Banana Peanut Butter Bars
on Feb 04, 2022
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These banana peanut butter bars are a simple to make 5-ingredient treat! They are egg-free, dairy-free, gluten-free, and great for a quick breakfast or snack!
These 5 ingredient banana bars are so filling and packed with nutrients and healthy fats. I love baking with rolled oats as they are so nutritious and they bake so well into these soft and chewy bars. I used chocolate chips for these bars, but you can swap them for blueberries for bursts of berry flavor in every bite!
WHAT YOU’LL NEED
Here is what you’ll need to make these banana peanut butter bars:
- Bananas: The main source of sweetness for these granola bars. Make sure to use bananas that are overripe with several brown spots. The riper the bananas, the sweeter the bars!
- Peanut Butter: For added healthy fats and flavor.
- Rolled Oats: Rolled oats are packed with nutritious! Gluten-free rolled oats make these granola bars gluten-free.
- Cinnamon: Provides an extra warm spice and enhances the sweetness of the bananas.
- Chocolate Chips: Optional ingredient for a little added sweetness and fun!
PROCESS
- Mash the bananas in a bowl until smooth.
- Add in the oats, peanut butter, and cinnamon. Mix until combined.
- Fold in the chocolate chips until incorporated.
- Press this mixture into a parchment paper-lined loaf pan. Use a spatula to flatten and smooth out the top.
- Bake for 25 minutes, or until the edges are golden brown.
- Allow it to cool completely before slicing into bars.
STORAGE INSTRUCTIONS
Once cooled, slice into bars and store in an airtight container in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months.
SUBSTITUTIONS
- Peanut butter: The peanut butter may be replaced with any nut butter or seed-based butter.
- Chocolate Chips: The chocolate chips may be replaced with blueberries. They may also be omitted completely!
RECIPE NOTES
- Use overripe bananas for more sweetness. You may add a little maple syrup to the mixture if you prefer a sweeter bar, but I find that overripe bananas provide the perfect amount of sweetness on their own!
- I used a 9 by 5 loaf pan for this recipe. Feel free to double the ingredients to make enough to fill a brownie pan!
- Add in extra add-ins for more texture and taste! Crushed nuts are a great mix-in option for added texture!
Here are some other sweet treats that you may like!
Peanut Butter Banana Oatmeal Bars
Ingredients
- 2 medium overripe bananas, about 1.5 cups when pureed
- ⅓ cup smooth peanut butter
- 1 ¼ cups old fashioned rolled oats
- ½ tsp ground cinnamon
- ¼ cup chocolate chips (optional), plus more to sprinkle on top
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Mash the banana in a bowl until smooth.
- Add in the oats, peanut butter, and cinnamon. Mix until well combined. Fold in the chocolate chips.
- Press this mixture into a parchment paper lined pan loaf pan. Use a spatula to flatten and smooth out the top. Sprinkle more chocolate chips on top if desired.
- Bake for 25 minutes, or until the edges are golden brown.
- Allow it to cool completely before slicing into bars.
Notes
- Use overripe bananas for more sweetness. You may add a little maple syrup to the mixture if you prefer a sweeter bar, but I find that overripe bananas provide the perfect amount of sweetness on their own.
- I used a 9 by 5 loaf pan for this recipe. Feel free to double the ingredients to make enough to fill a brownie pan!
- Add in extra add-ins for more texture and taste! Crushed nuts are a great mix-in option for added texture!
What are the storage instructions for this ?
Hi Skye! Once cooled, slice into bars and store in an airtight container in the refrigerator for up to 5 days. To freeze, store in a freezer-safe Ziploc bag for up to 3 months😊
Just Made this wasy but very yammy recipe. Didn’t use any chocolate chips though. But definitely a winner at our house. Thank you!
Made them as directed, did not use chocolate chips. But both my toddler and I love them! I used pretty ripe bananas and they still weren’t very sweet though, so if you want them sweeter I’d recommend adding the maple syrup or even like a sprinkle of brown sugar!
I’m so glad to hear that you both enjoyed them, Brandy!😊
Thank you for sharing this recipe! I used blueberries & my daughter loves them. Will definitely double the recipe next time for a freezer stash.
A staple breakfast item for my 14 mo, and SO easy for this Mama. I actually scooped them into a mini muffin tin, baked at 350 for about 15 mins and they are PERFECT. Whip up a batch and bake once a week and get 24 bites to use throughout the week as snacks or a quick breakfast! I just do the banana, peanut or other nut butter (I alternate) and oats and my babe devours them. And I feel good about the nutritional content! Thank you!
I’m so happy to hear that you enjoyed these, Katie! And love the idea of making them into mini muffins!😊
This was my first time making these & they are a favorite already. I enjoyed these just as much as my 21-month old. I think I will make a double batch next time because they only last 3 days max in our house. I love that it only has a few ingredients & are all ingredients that I always have on hand.
I’m so happy to hear that you both enjoyed these bars! Thank for you sharing your great feedback, Sophia!😊
Loved it. I made it using only one banana as the others were raw. I took half peanut butter and half almond butter and skipped the add-ins. I hope my fussy toddler loves it as much as me.
I’m so happy to hear that you and your little one both enjoyed them!😊
Loved this recipe! What did you use for the drizzle?
I’m so happy to hear that! For the drizzle I mixed together a little peanut butter, yogurt and maple syrup😊
Can a 10 months old baby eat this? Is this chewy enough for baby under 1?
Hi! Yes, the bars are pretty soft when baked! I hope that your little one enjoys them if you try them out!
If I have quick oats on hand, would that still work? I know it would be finer, so should I reduce or increase the amount used?
Hi! I haven’t tried making these particular bars with quick oats, but I’ve noticed that when I try to use quick oats with other similar recipes, they tend to be soggier and harder to manage. I worry that the bites might end up a little so soggy and soft since the quick oats cook much more quickly than normal oats. If you only have quick oats on hand, I would suggest reducing the bake time significantly to hopefully prevent sogginess. I hope that helps!
These were easy to make and my little guy loved them! How do I reheat after freezing? I will probably batch cook these the next time around.
I’m so happy to hear that your little one loved them! I usually reheat them directly in the microwave for a few seconds until warmed through. You can also leave a few to thaw in the refrigerator overnight if your little one doesn’t mind eating them cold. Thanks for sharing your great feedback!