Banana Bars
These old-fashioned Banana Bars with chocolate chips are the epitome of snack-meets-dessert (or is it dessert-meets-snack?) stardom.
Wholesome enough to fly as a mid-afternoon pick-me-up but scrumptious enough to satisfy sweet cravings, this healthy-dessert-meets-anytime-munchie is a recipe you can feel great packing for your kids’ lunches or rewarding yourself with after (or during!) a long day, and they travel well for potlucks and picnics too.
One of the reasons I adore banana recipes like these Banana Bars so much is that they allow me to sweeten up my baked goods more naturally.
Ripe bananas are sweet on their own, making them ideal for healthy desserts like these Banana Oatmeal Cookies with Chocolate Chips and these Healthy No Bake Cookies.
And when a dessert is better for you? You can feel great eating it more often. These Banana Bars are made from less processed ingredients and offer nutritional benefits too.
A happy handful of chocolate chips on top certainly doesn’t hurt their appeal either!
Healthy Banana Bars—An Anytime Treat
The ingredient lineup here is a more wholesome one.
In addition to being naturally sweetened primarily with mashed banana, these Banana Bars are made without brown sugar. (I use coconut sugar, though you can swap in brown sugar if that is what you have on hand.) The Banana Bars are also 100% whole wheat.
Even with these healthy swaps, however, this banana recipe will still satisfy any sweet tooth. I found a good reason to eat them at any time of day.
- In the morning, I topped one of the banana squares with a generous portion of Greek yogurt and side of berries.
- After a workout, I grabbed one right out of the container and munched it while I finished off my water bottle. <—SUCH a perfect post-workout reward!
- After dinner, I replaced the Greek yogurt with vanilla ice cream and—since we are all friends here—more chocolate chips.
As written, this Banana Bars recipe is sweet, but not overly so.
Like these Strawberry Oatmeal Bars, and honestly the majority of the healthy dessert recipes on my site, they’re well balanced, nutritious, and hit the spot whether you need a 3 p.m. energy boost or a late-night treat.
If you’d like to turn these light Banana Bars into a truly indulgent dessert, check out a few suggestions below.
Banana Bars—Extra Flourishes for an Over-the-Top Dessert
- Banana Bars with Peanut Butter Frosting. Make the bars as directed. Let cool, then top with a peanut butter frosting. I don’t have one on my site, but Sally’s peanut butter Greek yogurt frosting looks pretty perfect.
- Banana Bars with Cream Cheese Frosting. Make the bars as directed. Let cool and top with the cream cheese frosting from this dreamy Cream Cheese Banana Bread.
- Banana Bars with Brown Butter Frosting. The reviews on this brown butter frosting recipe are stellar. For a butter rum frosting version, add 1/2 teaspoon rum extract.
- Banana Bars with Glaze. Keep it sweet and simple. Drizzle the bars with a simple glaze like the ones on these Blueberry Oatmeal Bars.
- EVEN MORE ICING IDEAS. Try these bars topped with maple frosting (see my Maple Pecan Blondies for a recipe).
While I can imagine any of the above being divine, I honestly give these healthy Banana Bars an A+ just as they are, no extra frosting or frills required.
If you love a good healthy dessert/wholesome snack crossover, I suspect you’ll give them full marks too!
Storing Banana Bars
- Short term: Store the Banana Bars at room temperature for 3 days or in the refrigerator for 5 to 7 days.
- Longer term: Freeze for up to 3 months. If I’m trying to exercise serious self control, I like to wrap and freeze my Banana Bars individually, then thaw them as cravings strike.
To Freeze Frosted Banana Bars
If you’ve already frosted the bars and want to store them for a longer period, you can freeze banana bars with cream cheese frosting (or any other frosting). See tips below.
- To keep the frosting from getting messy as the bars freeze, first place the bars in a container that is deep enough where the lid doesn’t touch the frosting.
- Place the container in the freezer.
- Once the bars harden, remove them from the container and wrap tightly in plastic and/or foil to prevent freezer burn (since the frosting is frozen, it won’t become messy when wrapped).
- To thaw, unwrap the frozen bars, then let them thaw overnight in a deep container in the refrigerator. See that? Perfect frosting!
