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A close-up of a stack of chocolate chip banana oatmeal bars on parchment paper, surrounded by more bars.
Layla

Chewy Banana Oatmeal Bars with Chocolate Chips

These delightful banana oatmeal bars are soft, chewy, and packed with the comforting flavors of ripe bananas and warm spices, complemented by melty chocolate chips. Perfect for a quick breakfast, satisfying snack, or wholesome dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 bars
Course: Breakfast, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups rolled oats not instant oats
  • 1 cup whole wheat flour or all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
Wet Ingredients
  • 2 large ripe bananas mashed (about 1 cup)
  • 1/2 cup unsalted butter melted and slightly cooled, or coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
Optional Add-ins
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts or pecans

Equipment

  • 9x13-inch Baking Pan
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Fork or Potato Masher
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the rolled oats, whole wheat flour, light brown sugar, baking powder, ground cinnamon, and salt. Make sure there are no lumps of brown sugar.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until mostly smooth. Stir in the melted butter (or coconut oil), egg, and vanilla extract until well combined.
Mix and Bake
  1. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until just combined. Be careful not to overmix. Fold in the chocolate chips and chopped walnuts (if using).
  2. Transfer the mixture to the prepared baking pan and spread it evenly. Press down firmly with the back of the spatula or your hands to create a compact, even layer.
  3. Bake for 22-28 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean or with moist crumbs (not wet batter).
  4. Remove the pan from the oven and let the bars cool completely in the pan on a wire rack before cutting them into 12 squares or rectangles. This is crucial for them to set and hold their shape.

Notes

Storage: Store leftover banana oatmeal bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. They can also be frozen for up to 3 months.
Variations: Feel free to add other mix-ins like dried cranberries, raisins, shredded coconut, or different nuts. For extra banana flavor, add a few drops of banana extract to the wet ingredients.