Best Banana Chocolate Chip Cookie Bars – Sweet Treat!

Banana Chocolate Chip Cookie Bars are a delightful revelation, transforming two beloved treats—classic banana bread and comforting chocolate chip cookies—into one irresistible, easy-to-share dessert. I’m truly thrilled to introduce you to a recipe that perfectly encapsulates the warmth of home baking with an undeniable sense of convenience. While the individual components, bananas and chocolate chips, have storied histories in baking, the concept of combining their best attributes into a bar form brings a fresh, modern twist to our culinary traditions.

Think of it as the ultimate mash-up: all the moist, tender crumb of a perfectly ripe banana bread, infused with the gooey, melt-in-your-mouth chocolate pockets of your favorite cookie, all baked into a wonderfully sliceable bar. This format isn’t just a clever innovation; it’s why these bars have become a go-to for so many. They offer a fantastic way to utilize those overripe bananas, transforming them into something truly special. The convenience of baking one large slab and cutting it into perfect portions makes these Banana Chocolate Chip Cookie Bars an absolute dream for gatherings, lunchboxes, or simply a comforting treat enjoyed with a cup of coffee. Their chewy texture, rich flavor, and effortless preparation make them an instant favorite in any kitchen.

this Recipe

Ingredients:

• For the Dry Ingredients:
• 2 ½ cups (300g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional, but I absolutely adore the warm note it adds to banana bakes!)
• For the Wet Ingredients:
• ½ cup (113g) unsalted butter, softened to room temperature
• ¾ cup (150g) granulated sugar
• ¾ cup (160g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (240g) very ripe mashed bananas (about 2-3 medium bananas, look for lots of brown spots!)
• For the Flavor Boost:
• 1 ½ cups (255g) semi-sweet chocolate chips (or a mix of milk and dark, whatever your heart desires!)
• ½ cup (60g) chopped walnuts or pecans (optional, but they add a lovely textural contrast to these Banana Chocolate Chip Cookie Bars)

Prepping Your Workspace and Ingredients for the Best Banana Chocolate Chip Cookie Bars

1. Preheat Your Oven and Prepare Your Pan: First things first, let’s get that oven ready! Preheat your oven to 350°F (175°C). Then, grab a 9×13 inch baking pan. This size is perfect for getting those lovely, thick cookie bars. Line the bottom and sides of the pan with parchment paper, leaving a bit of an overhang on the longer sides. This little trick will be your best friend later when you’re ready to lift the cooled bars right out of the pan. A light spray with non-stick cooking spray before the parchment can also help it adhere better, ensuring no sticky situations. Trust me, easy removal is key to keeping those beautiful bar edges intact for your Banana Chocolate Chip Cookie Bars.
2. Achieve Peak Banana Ripeness: For truly exceptional Banana Chocolate Chip Cookie Bars, the bananas are the star, and their ripeness is non-negotiable. You’ll want bananas that are heavily speckled with brown or even mostly brown. This indicates that the starches have converted to sugars, resulting in a naturally sweeter, more intensely flavored banana with a softer texture that’s perfect for mashing. Green or yellow bananas simply won’t yield the same deep, comforting banana flavor or moistness. Don’t be afraid of those super spotty ones – they’re your best friends for this recipe!
3. Mash Your Bananas: Once you’ve selected your perfectly ripe bananas, peel them and place them in a medium bowl. Using a fork or a potato masher, mash them until they are mostly smooth with a few small lumps remaining. A little texture is great, but you don’t want large chunks. This process not only makes them easy to incorporate into the batter but also releases their natural sweetness and aroma, which will permeate every bite of your Banana Chocolate Chip Cookie Bars. Aim for about one cup of mashed banana.
4. Ensure Room Temperature Ingredients: This step is critical for a smooth, homogenous batter that bakes evenly. Make sure your unsalted butter is genuinely softened – it should yield slightly when pressed but not be melted or greasy. Similarly, your eggs should be at room temperature. Cold eggs can cause the butter to seize up, leading to a lumpy batter. If you’re short on time, you can quickly warm eggs by placing them in a bowl of warm (not hot!) water for 5-10 minutes, and for butter, cut it into smaller pieces and let it sit for a few minutes, or gently microwave on very low power for a few seconds, flipping frequently until just softened.

