Cinnamon Chip Banana Bars

Recipe by Muffin Goddess

This is my adaptation of a recipe I found in the April 2002 issue of the now-defunct BHG Hometown Cooking magazine. They disappear almost instantly whenever I make them. I like them because the fruit isn't mashed and incorporated into the batter as it is in most banana recipes.

Top Review by Katzen

DIVINE! These were SO good - don't look for another recipe, just make these. You won't be sorry! We don't have cinnamon chips in Canada (least I've never seen them), so I used peanut butter chips and a sprinkle of cinnamon, and wow, was this so good! I'm very glad I'm taking this somewhere tonight, or my husband and I might have sat down and ate it for dinner! Thanks, teammie, for such a great recipe! Made for ZWT5.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In a medium bowl, combine the flour, oats, nuts (if using), baking soda, and salt; set mixture aside.
  3. In a large mixing bowl, beat the brown sugar and butter with a mixer until light and fluffy.
  4. Beat the flour mixture into the butter mixture until combined.
  5. Press half of the oat mixture into the bottom of an ungreased 13x9-inch baking pan.
  6. Bake in preheated oven for about 15 minutes, or until the crust turns golden brown.
  7. Remove from the oven.
  8. Top the partially baked crust with the sliced bananas and chips.
  9. Top with remaining oat mixture.
  10. Lightly pack down with the back of a pancake turner.
  11. Return to oven and bake for about 25 minutes more, or until the top is lightly browned.
  12. Cool in pan on wire rack.
  13. To serve, cut into bars in the size of your choice.
  14. Store any leftover bars, covered, in the fridge.

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