Go Back

Peanut Butter Banana Bars

Peanut butter banana bars with a dense, fudgy interior and glossy chocolate drizzle. These no-mixer banana oat bars bake to a set edge and moist center with visible banana and peanut butter swirls.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Peanut butter banana bars
  • 3 ripe bananas Mash completely smooth so the batter looks uniform.
  • 1 cup creamy peanut butter Use creamy for a glossy, fudgy texture.
  • 0.33 cup honey or maple syrup Swap honey for maple syrup 1:1.
  • 2 large eggs Room-temperature eggs mix more evenly.
  • 1 tsp vanilla extract
  • 1 cup rolled oats Rolled oats create the bar’s hearty bite.
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips
  • 2 tbsp peanut butter Optional drizzle after cooling; use only if you want peanut butter drizzle.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and line an 8x8 or 9x13 baking pan with parchment paper, leaving overhang for easy lifting.
  2. Mash the ripe bananas completely smooth, then whisk in creamy peanut butter, honey or maple syrup, eggs, and vanilla extract until fully combined and glossy.
  3. Stir in rolled oats, all-purpose flour, baking powder, cinnamon, and salt until just combined, then fold in chocolate chips without overmixing.
  4. Spread the batter evenly into the prepared pan and smooth the top so the surface bakes uniformly.
  5. Bake for 22–25 minutes at 350°F until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs, indicating a fudgy interior.
Cool, drizzle, and slice
  1. Cool completely in the pan so the bars hold their shape for slicing.
  2. Drizzle with melted peanut butter or melted chocolate, then slice into bars for clean edges.

Notes

For clean slices, cool the bars fully in the pan, then lift out using the parchment and cut with a sharp knife. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze for up to 2 months (thaw overnight in the fridge). For a nut-free swap, use sunflower seed butter in place of peanut butter and keep the drizzle optional.