- You can also simply wrap and freeze the frosted bars, then deal with messy frosting after they thaw. The bars will still be delicious!
You can also make these Banana Bars for a crowd. Double the recipe, then bake it in a 9×13-inch pan. The bars will be thicker, so you will need to extend the baking time by several minutes.
Recommended Tools to Make This Banana Bars Recipe
- Best square baking pan ever
- Parchment paper (I love these precut sheets)
Banana Bars with Chocolate Chips
Ingredients
- 1 cup mashed ripe banana — about 3 medium bananas
- 1/3 cup coconut sugar
- 3 tablespoons unsalted butter — melted and cooled to room temperature
- 2 tablespoons unsweetened almond milk — or milk of choice
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1/3 cup plus 2 tablespoons dark or semi-sweet chocolate chips — divided
Instructions
- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line an 8x8 inch baking pan with parchment paper so that the parchment overhangs two opposite sides like handles. Lightly coat with nonstick spray and set aside.
- Mash the bananas in a mixing bowl. Double check the measurement to ensure you have 1 cup (less will make the bars dry; more and they may not bake all the way through). Stir in the coconut sugar, butter, milk, egg, and vanilla until well blended.
- In a separate bowl, stir together the flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the bowl with the wet ingredients. With a wooden spoon or spatula, stir to combine, stopping as soon as the flour disappears. Fold in 1/3 cup chocolate chips.
- Scrape the batter into the prepared baking pan and smooth the top. Sprinkle the remaining 2 tablespoons chocolate chips on top. Bake for 16 to 20 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs clinging to it. Place the pan a wire rack to cool completely, then using the parchment handles, lift the bars onto a cutting board. Slice into squares of desired size and enjoy!
Recipe Notes
- Store bars at room temperature for 3 days or in the refrigerator for 5 to 7 days. See blog post above for freezer tips for frosted or unfrosted bars.
- To make dairy free: Use almond milk or coconut milk and replace the butter with the same amount of a vegan butter substitute or coconut oil.
- To make vegan: Follow the dairy-free directions in the note above; For the egg, you can experiment with a flaxegg, but I haven’t tried this yet. If you do decide to play around, I’d love to hear how it goes!
- To make gluten free: Replace the wheat flour with the same amount of a 1:1 all purpose baking flour blend, such as this one.
Nutrition Information
Amount per serving (1 (of 16)) — Calories: 98, Fat: 4g, Saturated Fat: 3g, Cholesterol: 18mg, Carbohydrates: 14g, Fiber: 1g, Sugar: 8g, Protein: 1gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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You definitely sold me on these bars!! :)
Used 4 teaspoons of honey instead of coconut sugar and a round pan. Came out perfect! Great recipe if you have leftover banana.
YAY! Thank you for sharing, Lisa!
Can I use regular sugar instead of coconut sugar?
Elizabeth, you can use brown sugar. I hope you love them!
Erin, swapping out the coconut sugar for the brown sugar is it a 1/3 cup?
Yes Kris! Same amount.
Mine too!!! xo
I did not have coconut sugar so I used brown and I added 1/3 cup of dried coconut flakes. They were absolutely delicious. Sweet enough to feel like a treat but not overly sweet.
Patty, I am so glad you enjoyed these! The coconut flakes sound like a delicious addition too!
These banana bars really looks very tempting and yummy. I have never tried banana bars but after reading your post I would love to try it. Keep sharing such tasty recipes with the readers.
These are the bomb.com. so yummy. I used a bit of honey and protein powder.
YUM! Thank you so much for sharing, Kylee!
I loved everything banana! This recipe looks really good so I’ll be giving this a try really soon
I hope you love it Bryan!
I tried this recipe with almound flour, it’s too moist so I put it back in the oven for an additional 6 minutes. Still moist but better. Glad I did it the original recipe too. Both taste good but texture better on the original.
Yolana, almond flour is much much more moist than wheat flour and doesn’t absorb liquid the same way, which is why you had that experience. I’m glad you still enjoyed the taste!
I just made these today and they were delightful! Even my husband and his brother, who gave me a look when I told them they had coconut sugar, loved them. My toddler loved them as well. I’ll be keeping this recipe on my favorites list!
