By Audrey Berling || Contributing Writer

Photo courtesy of Audrey Berling.

With inches of snow all around us and the groundhog’s shadow forecasting six more weeks of winter, it seems like we’re going to be stuck in the cold a while longer. Warm yourself and your roommates up with my famous banana chocolate chip bread bar recipe! (Afterall, it wouldn’t be a quarantined winter without baking some form of bread).

These banana chocolate chip bars are great for breakfast, lunch, dessert, or as a snack! And you can make substitutes in the recipe to make it more healthy!

Cook time: 18-22 minutes 

Servings: yields 24 bars 


  • 5 very ripe bananas
  • 3/4 cup brown sugar 
  • 1/4 cup oil any type
  • 1/4 cup milk- 
  • 2 eggs
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 cup mini chocolate chips

You can decrease the amount of sugar to ½ cup if you use extra ripe bananas for added sweetness. 

You can use frozen bananas! Just thaw them when ready to be used and drain extra liquid before starting the recipe. 

And, of course, use as many chocolate chips as your heart desires. 

You can add any fun toppings or add-ins that you want! My favorite is marshmallows. 


  1. Heat oven to 350 degrees and spray a 15×10.5 pan with non-stick spray.
  2. Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. 
  3. Add in dry ingredients and stir. Fold in the 1/2 cup of chocolate chips.
  4. Spread the batter into the prepared pan and sprinkle remaining chips on top. 
  5. Bake for 18-22 minutes, until a knife inserted in the center comes out clean. Cool completely and cut into squares.

Sophomore Audrey Berling is a contributing writer. Her email is