These old-fashioned Banana Bars with chocolate chips are the epitome of snack-meets-dessert (or is it dessert-meets-snack?) stardom.

Squares of healthy Banana Bars with chocolate chips

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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.

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.

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 (just like the recipes on this list of 50 Healthy Desserts).

A happy handful of chocolate chips on top certainly doesn’t hurt their appeal either!

A pan with dessert and chocolate chips

5 Star Review

“These are brilliant. The bars are not too sweet and have a great banana taste. Thank you for sharing such a genius creation.”

— Tracy —

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!
  • For a mid-afternoon snack, I enjoyed these banana bars with applesauce.
  • After dinner, I replaced the Greek yogurt with vanilla ice cream and—since we are all friends here—more chocolate chips.
Banana bread bars with chocolate chips

How to Make Banana Bars

As written, these baked banana bars are 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.


The Ingredients

  • Banana. If you’re wondering what you can do with old bananas, this recipe is the answer! Overripe bananas are safe to eat, naturally sweet, and they’re truly scrumptious too. Plus, bananas are rich in potassium and fiber.
  • Coconut Sugar. Coconut sugar is a more natural way to sweeten these bars.
  • Milk. Helps keep these bars moist. I used unsweetened almond milk, but any milk you have on hand will work well.
  • Vanilla. Enhances all the other flavors in the bars.
  • Whole Wheat Flour. Whole wheat flour adds extra nutrition and a slight nuttiness that’s truly delicious.
  • Cinnamon + Nutmeg. Warm and cozy spices that pair wonderfully with the banana.
  • Chocolate Chips. Because chocolate chips are always a good idea!

Tip!

You can also make these banana bars for a crowd. Double the recipe, then bake it in a 9×13-inch pan. The 9×13 banana bars recipe will be thicker, so you will need to extend the baking time by several minutes.

The Directions

  1. Mash the bananas in a bowl, then add the sugar and wet ingredients.
  2. Stir the dry ingredients together in a separate bowl. Incorporate the dry ingredients into the wet ingredients. Add the chocolate chips.
  3. Pour the batter into a baking pan lined with parchment paper. Bake at 350 degrees F for 16 to 20 minutes. Let cool completely, then cut it into bars. ENJOY!

Dietary Notes

  • 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 flax egg, 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.
Healthy baked banana bars

Banana Bar Recipe Upgrades

If you’d like to turn these light banana bars into a truly indulgent dessert, check out a few suggestions below.

  • Banana Bars with Peanut Butter Frosting. Peanut butter banana bars sound delish! Make the bars as directed. Let cool, then top with a peanut butter frosting.
  • Banana Bars with Cream Cheese Frosting. Make the bars as directed. Let cool and top with the cream cheese frosting from this dreamy Cranberry Cream Cheese Banana Bread.
  • Banana Bars with Brown Butter Frosting. Top these bars with the scrumptious brown butter frosting from this Banana Bread Brownies recipe.
  • 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. Banana bars with chocolate frosting or maple frosting would also be delightful.
Banana bars with chocolate chips

Storage Tips

  • To Store. Store bars in an airtight storage container at room temperature for 3 days or in the refrigerator for 5 to 7 days.
  • To Freeze. Freeze bars in an airtight freezer-safe storage container 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.

How to Store 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 them 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.
  • You can also simply wrap and freeze the frosted bars, then deal with messy frosting after they thaw. The bars will still be delicious!

What to Serve with Banana Bars

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Healthy Banana Bars with Chocolate Chips. Moist, chewy, and easy to make. Kids love them and they are perfect for healthy desserts and snacks! Top with peanut butter frosting or brown butter frosting or enjoy them just as they are. One of the best skinny dessert recipes!

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Healthy Banana Bars with Chocolate Chips. Moist, chewy, and easy to make. Kids love them and they are perfect for healthy desserts and snacks! Top with peanut butter frosting or brown butter frosting or enjoy them just as they are. One of the best skinny dessert recipes!

Banana Bars with Chocolate Chips

4.96 from 62 votes
Healthy Banana Bars with Chocolate Chips. Moist, chewy, and easy to make. Kids love them and they are perfect for healthy desserts and snacks!

