Banana Bars are tender, moist, perfectly spiced, eggless, and made with whole-wheat flour. They are full of banana and chocolate flavors, and the perfect dessert for a healthy treat.
These unique Eggless Banana Bars are beyond easy to make, and the recipe comes together quickly. If you’re tired of regular banana bread or banana muffins, try these delicious bars instead.
Soft and Moist Banana Bars
Try this banana bar recipe if you have ripe bananas and want to make something quick and delicious. The bonus point is that these bars are made with whole wheat flour, less oil, and less sugar.
I have added mini chocolate chips to the eggless banana bars, making it a complete banana chocolate treat. And I think that when we get tired of banana bread and banana muffins, this recipe is a perfect solution.
The bars are very soft and moist, and we can not even realize that there is whole wheat flour in this recipe. There is a perfect combination of banana, chocolate, cinnamon, and nutmeg flavors. After making these bars for the first time, they instantly became our favorite.
Instead of chocolate chips, you can add toasted and chopped nuts or make it without any add-ins. Also, feel free to add more spices of your choice.
Eggless and Whole Wheat Banana Bars are moist, tender, full of flavors, and delicious. The ingredients we need are basic and should be readily available in our pantry. Next time, if you have ripe bananas and aren’t sure what to make with them, try this delicious Banana Bars recipe.
Ingredients and Notes
- Whole Wheat Flour: When using whole wheat flour in a baking recipe, the correct measurement is essential. So if you have a kitchen scale, use it to weigh the flour. If you are using a cup method, first fluff the flour with a spoon and then use a measuring cup to measure it. Instead of whole wheat flour, you can also use white whole wheat flour.
- Baking Soda: Baking soda is essential for the bars to rise and for the fluffy texture. Ensure that you do not use expired or old baking soda.
- Salt: It adds a contrasting flavor to the sweet banana bars.
- Ground Cinnamon: I have added ¼ teaspoon of ground cinnamon, but if you prefer a more pronounced cinnamon flavor, add ½ tsp.
- Ground Nutmeg: If you do not have nutmeg, you can skip it.
- Bananas: Use very ripe bananas for the intense banana flavor and natural sweetness. We need 1 cup of mashed banana, and two medium bananas are sufficient for this amount. Make sure to mash the banana first, then measure it to one cup. More than one cup of mashed bananas will make the bars very wet and will not taste good. On the other hand, less than one cup of mashed bananas will make the bars dry and crumbly.
- Sugar: I have used natural cane sugar and added only ¼ cup of it. When I use bananas and chocolate chips in my baking, I generally use less sugar. But if you like your bars extra sweet, add ⅓ cup of sugar. Instead of cane sugar, you can also use coconut sugar, brown sugar, or white sugar.
- Milk: I have used 2% fat milk for this recipe. You can also use whole milk. Also, ensure that the milk is at room temperature before using it in the recipe.
- Vanilla: Use pure vanilla for the best flavor.
- Chocolate Chips: I have added mini semi-sweet chocolate chips. If you have regular chocolate chips, you can use them. Additionally, you can use dark chocolate chips instead of semi-sweet chocolate chips.
How To Make Eggless Whole Wheat Banana Bars
- Preheat the oven to 350°F (180°C).
- Line an 8×8-inch baking pan with parchment paper.
- Keep the parchment paper large enough so that it overhangs two opposite sides, like handles.
- Lightly grease it with nonstick spray and set it aside.
- In a medium mixing bowl, stir together the flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Set it aside.
- In a larger mixing bowl, take mashed ripe bananas.
- Ensure that you measure the mashed banana to one cup only; do not use more or less than one cup.
- Add sugar, milk, oil, and vanilla, and stir until well combined.
- Add the dry ingredients to the wet mixture, and using a rubber spatula or spoon, mix until just combined.
- Do not overmix.
- Fold in ¼ cup semi-sweet chocolate chips.
- Pour the batter into a prepared baking pan and smooth the top.
- Sprinkle the remaining 1 tablespoon of chocolate chips on top.
- Bake the banana bars for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the baking pan from the oven and place it on a wire rack to cool completely.
- Then, using parchment paper handles, lift the bars onto the cutting board.
- Slice the banana bars into squares of the desired size and enjoy!
Storing Suggestions
Store the bars at room temperature for up to 2 days.
To keep the banana bars for longer, place them in an airtight container and refrigerate them for up to 5 days.
These bars also freeze well; freeze them in a freezer-safe bag or container for up to a month.
