Description
Deliciously chewy Chocolate Chip Banana Bars made with ripe bananas, peanut butter, and rolled oats, sweetened naturally with maple syrup. These bars are perfect for a healthy snack or a quick breakfast treat, combining comforting flavors of cinnamon and vanilla with melty chocolate chips for a satisfying bite.
Ingredients
Scale
Wet Ingredients
- 2 ripe bananas, mashed
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Add-ins
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan to prevent sticking.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly and combine them with the peanut butter, maple syrup, and vanilla extract until smooth and well mixed.
- Add Dry Ingredients: Stir in the rolled oats, baking soda, cinnamon, and salt into the wet mixture. Mix until all ingredients are evenly incorporated to form a batter.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the batter, ensuring they are evenly distributed without overmixing.
- Prepare for Baking: Pour the batter into the greased baking pan and spread it out evenly with a spatula or the back of a spoon.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the bars are golden brown and set in the center. You can test doneness by inserting a toothpick into the center; it should come out mostly clean.
- Cool and Slice: Remove the pan from the oven and allow the bars to cool completely in the pan before slicing into 12 squares for serving.
Notes
- Ensure bananas are ripe for sweetness and moisture.
- Choose natural peanut butter without added sugar for a healthier option.
- You can substitute maple syrup with honey or agave syrup based on preference.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can be frozen for longer storage; thaw before serving.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