Crafting the Batter: The Heart of Your Banana Chocolate Chip Cookie Bars

5. Whisk Your Dry Ingredients: In a medium bowl, combine your all-purpose flour, baking soda, salt, and the optional ground cinnamon. Give these a good whisk for about 30 seconds to ensure everything is thoroughly combined and evenly distributed. This step is important because it ensures that the leavening agents (baking soda) are spread throughout the flour, which will give your Banana Chocolate Chip Cookie Bars an even rise and tender crumb. Setting this aside means it’s ready to go when it’s time to incorporate it into the wet ingredients.
6. Cream the Butter and Sugars: In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium-high speed. Continue beating for about 2-3 minutes, or until the mixture is light, fluffy, and noticeably paler in color. This creaming process is more than just mixing; it incorporates air into the butter, creating tiny pockets that will expand during baking, contributing significantly to the light and tender texture of your finished Banana Chocolate Chip Cookie Bars. The sugars also help to cut through the richness of the butter and provide the delightful sweetness that is characteristic of a great cookie bar. Don’t rush this step – it’s foundational!
7. Incorporate the Eggs and Vanilla: Reduce the mixer speed to low. Add the eggs one at a time, beating well after each addition until just combined. Adding them individually allows them to emulsify properly with the butter and sugar mixture, preventing the batter from separating. Once the eggs are fully incorporated, mix in the pure vanilla extract. Vanilla isn’t just a flavor; it enhances and rounds out all the other flavors, particularly complementing the sweetness of the banana and the richness of the chocolate in these Banana Chocolate Chip Cookie Bars. Scrape down the sides of the bowl with a rubber spatula as needed to ensure everything is evenly mixed.
8. Fold in the Mashed Bananas: With the mixer still on low speed (or you can switch to a spatula for this part), gently fold in your prepared mashed bananas. Mix just until they are evenly distributed throughout the wet ingredients. You want to see that beautiful banana texture and aroma permeating the mixture. Be careful not to overmix at this stage; gentle folding preserves the tenderness we’ve built up. The mashed bananas will contribute not only their incredible flavor but also crucial moisture, ensuring your Banana Chocolate Chip Cookie Bars are wonderfully soft and moist.
9. Combine Wet and Dry Ingredients: Now it’s time to bring everything together. With the mixer on its lowest speed, or using a large spatula, gradually add the dry ingredient mixture to the wet ingredients. Add about one-third of the dry ingredients at a time, mixing until just combined before adding the next portion. The key here is to mix until no streaks of flour remain, but absolutely no more. Overmixing flour develops the gluten, which can lead to tough, dry Banana Chocolate Chip Cookie Bars, and we definitely want soft and chewy! Scrape down the sides of the bowl to ensure all ingredients are fully incorporated from the bottom up.
10. Add the Chocolate Chips and Optional Nuts: Once your batter is just combined, it’s time for the delicious add-ins! Gently fold in the semi-sweet chocolate chips. If you’re using them, now is also the time to add your chopped walnuts or pecans. Stir with a spatula until the chocolate chips and nuts are evenly distributed throughout the batter. I love a generous amount of chocolate in my Banana Chocolate Chip Cookie Bars, so don’t be shy! This step is all about flavor and texture. The melty chocolate and crunchy nuts provide a fantastic contrast to the soft banana base.

