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These Peanut Butter Banana Chocolate Chip Bars are perfect for breakfast or a healthy dessert alternative. They are full of banana and chocolate, a perfect match. They are ready in 30 minutes and always hit the spot.
Why Make These Banana Chocolate Chip Bars.
These Peanut Butter Banana Chocolate Chip Bars are perfect for using up spotty bananas! I don’t know about you, but we always have a few lying around at the end of the week.
- Yummy Texture. These bars are similar in texture to banana bread, soft and fluffy.
- Minimal Ingredients. They only takes a few ingredients to whip up.
- Easy To Make. The directions are straightforward and easy.
Ingredients Needed
- Spotty Bananas. You will need 1 cup. Which is about 3 bananas, since they vary in size, you may end up with a little more or a little less. Try to get as close to 1 cup as you can for the best texture. Bananas bring moisture to the mix so too much or too little can mess up this recipe.
- Coconut oil is what we will be using for the fat added to this recipe. You can opt to use butter, however coconut oil will keep this recipe dairy free. You will want to melt your coconut oil a bit so it mixes in well.
- Peanut Butter. I added some chunky peanut butter to this recipe for extra flavor and texture.
- Milk. I used unsweetened almond milk. You can use any milk you prefer. Note that if you opt for coconut milk, you will have a slight coconut taste to the bars.
- Egg. So the bars stick together and rise a little.
- Sugar. White granulated sugar.
- All Purpose Flour. Gluten free all purpose will also work well.
- Baking Soda. This is to fluff the bars into a bread like texture.
How To Make This Recipe
- Step One. Preheat the oven to 350º Mash the bananas in a medium bowl and add in the liquid ingredients (oil, milk, egg, peanut butter). Whisk lightly together. In another bowl mix all the dry ingredients (flour, cinnamon, baking soda, sugar, salt). Whisk the dry ingredients together.
- Step Two. Slowly add the dry mix to the wet mix and then fold in chocolate chips.
- Step Three. Add mixture to a well greased/or parchment lined 8×8 pan. Bake for about 16 – 20 minutes. Check with a toothpick before pulling out. Let it cool before cutting and serving. Cut into 9 or 12 squares.
Recipe Tips
- Don’t over mix the batter, try to just mix to incorporate everything together.
- Try not to overcook. These are best enjoyed soft and perfectly cooked through.
- Let the bars cool before slicing. This will ensure they stick together well.
Recipe FAQs
I have a peanut allergy, can i use another nut butter?
Yes, I suggest cashew butter, almond or sunflower butter for the best results.
Can I use frozen banana for these Peanut Butter Chocolate Chip Banana Bars?
Yes, but let the banana thaw out first in a bowl. Discard any leftover liquid in the bowl before mashing and adding the banana.
Are these Peanut Butter Chocolate Chip Banana Bars dairy free?
Yes, these are dairy free!
Other Recipes To Try!
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Peanut Butter Banana Bars
These Peanut Butter Chocolate Chip Banana Bars are perfect for breakfast or sweet treat to enjoy. They are ready in 30 minutes and SO good.
Equipment
- 8×8 baking dish
Ingredients
- 1 cup mashed ripe banana , about 3 bananas
- 3 tbs canola oil , or coconut oil
- ⅓ cup white granulated sugar
- 1 egg
- 2 tbs almond milk , or any milk of choice.
- 1 tsp vanilla or almond extract
- ½ tsp cinnamon
- ¾ cup flour
- ½ tsp baking soda
- ⅛ tsp salt
- ⅓ cup chocolate chips , plus a few extra for topping.
- ¼ cup peanut butter
Instructions
- Preheat the oven to 350º Mash the bananas in a medium bowl and add in the liquid ingredients (oil, milk, egg, peanut butter, vabilla). Whisk lightly together. In another bowl mix all the dry ingredients (flour, cinnamon, baking soda, sugar, salt). Whisk the dry ingredients together.
- Slowly add the dry mix to the wet mix and then fold in chocolate chips. Mix everything together but try not to over mix, just incorporate everything well.
- Add batter to a well greased/or parchment lined 8×8 pan. Bake for about 16 – 20 minutes. Check with a toothpick before pulling out, toothpick should come out clean when finished baking. Let the bars cool before cutting and serving. Cut into 9 or 12 squares.
Nutrition
Serving: 1 bar | Calories: 206kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 136mg | Potassium: 138mg | Fiber: 1g | Sugar: 14g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Always looking for recipes with bananas!
I’ve made these 3 times in the last month & EVERYONE raves about these including myself everytime! The recipe is very simple & i don’t feel as guilty eating these since they are healthier. You won’t be disappointed baking these, i promise you!
I am so thrilled to hear that – we love this recipe too, especially with extra peanut butter.
So perfect…I had exactly three spotty bananas to use up! I use brown sugar, oat milk, garbanzo bean flour, and 2 eggs instead of one (I had 2 left in the carton and it just felt weird to leave one egg) and it turned out so delicious! I also added walnuts because walnuts in baked goods are soooo good. I used a smaller, deeper pan than suggested so I had to increase the baking time. I love how versatile this recipe is and how you can use whatever sugar/milk/flour you prefer. ALSO banana/peanut butter/chocolate/walnut is one of my FAVORITE flavor combos ever. Thanks Bailey!!!
Hi Kelsey!
This makes me so happy to hear – Love that you added some different items to it and YES walnuts are a great crunchy texture for this recipe. Thank you for taking the time to come back and write a review!
Hi Bailey! Just made these today for the family. We ate the whole pan already. Really delicious and love that there isn’t too much flour.
Can I just say the penaut butter addition in these is genius. I used chunky as suggested- BOMB!
These are fire!made for my boyfriend and he demolished the whole pan.
HOLY SHIT BALLS! These were so good. I made them twice in one day and both batches are gone. That chunky peanut butter is basically crack inside these bars!! Thanks Bailey.
I used a vegan chia egg and they came out great. Super fluffy and lots of flavor.
This is my second time making this. I was Lisbon flour and realized I could make oat flour to make up the difference by blending the oats to flour consistency. In the recipe instructions, it leaves out the salt and vanilla although it does separate the dry vs the wet ingredients. Handle accordingly. Dark and semi chocolate chips were used this time.
Really delicious.
Hi! I am so thrilled to hear you enjoyed. Thanks for the feedback.
Hello .
Can you freeze these bars?
Do you leave the out ar room temperature or do you place in refrigerator?
How many days are they good for?
You can absolutely freeze them! I like to keep them in the refrigerator for storage for about 4 days and then move them to the freezer if you still have any leftovers.