Ingredients:

  • 3 Large overripe bananas, mashed (approx. 340g)
  • 1/2 cup Natural creamy peanut butter, no salt added (128g)
  • 1 tsp Pure vanilla extract (4g)
  • 2 tbsp Pure maple syrup (40g)
  • 2 1/2 cups Old-fashioned rolled oats (250g)
  • 1 tsp Ground cinnamon (2.6g)
  • 1/2 tsp Sea salt (3g)
  • 1 tsp Baking powder (4.6g)
  • 1/2 cup Dark chocolate chips, 70% cocoa (80g)
  • 1/4 cup Crushed walnuts (30g)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, mash the overripe bananas until they reach a liquid, soup-like consistency.
  2. Whisk in the natural peanut butter, vanilla extract, and maple syrup into the banana mash until the mixture forms a singular, mahogany-colored emulsion with no visible oil streaks.
  3. Add the ground cinnamon, sea salt, and baking powder directly into the wet mixture, stirring well to ensure even distribution of the leavening agent.
  4. Fold in the rolled oats until fully coated. The batter should be thick and heavy. Gently fold in the dark chocolate chips and crushed walnuts.
  5. Line a 9x9 inch square baking pan with parchment paper. Spread the batter evenly and smooth the top with a spatula.
  6. Bake for 22–25 minutes until the edges are toasted golden brown and the center is firm. Let the bars cool completely in the pan for 20 minutes before slicing into 12 bars.