Banana Chocolate Chip Bars
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These Banana Chocolate Chip Bars are life-changing!
I’m talking gooey, warm center, studded with mini chocolate chips, full of banana flavor in every bite, and finished with a brown butter brandy frosting. Life.Changing.Magic.
Yes, you read that correctly. Brandied frosting. It’s everything.
Sure, you could make banana bars with cream cheese frosting but with a brown butter frosting takes things to the next level. This frosting belongs on these banana bars.
To sum them up they are moist, absolutely decadent in all the best ways, perfectly sweetened thanks to the ripe bananas and you’re not going to want to stop after one bar. Have I sold you on them yet?!
Some of my other favorite banana baked goods are my Pumpkin Banana Bread, Chocolate Chip Banana Bread Cookies, and my Banana Nutella Muffins!
Table Talk with Tawnie
I am always looking for ways to put my over ripe into use (my classic banana bread and banana chocolate chip muffins are made on a regular basis), but sometimes I just feel like making something different with them, you know?! This recipe makes a soft, cake-like banana bar, and it’s always a great one to bring to family get-togethers or just to make on a lazy weeknight in. You’ll be going back for seconds because the brown butter frosting is irresistible!! 😋
- Overripe bananas: Overripe bananas are superheroes in the baking world. Using overripe bananas ensures the best banana flavor, helps to create an ultra-moist banana bar, and adds tons of natural sweetness.
- Unsalted butter: If you only have salted butter on hand, omit the 1/2 tsp. of salt added into the recipe. Be sure to use softened butter (let it sit out on the counter for ~45 minutes prior to baking).
- Sugar: I use a combination of granulated sugar and dark brown sugar in this recipe. The brown sugar adds wonderful flavor and keeps these bars moist. I don’t recommend using any liquid sweeteners.
- Eggs: Room temperature eggs provide structure and stability in these bars. You’ll need 2 large eggs.
- Mini chocolate chips: Feel free to add your favorite type of chocolate (semi-sweet, dark, etc.). We love these bars with the mini dark chocolate chips best!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the batter
Pour & bake
Brown the butter
Make the frosting
Then add the rest of the frosting ingredients and whisk until combined. You can add a splash more milk until you get your desired spreading consistency if needed.
Frost & enjoy!
Spread the frosting on cooled bars and sprinkle more mini chocolate chips on top! Slice bars, serve, and ENJOY!!
Expert Tips
- Use a hand mixer to mash bananas: Mash your bananas with an electric mixer! Use your stand mixer or hand mixer with the wire whip attachment to break down the ripe bananas in seconds.
- Room temperature ingredients: Make sure your eggs are room temperature for even mixing. I like to let them sit out ~45 minutes – 1 hour before baking (depending on the temperature of your kitchen).
- Spoon and level the flour: Always spoon flour into the measuring cup and level it off. Scooping directly from the bag packs in too much flour, making the bars dry and dense.
- Brown butter: Make the brown butter in a light colored skillet if you have one so you can see the butter as it browns. For a more detailed tutorial, see my How To Brown Butter post.
- Don’t over-bake: I know this goes without saying for most baked goods, but over-baking these bars will dry them out. Pull them out before you think you need to, since they will continue to cook in the pan as they cool.
- Easy clean up: Feel free to line the pan with parchment paper for easy clean up.
How To Brown Butter
Learn how to brown butter with my easy step-by-step guide. It’s not hard, you can do it! This one ingredient transforms your baked goods or savory dishes into something magical. This nutty, amber brown, toasty liquid gold will be a staple in your kitchen if it’s not already!
Storage / Freezing
- Store bars in an airtight container for up to 1 week in the fridge or freezer for 3 months. They freeze well because they’re so moist!
- To freeze: Bake the bars as directed and let them cool completely. Don’t add the frosting yet. Place in a freezer-safe container and freeze for up to 3 months. Once ready to enjoy, thaw and frost as directed.
FAQs
Can I make these banana chocolate chip bars without brandy?
Sure! Just use more milk in place of the brandy if you prefer.
How ripe should the bananas be for this recipe?
For the best flavor and texture, use very ripe to overripe bananas with lots of brown spots or peels that are mostly brown. Riper bananas are sweeter and softer, which helps keep the bars moist, fluffy, and naturally sweet. If your bananas are still mostly yellow or green, the bars may turn out less flavorful and slightly drier.
Can I make these bars ahead of time?
Yes, you can make these bars in advance. To make ahead, bake the bars as directed and let them cool completely. Don’t add the frosting yet. Place in a freezer-safe container and freeze for up to 3 months. Once ready to enjoy, thaw and frost as directed.
Why are my banana bars dense instead of fluffy?
Dense banana bars are usually the result of overmixing the batter, which can overdevelop the gluten and lead to a heavier texture. It could also be caused by not properly measuring the flour, or using bananas that aren’t ripe enough. For the fluffiest, cake-like bars, gently mix the batter just until combined, use properly overripe bananas, and be sure to measure your flour correctly (either using the spoon and level method or a food scale).
