Name: Peanut Butter Chocolate Chip Banana Bites
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 ripe banana, mashed; 1/2 cup creamy peanut butter; 1/4 cup maple syrup or honey; 1 teaspoon vanilla extract; 1 1/4 cups rolled oats; 1/4 teaspoon salt; 1/2 teaspoon cinnamon (optional); 1/3 cup mini chocolate chips

Soft, chewy, and naturally sweetened, these Peanut Butter Chocolate Chip Banana Bites are one of my go-to snacks when I want something quick, healthy, and a little indulgent. With a base of mashed banana, peanut butter, and oats, they’re wholesome yet packed with flavor. I love baking a batch of these to have on hand for breakfast, post-school snacks, or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ripe banana, mashed

1/2 cup creamy peanut butter

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

1 1/4 cups rolled oats

1/4 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/3 cup mini chocolate chips

Directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, I mash the banana until smooth.

I stir in the peanut butter, maple syrup (or honey), and vanilla until fully combined.

Then, I add the oats, salt, and cinnamon (if using), and mix until a thick dough forms.

I gently fold in the mini chocolate chips.

Using a spoon or small scoop, I portion out the dough, roll it into balls, and slightly flatten each one on the baking sheet.

I bake the bites for 10–12 minutes, or until the edges are golden and set.

After baking, I let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 12 bites.

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Each bite contains about 110 kcal.

Variations

Vegan: I use maple syrup instead of honey and choose dairy-free chocolate chips to make them fully vegan.

Nut-free: For a nut-free version, I replace the peanut butter with sunflower seed butter.

Add-ins: Sometimes I add shredded coconut, chopped nuts, or flaxseed for extra texture and nutrients.

Spiced: I like adding a pinch of nutmeg or ginger for a warm spice kick.

Storage/Reheating

I store these banana bites in an airtight container at room temperature for up to 3 days. For longer freshness, I keep them in the refrigerator for up to a week. They also freeze well — I lay them flat in a freezer bag and freeze for up to 2 months. When I want one, I just let it thaw for a few minutes at room temperature or microwave it for 10–15 seconds.

FAQs

How ripe should the banana be for this recipe?

I use a banana that’s very ripe — the more brown spots, the better. It makes the bites sweeter and easier to mash.

Can I use quick oats instead of rolled oats?

Yes, quick oats work in a pinch. The texture will be slightly softer, but the recipe still turns out great.

Are these bites gluten-free?

As long as I use certified gluten-free oats, these bites are naturally gluten-free.

Can I make these without chocolate chips?

Absolutely. I’ve made them with raisins, dried cranberries, or even chopped dates for a different kind of sweetness.

Can I double the recipe?

Yes, I often double the batch and freeze half for later. It’s a great way to have snacks ready throughout the week.

Conclusion

Peanut Butter Chocolate Chip Banana Bites are an easy, wholesome snack that I always feel good about making and eating. Whether I enjoy them fresh out of the oven or grab a couple from the freezer, they never disappoint. With simple ingredients and no fancy equipment needed, this recipe fits right into busy routines while delivering on taste and nutrition.

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