I finally cracked a trick for Easy Banana Peanut Butter Oat Bars using frozen bananas and one simple pantry swap that lets them bind without eggs.

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I’m weirdly proud of these Banana Peanut Butter Oatmeal Bars. It started as a lazy snack idea and somehow turned into something people honestly fight over.

The hit of mashed bananas and creamy peanut butter makes every bite oddly comforting yet a little unexpected, kinda like breakfast that snuck into dessert. I tag it Easy Banana Peanut Butter Oat Bars because thats exactly how I talk about them when friends ask.

They aren’t too sweet and they disappear fast so don’t say I didn’t warn you. Try one and you’ll get why I kept making them til the pan was empty.

Ingredients

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Rolled oats: whole grain, high in fiber and slow carbs, helps you feel full longer.
Bananas: natural sweetness, potassium rich, quick carbs to energize, also makes bars moist.
Peanut butter: adds protein and healthy fats, creamy richness, can make bars denser.
Honey or maple syrup: natural sweeteners, add moisture, mostly simple sugars so use moderate amounts.
Egg: binder that adds protein and helps set texture so bars hold together better.
Chocolate chips: optional sweet hit, makes them feel like dessert, adds some cocoa antioxidants.
Chopped peanuts: crunchy topping, extra protein and salt contrast, watch portion sizes they’re calorie dense.
Ground cinnamon: warm spice, low calorie, boosts perceived sweetness without extra sugar.

Ingredient Quantities

2 cups old fashioned rolled oats

1 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

2 ripe bananas mashed (about 1 to 1 1/4 cups)

1/2 cup creamy peanut butter

1/3 cup honey or maple syrup

1 large egg

1 tsp vanilla extract

1/4 cup packed brown sugar optional

1/3 cup semi sweet chocolate chips optional

1/4 cup chopped roasted peanuts optional

How to Make this

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1. Preheat oven to 350F (175C) and line an 8×8 inch pan with parchment or grease it well so the bars come out easy.

2. Mash the 2 ripe bananas in a medium bowl until mostly smooth, about 1 to 1 1/4 cups mashed, a few lumps are fine.

3. Add 1/2 cup creamy peanut butter, 1/3 cup honey or maple syrup, 1 large egg, 1 tsp vanilla extract and 1/4 cup packed brown sugar if using; whisk until the mixture is fairly smooth though dont freak if it’s a little chunky.

4. In another bowl stir together 2 cups old fashioned rolled oats, 1 tsp baking powder, 1/4 tsp salt and 1 tsp ground cinnamon.

5. Pour the wet into the dry and fold until just combined, dont over mix, the batter should be thick and hold together.

6. Fold in 1/3 cup semi sweet chocolate chips and 1/4 cup chopped roasted peanuts if using, reserving a few to sprinkle on top.

7. Press the mixture evenly into the prepared pan using a spatula or the back of a spoon (dampen your hand or spatula slightly so it wont stick), sprinkle the reserved chips/peanuts on top.

8. Bake for 18 to 22 minutes until the edges are set and a toothpick comes out with a few moist crumbs, not wet batter.

9. Cool in the pan at least 15 minutes, then lift out with the parchment and cool more before slicing. For cleaner bars chill 20 to 30 minutes in the fridge.

10. Cut into bars and store in an airtight container at room temp up to 3 days or refrigerate up to a week, warm briefly to soften before eating.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment or greased
2. Parchment paper or nonstick spray
3. Two mixing bowls (one medium, one large)
4. Fork or potato masher to mash the bananas
5. Whisk for the wet ingredients
6. Rubber spatula or wooden spoon to fold and press the batter (dampen it so it wont stick)
7. Measuring cups and spoons
8. Knife and cutting board to chop peanuts if using
9. Toothpick or cake tester to check doneness, plus oven mitts to handle the hot pan

FAQ

Q: Can I use quick oats instead of old fashioned rolled oats? A: Yes you can, quick oats will work but the bars will be softer and less chewy, not as sturdy. Use the same amount and watch the bake time, they may need a few minutes less.

Q: I need these nut free, any swaps for peanut butter? A: Use sunflower seed butter or soy nut butter and omit the chopped peanuts, that keeps the peanut flavor out while keeping the texture about the same.

Q: How ripe should the bananas be and how much mashed banana do I need? A: Very ripe with brown spots is best, theyre sweeter and mash easily. Two medium bananas should give about 1 to 1 1/4 cups mashed which is right for the recipe.

Q: Can I make these vegan or egg free? A: Yep, replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water, wait 5 mins) or 1/4 cup applesauce or extra mashed banana. Expect a slightly denser wetter bar though.

