4.5 from 567 votes
Banana Oatmeal Chocolate Chip Cookie Bars
Banana Oatmeal Chocolate Chip Cookie Bars blend ripe bananas, oats, and chocolate chips into a moist, chewy baked bar with a tender crumb. The batter combines mashed bananas, sugars, butter, and vanilla, with a mix of rolled oats and flour that gives texture. Semi-sweet chocolate chips add sweet bursts in each bite. These cookie bars bake in a single pan, providing an easy, sliceable treat that holds together well after cooling.
Prep Time
10 mins
Cook Time
25 mins
Cooling Time
30 mins
Total Time
1 hr 5 mins
Servings:
12
1servings
Calories:
310 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 egg large
- 2 bananas about 1/2 heaping cup mashed banana, small/medium or 1 extra-large, ripe
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup butter softened (1/2 of 1 stick, unsalted
- 2 teaspoons vanilla extract
- 1 ½ cups old-fashioned rolled oats not instant or quick-cook because they act more like flour and aren’t suitable here, whole
- 1 ¼ cups all-purpose flour
- ½ to 1 teaspoon cinnamon added to taste
- ½ teaspoon baking soda
- ¼ teaspoon salt or to taste
- 1 ¼ cups chocolate chips divided, semi-sweet
Instructions
- Preheat oven to 350F, line an 9×9-inch pan with foil for easier cleanup, and spray with cooking spray; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, bananas (I leave them whole and don’t pre-mash them before adding to bowl), sugars, butter, vanilla, and beat on medium-high speed until well combined, about 4 minutes. The mixture won’t be smooth, fluffy, or ‘creamed’ like traditional cookie dough and will have small chunks of bananas present and it’s on the runnier side.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add 1 cup chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Turn the dough out into prepared pan and using a spatula, spread it into a smooth, flat layer.
- Evenly sprinkle the remaining 1/4 cup chocolate chips.
- Bake for about 25 minutes, or until just set. Bars firm up as they cool. Baking times may vary due to the moisture content variances in bananas, climate and oven variances; etc.
- Allow bars to cool in the pan for 30 minutes before slicing and serving.
Cup of Yum
Notes
- Store cookie bars in an airtight container at room temperature for up to one week.
- These bars freeze well for up to six months; thaw before serving.
- The recipe adapts from similar Banana Oatmeal Chocolate Chip Cookies but as a bar for easier slicing.
Nutrition Information
Serving
1
Calories
310kcal
(16%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
(24%)
Cholesterol
26mg
(9%)
Sodium
108mg
(5%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 12 1servings
Amount Per Serving
Calories 310
% Daily Value*
| Serving | 1 | |
| Calories | 310kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 26mg | 9% |
| Sodium | 108mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.