Makes around 8 bars

This recipe was all over my social media feed. I caved and ended up making my own rendition of it. I’ve made this recipe way too many times, and I don’t think I’ll be stopping anytime soon. It’s my go-to recipe banana recipe when I’m in a time crunch – but also when my bananas are getting a little too ripe.

ingredients

• 2 ripe bananas
• 90g maple syrup
• 90g peanut butter
• 220g instant/quick oats
• 1/2 teaspoon (1g) cinnamon
• 2g salt
• 3g baking powder
• 5g vanilla extract
• Chocolate chips (optional)

steps

1. Preheat oven to 350F/180C
2. In a medium-sized bowl, mash 2 ripe bananas
3. Add maple syrup, peanut butter, cinnamon, salt, baking powder, and vanilla extract
4. After everything is incorporated together, add in oats and mix until everything comes together
5. Finally, add as many chocolate chips as your heart desires
6. If using a loaf pan:
   • Transfer the mixture to a lightly greased loaf pan and bake for around 15 minutes
   • After taking it out of the oven, let it sit for around 10 minutes before cutting it into bars
7. If using a silicone rectangle bar mold:
   • Transfer the mixture into each of the molds and bake for 15 minutes
   • After taking it out of the oven, let it sit for around 10 minutes before releasing the bars from the molds

Notes

• Feel free to substitute ingredients depending on your preferences. For example, swap out peanut butter for almond butter or quick oats for rolled oats
• Baking at 15 minutes at 350F/180C leaves the bars a little gooey. I suggest baking it for a little longer if you’d like the bar to be baked all the way through
• The more bananas you add, the gooier the recipe. I usually just throw in all the bananas that are about to go bad into this recipe
• I like using a granola bar silicone mold so I can get some consistent-sized bars, but feel free to use a loaf pan for this recipe. I’ve baked it both ways, and both come out great