When life hands you overripe bananas, bake up some Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars with Peanut Butter Oat Streusel. Whew, that’s a mouthful! A delicious, chewy, chocolatey mouthful.

Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama

No Such Thing as a Bad Banana

I cannot even look at these photos without my mouth watering. Friends, these Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars with a Peanut Butter Oat Streusel are everything. They’re sweet, chewy, dense, and y’all, I’m not even over here pretending they are a healthier version of anything 😂. Made with butter, brown sugar, and lots and lots of love, these snacks disappear as fast as you can serve them up.

Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama

It all began one morning with a bunch of very ripe bananas. Never one to let a squishy banana go to waste, I decided to whip up something new. Something dreamy. And these banana bread bars are a dream come true! So full of flavor!

Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama

Watch Me Make These Bars!

Step into the kitchen with me to make these Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars!

What Do I Need to Make Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars?

  • Unsalted butter, softened
  • Creamy or crunchy peanut butter
  • Light brown sugar
  • Vanilla
  • Eggs
  • Quick-cooking oats
  • Baking powder
  • Baking soda
  • Mashed ripe bananas
  • Chocolate chips
Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama

Choosing Ripe Bananas

First, a quick tip! People ask me all the time how they’ll know if a banana is ripe enough for baking. Do your bananas look gross? Like, really gross? Then they’re ready! The more ripe a banana, the sweeter the batter. In a pinch, you can ‘ripen’ bananas in your oven. Simply place them on a baking sheet and then bake for 30 minutes or so in a 300°F oven. Keep in mind, though, that oven-ripened bananas don’t quite have the same sweetness to them.

How to Make Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars

  • To make the batter, first, cream the butter, 1/2 cup peanut butter, and brown sugar together in the bowl of an electric stand mixer until light and fluffy. Next, add your eggs, one at a time, beating well after each addition. Then, beat in a teaspoon vanilla extract.
  • In a separate large bowl, whisk together the dry ingredients (oats, baking powder, and baking soda. Note there’s no salt in this recipe). Next, add the oat mixture to the wet ingredients in the stand mixer and beat on low to medium speed until well combined.
  • Fold in the mashed banana and then 1 cup of chocolate chips.
Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama
  • To make the streusel, first stir the peanut butter, brown sugar, and oats together in a small bowl with a fork until crumbly. Next, gently mix in 1/2 cup chocolate chips.
Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama
  • After spreading the bread batter evenly into a prepared baking dish, sprinkle the streusel evenly over the batter. As always, you can line your baking pan with parchment paper for an easier clean. There you have it!
Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama
  • Bake at 350°F for 40-45 minutes, or until a toothpick inserted near the center comes out clean. 
Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama

Finally, once cooled at least 15 minutes, cut the bread into bars and enjoy a bit of chewy chocolatey heaven. Supposedly, this recipe makes 24 servings, but I’ll let y’all be the judge of that. Serve and enjoy! Your crew will devour these treats before you can say, “Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars with a Peanut Butter Oat Streusel!”

Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama

Substitutions and Storage

Nut Butters: I haven’t tried it, but I bet this recipe would work well with whatever nut butter (almond butter, cashew butter, etc.) or seed butter you choose, if peanut isn’t your thing.

Gluten Free: There’s no flour in these banana oatmeal bars, but if you want to make sure it’s free of gluten, choose gluten-free oats.

Store at room temp in an airtight container for up to three days (they won’t last that long!). Or place in a freezer-safe container and freeze for up to three months.

Craving More Sweet Banana Inspiration?

Try this Classic Banana Bread or one of my flourless banana bread recipes which are all easily made in the blender with minimal ingredients. You’d never believe they don’t have any flour, butter, oil or granulated sugar in them.

Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama

I hope you and your loved ones enjoy these Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars as much as we do. When you make them, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share.

xoxo,

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Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars by The BakerMama

Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars with a Peanut Butter Oat Streusel

  • Author: The BakerMama
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 24 bars 1x

Description

When life hands you overripe bananas, bake up some Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars with a Peanut Butter Oat Streusel. Whew, that’s a mouthful! A delicious, chewy, chocolatey mouthful.


Ingredients

Scale

BREAD BATTER:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup creamy or crunchy peanut butter
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups quick-cooking oats
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 cups mashed ripe banana (about 4 medium ripe bananas)
  • 1 cup chocolate chips

STREUSEL:

  • 1/2 cup creamy or crunchy peanut butter
  • 1/2 cup light brown sugar
  • 1/2 cup quick-cooking oats
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F. Spray a 9″ x 13″ x 2″ baking pan with non-stick cooking spray; set aside.
  2. To make the bread batter: in the bowl of an electric stand mixer, cream the butter, peanut butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a separate bowl, whisk together the oats, baking powder and baking soda. Add the oat mixture to the ingredients in the stand mixer and beat on low to medium speed until well combined. Fold in the mashed banana and then 1 cup chocolate chips.
  4. Make the streusel: in a small bowl, stir the peanut butter, brown sugar and oats together with a fork until crumbly. Gently stir in 1/2 cup chocolate chips.
  5. Spread the bread batter evenly into the prepared pan. Sprinkle the streusel evenly over the batter.
  6. Bake for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes in the pan before cutting into bars.

Notes

In this recipe, peanut butter can be substituted with almond butter or cookie butter.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Oh my goodness, you are so right! I adapted the recipe from another banana bread recipe that used flour. Thank you so much for catching this. There’s no flour in the bars – I meant to put oats in its place. I am curious to hear how your bars turn out!

