Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars Recipe
Introduction
These Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars combine rich peanut butter, hearty oats, and sweet chocolate chips for a delicious twist on classic banana bread. Perfect as a snack or breakfast treat, they offer a moist texture with a delightful streusel topping.
Ingredients
- 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 extract
- 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
- For the 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
- Step 1: Preheat the oven to 350°F. Spray a 9″ x 13″ x 2″ baking pan with non-stick cooking spray and set aside.
- Step 2: In the bowl of an electric stand mixer, cream the butter, peanut butter, and brown sugar together until light and fluffy.
- Step 3: Add the eggs one at a time, beating well after each addition, then beat in the vanilla.
- Step 4: In a separate bowl, whisk together the oats, baking powder, and baking soda. Gradually add this oat mixture to the mixer and beat on low to medium speed until just combined.
- Step 5: Fold in the mashed banana and then the 1 cup of chocolate chips.
- Step 6: To make the streusel, stir the peanut butter, brown sugar, and oats together in a small bowl using a fork until crumbly. Gently fold in 1/2 cup chocolate chips.
- Step 7: Spread the bread batter evenly into the prepared pan. Sprinkle the streusel evenly over the top.
- Step 8: Bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
- Step 9: Let the bars cool in the pan for at least 30 minutes before cutting into squares and serving.
Tips & Variations
- Substitute walnuts or pecans for some of the oats in the streusel for added crunch.
- Use crunchy peanut butter for extra texture in the bars and streusel.
- For a dairy-free version, replace butter with coconut oil and use dairy-free chocolate chips.
- Add a pinch of cinnamon or nutmeg to the oat mixture for warm spices.
Storage
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave to soften before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use old-fashioned oats instead of quick-cooking oats?
Yes, you can use old-fashioned oats, but the texture will be a bit chewier. Quick-cooking oats help create a softer, more tender crumb.
Are these bars suitable for freezing?
Absolutely. Wrap the bars tightly in plastic wrap and place them in a freezer-safe container. Thaw at room temperature or warm in the microwave before serving.
PrintPeanut Butter Oatmeal Chocolate Chip Banana Bread Bars Recipe
These Peanut Butter Oatmeal Chocolate Chip Banana Bread Bars combine the rich flavors of peanut butter and ripe bananas with the comforting texture of oats and the sweetness of chocolate chips. Topped with a crunchy peanut butter streusel, these bars are a delightful treat perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 bars 1x
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 extract
- 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
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Spray a 9″ x 13″ x 2″ baking pan with non-stick cooking spray and set aside to ensure the bars do not stick.
- Make the Bread Batter: In the bowl of an electric stand mixer, cream together the softened butter, peanut butter, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract to combine the flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the quick-cooking oats, baking powder, and baking soda. This step ensures that the leavening agents and oats are evenly distributed.
- Mix Dry Into Wet Ingredients: Add the oat mixture to the stand mixer and beat on low to medium speed until everything is well combined. Carefully fold in the mashed ripe bananas and 1 cup of chocolate chips to complete the batter.
- Prepare the Streusel Topping: In a small bowl, stir the peanut butter, light brown sugar, and quick-cooking oats together with a fork until the mixture becomes crumbly. Gently fold in 1/2 cup of chocolate chips for added texture and flavor.
- Assemble and Bake: Spread the bread batter evenly into the prepared baking pan. Evenly sprinkle the streusel topping over the batter to create a delicious crumbly layer. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean.
- Cool and Serve: Allow the bars to cool in the pan for at least 30 minutes before cutting into bars, which helps them set and prevents crumbling.
Notes
- Use ripe bananas for optimal sweetness and moisture in the bars.
- For added crunch, use crunchy peanut butter instead of creamy if desired.
- Ensure the baking pan is properly greased to prevent sticking.
- Store the bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These bars can also be frozen for up to 3 months; thaw before serving.
Keywords: Peanut Butter Banana Bread Bars, Oatmeal Bars, Chocolate Chip Bars, Healthy Banana Bars, Peanut Butter Snack Bars
