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Peanut Butter Banana Bars

Peanut butter banana bars with a dense, fudgy golden interior, plus a glossy chocolate drizzle. Made in one pan with no mixer needed—banana and peanut butter swirl through every slice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Banana and peanut butter base
  • 3 ripe bananas Use very ripe bananas for sweetness and a fudgy texture.
  • 1 cup creamy peanut butter Stir until smooth before mixing if it looks stiff.
  • 0.33 cup honey Swap with maple syrup if preferred.
  • 2 large eggs Let eggs come to room temperature for easier mixing.
  • 1 tsp vanilla extract Adds rounded flavor to the bars.
Bar batter
  • 1 cup rolled oats Use old-fashioned rolled oats.
  • 0.5 cup all-purpose flour Measure level for best structure.
  • 1 tsp baking powder Helps the bars set without becoming cakey.
  • 0.5 tsp cinnamon Warm spice for a banana-forward flavor.
  • 0.25 tsp salt Balances sweetness.
Chocolate and drizzle
  • 0.5 cup chocolate chips Fold in for visible pockets and swirls.
  • 2 tbsp peanut butter Optional drizzle after cooling (use for peanut butter drizzle or swap for chocolate).

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and line an 8x8 or 9x13 baking pan with parchment paper, leaving overhang for easy lifting.
Mix banana peanut butter batter
  1. Mash the ripe bananas completely smooth, then whisk in the creamy peanut butter, honey (or maple syrup), eggs, and vanilla extract until fully combined and glossy.
  2. Stir in the rolled oats, all-purpose flour, baking powder, cinnamon, and salt until just combined, scraping the sides to keep the batter even.
  3. Fold in the chocolate chips gently so they stay suspended for visible swirls.
Bake
  1. Spread the batter evenly into the prepared pan and smooth the top so it bakes flat.
  2. 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 (not wet batter).
Cool and drizzle
  1. Cool completely in the pan to set the fudgy interior before slicing.
  2. Drizzle with melted peanut butter or chocolate, slice into bars, and serve once drizzled for a glossy finish.

Notes

For clean slices, cool the bars fully and chill 1–2 hours in the pan before cutting. Store airtight in the fridge for up to 5 days; freeze up to 2 months. Dietary swap: use maple syrup instead of honey if you want a plant-based sweetener option.