Peanut Butter and Banana Breakfast Bars

Name: Peanut Butter and Banana Breakfast Bars
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup (250 ml) creamy peanut butter, natural or conventional, at room temperature; 4 tablespoons (57 g) unsalted butter, softened to room temperature; 3 tablespoons (64 g) honey; 2 medium (230 g) ripe bananas, peeled, mashed with a fork until smooth with no lumps; 1½ cups (135 g) rolled oats (old-fashioned); ¼ teaspoon (1½ g) kosher salt; ½ teaspoon (2½ ml) vanilla extract; ½ teaspoon (1.2 g) ground cinnamon; 3 tablespoons (27 g) chia seeds (optional)

From the MyKitchenBank Kitchen

No-bake breakfast bars packed with creamy peanut butter, mashed banana, and rolled oats. These chewy, satisfying bars come together quickly with a simple press-and-set method—no oven required. Perfect for grab-and-go breakfasts or snacks throughout the week.

Prep: 15 min
Cook: —
Wait: 2 hr
Total: 2 hr 15 min
Makes: 12 bars

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Steps

Before you start

Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal
Use ripe but still firm bananas (not overripe or mushy)
Have all ingredients at room temperature for smoother mixing

1
Mash the bananas
- Peel the 2 medium ripe bananas and place them in a medium bowl.
- Using a fork or potato masher, mash them until completely smooth with no visible lumps, about 1–2 minutes.
- This ensures even distribution throughout the bars.
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Ready when: Bananas are smooth and homogeneous
Tip: Lumpy bananas will create texture inconsistencies; mash thoroughly.
2
Combine wet ingredients
- In a large bowl, stir together the 1 cup (250 ml) creamy peanut butter, 4 tablespoons (57 g) softened unsalted butter, 3 tablespoons (64 g) honey, and the mashed bananas.
- Mix with a spatula or wooden spoon until fully blended and no streaks of butter remain, about 2 minutes.
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Ready when: Mixture is uniform in color and texture
Tip: Soft butter incorporates faster; cold butter may create lumps.
3
Add dry ingredients
- Add the 1.5 cups (135 g) rolled oats, 0.25 teaspoon (1.5 g) kosher salt, 0.5 teaspoon (2.5 ml) vanilla extract, and 0.5 teaspoon (1.2 g) ground cinnamon to the peanut butter mixture.
- Fold everything together with the spatula until the oats are completely coated and the mixture is evenly blended, about 1–2 minutes.
- If using the optional 3 tablespoons (27 g) chia seeds, stir them in now.
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Ready when: All ingredients are evenly mixed with no dry oat patches
Tip: Fold gently to avoid crushing the oats; the mixture should hold together but remain chunky.
4
Press into the pan
- Transfer the mixture to the prepared 8×8-inch (20×20 cm) baking pan lined with parchment paper.
- Using a spatula or the back of a measuring cup, press the mixture firmly and evenly across the bottom of the pan in a single, compact layer.
- Make sure there are no air pockets and the surface is as level as possible.
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Ready when: Mixture is pressed firmly and level with no gaps
Tip: A light spray of cooking oil on the spatula prevents sticking and makes pressing easier.
5
Chill until firm
- Cover the pan with plastic wrap or a lid and refrigerate for at least 2 hours, or until the mixture is completely firm and holds together when cut.
- For best results, chill overnight.
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Ready when: Mixture is completely firm when pressed with a finger
Tip: Cold peanut butter and banana mixture is much easier to cut cleanly than room-temperature bars.
6
Cut into bars
- Remove the pan from the refrigerator.
- Using a sharp knife, cut the bars into 12 equal pieces (4 cuts across and 3 cuts down creates 12 bars).
- For clean cuts, wipe the knife blade with a hot, damp towel between each cut.
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Ready when: Bars are cut evenly with clean edges
Tip: A sharp chef's knife and warm, wet towel make cutting much cleaner than a dull knife or room-temperature cuts.

Good to know

Tips

Ripe but firm bananas (with a few small brown flecks) mash smoothly and add natural sweetness without making the bars soggy. Avoid overripe, brown bananas, which contain excess moisture and can make the bars mushy.
For added texture and nutrition, mix in optional chia seeds, chopped toasted nuts, or dark chocolate chips in step 3, using up to ¼ cup (30 g) total without exceeding the pan capacity.
These bars are shelf-stable for 1–2 days but are best enjoyed chilled straight from the refrigerator, when they have a fudgy, chewy texture. If they soften at room temperature, return them to the fridge for 20 minutes.
Make a double batch in a 9×13-inch (23×33 cm) baking pan (18 bars) by doubling all ingredient quantities and extending the chilling time to 2.5–3 hours.

Make ahead

Prepare the bars up to 1 week ahead and store in an airtight container in the refrigerator for convenient grab-and-go breakfasts.

Storage & reheating

Room temperature (up to 2 days in an airtight container); Refrigerator (up to 1 week in an airtight container); Freezer (up to 3 months in an airtight, freezer-safe container with parchment between layers). Thaw in the refrigerator for 30 minutes before eating, or eat straight from the freezer for a firmer, fudgier texture.

Substitutions

creamy peanut butter, natural or conventional → Almond butter or sunflower seed butter. Use the same amount for a nut-free or allergy-friendly version. Almond butter is slightly runnier, so chill for an extra 30 minutes. Sunflower seed butter may require a touch more salt to balance the flavor.
honey → Maple syrup or brown rice syrup. Use the same amount. Maple syrup provides a deeper flavor; brown rice syrup is neutral and works well if you want the peanut-banana flavors to dominate.
rolled oats (old-fashioned) → Quinoa flakes or millet flakes. Use the same amount. These offer a nuttier, slightly more mineral-rich taste and make the bars denser and more protein-rich.
ripe bananas → Unsweetened applesauce (1 cup / 240 ml instead of 2 medium bananas). The bars will be slightly less sweet and have a more cake-like crumb. Add 1 teaspoon (5 ml) vanilla extract to compensate for the lost banana flavor.