Banana Bars

by Sabrina Snyder

Last Update:

2 Comments

12 servings
Prep Time 8 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 35 minutes
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Banana Bars are a soft baked treat, lightly spiced, and filled with delicious flavor. Perfect for a laid back dessert, breakfast, or sharing.

From Pumpkin Chocolate Chip Bars to Banana Chocolate Chip Muffins, these tasty baked goods use fruit to make them a bit healthier and more flavorful.

Sabrina’s Banana Bars Recipe

These quick-to-make Banana Bars are perfect for breakfast, afternoon snacks, or a light dessert. f you want to sweeten them up for dessert, you can serve them with Ice Cream or drizzle them with Salted Caramel Sauce. For breakfast, they taste delicious with a side of Greek yogurt or warm topped with a little butter like a muffin.

Dinner, then Dessert

Banana Bars Recipe

Banana Bars are a soft baked treat, lightly spiced, and filled with delicious flavor. Perfect for a laid back dessert, breakfast, or sharing.
Yield 12 servings
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Close up of baked dessert bars with chocolate chips.
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Ingredients
 

  • 2 ripe bananas
  • 1/3 cup brown sugar , packed
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/3 cup flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup whole milk
  • 1 cup mini chocolate chips , divided

Instructions

  • Preheat oven to 350 degrees and spray a 9×13″ baking pan with baking spray.
  • To your stand mixer add the bananas, brown sugar and eggs on low speed.
  • Add in the vegetable oil and vanilla extract until smooth.
  • Sift together the flour, cinnamon, nutmeg, baking soda and salt.
  • Add it to the stand mixer on the lowest speed setting alternating with the milk until just combined.
  • Stir in ¾ cup chocolate chips.
  • Pour the batter into the baking pan and spread evenly.
  • Sprinkle with chocolate chips.
  • Bake for 20-22 minutes, then let cool 5 minutes before slicing.

Nutrition

Calories: 197kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 163mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 77IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

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Collage with dessert bars and title in the middle

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Hello Sabrina. Your recipe looks really great. I would love to try it.

    Have you tried it with gluten-free flour

    Thank you,
    Deb

    Reply

    1. I haven’t Deb; however, I have found that the Gluten Free flours that are 1:1 ratio work well. Let us know what you decided to do and how your banana bars turn out!

      Reply