I can always tell my husband wants me to make him chocolate chip banana bars because he comes home from the grocery store with three large bunches of bananas.
There is no way our family can eat that many bananas before they get brown and spotty. And brown, spotty bananas are perfect for banana bars.
Most of the time I freeze my bananas once they get brown and spotty. Once I’m ready to make chocolate chip banana bars then I place them a bowl on the counter and let them thaw for a few hours. If I forgot to set them out first, then I’ll microwave them in 30-second increments until they are soft again. This does result in quite ugly bananas, but they still produce delicious banana bars!
I always make banana bars, but you could use this same recipe to make chocolate chip banana muffins or bread.
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2-3 mashed overripe bananas*
- 1/2 cup melted butter
- 1 teaspoon vanilla
- 1 1/2 cups Gluten-Free flour mix
- 1 teaspoon (omit if your flour blend already includes xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/ cup chopped walnuts or pecans (optional)
*I often use frozen bananas. Thaw the bananas before adding, or microwave them for 30 – 60 seconds until soft.
- Preheat oven to 350° F.
- In the bowl of a stand mixer, beat together the sugar and oil.
- Add eggs one at a time. Add bananas, melted butter, and vanilla. Mix well.
- In a separate bowl combine all of the dry ingredients.
- Slowly add the dry ingredients into the stand mixer and mix until combined.
- Fold in the chocolate chips and nuts.
- Pour into a greased jellyroll pan, cake pan, or muffin tins.
- Bake for 25 -35 minutes (time will depend on the thickness of your bars or muffins) until golden brown.
P.S. Isn’t it hilarious how mothers and daughters can be so much alike! Here at Blessed Beyond Crazy the saying, “Like mother, like daughter!” is so true it’s scary! My mom, Linda, just published Sour Cream Banana Bread at the same time I was working on this post! Her recipe and my recipe are different so be sure to check out her post too!
Don’t forget to Pin it!