Peanut Butter Banana Bars

Peanut butter banana bars with a fudgy, golden interior and visible banana-peanut butter swirls, finished with a glossy chocolate drizzle. This no-mixer banana dessert bar recipe bakes up tender edges and a moist center in about 25 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 16 servings

Course: Dessert, Snack

Cuisine: American

Calories: 260

Ingredients Equipment Method Notes

Ingredients

3 ripe bananas, mashed

3 ripe bananas Use very ripe bananas for the smoothest, naturally sweet texture.

Peanut butter and sweetener

1 cup creamy peanut butter If your peanut butter is thick, warm 10 seconds to loosen.
0.333 cup honey or maple syrup Choose honey or maple syrup for the binder and sweetness.
2 large eggs Bind the bars and keep the center fudgy.
1 tsp vanilla extract Adds round, bakery-style flavor.

Dry ingredients

1 cup rolled oats Provides chewy structure like banana oat bars.
0.5 cup all-purpose flour Helps the bars set while staying tender.
1 tsp baking powder Lightens the crumb slightly without making them cakey.
0.5 tsp cinnamon Warm spice for a dessert-bar finish.
0.25 tsp salt Balances sweetness.

Chocolate

0.5 cup chocolate chips Creates melty pockets throughout the bars.
2 tbsp peanut butter for drizzle (optional) Optional drizzle; swap with melted chocolate if preferred.

Equipment

1 sheet pan

Method

Prep the pan and heat oven

Preheat the oven to 350°F and line an 8x8 or 9x13 baking pan with parchment paper so the bars lift out cleanly.

Make the banana-peanut butter base

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.

Mix in dry ingredients

Stir in rolled oats, all-purpose flour, baking powder, cinnamon, and salt until just combined, avoiding overmixing for a tender crumb.

Add chocolate

Fold in chocolate chips so they distribute throughout the batter without crushing.

Bake

Spread batter evenly into the prepared pan and smooth the top into an even layer with visible swirls as you smooth.
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.

Cool, drizzle, and slice

Cool completely in the pan so the bars firm up for clean slicing.
Drizzle with melted peanut butter or chocolate, slice into bars, and serve.

Notes

For the fudgiest texture, don’t overbake—aim for moist crumbs on the toothpick and cool fully in the pan before slicing. Store covered in the fridge up to 5 days; freeze sliced bars up to 2 months. For a lower-sugar swap, replace honey/maple syrup with an equal amount of sugar-free maple syrup (choose one that measures 1:1).