Irresistibly Soft & Chewy Banana Bread Cookie Bars (Easy 35-Min Recipe)

Thank you so much for being here today, friend! I can’t wait to share with you one of my family’s favorite cozy bakes: Soft & Chewy Banana Bread Cookie Bars. If banana bread and cookies had a baby, this would be it—moist, chewy, and studded with melty chocolate chips. It’s the kind of recipe that makes your kitchen smell like home.

These bars are perfect for when you’ve got two spotty bananas on the counter and a craving for something sweet. They whip up quickly with simple pantry staples, and the result is a chewy square that’s equally welcome as a snack, dessert, or even a breakfast treat (yes, I’ve had them with coffee in the morning!).

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Overview of Recipe Content

What Are Banana Bread Cookie Bars?

These are the lovechild of banana bread and cookies—moist and soft like banana bread, but chewy and cut into squares like cookie bars. They’re easy to make, one bowl, and naturally sweetened with banana and honey (or brown sugar if you want that rich depth).

Why You’ll Love Them

• Quick & Easy: One bowl, no mixer required.
• Family-Friendly: Kids and adults devour these in minutes.
• Healthier Treat: Naturally sweetened with fruit and honey.
• Versatile: Perfect for lunchboxes, after-school snacks, or a light dessert.

Taste Profile

These bars are soft, moist, and chewy with a warm hint of cinnamon. The banana flavor shines through but isn’t overpowering. The peanut butter gives richness, while the chocolate chips bring in indulgence.

Nutritional Benefits

Bananas bring potassium and fiber, oats add whole grains, and peanut butter gives a little protein. They’re lighter than a slice of cake but just as satisfying.

Ingredients You’ll Need

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• 2 ripe bananas (mashed)
• 1/2 cup peanut butter
• 1/4 cup honey or brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

Tools You’ll Need

• Mixing bowl
• Fork or potato masher (for bananas)
• Spatula
• 8×8 baking pan
• Parchment paper

Substitutions & Additions

• Swap almond butter or sunflower seed butter for peanut butter.
• Try maple syrup instead of honey.
• Mix in walnuts, pecans, or shredded coconut for added texture.
• Use dark chocolate chunks for a richer bite.

How to Make Soft & Chewy Banana Bread Cookie Bars

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1. Preheat oven: Set oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper.
2. Mash bananas: In a bowl, mash bananas until smooth and creamy.
3. Mix wet ingredients: Stir in peanut butter, honey (or brown sugar), egg, and vanilla extract until fully combined.
4. Add dry ingredients: Mix in oat flour, baking soda, cinnamon, and salt. Stir gently until a thick batter forms.
5. Fold in chocolate chips: Save a few for sprinkling on top.
6. Bake: Spread batter evenly into the pan. Sprinkle extra chocolate chips on top. Bake 20–25 minutes, or until edges are golden and a toothpick comes out mostly clean.
7. Cool & cut: Let cool before cutting into bars.

These bars are soft, chewy, and smell absolutely divine while baking. The hardest part? Waiting for them to cool before digging in!

What to Serve with Banana Bread Cookie Bars

• A warm cup of coffee or chai latte.
• A scoop of vanilla ice cream for dessert.
• Pair with Greek yogurt for a protein-packed breakfast treat.

Tips for Making It Perfect

• Use ripe bananas with lots of brown spots for the sweetest flavor.
• Don’t overbake—pull them out when slightly underdone for maximum chewiness.
• Line your pan with parchment for easy removal.
• For a bakery-style look, press extra chocolate chips on top before baking.

Storage Instructions

• Room Temp: Store in an airtight container for 3 days.
• Fridge: Keeps well for up to 1 week.
• Freezer: Wrap bars individually and freeze for up to 2 months.

General Information

Banana bread has been a household staple in the U.S. for decades—especially during times when people wanted to avoid wasting overripe bananas. These bars are a playful twist, blending cookie textures with that nostalgic banana bread comfort.

Frequently Asked Questions

1. Can I make these gluten-free?
Yes! Use certified gluten-free oats for the oat flour.

2. Can I make them vegan?
Yes, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

3. Can I reduce the sugar?
Absolutely. You can use just bananas for sweetness, though the texture will be softer.

4. Can I use regular flour instead of oat flour?
Yes, all-purpose flour works, but the bars will be less hearty.

5. Do these taste like banana bread?
Yes, but chewier—think banana bread meets blondies.

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Conclusion

There you have it, my Soft & Chewy Banana Bread Cookie Bars—the best way to use up ripe bananas and make your kitchen smell incredible. They’re soft, gooey, and satisfying without being overly sweet.

If you loved this recipe, you’ll also adore:

• Moist & Fluffy Chocolate Chip Muffins
• One-Bowl Peanut Butter Oatmeal Cookies
• Banana Oat Pancakes

Now I’d love to see your version—make these bars, snap a photo, and tag me on Pinterest here.

Interactive Elements

If you try this recipe, please leave a review or drop a comment below! Your feedback helps me and other readers.

Nutritional Information (per serving, 12 bars)

Nutrient	Amount
Calories	185
Protein	5g
Carbohydrates	23g
Sugar	11g
Fat	8g
Saturated Fat	2g
Fiber	3g
Sodium	90mg

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