• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Confessions of a Grocery Addict logo
  • Home
  • Recipe Categories
  • About Me
  • Blog Writing Services
  • Subscribe!
  • The Food Justice Library
  • Latest Food & Grocery News
  • Contact
  • Privacy & Accessibility
menu icon
go to homepage
  • Home
  • Recipe Categories
  • About Me
  • Blog Writing Services
  • Subscribe!
  • The Food Justice Library
  • Latest Food & Grocery News
  • Contact
  • Privacy & Accessibility
subscribe
search icon
Homepage link
  • Home
  • Recipe Categories
  • About Me
  • Blog Writing Services
  • Subscribe!
  • The Food Justice Library
  • Latest Food & Grocery News
  • Contact
  • Privacy & Accessibility
×
Home » Breakfast

Healthy Banana Chocolate Chip Breakfast Bars

Published: Nov 13, 2020 · Modified: Jan 30, 2021 by Ash, The Grocery Addict · This post may contain affiliate links ·

Jump to Recipe Print Recipe

If you ever find yourself with a glut of speckled bananas on your hands and want something other than banana bread to fill the void, try these lightly sweetened bars. They taste like a baked version of banana chocolate chip pancakes and use a full 5 overripe bananas. These healthy Banana Chocolate Chip Bars are a hybrid breakfast-dessert that are perfect for meal prep.

overhead shot of 9 healthy banana chocolate chip breakfast bars on a cooling rack on a tan tea towel

Did you ever go through a period of your life where a cookie was a perfectly acceptable breakfast? Me too, y'all. Me too. Now that I'm a bit older and wiser, though, I know the havoc that added sugar can have on my energy for the rest of the day. I created these Banana Chocolate Chip Breakfast Bars as a way to feel like I'm eating a cookie while actually giving myself some real nutrition.

Table of Contents

  • Why I Love This Recipe
  • How to Make Healthy Banana Chocolate Chip Breakfast Bars
  • How and When Should I Serve These Breakfast Bars?
  • Frequently Asked Questions
    • What else can I use other than chocolate chips to make healthy breakfast bars?
    • Can I make these breakfast bars vegan?
    • My bananas aren't ripe yet... What should I do?
    • Do I have to use whole wheat flour?
  • Want Some More Healthy Breakfast Inspiration? Check Out These Other Recipes:

Why I Love This Recipe

I don't know what it is about the colder weather, but my sweet tooth really starts going nuts as the days grow shorter. In an attempt to not let my base instincts win - especially before I'm completely awake - I've been reworking some of my favorite "dessert for breakfast" recipes to be a bit healthier.

I came up with this healthy breakfast bar recipe after realizing that another batch of banana bread, while quite delicious, might not be as nutritious as I like. They're basically 1 part cookie, 1 part pancake and all parts delicious, with just enough chocolate to make getting out of bed feel really worth it.

Oh, and as a bonus? They're easy enough to make in a single bowl without the use of a mixer. Pretty neat, right?

How to Make Healthy Banana Chocolate Chip Breakfast Bars

Part of why I love this recipe is that you literally just need a fork and a bowl to make the batter. I honestly can't think of another recipe that requires so little in terms of clean up! First up, mash your bananas in the bowl using the back of a fork. Now mash in the coconut oil.

mashed banana and coconut oil in a metal bowl on a wooden table with a vanilla extract and two brown eggs to the side

TIP: Coconut oil has a low melting point. For the most consistent batter, you should zap your coconut oil in the microwave for about 15 seconds until mostly melty. This will prevent chunks of coconut oil from forming.

mashed banana, coconut oil with two eggs on top in a metal bowl

Now add your eggs, vanilla and sugar, and stir vigorously to incorporate.

TIP: Want to be a little healthier? Swap coconut sugar or monkfruit sweetener for the brown sugar to save calories and have a lower glycemic index.

baking powder sprinkled over banana mixture for breakfast bars

Sprinkle your baking powder over the top of the batter and allow to sit for 2-3 minutes. This allows the baking powder time to absorb some liquid, not only helping it to disburse more evenly in the batter, but also giving it more of a chance to rise. (This is especially true of baking powders made without aluminum.)

healthy breakfast bar batter prior to addition of any flour in a metal bowl

Sprinkle the cinnamon and salt over the top and stir to combine.

healthy banana breakfast bar batter with first addition of flour on top
banana breakfast bar batter after first addition of flour has been stirred in

Working in batches, add about half of the flour to the mix, then stir to combine.

hand pouring milk into banana breakfast bar batter
healthy breakfast bar batter after milk has been stirred in

Now add the milk and stir.

AP flour atop banana breakfast bar batter for second addition
final batter for healthy breakfast bars prior to adding chocolate chips in a metal mixing bowl

Add the final bit of flour and stir to completely incorporate everything.

pile of chocolate chips on top of banana breakfast bar batter in a metal bowl

Add about half of the chocolate chips and stir to evenly distribute them.

two 8 x 8 baking tins filled with healthy banana chocolate chip breakfast bar batter and sprinkled with chocolate chips on top on a wooden table

Pour the batter into 8 x 8 pans that have been sprayed with nonstick cooking spray. Sprinkle with the remaining chocolate chips.