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Banana Chocolate Chip Bars
Ingredients
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/3 cup dark brown sugar (packed)
- 1½ tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3 overripe bananas (mashed (~1 cup))
- 2 large eggs
- 1/3 cup vegetable oil
- 2 cups all-purpose flour
- 1 cup mini chocolate chips + 1/3 cup for garnishing on frosting
- 1 tsp. vanilla extract
Brandied Brown Butter Frosting
- 1/3 cup unsalted butter
- 2 cups powdered sugar (sifted)
- 1 Tbsp. brandy*
- 1 Tbsp. milk
- 1 tsp. vanilla
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Banana Chocolate Chip Bars
- Prep: Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan with non-stick baking spray and set aside.
- Cream butter and sugars: Beat softened butter in the bowl of a stand mixer fitted with the wire whip attachment for 30 seconds, then add in the sugars and beat until combined.1/2 cup unsalted butter, 1 cup granulated sugar, 1/3 cup dark brown sugar
- Add dry ingredients: Add in the baking powder, baking soda, cinnamon, nutmeg, and salt; beat until combined, scraping down sides of bowl occasionally.1½ tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1 tsp. cinnamon, 1/4 tsp. nutmeg
- Add wet ingredients: Beat in the eggs, mashed bananas, vegetable oil, and vanilla extract until combined.3 overripe bananas, 2 large eggs, 1/3 cup vegetable oil, 1 tsp. vanilla extract
- Fold in flour and chocolate chips: Turn off the mixer. Add in the all-purpose flour and mini chocolate chips. Fold until combined.2 cups all-purpose flour, 1 cup mini chocolate chips + 1/3 cup for garnishing on frosting
- Pour into baking dish: Pour batter into prepared baking dish, spreading evenly.
- Bake: Bake for 23-25 minutes or until a toothpick inserted into the center comes out mostly clean. A few crumbs are OK. (we don't want to over-bake these beauties!). The tops will look golden and that's OK, too! Remove from the oven and let bars cool completely. Start Timer
Brandied Brown Butter Frosting
- Add butter to saucepan: Make the brown butter. Place the butter in a light colored pan over medium heat and melt.1/3 cup unsalted butter
- Stir: Stir the butter to keep it moving as it melts; turn the heat down to low.
- Brown butter: Watch butter closely, continuing to stir, noticing how butter will begin to foam, simmer, and turn golden. It will smell nutty and buttery at this point and that's when you'll turn heat off.
- Remove from pan: Pour into a medium-sized heat-proof bowl to stop the cooking process (if you leave it in the same pan it's cooked in, butter will burn).
- Add frosting ingredients: Add in the sifted powdered sugar, brandy, milk, and vanilla extract. Whisk until combined. Add a splash more milk to get to the desired spreading consistency.2 cups powdered sugar, 1 Tbsp. brandy*, 1 Tbsp. milk, 1 tsp. vanilla
- Spread onto bars: Spread the frosting evenly onto the cooled bars.
- Add chocolate chips: Sprinkle more mini chocolate chips on top, gently pressing them into the frosting to stick.
- Enjoy: Cut and enjoy! (Ps: I really like these bars cold! Don't ask me why?! haha)
Notes
- Don’t over-bake: I know this goes without saying for most baked goods, but over-baking these bars will dry them out. Pull them out before you think you need to, since they will continue to cook in the pan as they cool.
- Feel free to line the pan with parchment paper for easy clean up.
- For a more detailed, step-by-step guide, see my post on How To Brown Butter
- Store bars in an airtight container for up to 1 week in the fridge or freezer for 3 months. They freeze well because they’re so moist!
- *Use more milk instead of brandy, if desired.
- This recipe was updated in February 2026 with new photos (same recipe, new photos!)
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
So good and a really easy recipe! Nice for leftover bananas. I didn’t have brandy so so substituted cognac and it was delicious!
It looks great! yay thanks soo much for making! 🙂
Could I use one egg and two egg yolks to make these chewy instead of fluffy?
Maybe! I havent tested them that way so I can’t say for sure. LMK what you think of them 🙂
I made this Delicious Recipe and it was a big hit. I made a fluffy light chocolate frosting and skipped the added chips on top and it was perfectly moist and so full of flavor. YUM!!!!!- thanks for sharing.
Hi Patti! Thank you sooo much. OMG a chocolate frosting on these I bet was sooo good!
Make this if you want your house to smell AMAZING! We always seems to be accumulating overripe bananas and this is a nice change from banana bread. It took me about 30-32 min to bake in my oven in a 9×13 pan. Might try this next time with rum!
Maybe just my oven, but bake these for the full time listed. Mine were undone in the middle. Next time I will also skip the frosting as it’s delicious but it overwhelms the bars.
Such a delicious and perfectly made banana chocolate chip bars. I always have overripe bananas, now I know what to do with them. Thank you for the recipe.
Oh my gosh! These look so delicious! I have some overripe bananas on my counter right now. I just have to pick up the rest at the grocery store.
We always have an abundance of ripe bananas since we don’t eat them fast enough and this recipe makes good use of them. Bananas plus chocolate equals win!
Exact same problem in our house too, haha!! Thank you!!
Oh how fun! These bars look absolutely amazing. I love that brandied brown butter frosting and the chocolate chips on top too.
Thank you so much Tara! 🙂
My son absolutely LOVED these banana chocolate chip bars! They were so easy to make and disappeared in no time?
Aw I am so glad! Thank you so much!!