Description
These Peanut Butter Chocolate Chip Banana Bars are a delicious and healthy snack or dessert, combining ripe bananas, creamy peanut butter, and rich chocolate chips in a moist, chewy bar. Perfect for a quick energy boost or a sweet treat, these bars are easy to make with wholesome ingredients and can be customized for vegan diets.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- ½ cup creamy peanut butter
- ¼ cup melted coconut oil or unsalted butter
- â…“ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 cup old-fashioned oats
- ½ cup whole wheat flour (or all-purpose flour)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional)
Add-ins
- ½ cup semi-sweet chocolate chips
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Combine Wet Ingredients: In a large mixing bowl, mash the ripe bananas thoroughly. Add the creamy peanut butter, melted coconut oil or butter, honey or maple syrup, vanilla extract, and the egg. Mix everything together until the mixture is smooth and well combined.
- Add Dry Ingredients: To the wet mixture, stir in the old-fashioned oats, whole wheat or all-purpose flour, baking soda, salt, and optional cinnamon. Mix until all the dry ingredients are fully incorporated into the batter.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, distributing them evenly without overmixing.
- Transfer and Bake: Pour the batter into the prepared baking pan and spread it evenly. Place the pan in the preheated oven and bake for 20 to 25 minutes until the center is set and a toothpick inserted into the middle comes out clean.
- Cool and Slice: Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, lift out the parchment paper and slice the batter into 9 bars for serving.
Notes
- For a vegan version, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use dairy-free chocolate chips.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
