chocolate chip banana bars

Give your GFFs a sweet treat to love with those overripe bananas sitting on the counter. 

Chocolate Chip Banana Bars Recipe

If you loved my chickpea cake, double chocolate zucchini bread, or chocolate chocolate chip pumpkin muffins, these bars are for you. But here's the catch—these bars are gluten-free, meaning you can serve them to all your GFFs (gluten-free friends). It's similar to banana bread, but uses nutty tahini and golden olive oil (each with their own respective health benefits) as the fat, with oats and almond flour to bind for a light, cakey consistency. And chocolate chips, because you have to have chocolate chips! The best part is it comes together in literal minutes in a blender, so you could even whip this up in between back-to-back calls. And sure, you can store it in an airtight container, but I've been happily cutting slices off straight from the pan all week and it's almost gone.  

Ingredients for Chocolate Chip Banana Bars

  • 4 ripe bananas

  • 2 eggs

  • 3/4 cup maple syrup

  • 1/3 cup tahini

  • 1/3 cup olive oil

  • 1 cup almond flour

  • 1 1/2 cups whole oats

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla paste or extract

  • 1 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1 cup chocolate chips, divided (3/4 cup for batter, reserve 1/4 to top)

How to Make Chocolate Chip Banana Bars

  1. Preheat the oven to 350°F and line a square 9 x 9 pan with parchment paper.
  2. Add the banana, eggs, maple syrup, tahini, olive oil, almond flour, oats, salt, vanilla, baking soda, and cinnamon to a blender and pulse until smooth.
  3. Stir in 3/4 cup of the chocolate chips and pour the batter into the prepared pan. 
  4. Top with the remaining chocolate chips. 
  5. Bake for 45 minutes, until the top is golden and a toothpick inserted comes out clean. Store in an airtight container for up to one week (if it lasts that long).

What You’ll Need

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