Prep: 25 mins
Cook: 18 mins
Total: 1 hr

Servings: 16 bars

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 8×8 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!

Notes

  • TO STORE: Store bars at room temperature for 3 days or in the refrigerator for 5 to 7 days. 
  • 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 flax egg, 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

Serving: 1(of 16)Calories: 98kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 3gCholesterol: 18mgFiber: 1gSugar: 8g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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185 Comments

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    1. Used 4 teaspoons of honey instead of coconut sugar and a round pan. Came out perfect! Great recipe if you have leftover banana.5 stars

  1. 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.5 stars

  2. 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.

    1. It’s a very good flavor but I used almond flour and they are a bit soft not like a cookie or a bar. Almost a bit undercooked and I cook them even longer. Next time I’ll try the wheat flour.4 stars

      1. Hi Jen! You will definitely get a different consistency substituting the white whole wheat flour for almond flour. When adding almond flour to baked goods you may have to add more, it’s not always a 1:1 for substitute. Glad you enjoyed the flavor!

  3. 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.5 stars

    1. 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!

  4. 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!5 stars

  5. 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!

    1. 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!)

  6. 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!!

    1. 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!

  7. 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!

    1. 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.

  8. Hey there,
           I was wondering if you could replace the white whole wheat flour for whole wheat flour. Would it make a huge difference?

    1. 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!

  9. 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!!!!5 stars

      1. I normally add more ripe bananas than called for, so it hasn’t been a problem. I would use more banana if you try the cocoa! 

    1. 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.

  10. 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! 5 stars

    1. 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!

  11. Do you think I could replace the regular flour with almond flour? I want to make these gluten-free.

    Thanks,
    Gigi

    1. 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!

  12. 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.

    1. 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/

    1. 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!

    2. I added 1/2 cup cocoa powder and didn’t add the spices and they made the best brownies I’ve ever had. After making the recipe a few times I’ve found that the ripeness of the banana is not super crucial to the flavor as long as the bananas are mashed fully before making the batter.
      When the bananas are properly mashed and the correct amount is used, the bars turn out moist and delicious and they also freeze well.

  13. 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.

    1. 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!

  14. 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!5 stars

  15. 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.

    1. 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.

  16. 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!5 stars

  17. 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 them5 stars

  18. 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  5 stars

    1. Thank you SO much for sharing this, Gabrielle! I love hearing this story, and I’m so happy the recipe was a hit!!

  19. 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 cake4 stars

    1. 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!

    1. 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!

  20. 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!5 stars

  21. 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! 5 stars

    1. YAY! Thank you so much for taking the time to share this kind comment, Kim! I’m so happy that you enjoyed this recipe!

  22. Just made these bars using gluten free flour-amazing! I love the texture and flavor, can’t wait to serve them to guests at brunch! 5 stars

    1. Hi Cynthia! You can double the recipe to bake it in a 9×13 pan. The bars will be thicker, so you may need to extend the baking time by several minutes. I hope you enjoy them!

  23. So so good. I ended up taking them out a minute or two before I probably should have but the softness made them AMAZING! Huge hit with my roommate and our friends. Will be making these as often as I can, they were requested to be weekly5 stars

    1. These turned out excellent I even forgot to add the almond milk and still turned out great probably even better if I didn’t forget that ingredient!! But it’s a keeper especially with ripe bananas on hand!5 stars

  24. Made these bars today for dessert after dinner and they turned out so yummy! Thank you for sharing this recipe, will be making these again!5 stars

    1. Hi Tina! Yes, that amount is correct. I’m sorry to hear that these didn’t turn out 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!

