These peanut butter banana bars are like a cross between a blondie and a cake bar! They’re also made a little healthier and are 100% whole grain and dairy-free.
First of all – these taste WAY better than they look. I sprinkled some chocolate chips on top in an attempt to make them look more appealing but I can’t do anything about the drabness. They just look blah. But once you taste them, you won’t care!
When I try a new recipe, I normally only make a fourth and sometimes a half. This means I’m something of a fractions ninja. But I’m also pretty absent-minded and do stuff like halving one ingredient when I only did a fourth of the rest. And for the record – I always test recipes more than once before posting them so you don’t need to worry about mistakes in my recipes!
When I made these peanut butter banana bars the second time, I realized that I had accidentally used twice as much flour as I should have and was really confused because I loved how they came out. I thought that perhaps it was a fluke or that my mind was playing tricks on me. So I made them again with the same amount of flour and they came out exactly the same. It was a pretty awesome morning.
I adapted these form Dinners, Dishes and Desserts’ banana snickerdoodle bars. I’m sure my version with double the flour (and an extra banana) isn’t as dense and blondie-like as the original but I still couldn’t stop eating them! Erin’s version uses cinnamon, cinnamon chips and has a yummy sounding topping, which I can’t wait to try, but first I wanted to peanut butter them up.
So I mixed together a bunch of peanut butter with a little honey and coconut oil and poured that over the batter. The banana bar base isn’t all that sweet but when paired with the peanut butter topping, it’s perfect. I think it also contributes to the somewhat gooey and dense texture of the bars so I really do not recommend making the bars without the peanut butter topping! I’m pretty sure they’d be too dry and not sweet enough.