    1. They didn’t turn out! Fell apart when taking out of the pan…following the recipe exactly. I feel they need some flour to hold them together.

      1. Hi Emma! I’m sorry to hear they didn’t hold together for you. What type/brand of peanut butter did you use? Did you use quick cooking oats? Where your bananas ripe and did you measure them to 1 and 1/2 cups? We bake these all the time and have never had the issue with them falling apart because they are just so moist. I hope you’re able to try them again with better results.

    1. Hi Jenel! Yes, but the texture will be a bit chewier and might take a little longer to bake. I like using quick cooking oats for this recipe because they bake with a more uniform texture that is bread-like. The old-fashioned oats will give you more of a chewy granola bar texture. You can use a food processor or blender to pulse the old-fashioned oats a few times to give them the texture of quick cooking oats. Hope this helps. Enjoy!

  2. This recipe made my kitchen smell like peanut butter Heaven! The inside of the bars are super gooey and moist (I think because of the bananas), and the peanut butter is soo creamy 😋. I was thinking maybe I could put some coconut in the streusel for some extra chew/flavor but maybe I’ll try that next time:)

  3. These are delicious! Perfect amount of sweetness (read, not too sweet) and perfect amount of chocolate and crunch as well. Thank you!

  4. OMG made this today and it is absolutely amazing!! This one is a keeper! Thank you!

  5. I tried this recipe for first time and realized after about 20 minutes i looked at recipe again and i thought it was for bread. Didnt catch that it said banana bread bars!! Took out of oven and put it in 9×13 dish and put vack in oven. Going to have to watch the timing. Will let you know if i was able to save it in time!!

  6. I was definitely excited to try this recipe just for something different from traditional banana bread. I noticed there was no salt in the recipe so I added 1/2 teaspoon. The bars smell great out of the oven but I was disappointed with the taste/texture. I want to make this again except I will add flour to the bread batter and not oats. Maybe it was a texture issue for me with the oats. The streusel topping is delicious.

    1. Hi Sara! If you’re going to enjoy it within a few days, you can store it covered at room temperature. Otherwise, I would recommend storing it in the refrigerator for up to about 5 days. Enjoy!

  7. The Best Banana Bars Ever! This will definite my new go-to Banana bar recipe. Thank you so much for sharing!!

  8. This is the greatest baked oatmeal I’ve ever had!!! I added some coconut flakes to the streusal and it was fantastic!!!! I will for sure be making it again

    1. Hi Louie! Absolutely! I only use natural peanut butter. Just make sure you stir the oil in really well so it’s not thick or dried out before using it. I use the creamy no-stir natural peanut butter for all of my baking. Enjoy!

  9. I love these!!! I used whole oats (that’s all I had). It did need a few more minutes to cook but texted is great. It’s in between a granola bar and bread. PERFECT! I also used coconut sugar and I liked it. I was just experimenting. LOL Love your recipes!

  10. Just made these, they are delicious! Followed the recipe exactly except added some chopped peanuts to the crumble.Yum!!!

  11. These are really great. They didn’t come out exactly as I expected, to be honest, but they were still very good. The texture of the “bread” part was definitely more moist and soft than I thought it would be and had a distinct buttery flavor. If you don’t expect the bars to come out like bread, and more like soft oatmeal bars, you’ll love them. They’re not too sweet either with great flavor.

    1. Hi Tiffany! You could use applesauce, but I would recommend only using 1 cup to replace the mashed banana. Hope this helps. Enjoy!

  12. They are excellent !! Healthier, moist and sweet (but not too sweet) – best of all worlds! Yum!!

    1. Hi Ann! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you use into a free online nutrition calculator like: http://www.myfitnesspal.com/recipe/calculator Hope this helps. Enjoy!

  13. I made these today for the first time, they were a hit! I followed the recipe exactly and also added a sprinkle of cinnamon. Deeelish! I wouldn’t mind trying regular oats for a more chewy texture some time. The recipe is a keeper!

  14. These came out really good. Great tasting. My only problem was I cannot cut them into squares because they’re not firm enough. You’d have to scoop them out and put them in a bowl but otherwise they’re very tasty. Would taste great with a scoop of ice cream on top.
    I post a picture but I’m not sure how to do that.

  15. These are the best bars I’ve ever had! I can’t even tell you how many times I’ve searched for recipes to use up older bananas and this pops up every time…no matter how many times I say “nope! ur gonna try something new!”, it never fails…these r coming out of my oven within an hour !!! So easy and so delicious! Thank you for sharing this recipe!!

  16. I made this for my grandkids! Not only did they love it but their parents did as well! I did add a hint of cinnamon. Thank you so much for sharing this recipe. Perfectly moist, great flavor!

  17. Made this delicious treat this morning! Yummy. Thanks for a great recipe. I purchased a cheap bag of bananas and came across you recipe and thought about if for several days, while those yellow treats turned a bit more brown. I am glad I went with this recipe. Hoping it freezes well, as I am the only one eating it. My husband doesn’t like banana or oatmeal. More for me!

  18. Wow! I really enjoyed this recipe. I made it over the holidays and froze half. I just finished the frozen half today. Thank you for such a delicious recipe.

    1. Yay! So happy to hear. And thanks for letting us know how great it freezes. I hope you continue to enjoy!

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