Chewy Banana Cookie Bars Recipe

These Banana Cookie Bars are chewy around the edges, soft and gooey in the center, and studded with melted dark chocolate in every square. Browned butter and coconut sugar give the batter a deep, caramel-like richness that plain butter and granulated sugar can’t match. Using two egg yolks instead of a whole egg yields a denser, chewier texture—more like a thick chocolate chip cookie bar than typical banana bread. The recipe mixes in one bowl with no mixer, uses a gluten-free flour blend by default, and bakes in about 25–27 minutes.

The gooey center is intentional; the bars firm up as they cool. They slice neatly once set and require no frosting.

What are Banana Cookie Bars?

Banana Cookie Bars are thick, chewy bars made from a cookie-style batter blended with mashed ripe banana, browned butter, coconut sugar, and egg yolks, then folded with dark chocolate chips and baked in a square pan. They deliver a banana-chocolate cookie experience in bar form: chewy edges, soft-set center, and rich caramel notes from the sugar and browned butter.

Ingredients

• ½ cup mashed ripe bananas
• 2 egg yolks
• 1 stick butter, browned or melted
• 1 cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 2 cups gluten free flour (or all-purpose flour)
• 1 tsp baking soda
• 1 cup dark chocolate chips

What each ingredient does

Brown butter and coconut sugar

Browning the butter develops nutty, toasty flavor compounds that add depth and a caramel-like note. Coconut sugar contributes caramel and molasses undertones that pair beautifully with banana and dark chocolate. If you prefer, plain melted butter and light brown sugar can be used as simple swaps.

Egg yolks only

Two egg yolks replace a whole egg to increase fat and reduce water from whites. That higher fat-to-water ratio keeps the texture dense and chewy rather than cakey, producing a bar that bites like a thick cookie.

Ripe bananas, chocolate, and flour

Use very ripe bananas with brown spots for the best natural sweetness and banana flavor. High-quality dark chocolate chips give richer melting pockets throughout the bars. A 1:1 gluten-free baking blend works well for structure while preserving chewiness; all-purpose flour can be substituted at the same measure.

How to make Banana Cookie Bars — step by step

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.

2. In a large bowl, combine the mashed bananas, egg yolks, cooled browned butter, coconut sugar (or light brown sugar), and vanilla. Stir until smooth.

3. Add the flour and baking soda, stirring until just combined. Do not overmix.

4. Fold in the dark chocolate chips, then press the thick batter evenly into the prepared pan, pressing into the corners so the layer is uniform.

5. Bake for 25–27 minutes, until a toothpick inserted in the center comes out with moist crumbs (the center should still look slightly gooey). Remove from oven and let cool completely in the pan before slicing.

Why egg yolks make these bars chewier

Whole eggs introduce water from whites that creates steam during baking, which encourages lift and a more open, cake-like crumb. Using only yolks lowers the water content and increases fat, producing a denser, chewier texture similar to cookie dough. This is the same principle used for very chewy cookie recipes.

Tips for the best result

• Use very ripe bananas with brown spots for maximum sweetness and flavor.
• Allow brown butter to cool for several minutes before adding to the egg yolks to avoid cooking them.
• Press the batter firmly and evenly into the pan; the dough won’t spread while baking.
• Remove from the oven while the center still looks slightly underdone. The bars set as they cool and will remain chewy.
• Choose high-quality dark chocolate chips for the best flavor in an ingredient-sparse recipe.

Substitutions

Original	Substitute	Notes
Gluten-free flour	All-purpose flour	Direct 1:1 swap
Coconut sugar	Light brown sugar	1:1 substitution; slightly less complex flavor
Browned butter	Plain melted butter	Less depth but still tasty
Dark chocolate chips	Semi-sweet or dairy-free chips	Adjusts sweetness or makes bars dairy-free

Storage

Room temperature: Store in an airtight container for up to 3 days; bars remain chewy.

Freezer: Wrap individual bars tightly and freeze up to 3 months. Thaw at room temperature 20–30 minutes before serving.

Frequently asked questions

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• Sugar Cookie Bars
• Magic Cookie Bars
• Cookie Dough Cheesecake Bars
• Brown Butter Chocolate Chip Cookie Bars
• Paleo Samoa Bars

Get the recipe: Banana Cookie Bars

Ingredients (makes about 9 bars)

• ½ cup mashed ripe bananas
• 2 egg yolks
• 1 stick butter, browned or melted
• 1 cup coconut sugar or light brown sugar
• 1 tsp vanilla extract
• 2 cups gluten free flour (or all-purpose flour)
• 1 tsp baking soda
• 1 cup dark chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line an 8-inch square pan with parchment paper.
2. In a large bowl, stir together mashed banana, egg yolks, cooled browned butter, coconut sugar, and vanilla.
3. Add flour and baking soda; mix until combined but not overworked.
4. Fold in dark chocolate chips. Press the batter evenly into the prepared pan.
5. Bake 25–27 minutes, until a toothpick comes out with moist crumbs and the center still looks slightly gooey.
6. Cool completely in the pan before slicing into squares.

Notes

• If you’re not gluten-free, all-purpose flour works fine in the same amount.
• Browned butter adds significant flavor—worth the extra few minutes.
• Use very ripe bananas for best natural sweetness and banana flavor.
• Do not overbake; remove when center still looks slightly underdone so bars remain chewy.
• Store leftovers in an airtight container for up to 3 days at room temperature or freeze individually for longer storage.