Ingredients:

  • 3 large ripe bananas (about 400g), very ripe, mashed thoroughly
  • 1/2 cup (125g) natural peanut butter, creamy or crunchy, well-stirred
  • 1/4 cup (80g) maple syrup or honey
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 cup (60ml) milk (dairy or non-dairy)
  • 2 cups (180g) old-fashioned rolled oats
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (2.5g) ground cinnamon
  • 1/4 teaspoon (1.5g) fine sea salt
  • 1/2 cup (80g) semi-sweet or dark chocolate chips
  • 1/4 cup (30g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides for easy lifting, then lightly spray with cooking oil.
  2. In the large mixing bowl, thoroughly mash the ripe bananas until they reach a very smooth, liquid-like consistency.
  3. Add the peanut butter, maple syrup, vanilla extract, and milk to the mashed bananas. Whisk together until the mixture is uniform and creamy.
  4. Gently stir in the rolled oats, baking powder, cinnamon, and salt. Mix only until the dry ingredients are just incorporated—do not overmix.
  5. Carefully fold in the chocolate chips and optional nuts. Ensure they are evenly distributed throughout the thick batter.
  6. Transfer the batter into the prepared baking pan. Use a spatula to press the mixture firmly and evenly into the corners, creating a level surface.
  7. Bake for 25 to 30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are acceptable).
  8. Remove the pan from the oven and let the bars cool completely in the pan for at least 30 minutes before lifting them out using the parchment paper overhang. Allow the bars to fully set before slicing.