These homemade peanut butter and banana granola bars are an easy, portable snack. Egg-free, dairy-free, and gluten-free, they make a great allergy-friendly treat that’s soft when baked and full of healthy fats and flavor.
I developed this simple six-ingredient recipe for my toddler using pantry staples. The bars are sweetened mostly by ripe bananas, held together with peanut butter, and textured with oats and sliced almonds.
Table of Contents
- What You’ll Need
- Step By Step Instructions
- Ingredient Substitutions
- Storage Instructions
- Recipe Notes
- Peanut Butter and Banana Granola Bars Recipe
What You’ll Need
Ingredients for these peanut butter and banana granola bars:
- Bananas: Use very ripe bananas with brown spots for natural sweetness.
- Peanut Butter: Adds healthy fats and creaminess.
- Rolled Oats: Old-fashioned rolled oats provide texture and nutrition; use gluten-free oats if needed.
- Sliced Almonds: Give crunch and extra flavor.
- Maple Syrup: A touch of liquid sweetness to balance the banana.
- Cinnamon: Adds warm spice and depth.
Step By Step Instructions
- Preheat the oven to 350°F (180°C).
- Blend the bananas and peanut butter until smooth, then transfer the mixture to a bowl.
- Stir in maple syrup, cinnamon, oats, and sliced almonds until everything is evenly combined.
- Press the mixture into a parchment-lined pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until the edges turn golden brown.
- Let cool completely before slicing into bars so they hold together.
Ingredient Substitutions
- Peanut butter: Swap with any nut butter or a seed butter for a different flavor or to avoid peanuts.
- Almonds: Replace with other nuts or seeds, or omit for a nut-free version—consider adding seeds or dried fruit for texture.
Storage Instructions
Once cooled, slice into bars and store in an airtight container at room temperature for 4–5 days. For longer storage, freeze individually wrapped bars in a freezer-safe bag for up to 3 months.
Recipe Notes
- Riper bananas increase sweetness and flavor; maple syrup is only a small addition.
- You can blend the banana and peanut butter in any small blender until smooth.
- I used a 9×5 loaf pan for thicker bars. Use an 8×8 pan if you prefer thinner, firmer bars.
- Optional add-ins: chocolate drizzle, dried fruit, or extra seeds for variety and texture.
You may also like:
- Raspberry Oat Bars
- Peanut Butter and Banana Cookies
- 3-Ingredient Banana Brownies
Peanut Butter and Banana Granola Bars
These homemade granola bars are a convenient, allergy-friendly snack—egg-free, dairy-free, and gluten-free when made with certified gluten-free oats.
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 8 bars
Ingredients
- 2 small overripe bananas about 1.5 cups when pureed
- ⅓ cup smooth peanut butter
- 1 ¼ cups old fashioned rolled oats
- ½ cup sliced almonds
- 1 tbsp maple syrup
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (180°C).
- Blend the bananas and peanut butter until smooth, then pour into a mixing bowl.
- Add maple syrup, cinnamon, oats, and sliced almonds; stir until combined.
- Press the mixture into a parchment-lined pan and flatten the top.
- Bake 25–30 minutes, or until the edges are golden brown.
- Cool completely before slicing into bars.
Notes
- Overripe bananas yield the best natural sweetness.
- Use any small blender to puree the banana and peanut butter into a smooth batter.
- Adjust pan size to change bar thickness: 9×5 for thicker bars, 8×8 for thinner ones.
- Add mix-ins like chocolate drizzle, dried fruit, or extra seeds for variety.
Nutrition
Calories: 225.73 kcal, Carbohydrates: 21.43 g, Protein: 7.78 g, Fat: 13.64 g
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