Baking and Enjoying Your Warm Banana Chocolate Chip Cookie Bars

11. Spread the Batter Evenly: Carefully spoon the thick, aromatic batter into your prepared 9×13 inch baking pan. Using a rubber spatula or the back of a spoon, spread the batter out evenly across the bottom of the pan. Take your time to ensure it’s smooth and consistent, reaching into all the corners. A flat, even layer will ensure your Banana Chocolate Chip Cookie Bars bake uniformly and have a consistent texture from edge to center. If you want, you can sprinkle a few extra chocolate chips on top before baking for a picture-perfect finish.
12. Bake to Golden Perfection: Place the pan in your preheated 350°F (175°C) oven. Bake for approximately 25-30 minutes. Baking times can vary slightly depending on your specific oven, so it’s always good to keep an eye on them. You’ll know your Banana Chocolate Chip Cookie Bars are perfectly baked when the edges are lightly golden brown and a wooden skewer or toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The center should look set and no longer jiggly. If the top starts to brown too quickly but the center isn’t done, you can loosely tent the pan with aluminum foil for the last few minutes of baking. The aroma filling your kitchen right now will be absolutely irresistible!
13. Cooling is Crucial for Texture and Slicing: Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This is perhaps the hardest part of the recipe because the smell of fresh Banana Chocolate Chip Cookie Bars is utterly captivating, and you’ll want to dig in immediately! However, cooling is vital. As the bars cool, they continue to set and firm up, making them much easier to slice cleanly. If you try to cut them while warm, they will likely crumble and lose their perfect shape. Give them at least 1-2 hours to cool, or even longer if you can manage the patience. For the absolute cleanest slices, you can even chill them in the refrigerator for about 30 minutes after they’ve mostly cooled at room temperature.
14. Lift, Slice, and Serve: Once completely cooled, use the parchment paper overhangs to carefully lift the entire slab of Banana Chocolate Chip Cookie Bars out of the pan and onto a cutting board. This is where that parchment paper trick really shines! Now, using a sharp knife, slice the bars into your desired size. I usually go for 20-24 squares, but you can make them larger for a more generous treat. For extra neat slices, wipe your knife clean between cuts.
15. Storage and Enjoyment: These delicious Banana Chocolate Chip Cookie Bars are best enjoyed fresh, but they also store wonderfully. Store any leftover bars in an airtight container at room temperature for up to 3-4 days. If you want them to last a bit longer, you can store them in the refrigerator for up to a week. They also freeze beautifully for up to 2-3 months; just wrap individual bars tightly in plastic wrap before placing them in a freezer-safe bag or container. When you’re ready for a treat, you can warm them slightly in the microwave for a few seconds to get that gooey chocolate back. Serve them as a snack, a delightful dessert, or even a special breakfast treat with your morning coffee. The combination of sweet banana, rich chocolate, and chewy texture makes these Banana Chocolate Chip Cookie Bars an absolute crowd-pleaser every single time. Enjoy every single delightful bite!

Conclusion:

And there you have it, my friends! We’ve reached the sweet end of our journey through this truly remarkable recipe. I hope you’re feeling inspired and ready to tie on your apron, because what we’ve just explored isn’t just another dessert; it’s a game-changer for your dessert repertoire. If you’ve been on the fence about trying something new, this is absolutely the one to pick. Trust me, your taste buds will send you a thank you note, and your kitchen will smell utterly divine, a memory that will linger long after the last crumb is gone.

So, why exactly is this recipe a non-negotiable must-try? Well, for starters, it perfectly encapsulates everything wonderful about home baking. Imagine the comforting sweetness of ripe bananas, mashed to perfection, mingling harmoniously with those glorious pockets of melted chocolate chips. The resulting texture is pure bliss – soft, chewy, and incredibly moist, a delightful contrast to the crisp edges that only a perfectly baked bar can achieve. It’s the kind of treat that conjures up feelings of nostalgia and warmth, but with a sophisticated flavor profile that elevates it beyond a simple cookie. These Banana Chocolate Chip Cookie Bars are a testament to how simple, wholesome ingredients can come together to create something truly extraordinary. They offer the portability of a cookie with the satisfying density of a cake, making them incredibly versatile. You’ll find yourself reaching for them at breakfast, sneaking one with your afternoon coffee, or proudly serving them up after dinner. This recipe is also wonderfully forgiving, meaning even if you’re a novice baker, you’re practically guaranteed success. The joy of pulling a tray of these golden-brown beauties from the oven is an experience I wish everyone could have; it’s a moment of pure culinary triumph.

Now, let’s talk about how to make these delightful bars even more of a star in your culinary world. While they are undeniably perfect straight from the pan, still slightly warm with the chocolate gooey, there are so many ways to enjoy them. For an ultimate indulgence, I love serving them slightly warmed with a scoop of premium vanilla bean ice cream. The cold, creamy ice cream melting into the soft, warm bar creates a symphony of textures and temperatures that is simply out of this world. A drizzle of caramel sauce or a sprinkle of flaky sea salt on top of that ice cream takes it to an entirely new level of gourmet. For a simpler pleasure, a tall, cold glass of milk or a steaming mug of coffee or tea makes for the perfect companion, turning an ordinary snack into a comforting ritual. But don’t stop there with your creativity! These bars are also wonderfully adaptable. You could easily fold in a handful of chopped walnuts or pecans into the batter for an added crunch and nutty flavor, or perhaps swap out some of the semi-sweet chocolate chips for dark chocolate for a richer, more intense flavor profile. White chocolate chips or even peanut butter chips would also be fantastic for a different twist. If you’re feeling adventurous, a sprinkle of shredded coconut or a pinch of cinnamon and nutmeg can add an unexpected layer of warmth and complexity. For a truly decadent experience, consider turning this recipe into a layered dessert; once cooled, spread a layer of cream cheese frosting over the top for a more cake-like treat. The possibilities truly are endless, and that’s one of the things I adore most about this recipe – its inherent flexibility and the potential for personalization. Make them your own, make them unique!