YAY!!! So happy to hear that Jessica, thank you!
Hi, I love your recipes, so thank you for sharing them! I used gluten free flour to make these, and all three times they are requiring a significantly extended bake time. I typically don’t have that experience when I substitute gluten-free flour for regular/wheat. Any ideas on why?
Thanks Erin!
Hi Nikki, do you have an oven thermometer to verify that your oven gets to the temperature you set it to? Other than that, it’s hard to say what may be the cause without being there in the kitchen with you. I wish I could be more help! (And thank you so much for the kind words about my recipes!)
Hi, your recipe looks great! Do you think i could swap the egg for a flax or chia seeds egg to suit a vegan diet? thank you!!
Hi Chloe, I haven’t tried it myself, but I think you could experiment with a flax egg. If you give it a try, I’d love to hear how it goes!
Hello! I was just wondering if I could replace the butter for olive oil and if it would make these taste any different. They look really delicious!
Hi Rebecca, I haven’t tried that swap myself, but I think you could experiment! The bars may taste slightly different without the butter flavor (or if your olive oil has a strong taste) but should still be delicious.
My husband loves them! I make them every week since I tried it the first time.
Hooray! I’m glad they’re a hit, Yolanda. Thanks so much for taking the time to leave this review!
Hey there,
I was wondering if you could replace the white whole wheat flour for whole wheat flour. Would it make a huge difference?
Hi Barry! You can make that swap, but the bars will be more dense and have a nuttier flavor. If that doesn’t bother you, you’re welcome to experiment!
I can’t even count how many times I’ve made these!! I’ve passed along the recipe to everyone I know.
I recently started swapping out the spices for 1/2cup of cocoa powder, and it totally changed the game–it tastes like the richest brownies ever. Thank you for bringing such yumminess into my life!!!!
Ooh, thanks for sharing your cocoa powder addition, Savannah! I’m so glad you enjoy these bars too.
What an incredible recipe! My kids will go crazy for these! Yum!
Hi There!
Can I make these with whole wheat Pasteur flour? What adjustments would I need to make. Thank you!
Huey, I”m sorry but I’m not familiar with pasteur flour, so I can’t advise! I only know the recipe as it is published, since that’s how I tested it.
Came out perfect! I sprinkled walnuts on top with chips!
YAY! So glad to hear it Marielena, thank you!
I substituted coconut sugar for brown, and added coconut flakes and flax seed to the recipe. They’re delicious! Thanks for this recipe. Even my toddler likes it. This ones a keeper!
Thanks for sharing your swaps, Vivian! I’m glad to hear the bars are a hit!
Do you think I could substitute the coconut sugar with a sweetener such as Swerve?
Hi Lori, I don’t use these sweeteners myself, so I’m afraid I can’t advise you there. You might want to find a recipe that’s developed for alternative sugars just to be safe. Otherwise if you do decide to play around, I’d love to hear how it goes!
Can I freeze these? Thx
Yes, definitely Shelley!
Do you think I could replace the regular flour with almond flour? I want to make these gluten-free.
Thanks,
Gigi
Gigi, while that won’t work (almond flour is VERY different), you could use a 1:1 GF baking blend in place of the flour instead. I hope you love them!
Since almond flour makes things more dense, do you know the ratio if I swap for coconut flour? I am on a limited wheat ration in my diet.
Nancy, I am afraid I can’t recommend coconut flour for this recipe, as it is very dry and won’t react the same way. Instead, I’d suggest checking out my chocolate chip zucchini banana bread, which does use coconut flour! https://www.wellplated.com/chocolate-chip-paleo-zucchini-bread/
To make these vegan, would using flax “egg” work for this recipe?
Hi Tamara! Check out the notes below the recipe. I haven’t tried it myself, but I think you could experiment with a flax egg!
Will try the Banana Bars Recipe. I have been 4 Mos sugar free.. There are many times I still get a craving for something sweet? I usually get peppermint to eat, piece of fresh fruit or Plain Greek Yogurt with a little granola. Thanks for sharing the recipe.
Lorraine, I hope you enjoy it!
Loved these! Thank you :)
I’m glad they were a hit, Erin! Thanks for sharing this review!
