Peanut Butter Banana Bars

I’ve always been fascinated by the combination of peanut butter and bananas. Honestly, though, I have been a bit skeptical about that pairing. It just seemed like an odd combination.

To decide once and for all if I’m a peanut butter/banana supporter, I made these bars with a big dose of each.

The verdict? I’m in.

Peanut Butter Banana Bars are soft, chewy, moist bars packed with big flavor. Love this flavor combination!

These aren’t your everyday bars, but in a good way. The peanut butter gets you from the first bite, and then the bananas kick in.

They are amazingly dense and moist. Somehow they manage to be bar, cake, and bread all at the same time. From breakfast to late-night snack, these are certainly an anytime treat.

If you’d like a little crunch, try using crunchy peanut butter or mix in a handful of chopped nuts.

Peanut Butter Banana Bars

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: 16 2-inch bars

Peanut Butter Banana Bars


  • 1 & 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed
  • 1/2 cup peanut butter


Preheat oven to 350°. Grease an 8-inch square baking pan.

Whisk together flour, oats, baking powder, and salt. Set aside.

Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add egg and vanilla, and mix well. Mix in bananas and peanut butter, mixing just until combined.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined.

Transfer batter to prepared pan and smooth evenly. Bake 40-45 minutes, or until edges are browned and a pick inserted into the center comes out clean. Cool in pan before cutting into bars.

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  1. vanillasugarblog March 25, 2013 Reply

    I’m in too!
    These sound so good!

  2. Marcie March 25, 2013 Reply

    I’m a peanut butter banana person for sure, so count me in!

  3. I pretty much pin every single one of your posts. And this one is no exception. These bars/bread/cake sound and look absolutely delicious!

  4. I love peanut butter and banana! I was skeptical too at first but now I’m obsessed!

  5. I love pb/banana combos and these bars look fab–I’d totally eat these for breakfast bc..I mean..bananas….right?

  6. JEP March 25, 2013 Reply

    One of my favorite combos! Peanut butter and banana quesadilla is my go-to snack or breakfast.

  7. Joanne March 25, 2013 Reply

    I made peanut butter banana cookies recently and my boyfriend actually said they had TOO much banana…as if that’s a thing! I personally love the combination so I know I’d love these bars!

  8. Arthur in the Garden! March 26, 2013 Reply

    Loves lovely and tasty!

  9. The Squishy Monster March 27, 2013 Reply

    I love the flavor dimension and moist body that the bananas bring here …YUM!

  10. You can’t go wrong with peanut butter and bananas! My husband’s all-time favorite snack is to mash a banana and add a few tablespoons of peanut butter to it. It looks like baby food, but it’s actually pretty good!

  11. Hannah April 12, 2013 Reply

    These are just like you described. The only thing I changed was I swapped in 1/3 cup of oil for the butter.

  12. Jenny May 16, 2013 Reply

    I’ve been searching all over for a recipe like this…cakey, bready, cookyish. Yeah I know, none of those are real words, but this explains this recipe to a “T”!) Thank you for posting this…You’ve made a believer out of my very own darling Dean Martin!

  13. MzWy August 10, 2013 Reply

    SUPER recipe, Jennifer! I made these yesterday! Since I was using white whole wheat flour, I put in 2 TBSP of plain greek yogurt for added moisture and threw in a about 1/2 c choc chips. Baked for 42 mins and perfect. Kind of cake brownie consistency! I will definitely be making these again.

  14. Kristen September 4, 2013 Reply

    I made these and they were SUPER dry. The flavor was also not very strong. I looked back to see if I had added incorrect portions, but I think I did everything correctly. I did beat the mixture by hand as I don’t have an electric mixture, but this hasn’t been an issue with other recipes. Any tips? I was bummed because these looked fantastic!

    • Author
      jennifer September 4, 2013 Reply

      Hi, Kristen. First of all, bravo for mixing softened butter by hand. I don’t have success doing that without a mixer. Now, did you change anything about the recipe? If not, how did you measure your flour? If you scoop out of a container, you may have used too much. I recommend weighing or using the fluff/sprinkle/sweep method. If your bananas were on the small side, then that could also be a problem, as they introduce a lot of moisture.

      • Kristen September 6, 2013 Reply

        Thanks for the tips! I’ll definitely try this again sometime in the future and see if anything helps!–I’ll be sure to update if I have a better result.

  15. Vivian February 6, 2014 Reply

    I made these this morning and I have to say, this is probably the best recipe I have ever made. The taste is such a wonderful balance of sweet and salty, and the texture was absolutely perfect. These won’t last more than 5 minutes when I take the rest in to work tomorrow. Thank you for sharing such an awesome recipe!

  16. Buffygirl September 28, 2014 Reply

    Just wondering ifyou can swap out or add rice krispies for Extra crunch! looks awesome gonna try tomorrow , Thanks for posting

    • Author
      Jennifer McHenry September 29, 2014 Reply

      You should be able to add them without it affecting the recipe.

  17. Helen January 4, 2015 Reply

    I dont have oats! What can I use?

    • Author
      Jennifer McHenry January 5, 2015 Reply

      Hi, Helen. Oats are a big part of these bars, but you could try substituting 1/2 cup flour in addition to the other flour in the ingredients. I’ve not tried that with this recipe, but that’s my best guess for a substitute.

  18. Connie January 26, 2015 Reply

    Can I use Quaker Oats cook in 1 minute for this recipe?

    • Author
      Jennifer McHenry January 27, 2015 Reply

      Hi, Connie. You can use either quick oats or old-fashioned oats.

  19. jess Farnsworth January 29, 2015 Reply

    I think that a quarter to half cup of coconut would would push this to another level of awesome. got to try it.I WILL post results this weekend.

  20. Ashlee June 16, 2015 Reply

    Has anyone tried freezing these? I have a large amount of bananas that i need to bake with, but do not have any company coming until later in the month and they woukd love this!! Any Ideas if it could be?

  21. Gramma Di July 16, 2015 Reply

    I had lots of bananas and didn’t know what to do with the very ripe ones and found this recipe. It is as described….very good….moist…..dense……so in other words, excellent and a keeper. Thanks for sharing.

  22. Teri October 19, 2015 Reply

    I had problems with this recipe. Found it to be dry and spongy. I wasn’t sure if what type of peanut butter do you use?

    • Author
      Jennifer McHenry October 24, 2015 Reply

      Teri, I usually use regular (not natural) peanut butter. These are quite soft and moist, so I’m not sure what might have happened. If you didn’t make any changes to the recipe, then it’s tough to pinpoint what happened. My first troubleshooting suggestion is usually to double check your oven’s temperature accuracy with an oven thermometer.

  23. Cathy November 16, 2015 Reply

    Not too good…i bake a lot…these were quite dry and heavy… The flavor was good tho. A waste of ingredients.

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