  25. This recipe was very easy to made and so delicious!! An all-time snack recipe for everyday! Love it! 5 stars

    1. I’m so happy to hear that you enjoyed this, Vanessa! Thank you for sharing this kind review!

  26. I’ve made these twice now and plan on making my third batch tonight. They’re so delicious, so easy, and a great recipe for these crazy times! I am so happy I found your blog, your lentil soup is also a winner!5 stars

  27. These are super easy to make and taste uhMAYYzeeng!!! Used brown sugar, mixed white and milk choc chips, and sprinkled mini choc chips on top. Baked for about 26 minutes, which did the trick. The family would have polished them off in 10 minutes after dinner if I let them, but I had to save a few pieces for tomorrow! LOVED the moist texture and consistency. This will definitely be added to my ripe banana recipes – thank you!! :)5 stars

  28. WOW! Amazing recipe!!
    I used coconut oil in place of the butter and in place of the sugar I used 1/2 that same amount of honey. I didn’t have any whole wheat flour, so I used 1/2 cup white flour and added 1/3 cup (for more absorbency) of quick cooking oats. I also used cacoa nibs in place of the chocolate chips.  I know it sounds like I completely altered your recipe, but it was such an incredible base! Love love love!!5 stars

  29. This was amazing!! Seriously so happy for an upgrade to the same old boring banana bread recipe for using up my over-ripe bananas!
    For mine I substituted King Arthur GF 1:1 flour and also monkfruit sweetener for the coconut sugar, as that’s what I had. I could not tell! 
    My 5-year old had fun helping me make it and putting in all the chocolate chips and she gave it two thumbs up in taste. Winner all around:)5 stars

  30. BEST THINGS EVER! Was so hard not to eat the whole pan. I used two medium bananas and it was just about a cup so I added an extra 1/2 table spoon of almond milk. Cannot wait to make again and again. No more banana bread. These are way less calories and twice the flavor!5 stars

    1. I’m so pleased that you enjoyed the recipe, Hannah! Thank you for sharing this kind review!

  31. I made these last night and they were delicious!!!! I didn’t have chocolate chips or butter on hand, so I substituted raisins and olive oil. I also added 2 Tbsp ground pecans. I just found your “Well Plated” site, Erin and I’m so glad I did!! Thank you!!5 stars

  32. Erin,
    These banana bars sound so yummy! I can’t find white whole wheat flour, because of c the shelves at the stores are pretty bare! Can I use regular white all purpose flour in this recipe?
    Thanks!

    1. Hi Dawn! While I haven’t tried this swap myself, other readers have done so with success. If you decide to try it, I’d love to hear how it goes!

  33. This was absolutely delicious! Used brown sugar and added coconut flakes. Worked wonderfully on its own and a la mode with vanilla ice cream and some maple syrup. I’m obsessed now. Thank you!5 stars

  34. I made these bars for my family last night.  Instead of milk, I used left over coffee.  I replaced the cinnamon with 1 tsp of espresso powder and added 1 tbs of cocoa powder.   OMG, these are HEAVENLY!   
    My bars needed about 25 minutes of baking time.  They were still slightly underdone in the middle, but this made them even more delicious!  They were like a warm, mocha lava cake.  
    I will definitely make these again!5 stars

  35. My first go yielded a moist but fluffy batch. Probably the yummiest banana anything that I’ve tried to bake. I used brown sugar instead of coconut sugar. Everything else followed to a tee. Thank you for sharing this recipe!5 stars

  36. These look amazing and the comments tell me to try next. Can I substitute oat milk? Need to keep it non dairy. Will be using margarine, 1:1? thanks, will post the results

  37. These are so moist and yummy! No banana goes to waste ever again in my house with this awesome yet easy recipe. I use monk fruit sweetener in place of coconut sugar and it worked well!5 stars

  38. The recipe was a success! It was moist and full of flavours. I added coconut flakes. I wanted to know if I I can substitute part of the whole wheat flour with rolled oat or oat flour? If I yes how much would be the proportion for both, I mean rolled oats and oat flour.5 stars

    1. I’m so happy that you enjoyed the bars, Mala! Thank you for sharing this kind review! Since oat flour and regular flour react very differently in baking, I wouldn’t recommend this swap.

  39. Just baked this and it is amazing! Thank you for this lovely recipe. I used oat milk & buttery, and omitted the extra 2 tablespoons of choc chips. These bars are superbbb! Will definitely bake this many, many more times very soon. Can’t wait to try out all of your other recipes :)5 stars

    1. Hi M! If you check out the blog post above, you’ll find a recipe adaptation that includes a Greek yogurt peanut butter frosting. I hope this helps!

