Author: With these Vegan Chocolate Chip Banana Squares, I think I've discovered my new favourite after-school snack! I mean, I don't actually go to school anymore, but I do love a good snack, and I'm happy to enjoy a special treat in the afternoon in support of anyone who does go to school. Or with coffee in the morning. Or for dessert. Or when I need a mid-day pick me up. Or well, anytime really as these vegan chocolate chip banana squares are my new favourite, super moist, lightly sweet, chocolate chip filled treat. Yas!
Vegan chocolate chip banana squares are also so easy to make! My favourite kind of recipe. Just 9 ingredients, one bowl, and 30 minutes to make these banana bars.
Even better, these vegan chocolate chip banana squares are oil free. The bananas add so much moisture there is no need for any oils at all. The bananas also add a lot of sweetness so this certainly isn't my most sugar-packed recipe. (Vegan soft frosted sugar cookies anyone)? A healthier dessert that tastes this good? I'm in. I just love when a recipe turns out so simple and so delicious!
To Make Vegan Chocolate Chip Banana Squares:
Start by peeling and mashing the bananas to make 1 cup of mashed banana.
Add the mashed banana, brown sugar, non-dairy milk, and vanilla extract to a large bowl and mix well. Stir in the flour, cinnamon, baking soda, and salt. Lastly, fold in ¼ cup of the chocolate chips (setting aside the remaining ¼ cup to use in the next step).
Pour the batter into the baking pan and spread evenly in the pan. It will be fairly thick. Sprinkle over the remaining chocolate chips. Bake 15 to 20 minutes until a toothpick inserted in the center comes out clean. Let cool for at least 10 minutes before slicing.
Cut into 9 bars and use a spatula to lift them from the pan. Enjoy still warm or let cool completely then store in an air-tight container.
Bon appetegan!
Sam.
(click stars to vote)
Vegan Chocolate Chip Banana Squares
Servings: squares
PRINT
PIN
COMMENT
Ingredients
- 1 cup ripe bananas,, mashed (about 2 ½ bananas)
- ⅓ cup brown sugar
- 3 tablespoons plant-based milk, (such as soy or almond)
- ½ teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegan chocolate chips,, divided
Instructions
- Preheat your oven to 350F (180C). Lightly grease an 8" x 8" square baking pan.
- Add the mashed banana, brown sugar, non-dairy milk, and vanilla extract to a large bowl and mix well. Stir in the flour, cinnamon, baking soda, and salt. Lastly fold in ¼ cup of the chocolate chips (setting aside the remaining ¼ cup to use in the next step).
- Pour the batter into the baking pan and spread evenly in the pan. It will be fairly thick. Sprinkle over the remaining chocolate chips.
- Bake 15 to 20 minutes until a toothpick inserted in the center comes out clean. Let cool for at least 10 minutes before slicing. Cut into 9 bars and use a spatula to lift them from the pan. Enjoy still warm or let cool completely then store in an air-tight container.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Elisabeth Wouters says
Hi, I love everything about your site and your recipes, but it would be soo nice if you could also always write the amounts for the ingredients in kilogram or gram, you know what I mean? Because I live in Belgium so it is a little bit difficult for me to figure it out. Thank you so much!!
Elise says
Hi there! Under the recipes' ingredient sections you can switch to metric 🙂
Sam Turnbull says
I do actually 🙂 Just hit the word "metric" which is directly under the ingredient list and it will change all the measurements for you. 🙂
Karen says
Whoops, I forgot to add the 5 stars to my comment!
Sam Turnbull says
Haha! So happy you loved them, Karen 🙂
Karen says
I had a couple spotted bananas that I didn't want to freeze or waste. This was the most awesome recipe! We have made this now 4-5 times and so glad we came across it. Thank you for posting this delicious vegan and easy recipe. Sometimes I add chopped walnuts when I have them on hand.
Kristen says
I’m not sure what I did wrong, but I could NOT get these to cook all the way through. I’ll have to retry it soon
Janice says
Made these today with the last of our bananas and wish we had more! These are fantastic. Hoping these will work just as well with frozen bananas so I don't have to wait until quarantine is over to make them again. Thanks for the great recipe!
Sam Turnbull says
You're most welcome! Frozen and thawed bananas should work just fine 🙂
Justyna says
Did someone try it with almond flour??