Bake at 350F for 20-22 minutes, until the bottoms of the bars are looking golden, the sides are pulling away from the pan, and the tops are firm to the touch. Any skewers should come out clean (with the exception of melted chocolate, of course).

Rest for about 15 minutes in the pan, then turn out onto wire racks to finish cooling. Cut each square into 9 bars.

overhead shot of 9 squares of banana chocolate chip healthy breakfast bars on a cooling rack on a tan tea towel

How and When Should I Serve These Breakfast Bars?

These healthy banana breakfast bars are best served warm, but are still quite tasty at room temperature. They should store in an airtight container in the fridge for up to a week, or freeze in an airtight bag for up to 6 weeks.

Simply pop one out and microwave for ~20 seconds (or longer if frozen) to make the chocolate a little melty. Enjoy!

Since they are low in sugar, high in potassium and have a bit of fiber, these banana chocolate chip bars are equally good for breakfast, as a post-workout treat or even as a midday snack. They are especially good when served with a cup of coffee or hot tea.

healthy breakfast bar on a floral plate with a yellow and white gingham towel and a mug of coffee with an A emblazoned on the front

Frequently Asked Questions

What else can I use other than chocolate chips to make healthy breakfast bars?

While I personally love a bit of chocolate in the morning, I get it if you're trying to avoid temptation so early in the day. You can either swap in sugar-free chocolate chips or unsweetened chocolate chips if you want.

Chopped nuts (especially pecans and walnuts) or cacao nibs would also make a healthy substitute. Dried fruits could also be pretty yummy in there. I'd recommend something in the berry family to pair well with the banana.

I haven't tried it, but I also think you could probably drop spoonfuls of peanut butter and jam on top of the dough and use a knife to swirl it through. Finally, peanut butter chips or Reese's Pieces are also delicious, if not entirely healthy. You're only using ¾ cup, so I feel like that is an okay substitution if you want it!

Can I make these breakfast bars vegan?

Sure thing! Just swap the eggs for flax eggs. A flax egg is made with 1 tablespoon ground flax meal and 3 tablespoon water. Stir them together and allow to rest for 4-5 minutes. When you stir it again, it should be thick and similar in consistency to an egg.

While coconut oil is already vegan, you can also substitute vegan butter for a similar product. Finally, don't use dairy milk and substitute almond, coconut, oat, hemp or other non-dairy milk alternatives.

up close 45 degree angle shot of a bite taken out of a healthy banana chocolate chip breakfast bar on a cooling rack

My bananas aren't ripe yet... What should I do?

If you have a day or two to wait, toss them in a paper bag to speed up the process. If you have a hankering for these banana chocolate chip breakfast bars right now, toss your bananas on a parchment lined rimmed cookie sheet. Put them in the oven at 300F and wait until their skin turns dark brown, about 20 minutes.

Do I have to use whole wheat flour?

While whole wheat flour was what I chose for health reasons, there's no reason why AP flour or a gluten free 1-to-1 flour won't work. In fact, I've tried both out. The whole wheat flour gives a satisfying chew and a bit of a nuttier flavor than the others, and also boasts a bit more fiber. But they're all pretty delicious regardless of which flour you use.

overhead shot of healthy breakfast bars with chocolate chips on a cooling rack over a tan tea towel

Want Some More Healthy Breakfast Inspiration? Check Out These Other Recipes:

  • Instant Pot "Sous Vide" Egg Bites - 3 Ways!
  • Pumpkin Pie Baked Oatmeal - Refined Sugar and Gluten Free!
  • Banana Blender Protein Pancakes
  • Homemade Pumpkin Spice Lattes
overhead shot of healthy breakfast bars on a cooling rack on a tan tea towel

Healthy Banana Chocolate Chip Breakfast Bars

These lightly sweetened breakfast bars taste like baked banana chocolate chip pancakes. With just one bowl, a fork, a spatula and about 10 minutes of prep, you can have a delicious snack cake at the ready. With under 8g sugar per serving plus a hefty dose of potassium, they also make an excellent post workout snack or a mid-day pick-me-up.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Breakfast, Snack
Cuisine Cakes
Servings 18
Calories 115 kcal

Equipment

  • Mixing Bowl
  • 2- 8 x 8 Cake Pans

Ingredients
  

  • 5 Overripe Bananas
  • ¼ C Coconut Oil or sub neutral oil
  • ¼ C Milk of Choice
  • 2 Eggs
  • 1 teaspoon Vanilla
  • ¼ C Brown Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Cinnamon
  • 1 ¾ C Whole Wheat Flour sub AP or gluten free 1-to-1
  • ¾ C Chocolate Chips divided

Instructions
 

  • Preheat oven to 350F. Spray two 8x8 baking tins with nonstick cooking spray.
  • Mash your bananas in a mixing bowl. I used a fork, but you can also use a hand mixer if you prefer.
    Add coconut oil and mash to incorporate.
  • Add eggs, vanilla and sugar and stir to incorporate.
  • Sprinkle with baking powder and allow to rest for 2-3 minutes. Sprinkle with salt and cinnamon, then stir to combine.
  • Working in batches, add about half of the flour and stir to incorporate. Add the milk and stir until uniform. Add remaining flour and stir until uniform.
  • Add about ½ of the chocolate chips and stir to incorporate.
    Pour the batter into prepared baking tins, then sprinkle with remaining chocolate chips.
  • Bake at 350F for 20-22 minutes, until bottoms are golden and toothpick comes out clean. Rest for 15 minutes, then turn out onto a wire rack to finish cooling. Cut each square into 9 wedges and pack in an airtight container. Bars will last up to a week in the refrigerator.
    To serve, warm a piece in the microwave for about 20 seconds, or in a toaster oven for about 5 minutes. Enjoy!

