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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mash the bananas until smooth.
Add oats and peanut butter and mix well.
Fill a greased and lined baking tin with the mixture.
Bake at 180°C for 20 minutes until firm and lightly golden.
Allow to cool completely.
Cut into rectangles.
Melt the chocolate until smooth.
Dip each bar into the melted chocolate.
Refrigerate for at least 2 hours until the chocolate is set.
Serve and enjoy.
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For a smoother texture, use creamy peanut butter instead of crunchy.
Can I use quick oats instead of regular oats?
Yes, quick oats can be used, but the texture may be slightly different.
How should I store the bars?
Store the bars in an airtight container in the refrigerator for up to a week.
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate can be used for a sweeter taste.
Are these bars gluten-free?
Ensure the oats are certified gluten-free to make the bars gluten-free.
Can I freeze the bars?
Yes, the bars can be frozen for up to 3 months. Thaw in the refrigerator before serving.
