Peanut Butter Banana Bars (Printable)

Wholesome bars blending peanut butter, banana, and oats for a savory, quick energy snack.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 1/2 cup creamy peanut butter
03 - 1/4 cup honey or maple syrup
04 - 1 teaspoon vanilla extract

→ Dry Ingredients

05 - 2 cups old-fashioned rolled oats
06 - 1/4 cup chopped walnuts or pecans (optional)
07 - 1/4 cup mini chocolate chips (optional)
08 - 1/4 teaspoon salt
09 - 1/2 teaspoon ground cinnamon

# Step-by-step Directions:

01 - Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, mash the bananas until smooth.
03 - Add peanut butter, honey or maple syrup, and vanilla extract to the mashed bananas; stir until well combined.
04 - Stir in oats, salt, cinnamon, and any optional nuts or chocolate chips until evenly mixed.
05 - Transfer the mixture to the prepared pan and press firmly and evenly using the back of a spoon or spatula.
06 - Refrigerate for at least 1 hour until firm enough to cut.
07 - Lift bars from pan using parchment overhang, cut into 12 bars, and store in an airtight container in the refrigerator for up to one week.

# Expert Advice:

01 -
  • They're ready in 10 active minutes with zero oven time—perfect when hunger strikes and you're tired of waiting.
  • The texture is naturally chewy and dense, like you actually made something complicated when it was embarrassingly simple.
  • One bar keeps you full longer than you'd expect, which means they're secretly practical fuel masquerading as a treat.
02 -
  • Don't skip the chilling step thinking you can eat them warm; they'll fall apart and you'll be eating them with a spoon like pudding, which isn't bad but isn't what you're after.
  • The ripeness of your bananas matters more than you'd think—greenish-yellow ones lack the sweetness, so wait until the skin has brown freckles and the fruit gives slightly when you squeeze.
03 -
  • Press the bars down while the mixture is still at room temperature; once chilled, it's nearly impossible to compress without cracking.
  • A small ice cream scoop or the back of a wet spoon makes the pressing-down step easier and keeps things even across the pan.
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