Don’t let those overripe bananas go to waste; make these Chocolate Banana Bars for a quick and easy treat the whole family will enjoy!
Banana Bars recipe
Do you ever feel like you get tired of making the same ol’ banana bread recipe? Sometimes, you need a new way to use those over-ripe bananas. This Chocolate Banana Bars recipe is sure to be a hit with the whole family!
For this recipe, a simple from-scratch banana mixture is split in half to create the two-tone effect. The chocolate layer is placed in the pan first; then, the plain banana layer is placed on top before being baked to yummy perfection.
It’s kid-tested and mother-approved! 😉 I hope you give this recipe a try soon!
How to ripen bananas faster
There are two methods to help speed up ripening if your bananas aren’t quite ripe enough yet:
- MICROWAVE: Poke the unpeeled bananas all over with a fork or knife. PLace them on a microwave-safe plate and microwave on HIGH power for 30-second increments until the bananas are as soft as you would like. Allow to cool before using in recipes.
- OVEN: Prehat the oven to 300°F. Place your bananas on a rimmed baking sheet and bake the bananas until their peels turn black. Allow to cool before using in recipes.
How to make Chocolate Banana Bars
- Preheat oven to 350°F. Grease a 9×13-inch baking pan and set aside.
- In a large mixing bowl, cream the butter and granulated sugar with an electric mixer on low speed. Add the egg and vanilla. Continue to mix on medium speed until thoroughly combined. Blend in the bananas. Scrape down the sides of the bowl with a rubber spatula and mix for one minute more.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and mix well, scraping down the sides of the bowl once with a rubber spatula.
- Divide the batter in half. Add cocoa powder to half of the batter and mix well. Spread the cocoa mixture into the prepared pan. Carefully spoon the plain batter on top of the cocoa batter and carefully spread it out, trying not to mix the two layers.
- Bake for 25 minutes or until a toothpick inserted near the center tests clean. Remove to a wire rack to cool completely.
- To serve, cut into bars.
Chocolate Banana Bars FAQs
These bars will stay fresh in an airtight container on the counter at room temperature for up to 2-3 days. If you would like to enjoy them longer, store them in an airtight container in the fridge for up to 5-7 days.
Yes! They freeze very well. Make sure they’re in a freezer-safe container or ziptop bag and freeze for up to three months.
Recipe Tips
- Mix things up by adding chocolate chips or nuts to the batter!
- This recipe really doesn’t need a frosting – it’s perfectly moist and sweet on its own.
- Want only banana bars without the chocolate? Omit the cocoa powder.
- Want all chocolate banana bars? Double the cocoa powder and add it to the whole batch!
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Chocolate Banana Bars
Equipment
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 medium very ripe bananas
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup baking cocoa powder
Instructions
- Preheat oven to 350° F. Grease a 9×13-inch baking pan and set aside.
- In a large mixing bowl, cream the butter and granulated sugar with an electric mixer on low speed. Add the egg and vanilla. Continue to mix on medium speed until thoroughly combined. Blend in the bananas. Scrape down the sides of the bowl with a rubber spatula and mix for one minute more.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the flour mixture to the banana mixture and mix well, scraping down the sides of the bowl once with a rubber spatula.
- Divide the batter in half. Add cocoa powder to half of the batter and mix well. Spread the cocoa mixture into the prepared pan. Carefully spoon the plain batter on top of the cocoa batter and carefully spread it out, trying not to mix the two layers.
- Bake for 25 minutes or until a toothpick inserted near the center tests clean. Remove to a wire rack to cool completely.
- To serve, cut into bars.
Notes
- Mix things up by adding chocolate chips or nuts to the batter!
- This recipe doesn’t need a frosting – it’s perfectly moist and sweet on its own.
- Want only banana bars without the chocolate? Omit the cocoa powder.
- Want all chocolate banana bars? Double the cocoa powder and add it to the whole batch!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on October 28, 2012. Updated on September 27, 2021.
What a spin! Think you have a winner here 😉 Feel free to send me a slice…
Ooo yummy! These sound and look delicious! Thanks for sharing on Marvelous Mondays, Jamie! 🙂