There’s something magical about the combination of ripe bananas and chocolate chips baked into a soft, chewy bar. These Banana Chocolate Chip Cookie Bars transform overripe bananas into a dessert that’s somewhere between a cookie and a brownie, with all the comfort of homemade banana bread. The edges get perfectly crisp while the center stays delightfully tender.
Whether you’re looking for an afternoon treat with coffee, a lunchbox surprise, or a simple dessert that doesn’t require scooping individual cookies, these bars deliver big on flavor with minimal effort. The natural sweetness of bananas means we can use less sugar, making these treats a bit more wholesome than your average cookie.
Why You’ll Love This
- Perfect way to use up those spotty, overripe bananas sitting on your counter
- One-bowl recipe that comes together in just minutes before baking
- No need to chill dough or scoop individual cookies—just spread and bake
- The soft, chewy texture is a crowd-pleaser for both kids and adults
- Stays fresh for days, making them perfect for meal prep or unexpected guests
Ingredients
- ¾ cup unsalted butter, for browning
- 1¼ cups packed brown sugar
- ¼ cup granulated sugar
- ½ cup mashed ripe banana (about 1 large banana)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour, spooned and leveled
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ cup semi-sweet chocolate chips, plus extra for topping
- ½ cup milk chocolate chips, plus extra for topping
- ⅓ cup toffee bits, plus extra for topping
Instructions
- Cut butter into cubes and place in a heavy saucepan over medium heat. Stir constantly as the butter melts and begins to foam. Continue stirring until the butter turns golden brown and develops a nutty aroma. Immediately remove from heat and transfer to a heat-safe bowl to cool.
- While the brown butter cools, sift together the flour, cinnamon, and baking soda in a medium bowl.
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving extra paper hanging over the sides to create handles for easy removal. Lightly spray with non-stick cooking spray.
- In a large bowl, combine the cooled brown butter, mashed banana, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until well combined and smooth.
- Add the sifted dry ingredients to the wet ingredients. Fold together gently with a spatula until just combined, being careful not to overmix.
- Gently fold in the semi-sweet chocolate chips, milk chocolate chips, and toffee bits until evenly distributed throughout the dough.
- Spread the cookie dough evenly into the prepared baking pan, smoothing the top with a spatula.
- Sprinkle additional chocolate chips and toffee bits over the top of the dough, gently pressing them in slightly.
- Bake for 30-35 minutes, until the top is golden brown and the center is mostly set but still slightly soft. The edges will be more firm than the center.
- While the bars are still warm (but not hot), sprinkle more chocolate chips and toffee bits on top, allowing them to soften slightly from the residual heat.
- Allow the cookie bars to cool completely in the pan. This is important for the bars to set properly and achieve the right texture.
- Once completely cooled, use the parchment paper handles to lift the bars out of the pan. Cut into 9 equal squares and serve.
Tips & Variations
- For extra banana flavor, use very ripe bananas with lots of brown spots
- Swap semi-sweet chocolate chips for milk chocolate, white chocolate, or a combination
- Add 1/2 teaspoon of cinnamon or a pinch of nutmeg for a warm, spiced flavor
- Make them gluten-free by substituting a 1:1 gluten-free flour blend
- For a more cakey texture, add an additional egg
- Try adding dried cranberries, shredded coconut, or peanut butter chips for unique variations
Serving Suggestions
These bars are delicious on their own, but for an extra-special dessert, serve them slightly warm with a scoop of vanilla ice cream on top. The contrast between the warm, gooey bar and cold ice cream is absolutely divine. For a quick breakfast or snack, pair with a glass of cold milk or your morning coffee.
If you’re feeling indulgent, drizzle some warm caramel sauce or peanut butter over the top just before serving. The additional sweetness complements the banana and chocolate perfectly.
Notes
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week
- These bars freeze beautifully for up to 3 months—just wrap individually in plastic wrap and place in a freezer bag
- The bars are done when the edges are golden brown and pulling away slightly from the sides of the pan
- For cleaner cuts, refrigerate the bars for 30 minutes before slicing
FAQs
Can I use frozen bananas?
Yes! Thaw frozen bananas completely and drain any excess liquid before using in the recipe.
How can I tell if my bars are done baking?
Insert a toothpick in the center—it should come out with a few moist crumbs, but not wet batter. The edges will be golden brown.
Can I double this recipe?
Absolutely! Double all ingredients and bake in a 9×13 inch pan. You may need to add 5-10 minutes to the baking time.
My bars turned out too cakey/too dense. What happened?
If too cakey, you may have used too much flour or overmixed the batter. If too dense, your baking soda might be old or you didn’t incorporate enough air when mixing.
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