Dietary and Scaling Suggestions
Make It Vegan: To make the banana bars dairy-free, use almond or cashew milk instead of dairy milk. Additionally, consider using vegan chocolate chips or substitute them with your preferred nuts.
Scale Up the Recipe: You can also make whole-wheat and eggless banana bars for the crowd. Double the recipe and use a 9×13-inch baking pan. However, the baking time will be several minutes longer.
Baking Tips For Eggless Banana Bars
Measuring: If possible, use a kitchen scale to measure the whole wheat flour. Using more flour may result in denser banana bars. For the cup method, first, fluff the flour with a spoon, and then measure it into the cup.
Mashed Bananas: Do not add more or less mashed banana than one cup. More than one cup of mashed banana will make the bars soggy, and less will result in dry bars.
Sugar: Instead of cane sugar, you can also use coconut sugar, raw sugar, or brown sugar. I have used ¼ cup of sugar to keep the bars moderately sweet. But if you prefer very sweet banana bars, add ⅓ cup of sugar.
Chocolate Chips: I like to add mini chocolate chips to most of the baking goods. But you can add regular-size chocolate chips. You can also add dark chocolate chips if you prefer.
Nuts: Instead of chocolate chips, you can also add nuts of your choice; walnuts can be a classic combination with bananas.
Butter: For the buttery taste, you can add melted butter instead of oil.
More Banana Treats
Recipe Card
Banana Bars (Whole Wheat and Eggless)
Video
Ingredients
- 1 cup (120g) whole wheat flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- A pinch of ground nutmeg
- 1 cup mashed ripe bananas (2 medium bananas)
- ¼ cup (50g) cane or raw sugar (add ⅓ cup of sugar for a sweeter taste)
- ¼ cup (60ml) 2% fat milk or whole milk
- 3 tablespoon (45ml) neutral-flavored oil
- 1 teaspoon pure vanilla
- ¼ cup + 1 tbsp mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° F.
- Line 8×8 inch baking pan with parchment paper. Keep the parchment paper larger enough so that it overhangs two opposite sides like handles. Lightly grease it with nonstick spray and set it aside.
- In a medium mixing bowl, stir flour, baking soda, salt, ground cinnamon, and ground nutmeg together. Set it aside.
- In a larger mixing bowl, take mashed ripe bananas. Stir in sugar, milk, oil, and vanilla until well combined.
- Add dry ingredients into a wet mixture and mix until just combined.
- Fold in ¼ cup semi-sweet chocolate chips.
- Pour the batter into a prepared baking pan and smooth the top. Sprinkle the remaining 1 tablespoon of chocolate chips on top.
- Bake the banana bars for 18-20 minutes or until the toothpick inserted in the center comes out clean.
- Remove from the oven and place the baking pan on the wire rack to cool completely.
- Then using parchment paper handles, lift the bras on the cutting board. Slice the banana bars into squares of the desired size and enjoy.
Storing Suggestions
- Store the bars at room temperature in an airtight container for up to 2 days.
- To keep the banana bars for longer, place them in an airtight container and refrigerate them for up to 5 days.
- These bars also freeze well; freeze them in a freezer-safe bag or container for up to a month.
Make It Vegan
- To make the banana bars dairy-free, use almond or cashew milk instead of dairy milk. Also, use vegan chocolate chips or replace them with nuts of your choice.
Scale Up The Recipe
- You can also make whole wheat and eggless banana bars for the crowd. Double the recipe and use a 9×13 inch baking pan. However, the baking time will be several minutes more.
Notes
- Measuring: If possible, use a kitchen scale to measure the whole wheat flour. Using more flour may result in denser banana bars. For the cup method, first, fluff the flour with a spoon, and then measure it into the cup.
- Mashed Bananas: Do not add more or less mashed banana than one cup. More than one cup of mashed banana will make the bars soggy, and less will result in dry bars.
- Sugar: Instead of cane sugar, you can also use coconut sugar, raw sugar, or brown sugar. I have used ¼ cup of sugar to keep the bars moderately sweet. But if you prefer very sweet banana bars, add ⅓ cup of sugar.
- Chocolate Chips: I like to add mini chocolate chips to most of the baking goods. But you can add regular-size chocolate chips. You can also add dark chocolate chips if you prefer.
- Nuts: Instead of chocolate chips, you can also add nuts of your choice; walnuts can be a classic combination with bananas.
- Butter: For the buttery taste, you can add melted butter instead of oil.
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