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Banana Chocolate Chip Cookie Bars

These homemade banana chocolate chip cookie bars can be made with just a few simple ingredients – NO eggs required!

Vegan Chocolate Chip Banana Bars Recipe

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

Gooey Banana Chocolate Chip Cookie Bars

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.)

Chocolate Chip Banana Bars Recipe
Banana Bar Ingredients

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!

Chocolate Covered Katie Dessert Blog

Above – watch the video of how to make the chocolate chip banana bars

Secretly Vegan Chocolate Chip Cookie Banana Bars Recipe
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Banana Chocolate Chip Cookie Bars

These banana chocolate chip cookie bars are made with simple ingredients and are super easy to prepare.
5/5 (3)
Total Time 20 minutes
Yield 24 – 30 bars

Ingredients

  • 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

Instructions

  • 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

Notes

 
Be sure to read through the recipe substitution notes above before beginning. 
 

Have you made this recipe?

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5/5 (3)

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Published on May 18, 2020

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12 Comments

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  1. Kathryn says

    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

  2. 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.

  3. Shirley says

    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)

      • Shirley says

        No problem at all! Thank you guys so much for replying so quickly, and even more for all the amazing recipes!

  4. 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.

  5. Paula says

    These are good except there is too much baking soda used. Did you mean a teaspoon rather than a tablespoon? We can really taste the soda.

  6. Lydia says

    These look great and I wanted to use as a start to the summer treat for the kids. So, I used all the ingredients as instructed. I used almond milk, oat flour & maranatha almond butter. I cooked for 20 min and gave 5 more for good measure…but my bars never set or looked anything like the pic. They are flat and gooey. Please, help!!

    • Jason Sanford says

      That’s so strange! But the good thing is that if you refrigerate overnight, they should firm up regardless. Let me know if that works, and in the meantime, some troubleshooting questions: 1. Is your oven calibrated? 2. Was it preheated? 3. What size pan did you use? 4. Are you in high elevation?

  7. Avra says

    Weird, mine came out very cake like and crumbly and not at all bar-like. I didn’t make any substitutions not listed! (I used regular flour, regular sugar, peanut butter, and low fat dairy milk.) Any thoughts? Maybe the baking soda amount is a typo? (It’s a lot!)

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