Prep 10 mins
Cook 30 mins
The generous amount of Peanut Butter makes these bars taste rich and creamy, the banana keeps it *ultra* moist and takes on a mellow background flavor, and the oatmeal holds it all together PLUS some chocolate thrown in for good measure :) These are better the next day, don't contain eggs or flour, and are a good way to use up some ripe bananas!
- Pre-heat the oven to 350 degrees. Grease or spray an 8 x 8 inch baking pan and set aside.
- In a large mixing bowl combine the first 4 ingredients and cream together well. Add in the vanilla, stir, then add in the peanut butter. Stirring carefully so you don’t spill, work in all of the peanut butter until in is completely incorporated.
- Sprinkle the baking soda over the entire mixture, add in the oatmeal and chocolate chips and blend until well combined.
- Pour into the 8 x 8 baking pan and bake for 30-35 minutes. Top should be nice and brown and center will still be slightly wiggly/moist. Allow to cool completely before cutting into them.
Excellent. I used 2 cups of regular oats + 1/8 cup of Steel-cut Oats... gave it a nice crunchy texture. We gave up chocolate for Lent so I didn't use chocolate chips but I added coconut and used crunchy peanut butter. Baked in 9x13 pan to make them more like granola bars. My kids gobbled them up!!
I just made this again. Really popular with my co-workers! They like that it is gluten free and low in fat, but mostly they like the combination of flavors.<br/>I double the recipe, bake 40 minutes in 9x13 pan.
Wow! These are GREAT!! I did substitute 1/2 c of Nutella for the chocolate chips (seems I was out), Splenda Brown Sugar in place of regular brown sugar and Splenda Blend in place of regular sugar. Moist and delish! Thanks for sharing!!