Go Back
–+ servings
Peanut Butter Banana Protein Bars

Peanut Butter Banana Protein Bars

iamwinfred
These Peanut Butter Banana Protein Bars are homemade, chewy, and naturally sweetened with ripe bananas and honey. Made with just 8 simple ingredients including rolled oats, creamy peanut butter, and a scoop of protein powder, they come together in about 35 minutes and keep well all week. They're the perfect grab-and-go snack for workouts, busy mornings, or anytime you need a satisfying energy boost without reaching for a store-bought bar.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 12 bars
Calories 175 kcal

Equipment

  • 8x8-inch baking pan Glass or metal; lined with parchment paper
  • Large mixing bowl
  • Fork or potato masher For mashing the bananas
  • Rubber spatula or wooden spoon For mixing and spreading the batter
  • Parchment paper Cut with overhang on two sides for easy bar removal
  • Measuring cups and spoons
  • Sharp knife For slicing bars cleanly; wipe between cuts

Ingredients
  

  • 2 ripe bananas Very ripe with brown spots for best sweetness; about 1 cup mashed
  • 1 cup rolled oats 90g; old-fashioned rolled oats only, not quick oats or instant
  • ½ cup peanut butter 125g; creamy or chunky, natural peanut butter preferred; microwave 15 seconds if stiff
  • 1 scoop protein powder About 30–35g; vanilla or peanut butter flavor; whey or plant-based both work
  • 3 tbsp honey 60g; or substitute pure maple syrup for a vegan version
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • ½ cup mini chocolate chips 85g; optional but recommended; reserve a small handful to press on top before baking

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
  • Peel both bananas and place them in a large mixing bowl. Use a fork or potato masher to mash them into a smooth, mostly lump-free paste.
  • Add the peanut butter, honey, and vanilla extract to the mashed bananas. Stir together until fully combined and smooth.
  • Add the rolled oats, protein powder, and salt to the bowl. Stir until a thick, uniform dough forms.
  • If using mini chocolate chips, fold them into the batter now, reserving a small handful to press on top of the bars before baking.
  • Transfer the batter to the lined baking pan and press it down firmly into an even layer using a spatula or the back of a spoon. Scatter reserved chocolate chips on top and gently press them in.
  • Bake for 18–22 minutes, until the edges are lightly golden and the surface looks set and matte. Do not overbake or the bars will be dry.
  • Let the bars cool in the pan for 15–20 minutes, then lift out using the parchment overhang and transfer to a cutting board. Slice into 10–12 bars and cool completely before storing.

Notes

  • Use very ripe bananas with brown spots for the best natural sweetness and flavor.
  • Do not substitute quick oats or instant oats for rolled oats — the texture will be too soft and mushy.
  • Stick to one standard scoop of protein powder (about 30–35g). Too much can make the bars dry and dense.
  • Press the batter firmly and evenly into the pan before baking to prevent crumbly bars.
  • Cool completely before cutting — the bars firm up significantly as they cool. Chill in the fridge for 20 minutes for even cleaner cuts.
  • For a no-bake version: skip the oven and refrigerate the pressed batter for at least 2 hours until firm. Store in the fridge at all times.
  • Substitute almond butter or sunflower seed butter for peanut butter if needed. Sunbutter makes these nut-free and school-safe.
  • For a vegan version: replace honey with pure maple syrup and use a plant-based protein powder. Add an extra tablespoon of maple syrup if the batter seems too dry.
  • Store at room temperature up to 2 days, in the refrigerator up to 7 days, or freeze individually wrapped bars for up to 3 months.
  • To reheat from frozen, thaw overnight in the fridge or leave at room temperature for 30 minutes. Microwave for 10–15 seconds for a warm, soft bar.

Nutrition

Serving: 1barCalories: 175kcalCarbohydrates: 18gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 90mgPotassium: 210mgFiber: 2gSugar: 8gVitamin A: 1IUVitamin C: 3mgCalcium: 3mgIron: 5mg
Keyword healthy snack bars, homemade protein bars, meal prep snacks, no bake protein bars, peanut butter banana protein bars
Tried this recipe?Let us know how it was!