  40. Fifth time making this today! This recipe is so, so good. My kids love it & so does my husband who doesn’t even like bananas. Didn’t have butter today & subbed that with light olive oil and worked perfectly too.5 stars

  41. What an excellent way to use up over-ripe bananas besides banana bread! Made twice and turned out perfect both times. I like there is not much added sugar, and the texture is similar to a brownie. Thank you so much – this recipe is a KEEPER!5 stars

  42. These are SO GOOD! They don’t even taste “healthy” and they are so moist and banana-y and also make a great snack or breakfast!5 stars

  43. These are brilliant. Forget banana bread as a go-to for too many banana’s. This is the recipe. I especially appreciate that it calls for white whole wheat flour since that’s what I use for everything. I live at high altitude (5400 feet) and not every recipe works without adjustment. This one does.

    The bars are not too sweet, have a great banana taste, and while I was a little uncertain about the cinnamon and nutmeg, I made the recipe exactly as written. So glad I did. That was two days ago. I have another batch in the oven as I write this. That’s how good this recipe is.

    Thank you for sharing such a genius creation.5 stars

  44. There’s a nice banana flavor and gooey texture. However, it’s too sweet, which makes it like a dessert. If I make this again, I would halve the added sugar and chocolate chips.4 stars

    1. Thank you for trying the recipe and sharing your results, Angela! I hope you enjoy them even more next time!

  45. These bars are soooooo good! I’ll be doubling this recipe next time to have lots more of these delicious bars. Perfect snack!5 stars

  46. I haven’t tried this recipe yet but was wondering if you could replace the coconut sugar for brown or granulated sugar maybe?
    Thanks!5 stars

      1. They were amazing! Thank you so much for sharing the recipe :)
        A big hit in my family and a great way to use some rotten bananas. Lovely flavor, easy to bake and something you keep reaching for 😁5 stars

  47. Lovely texture and flavour in these bars! Fancied a new recipe to use up my old bananas and this was perfect! Good feedback from the family all round.5 stars

  48. Came across this and had to try as I wanted something besides Banana bread, muffins or scones. It was a hit! Had to reduce the sugar by quite some % like all other recipes I adapt as our Kenyan Sugar is extra extra sweet… making them for the the 2nd time in 2 days as I do this…Thanks.5 stars

  49. My friend recommended these. I made them today with my 4 year old and they are great! Very easy to make. Thanks for a great recipe5 stars

  50. Looking forward to trying this! I have a freezer full of frozen bananas and looking for something healthier than my traditional banana bread. One note for those who are counting calories, the video shows the pan cut into 9 bars, but the nutrition information is for 1/16 of the recipe! (Cut into 4×4 squares instead of 3×3).

    1. Hi Fran! You can definitely cut them into any size you desire and you are correct, the nutritional information is for 16 servings. Hope you enjoyed them!

  51. Hi, this looks amazing and I’m really looking forward to baking this, but have 2 questions:

    1) Can einkorn flour or whole wheat flour be substituted for the white whole wheat flour?
    2) Do you have the metric conversions for the ingerdients? Without a scale I always seem to under or over-measure.

    Thank you!

    1. Hi Tal! 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! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart. I hope you enjoy this recipe if you give it a try!

  52. Finally found a really good banana recipe! Thank you! My husband keeps going back for more (and he hates bananas). I used the 1:1 Gluten Free flour and it worked perfectly.5 stars

  53. I made these banana bars using coconut oil and 0% fat Greek yogurt instead of butter and milk. I also used a rectangular shaped shallow pan and adjusted the bake time as they were thinner bars. They were fantastic! Next time I substituted the same plus I didn’t have bananas so I used pumpkin purée…again…they were fabulous. Thank you for this remarkably forgiving recipe.5 stars

  54. So delicious! We grow bananas and I have been looking for a lighter version of a banana blondie recipe to use up some of my excess bananas and this was perfect! The only thing I did differently was I browned the butter (just because I love browned butter). And my husband loved them too! Thank you so much for this recipe, it is 100% a keeper!

  55. I make these on a weekly basis for my 5 year old who loves banana bread. Easy peasy recipe, I forgo the 2nd bowl which saves me a dish, big hit in my house!5 stars

  56. I loved this recipe I mad it for my family and my school and they all said that it was amazing. Thank you so much for posting this and I really appreciate it.5 stars