Marlene says
I’ve made similar recipes experimenting with almond flour. It didn’t hold well when using almond flour by itself. But it the recipe did turn out when I mixed white and almond flour. I made banana bread using only almond flour and it was very mushy.
Moraima says
Hi! Can you substitute the all purpose flour with another type of flour?
Love your recipes
Cara says
I love stumbling upon low fat dessert recipes! Thanks for helping me use up some old bananas and making our quarantine just a little more fun! These are super yummy!!
Sam Turnbull says
So happy you enjoyed them, Cara!
Gina Caracci says
I made these last night and they were awesome! For some reason it was too much chocolate for me, which is weird as I LOVE chocolate, so next time I will use less chips. Maybe because they were real semi sweet chips? Cant find vegan chips near me.
I ended up using one frozen banana thawed, one larger almost ripe and a small really ripe and I thought it may affect the recipe but they were still yummy! Thanks Sam!!
Sam Turnbull says
Glad you enjoyed!
Laura says
We made these today and really enjoyed them. Thanks for a good quarantine baking recipe (if you have bananas).
Be well.
Sam Turnbull says
You're most welcome!
JULIE says
this is my new favourite Banana slice recipe.
Sam Turnbull says
Wonderful!
Rochelle says
I love how easy this recipe is! I whipped up a double batch in the time it took to preheat the oven. No fancy ingredients, low fat, and quick to throw together. I baked in a 9x13 pan for about 15 minutes longer than the recipe called for. They came out thicker than the single recipe in the 8x8 as well, which I liked. Used up 5 bananas just like that!
Sam Turnbull says
So happy you loved them 🙂
Ann Marshall says
Oh. Em. Gee! These are sooo good! They’re like little banana bread squares, and so easy to make! I especially loved that I could lick the spatula without having to worry about eating raw egg. Next time I will double the recipe as 9 squares will not be enough. Keep those recipes coming, Sam!
Sam Turnbull says
SO happy you enjoyed them, Ann 🙂
Sharon R says
Yummy & almost gone! Made with homemade oat milk & Bob's Red Mill 1:1 Gluten Free flour. Had my friends 'taste test' & they loved them (told them after about recipe being vegan!). Consistency of very moist banana muffins (2 bananas gave me 1 cup mashed banana). Thanks Sam for another great recipe!
Sam Turnbull says
So happy you loved them, Sharon 🙂
Cindy says
This recipe is great because it’s yummy and these are easy ingredients I always have on hand. I doubled and it came out perfectly delicious. I used a heart shaped pan for a Valentine’s theme treat. ❤️
Sam Turnbull says
Aww so cute! Glad you enjoyed them 🙂
Liz Davis says
these are so tasty! I like that it only requires one cup of mashed banana & comes together so quickly! Thanks for sharing the recipe 🙂
Sam Turnbull says
So glad you loved it, Liz 🙂
Alexis says
Do you store these on the counter or fridge? I just made them! They are amazing!
Sam Turnbull says
I usually prefer to store my baked goods at room temperature for best texture 🙂
Ramela says
Hello,
I was wondering how I should adjust the recipe if I do this with oat flour instead of regular flour?
Looking forward to making it!
Sam Turnbull says
Baking with alternative flours is not my expertise but here's a guide that should help you.
Angie says
I'm not sure what I messed up or if they came out as intended? Perhaps too much bananas as I just mashed up 3 bananas and didn't measure. The consistency was not fluffy/cakey at all, it turned out like a big, overly-moist, dense pancake? I felt like I should have drizzled it in syrup and eaten it hot. Suggestions for a cakier/fluffier texture?
Sam Turnbull says
Hi Angie, when baking it is very important to measure correctly. Baking is a science and so it's very important that everything is in balance. That would be why you didn't get the best results. Hope that helps!
Angelika says
Hi Sam,
I did follow the instructions very thoroughly but had the same “problem”. The taste was great, we just ate them ALL. But the texture was like a dense pancake. Do you have any idea why this could be? I cooked them 15 minutes, as I had to use a bigger pan and they were pretty flat, but I did the toothpick test. Do you think baking them longer would help? Thanks so much!
Angelika
Karen says
I made these for our Labor Day cookout at work recently, and they were one of the first desserts to disappear (and there were LOTS of desserts). Most folks even knew they were vegan, and still they vanished. Win! 🙂
Sam Turnbull says
I love when the vegan food disappears first!!