Banana Peanut Butter Protein Bars: No-Bake Snack Recipe

These banana peanut butter bars are an easy, 5-ingredient bake that works as a quick breakfast or satisfying snack. They are egg-free, dairy-free, and gluten-free when made with certified gluten-free oats.

Made with ripe bananas, creamy peanut butter, and rolled oats, these bars are filling and full of wholesome fats and fiber. The oats give them a soft, chewy texture that holds together well. I used chocolate chips here for a touch of sweetness, but fresh blueberries are a great alternative for bursts of fruity flavor.

WHAT YOU’LL NEED

Ingredients for these banana peanut butter bars:

• Bananas: Use overripe bananas with brown spots for the best natural sweetness.
• Peanut Butter: Adds healthy fats and a rich flavor. Any smooth nut or seed butter can be used instead.
• Rolled Oats: Old-fashioned rolled oats provide texture and nutrition. Use certified gluten-free oats if needed.
• Cinnamon: A pinch to enhance the bananas’ sweetness with warm spice.
• Chocolate Chips: Optional, for extra sweetness. Blueberries or chopped nuts are other tasty alternatives.

PROCESS

1. Preheat the oven to 350°F (180°C).
2. Mash the bananas in a bowl until smooth.
3. Add the oats, peanut butter, and cinnamon. Stir until well combined.
4. Fold in the chocolate chips or any chosen mix-ins.
5. Press the mixture into a parchment-lined 9×5-inch loaf pan, smoothing the top with a spatula. Sprinkle extra chocolate chips on top if desired.
6. Bake for about 25 minutes, until the edges are golden.
7. Let cool completely before slicing into bars so they hold their shape.

STORAGE INSTRUCTIONS

Once cooled, slice into bars and store them in an airtight container in the refrigerator for up to 5 days. To freeze, place bars in a freezer-safe bag or container for up to 3 months; thaw in the fridge or at room temperature before serving.

SUBSTITUTIONS

• Nut butter: Swap peanut butter for almond butter, cashew butter, or a seed butter like sunflower seed butter for a nut-free option.
• Mix-ins: Replace chocolate chips with fresh or frozen blueberries, chopped dried fruit, or chopped nuts. You can also omit add-ins for a plainer bar.

RECIPE NOTES

• Use overripe bananas for natural sweetness. If your bananas are not very sweet, add a tablespoon or two of maple syrup or honey to taste.
• I baked these in a 9 x 5-inch loaf pan. Doubling the recipe will fill a 9 x 13-inch pan if you want more bars at once.
• For extra texture, stir in a handful of crushed nuts, seeds, or shredded coconut before baking.

Below is the ingredient list, amounts, and a quick reference for the recipe so you can recreate these bars easily.