Description
Soft, nourishing, and naturally sweet Peanut Butter Banana Breakfast Bars made with ripe bananas, creamy peanut butter, and hearty oats. These healthy, soft-baked bars are ideal for meal prep breakfasts, lunchbox snacks, and freezer-friendly grab-and-go fuel.
Ingredients
3 large ripe bananas, mashed (about 1 1/2 cups / 360 g)
1 cup natural creamy peanut butter (256 g)
2 large eggs
1/4 cup maple syrup (60 ml) or honey (84 g)
1 teaspoon vanilla extract (5 ml)
2 cups rolled oats (180 g)
1 teaspoon baking powder (4 g)
1 teaspoon ground cinnamon (2 g)
1/4 teaspoon fine salt (1.5 g)
Optional add-ins:
1/3 cup mini chocolate chips (60 g)
1/4 cup chopped walnuts or pecans (30 g)
2 tablespoons chia seeds or ground flax (20 g)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving overhang for easy lifting.
2. In a large bowl, mash the bananas until mostly smooth with a few small lumps.
3. Whisk in the peanut butter, eggs, maple syrup, and vanilla until glossy and well combined.
4. Add the rolled oats, baking powder, cinnamon, and salt. Stir until no dry pockets remain.
5. Fold in any optional add-ins, if using.
6. Spread batter evenly into the prepared pan and smooth the top. Tap the pan once or twice on the counter to level.
7. Bake 25 to 30 minutes, until the edges are set and lightly golden and the center feels softly firm when pressed.
8. Cool completely in the pan, then lift out using parchment and slice into 9 or 12 bars for softer portions.
9. Store airtight. For extra-soft bars, refrigerate and warm 10 to 15 seconds before eating.
Notes
Bananas: Use very ripe bananas with lots of brown spots for the sweetest flavor and softest texture.
Peanut butter: Natural, runny peanut butter works best. If yours is very thick, warm it for 10 seconds to loosen before mixing.
Do not overbake: Pull the pan when the center is set but still tender. Overbaking is the main reason bars turn dry.
Egg-free option: Replace each egg with 1 tablespoon ground flax + 2.5 tablespoons water. Rest 5 minutes to gel before using.
Nut-free option: Swap peanut butter for sunflower seed butter.
Storage: Refrigerate up to 5 days or freeze up to 3 months. Wrap bars individually for quick grab-and-go.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 9 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 31 mg