Banana Chocolate Chip Blondie Bars

If you’re a fan of banana bread, you’re going to LOVE these banana chocolate chip blondies. Once you taste them, I promise you will never go back to banana bread again.

These bars are super moist, dense, and ooey gooey. Plus, the banana and chocolate chip combo is to die for.

They are also super easy to make. No mixer needed. With just a few basic ingredients, a mixing bowl, spoon and 25 minute baking time, these banana blondies are all yours. It really doesn’t get much easier than this.Banana Chocolate Chip Blondie Bars

If chocolate is not your thing, that’s fine. Dump the chocolate chips and add half a cup of your favorite chopped nuts or better yet, make these with just banana, and have the best ever banana blondies!Banana Chocolate Chip Blondie Bars
Banana Chocolate Chip Blondie Bars

4.45 from 43 votes

Banana Chocolate Chip Blondie Bars

By: Layla
Recipe can be doubled for a 9x13 pan cook time will be around 30-35 minutes.
Prep10 minutes
Cook25 minutes
Total35 minutes
Servings 9


  • 1 stick, ½ cup salted butter, melted (unsalted can be used as well with the addition of 1/4 tsp salt)
  • 1 cup light brown sugar, dark can also be used
  • 1 tablespoon vanilla
  • 1 egg
  • 1 cup flour
  • ½ cup mashed banana, 1 large banana
  • 1/2 cup chocolate chips, or chopped nuts


  • Preheat oven to 350° F. Line an 8x8 baking dish with parchment paper or foil and spray with cooking spray. Set aside

  • In a large bowl combine the melted butter and brown sugar. Mix until combined. Add vanilla and egg, mix until fully incorporated. Add flour and stir until combined. Next add the mashed banana and chocolate chips. Stir just until combined without over mixing. Pour into greased pan. Bake for 22-28 minutes.
  • Cool for at least 10 minutes before cutting. Cut into 9 large bars or 16 small squares. Store covered in fridge for up to 1 week.
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Banana Chocolate Chip Blondie Bars Banana Chocolate Chip Blondie Bars Banana Chocolate Chip Blondie Bars
Banana Chocolate Chip Blondie Bars #blondies #gimmedelicious

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  1. My great-niece has a soy & dairy allergy. I made this recipe with soy-free dairy-free butter, and soy-free dairy-free chocolate chips and they were FANTASTIC!!

  2. These turned out so good! I doubled the recipe and baked in a 9 x 13 dish for 38 minutes. Everyone loves them, including my picky 10 year old. Thanks for this recipe! It’s a keeper!!

    1. I have tried this recipe as is (times two) multiple times. but now my husband and i were trying to get high protein. lower fat snacks, so basically i replaced the sugar with coconut sugar, used only half of the amount, used half butter half yogurt, added flax seeds, used half spelt flour and half oats and then one big scoop of peanut butter and chocolate chips! just to let you know…it turned out fantastic! thanks for this great recipe!!!

      1. Please fix typo. I added 4 cups flour because it says.

        “Add vanilla and egg, mix until fully incorporated. Add four and stir”

        Don’t add four cups of flour. Very big mistake 😞

        1. I’m so sorry about that!! I’ve gone ahead and udpated it.

          1. Thank you!!! I’m gonna make them again πŸ˜…

  3. Had bananas hanging out in our kitchen so i decided to make this recipie. In higher altitude it takes a couple extra minutes. Absolutely delicious.

  4. Could you bake these on a sheet pan? And if so how would you adjust the recipe and bake time?

    1. I haven’t tried in a sheet pan but it would depend on the size. If it’s a standard half sheet I would double the recipe and keep the same baking time.

  5. Made these tonight as an impromptu way to use up a banana that was too ripe for even smoothies! I adjusted the recipe and time for a 9 in. square pan and they came out perfect!! Such a simple, yet utterly delicious treat!

    1. I haven’t tested it with just oil so I can’t say without further recipe testing but it should work.

    2. i tried with olive oil and you need to bake a little longer thats all!

  6. This has now become a standard in our house. First time I made as prescribed. Second time I had about a cup of ground walnuts I added with the chocolate chips. Next time I chopped up mini rescues peanut butter cups in place of chocolate chips. This time I made with gluten free flour and I added a big dollop of peanut butter. Basically it is a great recipe as is but also has room to improvise and be creative. Each time our guests enjoyed them.

    1. I used two cups of almond flour instead of regular. They seem really moist and chewy. I Like more cake like. Would using flour do that.

  7. Made these with my 3 year old granddaughter. Was an easy recipe for her to handle and they were delicious! Had to cook them a few minutes longer than the recipe stated but they came out so moist and yummy!

  8. Wow! Just made this and to be honest I was very impressed. I used white chocolate chip and a medium semi-ripped banana. It turned out excellent! Strong banana flavor for sure. I wish i can post a photo of the banana white chocolate blondie I just made.

    Thanks for this awesome recipe