to calculate nutrition facts, and they often have incorrect numbers for ingredients. We try to look out for these errors very carefully, but it looks like one must have slipped by.
Katie is re-doing the label right now. Please accept our apology for this, and thank you so much for letting us know about it.
Jason (media relations)
No problem at all! Thank you guys so much for replying so quickly, and even more for all the amazing recipes!
David Allen says
I baked in a cake tin with a removable bottom and put the entire thing on a baking sheet so oil from the organic almond butter could leak out but not hit the bottom of the oven.
Tastes great with homemade oat milk.
These were AMAZING. Firm on the outside and gooeey on the inside. I’m making them today for the second time because they were so easy and I happen to have an overripe banana, which will now always prompt me to make these. I did use natural jif pb as opposed to real natural pb in which the oil separates and this may have helped the texture.
I love your recipes. But it is so annoying that you are required by Google I guess to have tons of content that is uninteresting before we can get to the actual recipe. I know the recipes are great it is very annoying to have to scroll through tons of stuff I’m not interested in just to see the temperature to cook and how long. Otherwise thank you so much for the really great recipes
I made these for our coffee shop and coffee roastery in South Africa. I couldn’t believe the response! Even the none vegans and none celiacs were in love! Will definitely be adding them to our menu!
Pause Coffee Roastery and Bakery
This is my family’s favorite vegan dessert. My kids love it, and it’s very easy to make. I’ve made this recipe several times. Usually after baking I place them in the refrigerator for about 2 hours to cool.
I’m about to make these for the fourth time. We’re addicted. This is a decadent, delicious bar for any peanut butter/chocolate chip fanatic like me. Texture is a dream – firm outside with chewy, gooey goodness on the inside. This is your best recipe yet!! Thank you! Oh, last time I made them, I replaced the sugar with Lakanto and neither my husband nor myself could taste any difference.
ha! Just noticed I already reviewed these. I NEVER post anything on people’s blogs so if that gives you any indication on whether you should make these…
These are pretty delicious. Between myself and my 9 yr old son, we’ve eaten about half the pan throughout the day! The best part was how easy they are to put together. I used crunchy peanut butter because it’s what I had on hand, and I must say the peanuts add great texture. I skipped the extra chocolate Chips on top, but if you like more chocolate flavor vs peanut butter you may want to add them. I personally love the peanut butter flavor. Will definitely make again!
CCK Media Team says
I was wondering if you had tried making this with coconut flour? Or is it better to use one of the suggestion above?
Sofia Mota says
I made these and they ARE HEAVEN! I used 1 cup of mashed banana and half of the dose of Xyliton. Consistency is just goey, and rich! Of course cause I cut in the sugar and xyliton the PB taste is richer, which we love at home 🙂 I used oat flour as well. And 20minutes were perfect at 175C!
Sofia Mota says
Xylitol! Sorry, stupid autocorrect hahaha
Ro He says
Delicious I used 1 tsp as oppose to tbsp seemed like a lot. Instead of using 2 cups of peanut butter I opted to only use 3/4 and made up the rest with 1/2 cup of pumpkin purée since I used 2 bananas. I only used 1/2 cup of brown sugar. Great recipe!!! They’re gooey firm and addicting.