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Fork cutting into banana chocolate chip bar to show inside of cake-like bar.
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Banana Chocolate Chip Bars

These Banana Chocolate Chip Bars get an elevated twist thanks to a splash of brandy in the browned butter frosting. Simple, indulgent, and so good. You're going to love them!
Course Dessert
Cuisine American
Keyword banana chocolate chip bars
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 20 bars
Calories 255kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

Banana Chocolate Chip Bars

  • Prep: Preheat oven to 350°F. Lightly grease a 9x13-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
    Side-by-side image of beating the softened butter with a hand mixer then adding the sugars and mixing until combined.
  • 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
    Side-by-side image of adding the dry ingredients to the creamed butter and sugar and mixing to combine.
  • 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
    Side-by-side image of adding the wet ingredients to the batter and mixing to combine.
  • 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
    Side-by-side image of adding the all-purpose flour and chocolate chips to batter and folding to combine.
  • Pour into baking dish: Pour batter into prepared baking dish, spreading evenly.
    Side-by-side image of spreading the banana bar batter into a 9x13 dish.
  • 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
    Cooked banana chocolate chip bars in 9x13 pan.

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
    Melted butter in saucepan with whisk starting to stir the butter.
  • Stir: Stir the butter to keep it moving as it melts; turn the heat down to low.
    Side-by-side of constantly stirring the brown butter in a saucepan until it's nice and foamy.
  • 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.
    Brown butter in a saucepan.
  • 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
    Side-by-side image of adding the rest of the frosting ingredients to the browned butter and whisking to combine.
  • Spread onto bars: Spread the frosting evenly onto the cooled bars.
    Side-by-side of spreading the frosting on top of the cooled banana bars.
  • Add chocolate chips: Sprinkle more mini chocolate chips on top, gently pressing them into the frosting to stick.
    Chocolate chip banana bars cooked and cooled in a 9x13 plan with frosting on top and extra chocolate chips.
  • Enjoy: Cut and enjoy! (Ps: I really like these bars cold! Don't ask me why?! haha)
    Chocolate chip banana bars sliced and served on plates with forks cutting into the corner of the bars.

Video

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

Serving: 1bar | Calories: 255kcal | Carbohydrates: 34g | Protein: 1g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 185mg | Potassium: 81mg | Fiber: 1g | Sugar: 31g | Vitamin A: 337IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg