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Banana Bread Cookie Bars

Banana Bread Cookie Bars bake into deep golden, chewy squares with a soft banana-flecked crumb and melted chocolate chips. Easy bar format delivers rich chocolate warmth and caramelized banana flavor in every slice.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread Cookie Bars
  • 2 ripe bananas, mashed Use very ripe bananas for sweeter flavor and softer crumb.
  • 1 cup butter, softened Softened butter blends more smoothly with the sugar.
  • 1.5 cup brown sugar Provides caramel-like depth in the bars.
  • 2.5 cup flour All-purpose flour works best for a tender, chewy bite.
  • 1 tsp baking soda Helps the bars lift and set with a cookie-bread texture.
  • 2 cup chocolate chips For pockets of melted chocolate throughout the squares.

Equipment

  • 1 sheet pan

Method
 

Cream and combine
  1. Preheat the oven to 350°F and line a sheet pan. Ensure the surface is ready so you can press and bake immediately after mixing.
  2. Cream the softened butter and brown sugar together until well combined and visibly fluffy. Mix on medium speed for 2–3 minutes so the sugar starts dissolving.
  3. Mix in the mashed bananas until the batter looks thick and evenly speckled. Stop as soon as the banana disappears to avoid overmixing.
Mix, press, and bake
  1. Fold in the flour and baking soda until just combined. Mix only until no dry streaks remain for a soft cookie-bread crumb.
  2. Stir in the chocolate chips and distribute them evenly. Look for chips throughout the batter rather than clumps in one area.
  3. Press the dough into the lined sheet pan in an even layer. Press firmly so the bars bake up cohesive and slice cleanly.
  4. Bake at 350°F for 25 minutes, until the edges look deep golden and the center is set. Watch for a lightly springy surface with no wet batter showing.
  5. Cool completely, then cut into bars for clean slices. Letting the bars cool fully firms up the chocolate and crumb.

Notes

Pro tip: use very ripe bananas and bake until the edges are deep golden—slightly underbaking then cooling keeps the bars chewy. Store covered in the fridge up to 4 days. Freeze baked bars up to 2 months. For a lighter option, use 1 cup mashed banana total with 1/2 cup reduced-sugar baking-style chocolate chips (true sweetness will vary).