There’s something magical about the combination of peanut butter and banana that just works every time. These Peanut Butter Banana Bars transform this classic flavor duo into a delightful treat that’s perfect for breakfast on-the-go, afternoon snacks, or even dessert with a scoop of vanilla ice cream.
Inspired by my grandmother’s banana bread recipe but with a modern twist, these bars strike the perfect balance between indulgent and wholesome. The natural sweetness from ripe bananas complements the rich, nutty peanut butter, creating bars that are moist, satisfying, and irresistibly delicious.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- One-bowl recipe means minimal cleanup
- Perfect way to use up those overripe bananas
- Kid-friendly but sophisticated enough for adults
- Freezes beautifully for make-ahead snacks or breakfasts
Ingredients
- 3 super ripe bananas
- 1/4 cup smooth natural peanut butter
- 1 teaspoon vanilla extract
- 1 1/4 cups quick cooking oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F. Grease or line loaf pan with parchment.
- Mash bananas until smooth. Mix in peanut butter and vanilla.
- Mix in oats, salt, and baking powder. Fold in 1/3 cup chocolate chips.
- Pour into pan, top with remaining chips. Bake 25-30 minutes until knife comes out clean.
- Let cool before cutting into 6-8 pieces.
Tips & Variations
- For extra protein, add 2 tablespoons of chia seeds or hemp hearts to the batter
- Swap the peanut butter for almond or cashew butter if you prefer
- Make it gluten-free by using certified gluten-free oats and replacing the wheat flour with oat flour or a 1:1 gluten-free baking blend
- Add a handful of chopped walnuts or pecans for extra crunch
- For a more dessert-like treat, drizzle melted chocolate over the cooled bars
- The riper your bananas, the sweeter and more flavorful your bars will be
Serving Suggestions
These versatile bars are delicious on their own, but you can elevate them in several ways. For breakfast, serve with a dollop of Greek yogurt and a drizzle of honey. As a dessert, warm slightly and top with a scoop of vanilla ice cream or a swirl of whipped cream.
They also pair wonderfully with a hot cup of coffee or a cold glass of milk, making them perfect for an afternoon pick-me-up or lunchbox treat.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week
- Freeze individually wrapped bars for up to 3 months; thaw at room temperature or microwave for 20-30 seconds
- Bars are done when the edges are golden brown and the center is set but still slightly soft
FAQs
Can I make these bars vegan?
Yes! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your chocolate chips are dairy-free.
My bars turned out too moist. What went wrong?
This could be due to extra-large or very ripe bananas adding more moisture. Next time, add an extra 2-3 tablespoons of flour or oats to absorb the excess moisture.
Can I reduce the sweetener?
Absolutely. The ripe bananas provide natural sweetness, so you can reduce the honey or maple syrup to 2-3 tablespoons if preferred.
Are these suitable for school lunches with nut allergies?
No, these contain peanut butter. However, you can substitute sunflower seed butter to make them school-safe for children with nut allergies.
Peanut Butter Banana Bars
Recipe by Chef
There’s something magical about the combination of peanut butter and banana that just works every time. These Peanut Butter Banana Bars transform this classic flavor duo into a delightful treat…
Ingredients
- 3 super ripe bananas
- 1/4 cup smooth natural peanut butter
- 1 teaspoon vanilla extract
- 1 1/4 cups quick cooking oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips
Steps
- Preheat oven to 350°F. Grease or line loaf pan with parchment.
- Mash bananas until smooth. Mix in peanut butter and vanilla.
- Mix in oats, salt, and baking powder. Fold in 1/3 cup chocolate chips.
- Pour into pan, top with remaining chips. Bake 25-30 minutes until knife comes out clean.
- Let cool before cutting into 6-8 pieces.
