The trio that needs no introduction
Peanut Butter Banana Chocolate Bars
Salty roasted peanut butter, sweet ripe banana, and a thick lid of dark chocolate. No-bake, fifteen minutes of work, twelve bars. The full recipe is below — free, start to finish.
Read the recipe ↓
Five minutes of real work. The rest is the fridge doing the job for you.
Ingredients
For the base
- 2 cups rolled oats (200 g)
- ½ cup natural peanut butter (130 g)
- 2 ripe bananas, mashed (1 cup / 240 g)
- ¼ cup pure maple syrup (60 ml)
- 1 tsp vanilla extract
- ½ tsp sea salt
For the chocolate top
- 1 cup dark chocolate chips (170 g)
- 2 tbsp peanut butter
- Flaky sea salt, for finishing
- Crushed peanuts, for garnish
Equipment
- 8×8 pan, lined
- Mixing bowl
- Small saucepan or microwave-safe bowl
Method
Line the pan with parchment, leaving an overhang.
In a large bowl, mix oats, peanut butter, mashed banana, maple syrup, vanilla, and salt until fully combined and sticky.
Press firmly and evenly into the prepared pan. Use the back of a measuring cup to compact.
Melt the chocolate chips and 2 tbsp peanut butter together — microwave in 20-second bursts, stirring between, until glossy.
Pour over the oat base. Tilt to cover.
Sprinkle with flaky salt and crushed peanuts.
Refrigerate at least 2 hours. Slice into bars while cold for clean edges.
Pro tipFor the cleanest chocolate “snap” on top, let the chocolate cool slightly before pouring — about 2 minutes. Hot chocolate will sink slightly into the oats.
StorageRefrigerator, 7 days. Do not store at room temperature (the chocolate softens).
This is one of seventy
The Banana Dessert Bible.
Brownies, cheesecakes, no-bake bars, puddings, frozen — every way a ripe banana becomes dessert. Real ingredients, tested to work the first time. Instant PDF, yours to keep.
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