Notes

  • If you need to quickly brown some bananas for this recipe, you can easily speed up the process by placing them on a parchment lined rimmed sheet pan and baking at 300F until their skins turn black.
  • Frozen bananas will also work for this recipe.
  • You can substitute coconut sugar or monkfruit sweetener for a lower glycemic impact.
  • You can use whole AP flour or gluten free 1-to-1 flour instead.

Nutrition

Calories: 115kcalCarbohydrates: 19gProtein: 3gFat: 4gSaturated Fat: 3gCholesterol: 18mgSodium: 169mgPotassium: 171mgFiber: 2gSugar: 7gVitamin A: 47IUVitamin C: 3mgCalcium: 32mgIron: 1mg
Keyword Cheap, Easy, Fast, Fruit
Tried this recipe?Let us know how it was!

More Breakfast

  • Red graphic with a white and yellow egg with text overlay that reads "don't buy, DIY!!! 12 easy breakfast ideas so you can save $$$ and ditch the packaging for good."
    Don't Buy It, DIY It! 12 Budget-Friendly Breakfast Hacks So You Can Save $$$ and Ditch the Packaging for Good
  • colorful square graphic with text overlay that reads: dorm survival 101: meals and musings for incoming freshmen.
    Dorm Survival 101: Struggle Meals & Musings For Incoming Freshmen
  • square hero image of healthy breakfast banana parfait with cool whip ice cream and fruity pebble sprinkles.
    Breakfast Banana Split Parfaits with Cool Whip Ice Cream
  • square hero shot of wild mushroom tartine sliced in half on a grey plate with a fork and knife.
    Easy Mushroom Tartine With Spreadable Goat Cheese

Reader Interactions

Primary Sidebar

Ash the addict chomping on an apple in the orchard

Hey y'all! My name is Ashley, and I'm the Grocery Addict. I'm here to share my best time saving tips, money saving tricks and store bought grocery hacks to make being the CFO (Chief Food Officer) of your family a little easier. All of my recipes are designed for real, busy people - like you! - who want to eat healthy, homemade food on a tight budget. I can't wait to see you in the kitchen!

If you're interested in getting help writing your blog, simply click on the link in the menu!

Feed My Addiction With A Tip

More about me →

Trending Recipes

  • square hero image of Italian Lemon Cake with candied almond topping and whipped sweet ricotta.
    Italian Lemon Cake With Almonds & Ricotta
  • square hero image of a serving platter of 4 breasts of chicken limone garnished with sliced lemons and parsley.
    Easy Chicken Limone (Italian Lemon Chicken)
  • square hero image of a slice of no-bake strawberry cream cheese icebox cake on a white plate with a silver fork taking a bite out.
    Strawberry Cream Cheese Icebox Cake
  • square hero image of healthy breakfast banana parfait with cool whip ice cream and fruity pebble sprinkles.
    Breakfast Banana Split Parfaits with Cool Whip Ice Cream
  • pouring fruit infused water into a clear glass with a lime garnish. photo credit mae mu.
    No-Waste Fruit Infused Water
  • overhead shot of zucchini oats topped with cream and grain free granola.
    Zucchini Bread Oatmeal
  • overhead closeup shot of oat flour chocolate chip cookies on a crumpled parchment paper with a bowl of rolled oats.
    Oat Flour Chocolate Chip Cookies
  • red homemade THC CBD gummy bears lined up in a row with a jar of them in the background.
    Homemade CBD Gummies

Recent Posts

  • square hero image of a fruity pebbles cereal bar showing trails of stretchy marshmallow.
    Fruity Pebbles Cereal Bars (a.k.a. Rainbow Rice Krispies Treats)
  • square hero image of 3 scoops of mint cookies and cream ice cream in a waffle cone bowl with a spring of mint and a whole oreo.
    Mint Cookies & Cream Ice Cream
  • square hero image of a few servings of French cream cheese mousse (a.k.a. cheesecake mousse) on a wooden serving tray.
    French Cream Cheese Mousse with Amaretto Raspberry Coulis
  • peanut butter chocolate chip cookie cake decorated with peanut butter chocolate buttercream and various reese's candies.
    Chocolate Chip Peanut Butter Cookie Cake with Chocolate Peanut Butter Frosting

As Seen On...

Latest Food & Grocery News

Footer

ConvertKit Form

Footer

↑ back to top

About

  • Privacy & Accessibility Policies

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Brunch Pro on the Brunch Pro Theme