Peanut Butter Banana Bars

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Nutritious peanut butter banana bars are made without butter, oil, and flour. These good-for-you bars are also made without beans and with simple ingredients.

Pro tip: freeze these bars for 30 minutes after baking and eat them straight out of the freezer — so good, dense, and chewy!

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Peanut Butter Banana Bars

5 from 8 votes
Print Recipe

Peanut Butter Banana Bars

5 from 8 votes
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 9 -12


  • 1/2 cup (118g) very ripe banana ~1 medium
  • 1/2 cup (111g) creamy peanut butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons brown sugar lightly packed*
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 cup (92g) oat flour oats that have been blended
  • 1/2 cup (85g) peanut butter chips


  • Preheat the oven to 300 degrees F. Line an 8 x 8 baking pan with parchment paper. Allow the parchment paper to hang over the sides to create a way to pull out the blondies from the pan with the parchment paper.
  • Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed to ensure it is 1/2 cup.
  • In a large bowl, using hand mixers, cream together the mashed up banana, peanut butter (do not warm up), honey, vanilla extract, and brown sugar.
  • Beat until completely combined. Beat in the egg.
  • Beat in the salt, baking soda, baking powder, and oat flour.
  • To make oat flour, take oats and pulse them in a blender or food processor until they are in a flour like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off.
  • Beat just until combined.
  • Stir in the peanut butter chips.
  • Pour the mixture into the pan and make sure the mixture is even throughout the pan. If desired, sprinkle some extra peanut butter chips on top (it makes them look prettier, but is completely optional)
  • Bake for 18-22 minutes or until lightly golden brown.
  • Remove and allow the blondies to cool.

Recipe Notes

Increase brown sugar depending on taste preferences (more if a sweeter taste is desired)


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Recipe Rating


  1. Love these! And I dare not leave out the peanut butter chips ;). Perhaps I’ll add both pb and dark chocolate chips πŸ˜‰ ooh..or even butterscotch chips that’s been in my pantry for months now. Pinning!

  2. I love dessert recipes that are good for you. I’m going to have to try these out! These look absolutely delicious and your pictures are gorgeous Chelsea!

  3. I can definitely live with the balance of a pb blondie in each hand! These look delicious and I would never guess that they are skinny and full of such healthy ingredients! Can you taste the banana in here? I’m not a big banana fan, but it seems like the flavor might be masked by the PB!

  4. 5 stars
    Wow! Can’t wait to make these. I like eating healthy desserts but only when I approve of all the ingredients going in. These are just great. Thank you for sharing them!

  5. Haha a cookie in each hand sounds good to me – especially if they’re skinny and bean free πŸ™‚ These blondies look amazing Chelsea – love that you added peanut butter chips!

  6. 5 stars
    Made with butterscotch chips instead of peanut butter chips and oh my gahh they are so perfect. The banana caramelized the outer crust of the blondies, simply heavenly. Thank you so much for a brilliant recipe. Will be used time and time again.

    1. Not overpowering; I definitely taste peanut butter first. If you don’t like bananas, you may not like these though… If you do try this recipe, don’t use a very overripe banana (barely ripe) or the taste will be a strong banana flavor. Hope that helps!

  7. 5 stars
    Made these with Bob’s Red Mill oat flour and wow, it was amazing. They didn’t look like your blondies. They were super fluffy instead! Didn’t have any chips on hand and so I used all 4 tbsp of brown sugar. It was perfect! I’ve made so many healthy banana type breads and most are disappointing. Your recipe is finally the healthy recipe I’ve been looking for! Thank you for sharing.

  8. 5 stars
    I skipped the brown sugar and added a little extra honey when I made these, like Judy’s they came out really fluffy and absolutely delicious! They have been in my fridge a few days now and still super moist and yummy. Love that they are flour free and bean free. Super easy to make. Will definitely be trying this again!

    1. I’m so thrilled you enjoyed these so much! Thank you so much for your comment and for trying these Emily! πŸ™‚

  9. Does anyone know the nutritional info like calories for these delicious bars? I’d really like to incorporate it into my daily calorie allotment

  10. 5 stars
    These were amazing! I used stevia for the brown sugar and added a half tablespoon of cocoa powder, an extra teaspoon of vanilla and used Lily’s stevia sweetened dark chocolate chips instead of peanut butter chips. Had to bake a lot longer. Maybe closer to 30 min. So good!!! What’s the best way to store them?

    1. So happy to hear you enjoyed these! πŸ™‚ I’d store in an airtight container at room temperature πŸ™‚

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