I recently discovered a twist on Banana Recipes With Peanut Butter that instantly became my favorite. Imagine the satisfying blend of ripe bananas with creamy peanut butter and a crunch of oats paired with bursts of chocolate chips. It feels like a secret indulgence meant for moments of pure enjoyment.

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I recently found myself staring at a pile of overripe bananas and thought, why not create something fun and unique? I whipped up these Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars, blending mashed bananas with creamy peanut butter, melted butter, and eggs for an unexpectedly delightful texture.

I mixed in granulated sugar, vanilla extract, all-purpose flour and old-fashioned rolled oats with a pinch of baking soda and salt to give it that just-right rise. Then, I folded in semisweet chocolate chips which make every bite burst with a sweet, chocolaty surprise.

This recipe is kind of a twist on your usual baked oatmeal bars or breakfast banana treats, and it’s even great enough to bring to a luncheon. If you’re looking for a fun way to use up lots of overripe bananas, these bars are the perfect pick-me-up snack or dessert that just hits all the right notes.

Why I Like this Recipe

I really love this recipe because it turns those overripe bananas that would otherwise go to waste into something tasty. I like how the creamy peanut butter and chocolate chips mix together with the oats to give it a cool texture and flavor. It’s also super easy to whip up, so even on a busy day I can make a treat without too much fuss. Plus, the overall flavor is just comforting and makes me feel happy every time I bite into one of those bars.

Ingredients

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Bananas provide natural sugars and fiber, adding moisture and a rich, tasty flavor.
Peanut butter offers protein and healthy fats, making the bars extra filling.
Rolled oats contribute complex carbs and fiber, giving texture and keeping you full longer.
Sugar sweetens the bars, balancing the banana tartness though its best used sparingly.
Chocolate chips bring indulgent sweetness and melty surprises in every bite.
Melted butter gives a rich, moist texture but it can make them a bit heavy.
Vanilla extract enhances overall taste and helps bind all the flavors together.

Ingredient Quantities

3 overripe bananas, mashed

1/2 cup creamy peanut butter

1/2 cup melted butter

2 large eggs

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup old-fashioned rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

1 cup semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and grease a 9×9 inch pan so it wont stick.

2. Mash the 3 overripe bananas in a large bowl until mostly smooth.

3. Add the 1/2 cup creamy peanut butter, 1/2 cup melted butter, 2 large eggs, 3/4 cup granulated sugar and 1 teaspoon vanilla extract to the bananas and stir well.

4. In another bowl, mix the 1 cup all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking soda and 1/2 teaspoon salt.

5. Slowly fold the dry mixture into the wet banana mix, stirring until just combined so you dont overmix it.

6. Stir in the 1 cup semisweet chocolate chips evenly into the batter.

7. Pour the batter into your prepared pan and spread it out evenly with a spatula.

8. Bake for about 25 to 30 minutes, and test with a toothpick in the center – if it comes out clean, its ready.

9. Remove the pan from the oven and let it cool in the pan for around 10 minutes.

10. Cut into bars once cooled completely and enjoy your delicious creation!

Equipment Needed

1. Oven (preheated to 350°F)
2. Greased 9×9 inch baking pan
3. Large mixing bowl (for mashing bananas and stirring wet ingredients)
4. Second mixing bowl (for mixing dry ingredients)
5. Measuring cups and spoons
6. Spatula (for folding and spreading the batter)
7. Toothpick (to test for doneness)
8. Knife and cutting board (for cutting the bars)

FAQ

Q: Can I use a different nut butter instead of peanut butter?

A: Yeah, you can use almond butter or cashew butter, but the flavor will change a bit so keep that in mind.

Q: Can I substitute instant oats for old-fashioned rolled oats?

A: Its best to use rolled oats since they give a better texture. Instant oats may turn the bars a bit mushy.

Q: How do I know when the bars are done?

A: They should look golden brown around the edges and a toothpick in the center should come out mostly clean.

Q: What pan should I use?

A: A 9×9 inch baking dish works great. If you dont have one, any similar sized pan should do the trick.

Q: How should I store leftover bars?

A: Keep them in an airtight container at room temp for a few days, or pop them in the fridge if it's too warm.

Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars Recipe Substitutions and Variations

If you’re out of creamy peanut butter, you could use almond butter or sunflower seed butter. They work nearly as good in these bars.
You can swap the melted butter with an equal amount of coconut oil. It might give a slight coconut flavor but it’s pretty tasty.
If you want to lighten up on the sugar, you can use brown sugar instead of granulated sugar. It add a bit more moisture and a richer flavor.
For all-purpose flour, you can try using whole wheat flour instead, but keep in mind it might make the bars a bit denser.
Instead of old-fashioned rolled oats, you can use quick oats. The texture might change a bit but they’ll still work fine in the recipe.

Pro Tips

1. Try not to over mix once you add the dry ingredients into the wet mix because it can make your bars turn out tough. Mix until just combined and you should be good.

2. Check your bananas before you mash ’em up. Sometimes overripe bananas have too much liquid so you might need to drain a little off if your batter seems too wet.

3. If you really want an extra burst of flavor, sprinkle a few extra chocolate chips or a light drizzle of peanut butter on top of the batter before popping it in the oven.

4. After baking, let your bars cool in the pan for longer than you might think. Cutting them too early can make them fall apart so waiting until they’re completely cool will give you neat pieces.

Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

322

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Greased 9×9 inch baking pan
3. Large mixing bowl (for mashing bananas and stirring wet ingredients)
4. Second mixing bowl (for mixing dry ingredients)
5. Measuring cups and spoons
6. Spatula (for folding and spreading the batter)
7. Toothpick (to test for doneness)
8. Knife and cutting board (for cutting the bars)

Ingredients

3 overripe bananas, mashed
1/2 cup creamy peanut butter
1/2 cup melted butter
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips

Directions

Preheat your oven to 350°F and grease a 9×9 inch pan so it wont stick.
Mash the 3 overripe bananas in a large bowl until mostly smooth.
Add the 1/2 cup creamy peanut butter, 1/2 cup melted butter, 2 large eggs, 3/4 cup granulated sugar and 1 teaspoon vanilla extract to the bananas and stir well.
In another bowl, mix the 1 cup all-purpose flour, 1 cup old-fashioned rolled oats, 1 teaspoon baking soda and 1/2 teaspoon salt.
Slowly fold the dry mixture into the wet banana mix, stirring until just combined so you dont overmix it.
Stir in the 1 cup semisweet chocolate chips evenly into the batter.
Pour the batter into your prepared pan and spread it out evenly with a spatula.
Bake for about 25 to 30 minutes, and test with a toothpick in the center – if it comes out clean, its ready.
Remove the pan from the oven and let it cool in the pan for around 10 minutes.
Cut into bars once cooled completely and enjoy your delicious creation!

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.