Banana Oat Dessert Bars

By Karyl Laeving. Updated January 25, 2026. ⭐⭐⭐⭐⭐ from 412 votes.

Soft, sweet, and perfectly chewy, banana oat dessert bars are the kind of cozy bake you make once and then keep on repeat. This naturally sweetened, one-bowl recipe turns ripe bananas and hearty oats into sliceable bars that feel like dessert but work beautifully for breakfast, snacks, or lunchboxes.

About This Recipe

What It Is

Banana oat dessert bars are baked bars made from mashed ripe bananas and rolled oats, lightly sweetened and gently spiced for a tender, cake-like crumb with chewy edges.

Why It Works

Ripe bananas provide moisture and sweetness, oats add structure without flour overload, and a moderate oven temperature sets the bars without drying them out. The result is dependable, forgiving, and meal-prep friendly.

When To Make It

Bake these when bananas hit peak ripeness, when you need a no-fuss dessert, or when you want a wholesome snack that stores and freezes well.

Banana Oat Dessert Bars

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• Author: karyl laeving
• Total Time: 40 minutes
• Yield: 9 to 12 bars 1x
• Diet: Vegetarian

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Description

Soft, chewy Banana Oat Dessert Bars made in one bowl with ripe bananas and rolled oats. Naturally sweet, freezer friendly, and perfect for snacks, breakfast, or a lighter dessert.

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Ingredients

Scale 1x2x3x

2 cups mashed ripe bananas (about 450 g, about 3 large very ripe bananas)

2 large eggs

1/3 cup creamy peanut butter (80 g) or almond butter (80 g)

1/4 cup pure maple syrup (60 ml), optional if bananas are very ripe

1 teaspoon vanilla extract (5 ml)

2 cups old fashioned rolled oats (180 g)

1 teaspoon baking powder (4 g)

1 teaspoon ground cinnamon (2.5 g)

1/4 teaspoon fine salt (1.5 g)

1/2 cup chocolate chips (85 g) or chopped walnuts (60 g), optional

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Instructions

1. Heat oven to 350°F (175°C). Line an 8 x 8 inch (20 x 20 cm) pan with parchment, leaving overhang for lifting.

2. Mash bananas in a large bowl until mostly smooth with a few small lumps.

3. Whisk in eggs, nut butter, maple syrup (if using), and vanilla until glossy and well combined.

4. Stir in oats, baking powder, cinnamon, and salt until no dry pockets remain.

5. Fold in chocolate chips or nuts, if using.

6. Spread evenly into the pan and smooth the top. Bake 25 to 30 minutes until edges are golden and the center is set but still soft.

7. Cool in the pan 30 minutes, then lift out and cool completely before slicing into 9 or 12 bars.

Notes

Sweetness tip: If your bananas are deeply spotted and very sweet, you can reduce or skip the maple syrup.

Egg free option: Replace each egg with 1 tablespoon ground flaxseed + 2.5 tablespoons water (mix and rest 5 minutes).

Texture tip: Do not overbake. The center should look set with a slight softness. Bars firm up as they cool.

Storage: Refrigerate up to 5 days or freeze up to 3 months. Reheat 15 to 20 seconds in the microwave if desired.

Mix in ideas: Blueberries (3/4 cup, 110 g), shredded coconut (1/3 cup, 30 g), or chopped dark chocolate (1/2 cup, 85 g).

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 165
• Sugar: 10 g
• Sodium: 120 mg
• Fat: 6 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 31 mg

Why You’ll Love It

• One bowl and minimal cleanup
• Naturally sweet with no refined sugar required
• Soft center with lightly golden edges
• Easy to customize with mix-ins
• Kid-approved and freezer-friendly

Key Ingredients & Notes

Ripe Bananas
Use bananas with heavy brown spotting. The riper they are, the sweeter and more flavorful your bars will be.

Rolled Oats
Old-fashioned rolled oats give the best chewy structure. Quick oats soften too much and steel-cut oats will not cook through.

Eggs
Eggs bind the bars and add lift. For egg-free bars, use flax eggs.

Nut Butter
Peanut butter or almond butter adds richness and helps keep the bars moist. Choose unsweetened.

Maple Syrup or Honey
Optional, depending on banana ripeness. Maple syrup keeps the flavor clean and balanced.

Cinnamon & Vanilla
These add warmth and bakery aroma without overpowering the banana.

Baking Powder & Salt
Essential for lift and flavor balance.

For ingredient science and oat behavior in baking, King Arthur Baking has an excellent guide on oats in baked goods.

How To Make Banana Oat Dessert Bars

1. Preheat the Oven
   Heat oven to 350°F or 175°C. Line an 8 x 8 inch or 20 x 20 cm baking pan with parchment paper.
2. Mash the Bananas
   In a large bowl, mash bananas until mostly smooth with small lumps remaining.
3. Mix the Wet Ingredients
   Whisk in eggs, nut butter, maple syrup, and vanilla until fully combined.
4. Add the Dry Ingredients
   Stir in oats, baking powder, cinnamon, and salt until evenly mixed.
5. Fold in Mix-Ins
   Gently fold in chocolate chips, nuts, or fruit if using.
6. Bake
   Spread batter evenly into the pan. Bake for 25 to 30 minutes until edges are golden and the center is just set.
7. Cool Completely
   Let bars cool in the pan for at least 30 minutes before slicing for clean edges.

Pro Tips For Success

• Measure bananas by cup, not count, for consistent moisture
• Do not overbake. A slightly soft center sets as it cools
• Line the pan fully for easy removal
• Use a metal pan for better edge browning
• Cool fully before cutting to prevent crumbling
• For thicker bars, use a smaller pan and add 3 to 5 minutes bake time

Variations & Substitutions

Chocolate Chip Banana Oat Bars
Add 1/2 cup or 85 g dark chocolate chips.

Blueberry Banana Oat Bars
Fold in 3/4 cup or 110 g fresh or frozen blueberries.

Nut-Free Option
Swap nut butter for sunflower seed butter.

Vegan Version
Use flax eggs and maple syrup.

High-Protein Boost
Add 2 tablespoons vanilla protein powder and 1 tablespoon milk.

For more naturally sweet oat desserts, readers often also enjoy Easy Banana Oat Cookies (Healthy & Quick) or One-Bowl Chocolate Oat Bars (Healthy & Easy) from FlavorAndRecipes.com.

Serving & Storage

Serving
Serve bars slightly warm with yogurt, fresh berries, or a drizzle of almond butter.

Refrigeration
Store in an airtight container in the fridge for up to 5 days.

Freezing
Freeze individually wrapped bars for up to 3 months.

Reheating
Microwave for 15 to 20 seconds or thaw overnight in the fridge.

Conclusion

These banana oat dessert bars prove that simple ingredients can deliver big comfort. Soft, nourishing, and endlessly adaptable, they belong in every home baker’s rotation. If you bake them, leave a rating, share a comment, and tag your photos. For more wholesome treats, join our newsletter and never miss a cozy bake.

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