Peanut Butter Banana Bars are packed with bananas, whole wheat flour, peanut butter and chocolate chips. Perfectly sweet, filling & satisfying snack!
Peanut Butter Banana Bars are perfect for breakfast, lunch, or a snack! They are delicious, filling and your whole family will love them. I love that they have a ton of bananas in them. I like to bake a batch, cut them into squares and freeze them individually for school lunches, or when we’re on-the-go!
This recipe is a variation on a very popular recipe of ours, Chocolate Chip Banana Bars. I love the addition of peanut butter! It blends with the other flavors nicely and adds a great protein boost. The texture of the bars is still light and the chocolate chips provide just enough sweetness to make them delicious!
Are bananas and peanut butter good for you?
The combination of peanut butter and bananas is a wonderful addition to your diet. Combined, peanut butter and bananas are a great source of protein and fiber. They also contain certain vitamins and minerals that are good for your health, such as potassium and iron. Here is the nutritional information for my Peanut Butter Banana Bars recipe:
Peanut Butter Banana Bars
- 5 very ripe bananas (about 1 2/3 cup)
- 3/4 cup brown sugar
- 1/4 cup oil (any type- I use coconut)
- 1/2 cup creamy peanut butter
- 2 eggs
- 1 3/4 cup flour (I regularly swap out all-purpose flour for whole wheat!)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips, divided
- Heat oven to 350 degrees F. Spray a 15×10.5″ pan with non-stick spray.
- Peel bananas and mash well. Stir in brown sugar, oil, peanut butter, eggs and vanilla until combined.
- Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
- Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-20 minutes, until a wooden toothpick inserted in center comes out clean.
- Cool completely and cut into squares. Bars can be kept at room temperature, but I find they last longer if stored in an airtight container in the fridge.
Yields 24 bars.
I like to make a batch, then cool, cut and freeze in individual baggies. Since they’re filling, they make a wonderful snack, breakfast or school lunch addition.
Like this Peanut Butter Banana Bars recipe? Here are others you might like as well:
- Creamy Peanut Butter Dip
- Banana Cream Cookies
- Banana Cinnamon Breakfast Cake
- No-Bake Peanut Butter cookies
- Easy Baked Oatmeal Cups
PEANUT BUTTER BANANA BARS
Ingredients
- 5 very ripe bananas about 1 2/3 cup
- 3/4 cup brown sugar
- 1/4 cup oil any type- I use coconut
- 1/2 cup creamy peanut butter
- 2 eggs
- 1 3/4 cup flour I regularly swap out all-purpose flour for whole wheat!
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips divided
Instructions
- Heat oven to 350 degrees F. Spray a 15×10.5? pan with non-stick spray.
- Peel bananas and mash well. Stir in brown sugar, oil, peanut butter, eggs and vanilla until combined.
- Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
- Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-20 minutes, until a wooden toothpick inserted in center comes out clean.
- Cool completely and cut into squares. Bars can be kept at room temperature, but I find they last longer if stored in an airtight container in the fridge.
- Yields 24 bars.
TC says
Hello. I was wondering if this recipe doesn’t use milk (like the original or double chocolate) because it has peanut butter?
Jessica says
That’s exactly right TC! They end up with the same consistency though!
TC says
It’s delicious! My co workers went through them as soon as I put the container down. 😆
Lisa says
These bars bring back wonderful childhood memories as I used to always eat peanut butter and banana sandwiches. Love them!
April says
My kids absolutely devoured these! They are now begging me to make some more, lol.
Celeste says
I made the double chocolate version of these and they are to die for! I’d like to try to make double chocolate peanut butter banana. Could you just replace part of the flour in this recipe with cocoa powder? Thanks for the great recipe!
Jessica says
I would just add the cocoa powder into the recipe- no need to omit flour. Maybe add 1 TBSP more milk? It should work fine! I’ve done so many variations of this recipe and they all work well!
Kristin says
These are great! I have my second batch in the oven now- I took your advice and put 2 bars in a bunch of baggies and my kids have enjoyed having them for breakfast- I just throw them in the toaster oven to thaw and warm them up! I did use regular sized chocolate chips but they turned out delicious!
Alison says
Kristin, I love how easy these are for the kids to grab! I’m so glad you are enjoying them as well!
Jennifer says
How long to they keep in the fridge?
Jessica says
We ate ours over the course of a week without any issues!
Rikki H. says
I made these this morning and the whole family gave them 5 stars!!
So yummy!!
The house smells amazing.
Mark says
I was imagining something good and dense like brownies, and I halved the baking soda. I think next time, I will omit the baking soda altogether – these are more like cake
Sara says
Can these be made in a 9×13″ pan? I don’t have a bigger one
Sara says
Please reply as soon as possible because I want to make these today 😊 thank you
Sara says
Just ignore my previous comments. I don’t have the patience to wait for a reply. I’m just going to make these in my 9×13 pan and bake for about 5 min. longer and hope for wonderful results. Have a great day 🙂
April H. says
I’m curious how they turned out with 9X13 pan?
Thanks!
Janet Cortez says
Delicious, but a little too “cake-like” for a bar. I think of a bar as half way between a cake and a cookie.
Flavor is very good, peanut butter is subtle. I’d like a little more PB flavor as well.
Frances says
I love this slice. Delicious. I also used coconut oil. I replaced a small amount of the brown sugar with a few tablespoons of chocolate flavored protein powder. I used some spelt flour that I had in the cupboard. I also used a mix of white and milk mini chocolate chips. 👍from my husband. 😊
Victoria says
Hiya. Tried out this recipe tonight for the first time, & everything smells amazing, looks lush looking through the oven door, but when I took it out of the oven after the 20 mins specified, it was still too wet in the middle. Put back in for a further 3 mins, but didn’t want it to burn, so took out in end & now letting it cool (as apparently bananas harden when they cool?)…not sure if that’s the right thing to do or not, or if leaving in longer would’ve been best? I guess we’ll soon see once everything’s cooled down a little, huh?
Jessica says
What size pan did you use? The bars are moist, but should cook through.