Banana Oatmeal Chocolate Chip Cookie Bars
Soft, cake-like bars combining mashed banana, old-fashioned oats, and chocolate chips in a single-bowl mixer recipe. The wet dough bakes into chewy, dense bars that taste like banana bread crossed with a cookie. Ripe bananas provide natural sweetness and moisture, while cinnamon adds warmth. Perfect for lunchboxes, snacks, or casual desserts. This version uses whole bananas beaten directly into the wet ingredients rather than pre-mashing, creating small chunks throughout. Great for using up overripe bananas.
Ingredients
- 1 egg, largeflax egg (1 tbsp ground flax + 2.5 tbsp water, mixed 15 min prior)1:1vegan
binding may be slightly looser
Full guide → - ½ cup banana, ripe, mashed (about 2 small/medium or 1 extra-large)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ¼ cup unsalted butter, softened
- 2 teaspoon vanilla extract
- 1 ½ cup old-fashioned rolled oats, not instant or quick-cook
- 1 ¼ cup all-purpose flourwhite whole wheat flour or oat flour1:1nutrition boost
texture will be denser, less tender
- ½ to 1 teaspoon, cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt, to taste, optional(optional)
- 1 ¼ cup semi-sweet chocolate chips, divideddark chocolate chips or carob chips1:1flavor variation
reduces sweetness
Instructions
- 1
Preheat oven to 350F. Line a 9x9-inch pan with foil and spray with cooking spray.
- 2
Combine egg, whole bananas, brown sugar, granulated sugar, softened butter, and vanilla in mixer bowl. Beat on medium-high speed until mixed, about 4 minutes. The mixture will be runny with small banana chunks.
- 3
Add oats, flour, cinnamon, baking soda, and salt. Beat on low speed until just combined, about 1 minute.
- 4
Add 1 cup chocolate chips. Beat on low speed until just combined, about 30 seconds.
- 5
Transfer dough to prepared pan. Spread into a smooth, flat layer with a spatula.
- 6
Sprinkle remaining 1/4 cup chocolate chips evenly over top.
- 7
Bake for about 25 minutes until just set. Bars will firm up as they cool.
- 8
Cool in pan for 30 minutes before slicing and serving.
Tips
Don't pre-mash bananas; adding them whole to the mixer creates appealingly small chunks throughout the bars rather than a uniform banana flavor.
Baking time varies with banana moisture content and oven quirks. Bars should look just set on top at 25 minutes; they firm significantly as they cool.
Cool in the pan for the full 30 minutes before slicing so the crumb sets properly and bars don't fall apart.
Good to Know
Store in an airtight container at room temperature for up to 5 days. Refrigerate for up to 1 week or freeze wrapped bars for up to 3 months.
Dough can be prepared up to 1 day ahead, covered, and refrigerated. Baked bars keep for several days and actually taste better the next day as flavors meld.
Serve at room temperature or slightly warm with a glass of cold milk. Pairs well with coffee or tea.
Common Mistakes
Use instant or quick-cook oats to avoid dense, flour-like crumb that won't have pleasant chewy texture.
Overmix after adding dry ingredients to avoid tough, dense bars instead of tender, cake-like crumb.
Remove before bars look fully set; they continue cooking and firming as they cool.
Substitutions
Dairy-Free Swaps
Vegan Options
binding may be slightly looser
Full guide →General Alternatives
reduces sweetness
texture will be denser, less tender
FAQ
Can I double this recipe?
Yes. Use a 9x13-inch pan instead. Increase baking time to 30-35 minutes. Check for doneness starting at 30 minutes since oven variations affect larger batches.
What if my bananas aren't very ripe?
Slightly underripe bananas will work but yield less sweetness and moisture. The bars may be denser. Add 1-2 extra tablespoons of mashed banana or a touch more butter if using less-ripe fruit.
How long do these bars keep?
At room temperature in an airtight container, up to 5 days. Refrigerate up to 1 week. Freeze individually wrapped bars up to 3 months. Thaw at room temperature.