So, what are you waiting for? I wholeheartedly encourage you to dive into your kitchen, gather your ingredients, and experience the magic of these delicious bars for yourself. There’s something incredibly satisfying about creating something so wonderfully tasty from scratch, and I promise you, the aroma alone will be worth the effort. Once you’ve baked your batch, don’t keep all that deliciousness to yourself – share it with family, friends, or even your lucky neighbors. Better yet, share your experience with me and our baking community! I would absolutely love to hear about your baking adventures. Did you add a special twist? What was your favorite part of making them? Did they disappear as quickly from your counter as they do from mine? Tag us in your photos and tell us all about it. Your stories and variations inspire me, and I’m always eager to see how you make these recipes your own. Embrace the joy of homemade goodness! Go forth, bake, and let the delightful taste of these bars bring a little extra sweetness into your day. Happy baking!

Banana Chocolate Chip Cookie Bars

These Banana Chocolate Chip Cookie Bars seamlessly blend the moist tenderness of banana bread with the gooey delight of chocolate chip cookies. An easy-to-make, shareable dessert perfect for utilizing ripe bananas, gatherings, or a special treat in lunchboxes. They offer a chewy texture, rich flavor, and effortless preparation, making them an instant favorite.

Prep Time
25 Minutes

Cook Time
30 Minutes

Total Time
25 Minutes

Servings
20-24 servings

Ingredients

• 2 ½ cups (300g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional)
• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (160g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (240g) very ripe mashed bananas (about 2-3 medium)
• 1 ½ cups (255g) semi-sweet chocolate chips
• ½ cup (60g) chopped walnuts or pecans (optional)

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the longer sides for easy lifting.
2. Step 2
   Mash 1 cup of very ripe bananas (heavily speckled or mostly brown) until mostly smooth with a few small lumps. Ensure unsalted butter and eggs are at room temperature.
3. Step 3
   In a medium bowl, whisk together all-purpose flour, baking soda, salt, and the optional ground cinnamon for 30 seconds to ensure even distribution.
4. Step 4
   In a large mixing bowl, using an electric mixer, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes, until light, fluffy, and pale.
5. Step 5
   Reduce mixer speed to low. Add eggs one at a time, beating well after each addition until just combined. Mix in pure vanilla extract. Scrape down the sides of the bowl as needed.
6. Step 6
   With the mixer on low speed (or using a spatula), gently fold in the mashed bananas until evenly distributed throughout the wet ingredients. Do not overmix.
7. Step 7
   Gradually add the whisked dry ingredient mixture to the wet ingredients in thirds, mixing on the lowest speed or with a spatula until just combined and no streaks of flour remain. Avoid overmixing.
8. Step 8
   Gently fold in the semi-sweet chocolate chips and optional chopped walnuts or pecans until evenly distributed throughout the batter.
9. Step 9
   Carefully spoon the batter into the prepared baking pan and spread it evenly across the bottom. Bake for approximately 25-30 minutes at 350°F (175°C), or until the edges are lightly golden brown and a wooden skewer inserted into the center comes out with moist crumbs attached (not wet batter).
10. Step 10
    Remove the pan from the oven and place it on a wire rack to cool completely for at least 1-2 hours. Cooling is crucial for the bars to set and for clean slicing. For extra neat slices, you can chill them in the refrigerator for about 30 minutes after they’ve mostly cooled at room temperature.
11. Step 11
    Once completely cooled, use the parchment paper overhangs to lift the entire slab of bars out of the pan onto a cutting board. Slice into your desired size, typically 20-24 squares. Serve and enjoy!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.