Could you use protein powder instead of the coconut sugar?
Hi Candace! Protein powder and coconut sugar are completely different ingredients, so I wouldn’t recommend that swap. Brown sugar can be subbed for the coconut sugar if needed!
very moist and delicious.
Thanks for sharing this review, Janad! I’m glad you enjoyed them!
Absolutely stellar bars!! Matt and I have loved your banana bread muffin recipes, and these have a similar taste but slightly different texture. I love that they are bars so as to switch things up for us a bit. I used Bob’s Red Mill 1-for-1 GF baking flour and regular sugar, and they turned out perfectly. We cut them into eight bars to meet our needs, and they are a wonderful bar size. I’ll enjoy my next bar with peanut butter and one with Greek cream cheese!
Thank you so much for sharing this wonderful review, Kori! I’m glad these were a hit!!
16 servings to make it 100 calories, but the pics and gif recipe show it in 9 pieces. Misleading :( Wasted my ripe bananas making a recipe that isn’t actually low calorie.
Hi Christine! I never meant this to mislead—the photos actually show 12 pieces because of how I cropped the picture and arranged them, but the serving size was always intended for 16; some people might cut them larger and others might cut them smaller. You can feel free to cut them any size you like to meet your needs.
Delicious!! I had to substitute regular granulated sugar for the coconut sugar (1:1 ratio), because I didn’t have coconut sugar and didn’t read the beginning paragraph where Erin says to use brown sugar!! But they are sooo good!! And I baked them for 25 minutes and they came out absolutely perfect. I will definitely be making these again!
I’m SO happy to hear this, Danielle! Thank you for sharing your success with this recipe!
So easy – but I do the following changes
1. Use flax egg and it does not hamper the taste
2. Instead of butter and milk, I substitute with coconut oil and milk
Bring them in for co-workers and they cannot get enough of them
Thank you for sharing, Gabrielle! I’m so happy the recipe was a hit!
I left a review last week about how I used flax eggs and coconut oil and milk and they were inhaled in no time flat. As there were a few skeptic in my workplace over me using flax egg, I decided to do a taste test challenge. I made one batch using the original ingredients and another batch with the flax eggs and coconut oil/milk. As our vegan coworkers were not in that day, I did not tell them which batch was which (mind you it was written I under the plate) the only thing I asked them to do was take one square from each plate. Afterwards when I explained what I did, they looked and just asked if I could make more. Even our Manager who is so not vegan and declares that vegan food has no taste, literally and ate his words
So Erin WTG girl
Thank you SO much for sharing this, Gabrielle! I love hearing this story, and I’m so happy the recipe was a hit!!
The best recipe. Thank You.
Thank you so much for this kind comment! I’m happy you loved it!
Not sure what I did wrong, but these ended up way fluffier than expected. I was expecting a more dense blondie type of dessert. Still tasted a good, but it was like a fluffy banana cake
Hi Natalie! I’m sorry to hear that these didn’t end up as you expected. I know it can be frustrating to try a new recipe and not have it turn out, so I really wish you would’ve enjoyed them!
These are absolutely amazing- melt in your mouth goodness!
Thank you for this kind comment, Stephanie! I’m so happy you loved the recipe!
Can I use bleached while flour if I don’t have the Almond four?? thanks
Hi Denise! This recipe actually calls for whole wheat flour, but you could experiment with white flour. If you decide to try this swap, I’d love to hear how it goes!
So yummy! I doubled the recipe and baked them in a 9×13. I had to add a little more flour to get the right dough consistency, (I think my bananas were a bit too liquidy.) and I had to almost double the baking time, but I just kept an eye on them until they were cooked through the center. Delicious!
I’m so happy you enjoyed this recipe, Jaimi! Thank you for taking the time to share this kind review!
These are simple and delicious! I used the parchment paper as directed. I substituted brown sugar for coconut sugar, used regular milk, and regular white flour. Mine took about 26 minutes to bake. I started with 17 minutes, and had to add 3 minutes 3 more times. Definitely a keeper, I love new recipes to use bananas that are too ripe to eat. Yum!
YAY! Thank you so much for taking the time to share this kind comment, Kim! I’m so happy that you enjoyed this recipe!