I finally nailed a Banana Oatmeal Bar using only ripe bananas, peanut butter, and one clever trick you’ll want to read about.

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I didn’t plan to invent anything, I was just trying to use up overripe fruit when these bars happened. They’re chewy, a little messy, and packed with the comforting punch of creamy peanut butter and mashed bananas, but somehow they dont taste like a diet snack.

I kept tweaking the texture until it felt right, and now I call them Breakfast Banana Bars because that’s exactly when I steal one. They’re simple yet weirdly satisfying, and you’ll probably wonder why you never thought to mash bananas into bars before.

Try one warm or cold, you’ll see what I mean.

Ingredients

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Bananas: Very sweet, add moisture, high in potassium and fiber, can make bars gooey sometimes.
Peanut butter: Full of protein and healthy fats, makes bars filling but its calorie dense.
Oats: High in fiber and slow carbs, keep you full longer, add chewy texture.
Eggs: Add protein and structure, help bars set, sometimes make them a bit dense.
Honey or maple syrup: Natural sweeteners, give flavor and bind wet ingredients, adds simple sugars.
Vanilla and cinnamon: Small amounts boost flavor, cinnamon adds warmth, not a big nutrient source.
Chocolate chips or peanuts: Optional treat, chips add sugar, peanuts add extra crunch and protein.

Ingredient Quantities

2 large very ripe bananas, mashed

1 cup creamy peanut butter (natural or regular)

2 large eggs lightly beaten

2 cups old fashioned rolled oats

1/4 cup honey or pure maple syrup

2 tablespoons light brown sugar, packed (optional)

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon fine sea salt

1/2 teaspoon baking powder

1/2 cup mini chocolate chips or chopped peanuts (optional)

How to Make this

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1. Preheat oven to 350 F and line an 8 by 8 inch baking pan with parchment paper, grease the sides lightly so the paper wont slip.

2. In a large bowl mash 2 large very ripe bananas with a fork until mostly smooth, a few small lumps are fine.

3. Add 1 cup creamy peanut butter, 2 large eggs lightly beaten, 1/4 cup honey or pure maple syrup, 2 tablespoons packed light brown sugar if you want it sweeter, and 1 teaspoon vanilla extract. Stir or whisk until everything is combined, natural peanut butter may be runny so give it an extra stir.

4. Mix in 2 cups old fashioned rolled oats, 1/2 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt, and 1/2 teaspoon baking powder until just combined, dont overmix or the bars get tough.

5. Fold in 1/2 cup mini chocolate chips or chopped peanuts if using, mini chips hold their shape better when it bakes so they dont melt into one blob.

6. Pour the batter into the prepared pan and press down evenly with a spatula or the back of a spoon, press fairly firmly so the bars hold together after baking.

7. Bake for about 20 to 25 minutes until the edges are golden and the center is set, a toothpick should come out with a few moist crumbs but not raw batter.

8. Cool completely in the pan on a wire rack, at least 30 minutes, then lift out using the parchment and cut into bars. For cleaner slices chill in the fridge for 30 to 60 minutes before cutting.

9. Store in an airtight container at room temperature for up to 3 days, refrigerate up to 1 week or freeze for longer storage. If you like, melt a little extra peanut butter or chocolate and drizzle on top before serving, but its optional.

Equipment Needed

1. Oven (preheat to 350 F)
2. 8×8 inch baking pan lined with parchment paper, sides lightly greased so the paper wont slip
3. Large mixing bowl
4. Fork for mashing the bananas (and a whisk or wooden spoon to combine wet ingredients)
5. Rubber spatula or the back of a spoon to press the batter evenly into the pan
6. Measuring cups and spoons
7. Wire cooling rack for the pan to cool completely
8. Knife and cutting board for chopping peanuts if using (optional)

FAQ

How long and at what temperature should I bake these bars? Preheat oven to 350°F (175°C). Bake in an 8×8 inch pan for about 18 to 22 minutes until the edges are set and the top is lightly golden. A 9×9 pan gives thinner bars and might need a few minutes less. Let them cool completely so they firm up, dont skip this or theyll be too soft.

Can I make these gluten free? Yes, use certified gluten free old fashioned oats. Check labels on your baking powder and any mix ins too, since cross contact can happen.

How do I keep the bars from being crumbly? Pack the batter firmly into the pan, dont overbake, and allow full cooling. If you need more chew add a tablespoon or two more peanut butter or one extra egg for binding. Also chilling them in the fridge for 30 minutes really helps them hold together.

Can I swap ingredients like the peanut butter or eggs? Sure. Swap peanut butter for almond or sunflower seed butter for nut free. For vegan bars replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) and use maple syrup instead of honey. Texture may be slightly different but still tasty.

What mix ins work best? Mini chocolate chips, chopped peanuts, or raisins work great. Fold in about 1/2 cup total so you dont overload the batter. For melty chocolate try sprinkling chips on top right after they come out of the oven so they soften but dont completely melt.

How should I store and freeze them? Store airtight at room temp for up to 3 days, or in the fridge 5 to 7 days. To freeze, cut into bars, wrap individually or layer with parchment in a freezer bag, and freeze up to 3 months. Thaw overnight in the fridge or at room temp for a few hours.

Banana Peanut Butter Oatmeal Bars Recipe Substitutions and Variations

Bananas: Swap the 2 very ripe mashed bananas (about 1 cup) for 1 cup unsweetened applesauce or 1 cup pumpkin puree. Bars will be a bit more moist and less banana-y, but they still taste great.
Peanut butter: Use almond butter or sunflower seed butter cup for cup (1:1). Sunflower is perfect if you need nut-free, almond gives a milder, nuttier flavor.
Eggs: Replace each egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) or a chia egg using the same ratio. Good for binding, the texture may be a little chewier.
Old fashioned rolled oats: Swap with quick oats 1:1 for a softer, cakier bar, or pulse rolled oats into oat flour if you want a denser, fudgier result. For gluten-free, use certified gluten-free oats.

Pro Tips

– Press the batter down firmly when you put it in the pan, use the flat bottom of a measuring cup to compact it, this helps the bars hold together and not fall apart when you cut them. Cool completely, then chill for 30 to 60 minutes or even pop the pan in the freezer for 15 to 20 minutes for much cleaner slices, it makes a huge difference.

– If your peanut butter is the runny natural kind, dont panic, stir it well to recombine the oils first. If the batter still seems too wet add old fashioned oats 2 to 4 tablespoons at a time until it firms up, dont dump a bunch at once or youll make it dry. You can also toast the oats in a dry pan for a few minutes before mixing to boost flavor and cut some moisture.

– Dont overmix. Mix until the ingredients are just combined or the bars will get cakey and tough. Rotate the pan halfway through baking if your oven has hot spots, and use the toothpick test but remember a few moist crumbs is what you want for chewy bars, not a totally dry center.

– For add ins and toppings: use mini chocolate chips or finely chopped nuts so they distribute evenly and wont make big melty blobs. If you want a vegan option swap 2 eggs for 2 tablespoons ground flax mixed with 6 tablespoons water, let it sit 5 minutes, but expect a slightly different texture. For storing, freeze individually wrapped bars for grab and go breakfasts, they thaw quick and still taste great.