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Peanut Butter Banana Bars

Peanut butter banana bars with a fudgy, golden interior and glossy chocolate drizzle—baked in one pan for easy slicing. Mashed banana and creamy peanut butter swirl through a tender oat-and-flour base, finished with a zigzag drizzle of melted chocolate.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana base
  • 3 ripe bananas
  • 1 cup creamy peanut butter
  • 0.33 cup honey or maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup rolled oats
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup chocolate chips
  • 2 tbsp peanut butter for drizzle optional

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350°F and line an 8x8 or 9x13 baking pan with parchment paper, leaving overhang for easy lifting.
  2. Mash bananas completely smooth, then whisk in creamy peanut butter, honey or maple syrup, eggs, and vanilla extract until the batter looks glossy and fully combined.
  3. Stir in rolled oats, all-purpose flour, baking powder, cinnamon, and salt until just combined, then fold in chocolate chips with a few gentle turns.
  4. Spread batter evenly into the prepared pan and smooth the top so it bakes flat and level.
  5. Bake at 350°F for 22–25 minutes, until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter).
Cool, drizzle, and slice
  1. Cool completely in the pan until the center firms up and the bars hold their shape when lifted.
  2. Drizzle with melted peanut butter or chocolate over the cooled bars in a zigzag pattern, letting it look glossy before slicing.
  3. Slice into bars using the parchment overhang so the swirls stay intact and the texture looks fudgy.

Notes

For clean slices, cool fully in the pan (or chill 1 hour) so the center sets into dense, fudgy bars. Store airtight in the fridge up to 5 days. Freezing is yes: freeze bars in a single layer, then transfer to a container for up to 2 months. For a different dietary style, use maple syrup and swap to gluten-free 1:1 flour if needed (baking powder and oats should also be certified gluten-free).