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Pile of peanut butter banana breakfast bars

Peanut Butter Banana Breakfast Bars

Chloe from Forkful of Plants
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Snack
Servings 12 bars
This banana breakfast bar recipe is one of my all time favourites for breakfast and snacking on-the-go. It’s super simple to whip up on a Sunday afternoon, and tastes great.
5 from 9 votes


  • 2 ripe bananas
  • 80 g peanut butter crunchy or smooth
  • 100 g rolled oats
  • 100 g mixed seeds


  • Preheating the oven to 200°/180° fan, and line a 20cm baking dish with baking paper. 
  • In a large bowl, mash 2 ripe bananas using a fork. Add the peanut butter to the bowl and mix well.
  • Add the seeds and oats to the bowl (you can do this all at once or a bit at a time), and continue to mix together well until all combined.
  • Press the mixture into your prepared baking dish. You can press some extra nuts or seeds into the top, or leave it as it is*.
  • Bake in the preheated oven for 18-20 minutes until golden. Cut into 12 squares whilst still warm, and leave to cool before eating.


*I like to top my breakfast bars with walnuts, pecans, pumpkin seeds or dark chocolate chips. 
My top tip when making these breakfast bars is to let the mixture sit in the baking dish for a little while before cooking. This allows the oats to soak up some of the moisture from the bananas, meaning the bars stick together even better after cooking.
Bars will keep in the fridge for up to 5 days, and in the freezer for up to 3 months. Thaw before eating.