Banana Oatmeal Bars
Banana Oatmeal Bars are the easy bake that saves tired bananas and turns them into weekday snacks. You mash, stir, and bake. The result is soft, chewy squares that pack well and disappear fast.
How Should I Prepare the Banana for Oatmeal Bars?
Start with speckled bananas. The darker the peel, the sweeter the mash. Peel, then mash in a bowl until mostly smooth. A few tiny bits are fine and add a little texture.
If your bananas are underripe, microwave them in short bursts to soften before mashing. Measure the mash after mashing so your batter stays consistent. If the batter looks too loose, add a spoon of oats. If it feels stiff, add a splash of milk. Fold in any mix-ins at the end so the banana stays evenly distributed.
Are Banana Oatmeal Bars Healthy?
- Whole grains: Old-fashioned oats bring fiber and a lasting bite.
- Natural sweetness: Ripe bananas cut down on added sugar.
- Smart fats: A little oil or nut butter keeps bars tender.
- Boosters: Nuts, seeds, or a spoon of Greek yogurt add protein.
- Balance: For a lighter bar, go easy on chocolate chips and lean into walnuts or pepitas.
Storage Instructions
Treat these like soft snack cakes. Cool the pan completely so steam does not make the bars soggy. Store at room temperature in an airtight container for two to three days with parchment between layers. For a longer window, refrigerate up to one week. For the best make-ahead plan, wrap bars individually and freeze in a zip bag for up to three months. Thaw in the fridge overnight or warm briefly in the microwave until the edges relax again. If a bar seems a touch dry, a quick warm-up brings back the soft crumb.
- 1 cup mashed bananas 2 large or 3 medium bananas
- ¼ cup maple syrup
- ½ cup creamy peanut butter
- 1 egg
- ⅓ cup milk of choice
- 1 tsp vanilla extract
- 2½ cups old fashioned (rolled) oats
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
- 1 cup favorite add-in (chocolate chips, chopped pecans, blueberries, coconut flakes, etc.) optional
- Preheat oven to 350℉. Line a 9 x 9 inch baking pan with parchment paper and set aside while you prep the batter.
- In a medium sized bowl, add the bananas, maple syrup, peanut butter, egg, milk, and vanilla. On low speed, use a handheld mixer to whisk the wet ingredients together until smooth and combined.
- Add in the remaining dry ingredients (including your favorite add-in, if using) and use a rubber spatula to combine. The batter will be slightly thick, but still moist and pourable.
- Pour out the mixture evenly into the baking pan, smoothly out evenly. Bake for 25 minutes. (It will still be a bit soft).
- Remove from the oven and let cool at room temp for an hour. Cover, and refrigerate for another hour. Then, remove from the fridge and lift the bars out of the pan. Wait to cut until they have chilled.
- Cut into squares. Store in an airtight container in the fridge for up to 10 days.
