4 Ingredient Peanut Butter Banana Bars
Pull up a chair: Let’s talk peanut butter banana bars
I have to confess, some of my best kitchen creations have come from a wild moment of “Oh no, we’re almost out of snacks and the grocery’s twenty minutes away, what now?” These 4 ingredient peanut butter banana bars were born on one of those hangry evenings where the fruit bowl only had sorry bananas left and the peanut butter jar wasn’t even organized (but that’s another story). Honestly, these bars are the closest I’ve come to culinary wizardry without actually wearing a pointy hat. My nephew calls them “banana flapjacks” which makes no sense but he’s nine and I just roll with it.
Why do I always end up making these?
I whip these bars up when we’re down to banana peels and dog-eared snack options. My family goes nuts for these (see what I did there?) because you pick up a slice and suddenly you’re a hero—plus the kitchen smells all warm and peanutty, which fools people into thinking I’ve actually spent real time baking. They’re naturally sweet, and nobody seems to miss the sugar, although I did try sneaking chocolate chips in once—more on that later. I’ll admit I’ve had my fair share of dubious bar experiments, but this is the one recipe that’s never let me down, even on those days when everything else looks like a trainwreck.
Just the Ingredients (plus, a few personal cheats)
- 2 big ripe bananas (or three smaller ones—use up whatever’s winking at you from the fruit bowl. I’ve even used the nearly-black kind. Actually, I think it tastes better that way!)
- 1/2 cup peanut butter (smooth, crunchy, natural, or whatever’s lurking in the back of the cupboard. My grandma swore by Skippy, but honestly, Aldi is fine too)
- 1 cup rolled oats (you can use quick oats in a pinch; steel-cut made it a bit gritty for me, so I avoid those now)
- 1 tsp vanilla extract (okay, this one’s technically optional, but I always add it unless I accidentally run out)
Optional: chocolate chips, chopped walnuts, a pinch of cinnamon. Sometimes I get fancy and throw in a handful of each, but don’t sweat it if you don’t have them—these bars are like jeans, they go with pretty much anything.
How to whip these up (even when you’re half-paying attention)
- Heat things up: Preheat your oven to 350°F (175°C). Or, if you really can’t wait, 325°F works, just takes a bit longer. Line an 8×8-inch pan with parchment. Or just spray it. Your call.
- Mash and mix: Toss the bananas in a bowl and mash them up pretty well with a fork—lumpy is fine, don’t overthink it. This is the point where I usually sneak a taste, even though it’s just mashed banana, because why not?
- Add the peanut butter and vanilla: Dollop in your peanut butter and vanilla and stir until you have a thick, swirly mess. Don’t worry if it looks a little odd; it’ll sort itself out in the oven.
- Time for oats: Pour in oats and mix until everything’s a bit sticky and holding together. If it’s a tad dry, add another half banana, or splash in some milk. It’s forgiving.
- Into the pan: Press mixture into your pan—use your fingers or the back of a spoon. It won’t be perfectly smooth. I tend to leave fingerprints literally and figuratively on these bars.
- Bake away: Pop them in the oven for 18-22 minutes, or until the top feels set and has just a hint of golden. I sometimes go over because I forget; still tasty, just a bit chewier.
- Patience (ugh): Let cool in the pan for at least 10 minutes before slicing. Or dive in early and you’ll get a warm, slightly crumbly situation (which, not gonna lie, is delightful over yogurt).
Things I’ve figured out (the hard way)
- If your bananas aren’t quite ripe, microwave ’em for 30 seconds to soft them up. Just don’t forget to peel them first. Trust me.
- Don’t pack the oats too tightly or the bars get brick-like. I learned this when I tried squashing them in so they’d “hold together better”—doesn’t work.
- Banana sizes vary a bunch so if your mix looks weirdly wet or dry, adjust a bit on the fly.
Some variations I’ve tried (and a flop or two)
- Chocolate swirl: Occasionally I swirl in nutella or toss in chocolate chips. Once, it kind of melted into a puddle but still tasted fab.
- Nuts or seeds: Chopped walnuts or sunflower seeds in the mix—solid choice.
- Coconut: I tried swapping some oats for shredded coconut. Left it weirdly chewy…maybe pass on that one.
- Almond butter: Works instead of peanut, but you miss that proper PB flavor (unless you just love almonds, then go ahead).
Kitchen bits you need (or a clever sidestep)
- Mixing bowl (or a big salad bowl if you can’t find the right one—I do this a lot)
- Fork or potato masher for bananas—no shame using clean hands either
- 8×8 inch pan (honestly, even a loaf tin works, just cut them thinner or thicker, whatever mood you’re in)
- Spoon or spatula (or, failing that, clean hands!)
How to store (not that you’ll need to!)
Supposedly, these keep for 2-3 days in an airtight container, either at room temp or the fridge. But truthfully, they rarely make it past the first afternoon in my house—and that’s not a humble brag, they actually go that quickly! If you want to freeze them, go for it; just pop wax paper between layers so they don’t stick together.
Serving these up right (my two cents)
There’s no wrong way to eat these but I’m partial to a spoonful of Greek yogurt and a drizzle of honey on top—it’s a killer breakfast. My younger sister insists on dunking hers in coffee, which I thought was bonkers until I tried it. Highly recommend giving that a go on a cold morning. Sometimes we split them warm with a scoop of vanilla ice cream. Yep, even for breakfast. No regrets.
Hard-won wisdom (learn from my goofs)
- Don’t crank the oven and leave them in for “just a couple more minutes” while you scroll your phone. I wound up with dry, sad bars once; never again.
- If you don’t let them cool before slicing, you get a lot of crumbs and nobody’s sadder than me cleaning up that mess. Actually I think they improve with a little rest—even with the bananas.
Should I answer a few burning questions?
- Can I use frozen bananas? Absolutely, just thaw them and drain extra liquid off—or don’t, it’s not the end of the world.
- Is it gluten-free? Only if your oats are the proper gluten-free kind (ask me how I found that out the hard way!).
- Can you double the batch? Sure thing, but I’d bake a little longer. Keep an eye on it so you don’t burn the corners.
- Can I use honey or maple syrup? I don’t, but if your bananas aren’t sweet enough you could drizzle a little on top. Or over the whole thing if you fancy.
- Why are my bars so soft? They firm up as they cool; if they’re still soup after an hour, probably needed more oats. Or less banana. Or maybe the universe wants you to eat them over yogurt.
Well, now I’m craving these all over again—I might have to whip up another batch for “testing purposes”… Anyway, give these a go and see if you don’t have a new favorite snack (or breakfast, or midnight treat) on your hands!
Ingredients
- 2 large ripe bananas, mashed
- 1 cup creamy peanut butter
- 2 cups rolled oats
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt (optional)
- 1/4 cup mini chocolate chips (optional)
- 1/4 cup chopped peanuts (optional)
Instructions
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1Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
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2In a large mixing bowl, mash the bananas until smooth. Add the peanut butter and honey (or maple syrup). Stir until well combined.
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3Fold in the rolled oats, vanilla extract, and salt. Mix until all ingredients are incorporated. Stir in chocolate chips and chopped peanuts if using.
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4Spread the mixture evenly into the prepared baking pan and smooth the top with a spatula.
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5Bake for 20-25 minutes, or until the bars are set and lightly golden on top.
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6Allow to cool completely before cutting into bars. Store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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