Description
These Banana Bread Bars are a moist, healthy twist on traditional banana bread, packed with ripe bananas, oats, and creamy peanut butter, and studded with dark chocolate chips for a perfect balance of sweetness and nutrition. They bake up quickly in one pan, making them a convenient and delightful snack or breakfast option.
Ingredients
Main Ingredients
- 2 large ripe bananas
- 2 eggs
- ¼ cup pure maple syrup (or honey)
- ½ cup plain Greek yogurt
- ⅓ cup creamy all natural peanut butter
- 1 cup rolled oats
- ½ cup oat flour
- 1 tsp baking soda
- ⅔ cup dark chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a 9 inch by 9 inch square pan with parchment paper to prevent sticking and make removal easier.
- Combine Wet Ingredients: In a mixing bowl, mash the ripe bananas thoroughly. Add the eggs, pure maple syrup, plain Greek yogurt, and creamy peanut butter to the mashed bananas, and stir until well combined.
- Add Dry Ingredients: Mix in the rolled oats, oat flour, and baking soda with the wet ingredients. Stir until all ingredients are evenly incorporated.
- Add Chocolate Chips: Gently fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
- Spread Batter: Pour and spread the batter evenly into the prepared parchment-lined pan, smoothing the top for an even bake.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool and Serve: Remove the bars from the oven and allow them to cool completely in the pan before slicing into 9 servings and serving.
Notes
- Use fully ripe bananas for the best natural sweetness and moisture.
- You can substitute honey for maple syrup if preferred.
- Ensure the Greek yogurt is plain and unsweetened to keep sugar content balanced.
- Oat flour can be made by grinding rolled oats in a food processor if you don't have it on hand.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
