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Peanut Butter Banana Bars

Peanut butter banana bars with a dense, fudgy golden interior and visible banana-and-peanut-butter swirls. Finished with a glossy chocolate drizzle and easy slice-and-serve snack-bar texture.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas Mashed completely smooth for swirly, fudgy texture.
  • 1 cup creamy peanut butter
  • 0.33 cup honey or maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips
  • 2 tbsp peanut butter for drizzle (optional) Optional drizzle; you can use extra chocolate drizzle instead.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and line an 8x8 or 9x13 baking pan with parchment paper for easy lifting. Use a parchment-overhang so the bars release cleanly after cooling.
  2. Mash the ripe bananas until completely smooth, then whisk in the peanut butter, honey or maple syrup, eggs, and vanilla extract until fully combined. Stop when the mixture looks uniform with no banana lumps.
  3. Stir in rolled oats, all-purpose flour, baking powder, cinnamon, and salt until just combined, then fold in the chocolate chips. Mix only until the dry streaks disappear so the bars stay dense.
  4. Spread the batter evenly into the prepared pan and smooth the top. Press lightly to level, then make sure the corners are filled.
  5. 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. Look for a lightly golden top that springs back slightly.
Cool and drizzle
  1. Cool completely in the pan before slicing. This prevents crumbling and keeps the fudgy interior intact.
  2. Drizzle with melted peanut butter or chocolate over the cooled bars, then slice into bars. For visible swirls and a glossy finish, drizzle in a zigzag while the drizzle is still pourable.

Notes

Pro tip: mash the bananas until fully smooth—any chunks can turn the bars cakey instead of fudgy. Store in an airtight container in the fridge for up to 5 days; for best texture, let bars sit at room temperature 10 minutes before eating. Freezing is yes: freeze individually wrapped for up to 2 months and thaw overnight in the fridge. For a dietary swap, use maple syrup instead of honey to keep it plant-based friendly (still contains eggs).