Homemade Peanut Butter Chocolate Protein Bars

Baked, 5-ingredient protein bars made with bananas, peanut butter, cocoa, and chocolate chips.

Course Appetizers, Breakfast, Snack

Cuisine American

Keyword bananas, chocolate, chocolate protein, dessert, peanut butter, peanut butter protein, protein bar, vegan, vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 313kcal

Author Kelli Shallal MPH RD

Preheat oven to 350F and line an 8 x 8 baking dish with parchment paper.
In a food processor or by hand combine banana, cocoa powder, protein powder, and peanut butter.
Fold in chocolate chips (saving a tablespoon or so to add to the top of the bars.) Pour the bars into the baking dish and then sprinkle what you saved over the top.
Bake for 30 minutes and then allow to cool for 5 minutes. Cut into 9 bars, store in the refrigerator for up to a week or freeze them for up to 6 months.

*I like to use the food processor for this recipe, but I've also done it by hand, mashing the bananas first, and it still works well!

These peanut butter chocolate protein bars store really well, which makes them perfect for meal prep.

Refrigerator: Keep the bars in an airtight container in the fridge for up to 1 week. (On the go for up to one day in room temperature environments.)
Best texture tip: They’re firmest straight from the fridge. If you prefer a softer bite, let a bar sit at room temperature for 5–10 minutes before eating.

Freezer: Freeze in an airtight container or freezer bag for up to 6 months.
Prevent sticking: Place parchment paper between layers, or wrap bars individually so they don’t freeze together.

For a quick snack, thaw at room temp for 10–15 minutes.
For the best texture, thaw overnight in the fridge, then let it sit on the counter for a few minutes before eating.

If you’re freezing a batch, slice the bars before freezing so you can grab one at a time.