Description
These Banana Bread Bars are a deliciously moist and wholesome treat, perfect as a snack or breakfast on-the-go. Made with ripe bananas, oats, Greek yogurt, and naturally sweetened with maple syrup or honey, they offer a nutritious twist on classic banana bread. The addition of dark chocolate chips adds a touch of indulgence, while using oat flour keeps them gluten-friendly. Ready in just 45 minutes, these bars are easy to prepare and sure to satisfy your sweet tooth without the guilt.
Ingredients
Wet 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
Dry Ingredients
- 1 cup rolled oats
- ½ cup oat flour
- 1 tsp baking soda
Add-ins
- ⅔ cup dark chocolate chips
Instructions
- Preheat the oven. Preheat your oven to 350 degrees Fahrenheit and line a 9-inch square baking pan with parchment paper to prevent sticking and facilitate easy removal of the bars.
- Combine wet ingredients. In a large mixing bowl, mash the ripe bananas thoroughly. Add in the eggs, maple syrup (or honey), Greek yogurt, and creamy peanut butter. Stir well until the mixture is smooth and well incorporated.
- Add dry ingredients. To the wet mixture, add the rolled oats, oat flour, and baking soda. Stir gently until just combined, ensuring not to overmix to retain a tender texture.
- Incorporate chocolate chips. Fold in the dark chocolate chips evenly throughout the batter, distributing them for every bite to have a touch of chocolate.
- Transfer to pan. Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for uniform thickness.
- Bake. Place the pan in the oven and bake for 35 to 40 minutes. Test doneness by inserting a toothpick into the center; it should come out with only moist crumbs, not wet batter.
- Cool and serve. Remove the pan from the oven and allow the banana bread bars to cool completely in the pan before slicing into 9 bars and serving.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Use parchment paper to easily lift the bars out of the pan after baking.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze leftover bars for up to 2 months; thaw before serving.
- You can swap dark chocolate chips for raisins or chopped nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
