Save to Pinterest I baked these bars on a Sunday morning when I was too hungry to wait for breakfast but too tired to make anything complicated. The bananas on my counter were past their prime, freckled and soft, begging to be used before they turned completely. I threw everything into a bowl, spread it into a pan, and by the time my coffee was ready, the kitchen smelled like a bakery. That first bite, still warm with melted chocolate and a hint of peanut butter, became my new weekend ritual.
I started making these for my early morning gym sessions, but they became a hit with my kids who thought they were getting away with chocolate for breakfast. My neighbor asked for the recipe after I brought a batch to a block party, and now she makes them every week for her book club. Theyre the kind of thing that makes you look more put together than you actually are.
Ingredients
- Ripe bananas: The more freckles, the better, they add natural sweetness and keep the bars moist without any butter.
- Unsweetened applesauce: This is my secret weapon for binding everything together while keeping it light and tender.
- Honey or maple syrup: Either works beautifully, maple gives a deeper flavor while honey is a bit more floral.
- Unsweetened almond milk: Just enough to loosen the batter, any plant or dairy milk works fine here.
- Natural peanut butter: The kind that separates is best, it blends smoothly and doesnt add extra sugar.
- Vanilla extract: A little vanilla makes everything smell like home.
- Old fashioned rolled oats: Not the instant kind, you need the texture and chew from whole oats.
- Vanilla or chocolate protein powder: This turns a snack into a meal, I prefer vanilla but chocolate makes them extra indulgent.
- Chopped walnuts: They add crunch and that classic chunky monkey vibe, but you can skip them if needed.
- Dark chocolate chips: I use the kind with 60% cacao or higher, they melt into little pockets of joy.
- Salt: Just a pinch to balance the sweetness and bring out all the flavors.
- Ground cinnamon: Warm spice that pairs perfectly with banana and chocolate.
- Baking powder: Gives the bars a little lift so theyre not too dense.
Instructions
- Prep your pan:
- Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper, letting it hang over the edges for easy lifting later. This little trick saves you from prying bars out with a knife.
- Mash and mix the wet:
- In a large bowl, mash those bananas with a fork until theyre mostly smooth, a few lumps are fine. Stir in the applesauce, honey, almond milk, peanut butter, and vanilla until everything looks creamy and combined.
- Combine the dry:
- In another bowl, toss together the oats, protein powder, walnuts, chocolate chips, salt, cinnamon, and baking powder. Make sure the protein powder doesnt clump up by stirring it well.
- Bring it together:
- Pour the dry ingredients into the wet and fold gently with a spatula until just combined. Overmixing makes them tough, so stop as soon as you dont see dry pockets.
- Spread and bake:
- Scrape the batter into your prepared pan and smooth the top with the back of a spoon or spatula. Bake for 22 to 25 minutes until the edges are golden and the center is set but still a little soft.
- Cool completely:
- Let the bars cool in the pan on a wire rack, this is the hardest part because they smell incredible. Once cool, lift them out using the parchment and slice into 12 bars.
Save to Pinterest These bars showed up at my daughters soccer game one Saturday, and by halftime they were gone. One of the moms asked if I bought them from a fancy health food store, and I had to laugh because theyd cost me less than five dollars to make. Now theyre my go to whenever I need something that feels special but comes together without any fuss.
Storage and Make Ahead
I keep mine in an airtight container on the counter for up to three days, though they rarely last that long. If you want them to stay fresh longer, pop them in the fridge where theyll keep for a full week and get a little chewier. You can also freeze them individually wrapped in parchment and plastic for up to three months, then thaw one whenever you need a quick breakfast.
Swaps and Substitutions
I have made these nut free by swapping the peanut butter for sunflower seed butter and leaving out the walnuts, they still turn out great. If you need them vegan, use maple syrup instead of honey and check that your protein powder and chocolate chips are plant based. Chia seeds or ground flax can go in for extra fiber, and pecans work just as well as walnuts if thats what you have.
Serving Suggestions
I love these with a smear of almond butter on top or crumbled over Greek yogurt with fresh berries. My husband eats them cold straight from the fridge, while I like mine warmed for 15 seconds in the microwave so the chocolate gets melty again. Theyre sturdy enough to toss in a lunchbox or gym bag without falling apart.
- Pair with a hot cup of coffee or a cold glass of almond milk.
- Top with a drizzle of melted peanut butter for extra richness.
- Serve alongside scrambled eggs for a more filling breakfast plate.
Save to Pinterest These bars have become one of those recipes I make without thinking, the kind that fits into busy mornings and lazy weekends alike. I hope they become that for you too, simple, satisfying, and always worth making.
Common Recipe Questions
- → Can I make these bars vegan?
Yes, use maple syrup instead of honey, choose vegan protein powder, and ensure your chocolate chips are dairy-free.
- → How should I store these protein bars?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week for extended freshness.
- → Can I substitute the walnuts?
Absolutely! Swap walnuts for pecans, almonds, or omit them entirely for a nut-free version. Just ensure your peanut butter substitute is nut-free as well.
- → What type of protein powder works best?
Vanilla or chocolate protein powder both work wonderfully. Choose whey, plant-based, or collagen protein based on your dietary preferences.
- → How do I know when the bars are done baking?
The bars are ready when they're set in the center and golden brown around the edges, typically after 22-25 minutes at 350°F.
- → Can I add extra mix-ins?
Yes! Chia seeds, flax seeds, dried fruit, coconut flakes, or extra chocolate chips are all excellent additions to customize your bars.