These healthy Peanut Butter Banana Bars are loaded with chocolate chips and could not be any easier to throw together. The peanut butter makes these super moist and buttery. Serve for breakfast, snack, or dessert.
Looking for a breakfast packed with some veggies too? Try my simple Banana Carrot Muffins. These are also very kid-friendly.
For a more decadent peanut butter treat, try by no bake Peanut Butter Balls with Rice Krispies.
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Why You’ll Love This Recipe
- Gooey - These peanut butter banana oatmeal bars are super moist and soft. They almost have the texture of a brownie.
- Loaded with chocolate chips - These are technically optional, but I highly recommend adding a handful.
- Reminiscent of banana bread - The mashed banana, cinnamon, and vanilla extract give these a great flavor.
- Balanced & healthy - These are loaded with carbs, fat, and protein making them a great option for breakfast as well as dessert.
- Gluten-free & dairy-free - Always check the labels on the ingredients to be safe. These can also be made vegan.
- Versatile - These bars can be made with many different add-ins and nut butters.
- Kid friendly - Everyone loves these.
Ingredients & Substitutions
- Mashed Banana: This is about 3 large bananas. Since bananas vary in size, be sure to measure or the bars might end up too wet or too dry.
- Honey: To make these vegan, use maple syrup or packed brown sugar.
- Milk: Any type of dairy or dairy-free milk will work. You can even use water in a pinch.
- Seeds: If you omit the seeds, use an additional ¼ cup of oats so the bars are not too wet.
- Chocolate Chips: Feel free to switch up the add-ins. Use ¾ cup total of chocolate chips, chopped nuts, dried fruits (dates, cranberries, etc.), or a combination.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Peanut Butter Banana Bars
Quick Overview
- Combine wet ingredients.
- Fold in dry.
- Bake & cool.
Step by Step Instructions
Save some chocolate chips for placing on top.
Step 1: Preheat the oven to 350 degrees. Prepare a 8x8 pan with parchment paper. In a large bowl, combine the banana, peanut butter, honey, milk vanilla, baking powder, cinnamon, and salt.
Step 2: Fold in the oats, hemp seeds, and about half of the chocolate.
Step 3: Pour into the prepared pan.
Step 4: Top with the remaining chocolate chips.
Step 5: Bake for 27-30 minutes. Top with flaky salt if desired. Allow the bars to cool completely in the pan before removing. Slice into 12 pieces.
Recipe Serving Suggestions
These bars are a very complete breakfast, snack, or dessert on their own, but they also pair well with savory dishes. Here are some ideas:
- Hearty southwestern Egg Sausage Casserole
- Easy & quick Fried Over Hard Eggs
- Crispy Oven Baked Turkey Bacon
Expert Tips & Variations
- Use a kitchen scale. This is the easiest and more precise way to measure ingredients when baking. You also do not have to dirty a bunch of measuring cups.
- Use parchment paper. This will prevent the bars from sticking and allow you to easily remove them from the pan and slice.
- Let cool completely. These bars are very soft. If you try to remove them before they cool, they will fall apart. They will continue to firm up and set as they cool in the pan.
- Freeze leftovers. These freeze extremely well. I recommend wrapping each bar in plastic wrap then foil first. Place all of the wrapped bars into a freezer bag and store for up to 3 months. Microwave from frozen to thaw and serve warm.
Recipe FAQs
Yes. They will last longer if refrigerated. Store for up to 4 days in an airtight container. Microwave or serve chilled.
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Gooey Peanut Butter Banana Bars
Ingredients:
- 1 ½ cups (340 g) mashed banana, plus more for topping*
- ¾ cup (190 g) natural creamy or crunchy peanut butter, plus more for drizzling
- ¼ cup (84 g) honey*
- 3 Tablespoons milk*
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 2 cups (178 g) old-fashioned rolled oats
- ¼ cup (40 g) hemp or chia seeds*
- ¾ cup (128 g) dark chocolate chips, divided*
Instructions:
- Preheat the oven to 350 degrees. Prepare a 8x8 pan with parchment paper. In a large bowl, combine the banana, peanut butter, honey, milk vanilla, baking powder, cinnamon, and salt.
- Fold in the oats, hemp seeds, and about half of the chocolate.
- Pour into the prepared pan.
- Top with the remaining chocolate chips.
- Bake for 27-30 minutes. Top with flaky salt if desired. Allow the bars to cool completely in the pan before removing. Slice into 12 pieces.
Notes:
- Mashed Banana: This is about 3 large bananas. Since bananas vary in size, be sure to measure or the bars might end up too wet or too dry.
- Honey: To make these vegan, use maple syrup or packed brown sugar.
- Milk: Any type of dairy or dairy-free milk will work. You can even use water in a pinch.
- Seeds: If you omit the seeds, use an additional ¼ cup of oats so the bars are not too wet.
- Chocolate Chips: Feel free to switch up the add-ins. Use ¾ cup total of chocolate chips, chopped nuts, dried fruits (dates, cranberries, etc.), or a combination.
- Use a kitchen scale. This is the easiest and more precise way to measure ingredients when baking. You also do not have to dirty a bunch of measuring cups.
- Use parchment paper. This will prevent the bars from sticking and allow you to easily remove them from the pan and slice.
- Let cool completely. These bars are very soft. If you try to remove them before they cool, they will fall apart. They will continue to firm up and set as they cool in the pan.
- Freeze leftovers. These freeze extremely well. I recommend wrapping each bar in plastic wrap then foil first. Place all of the wrapped bars into a freezer bag and store for up to 3 months. Microwave from frozen to thaw and serve warm.
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