Q: How should I store and how long do they last? A: Store in an airtight container at room temp up to 3 days, or in the fridge up to a week. For longer keep, freeze individually wrapped up to 2 months, thaw on the counter or zap 20-30 seconds in the microwave.

Q: I want chocolate chips or chopped peanuts added, when is the best time to add them? A: Fold a small handful into the batter or sprinkle chips on top before baking so they dont sink. If you like crunch, mix chopped roasted peanuts in with the oats before pressing into the pan.

Banana Peanut Butter Oatmeal Bars Recipe Substitutions and Variations

Peanut butter: swap with almond butter or sunflower seed butter (use same amount). Sunflower is nut-free and great if someone has allergies, but it can be thinner so toss in an extra tablespoon of oats if the mix seems runny.
Bananas: use 3/4 cup unsweetened applesauce or 1/2 cup mashed pumpkin instead for similar moisture. You’ll lose the banana flavor but it still holds together well, and you might want to cut back a tad on the sweetener if using applesauce.
Honey or maple syrup: replace with agave nectar 1:1, or use 1/3 cup packed brown sugar (if you pick the dry sugar, stir it in well and add 1 tablespoon water to help things bind).
Egg: make a flax “egg” by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let it sit 5 minutes till gel-like. Works great for binding and keeps the bars vegan.

Pro Tips

– If you want softer bars, pulse half the oats in a food processor or blender so theyre finer, then leave the rest whole for chew. Grinding some oats makes the texture less crumbly, just dont make it into flour or theyll get cakey.

– Out of eggs or want vegan? Mix 1 tablespoon ground flax with 3 tablespoons water and let sit a few minutes, it works as a binder and keeps things together, or add a little extra peanut butter if you dont have flax.

– Press the mix really evenly into the pan so they bake uniformly, and use a slightly damp spatula or a sheet of plastic wrap to smooth the top so nothing sticks. Sprinkle a few chips or nuts on top last so they look nicer, people judge dessert looks more than they should.

– Cool them completely before you try to slice, or chill 20 to 30 minutes for cleaner squares, and if you need to store them long term freeze the bars individually wrapped, they thaw quick in a minute in the microwave.

Banana Peanut Butter Oatmeal Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I finally cracked a trick for Easy Banana Peanut Butter Oat Bars using frozen bananas and one simple pantry swap that lets them bind without eggs.

Servings

servings

Calories

222

kcal

Equipment: 1. 8×8 inch baking pan, lined with parchment or greased
2. Parchment paper or nonstick spray
3. Two mixing bowls (one medium, one large)
4. Fork or potato masher to mash the bananas
5. Whisk for the wet ingredients
6. Rubber spatula or wooden spoon to fold and press the batter (dampen it so it wont stick)
7. Measuring cups and spoons
8. Knife and cutting board to chop peanuts if using
9. Toothpick or cake tester to check doneness, plus oven mitts to handle the hot pan

Ingredients

2 cups old fashioned rolled oats
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
2 ripe bananas mashed (about 1 to 1 1/4 cups)
1/2 cup creamy peanut butter
1/3 cup honey or maple syrup
1 large egg
1 tsp vanilla extract
1/4 cup packed brown sugar optional
1/3 cup semi sweet chocolate chips optional
1/4 cup chopped roasted peanuts optional

Directions

Preheat oven to 350F (175C) and line an 8×8 inch pan with parchment or grease it well so the bars come out easy.
Mash the 2 ripe bananas in a medium bowl until mostly smooth, about 1 to 1 1/4 cups mashed, a few lumps are fine.
Add 1/2 cup creamy peanut butter, 1/3 cup honey or maple syrup, 1 large egg, 1 tsp vanilla extract and 1/4 cup packed brown sugar if using; whisk until the mixture is fairly smooth though dont freak if it's a little chunky.
In another bowl stir together 2 cups old fashioned rolled oats, 1 tsp baking powder, 1/4 tsp salt and 1 tsp ground cinnamon.
Pour the wet into the dry and fold until just combined, dont over mix, the batter should be thick and hold together.
Fold in 1/3 cup semi sweet chocolate chips and 1/4 cup chopped roasted peanuts if using, reserving a few to sprinkle on top.
Press the mixture evenly into the prepared pan using a spatula or the back of a spoon (dampen your hand or spatula slightly so it wont stick), sprinkle the reserved chips/peanuts on top.
Bake for 18 to 22 minutes until the edges are set and a toothpick comes out with a few moist crumbs, not wet batter.
Cool in the pan at least 15 minutes, then lift out with the parchment and cool more before slicing. For cleaner bars chill 20 to 30 minutes in the fridge.
Cut into bars and store in an airtight container at room temp up to 3 days or refrigerate up to a week, warm briefly to soften before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.