Banana Wake-Up Bars Recipe -
Banana Wake-Up Bars Recipe
  • READY IN 1 hr

Banana Wake-Up Bars

Recipe by  

"These are soft, simple, but delicious, bars made with yummy ingredients. They're always a big hit when I make them for my friends and bring them to school."

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Ingredients Edit and Save

Original recipe makes 1 9x9-inch pan Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  2. In a mixing bowl, beat together the peanut butter, brown sugar, and butter with an electric mixer until smooth and fluffy. Beat in the egg and vanilla extract, then the banana. Stir in the oats, flour, wheat germ, and baking soda until completely combined. Spread in prepared baking pan.
  3. Bake in the preheated oven until set and lightly browned, 20 to 25 minutes. Remove from oven and cool in pan on wire rack before cutting into bars.
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  • Cook's Notes
  • If you are not a banana fan, substitute 1/2 cup of unsweetened applesauce for the banana.
  • When I don't have wheat germ, I use 2 tablespoons flax seed meal.

Reviews More Reviews

Most Helpful Positive Review
Feb 14, 2011

simple, cheap, healthy, tasty! i soaked the oats for a couple hours in warm water beforehand, because the first time i made this, the oats were still somewhat dry/uncooked. i also added some dried berries i had in the pantry (raisins, blueberries, cranberries) they really made a difference. without the dried fruit, i'd imagine this to be a bit bland. also replaced the butter with applesauce. much more moist. and i didn't have wheat germ so i left that out.

Most Helpful Critical Review
May 23, 2012

I give this three stars, because I thought it would be more like a 'bar' less like a banana 'cake' or 'bread' type texture. The taste is powerfully banana and peanutbuttery, mine doesn't look anything like the 4th photo, but more like the 1st and 2nd. I have one daughter who loves this, my other daughter, husband and I, think it's "just ok". Not good or bad, but not something I think we'd eat the whole pan, without the help of my other daughter. 50/50. Oh and I made it exactly as recipe states.


59 Ratings

Jun 29, 2010

I made these, but used applesauce (one of the cups that you can buy for lunches which was almost 1/2 cup) everything else was as stated on the recipe. Wonderful Bars. They smelled good while baking. I ate 2 while still warm and put the others away for the next day. They were even better the next day than the first day. Next time I think I will add either some sliced Almonds or some raisins. This recipe is a KEEPER!

Oct 04, 2010

I took others advice and added raisins. This made ALL the difference! It is a very plain breakfast bar, and needs a little something. I will use this recipe again because it was so easy and quick.

Aug 16, 2010

Really good, easy recipe, but not a whole lot of flavor. On the second batch I made, I toasted the rolled oats in the oven for about five minutes and added walnuts and a little nutmeg.

Sep 07, 2011

These turned out better than I expected! Like a hybrid of banana bread, peanut butter cookies and oatmeal cookies. I used a heaping 1/3c. peanut butter; crunchy-style gave it nice texture. I also added 1Tbl. honey and used whole wheat flour instead of white.

Jul 06, 2011

Love this! I was looking for something lower in sugar and full of nutrients and this fits the bill and is SOO tasty and moist. I like to make them as muffins because it's the perfect serving size (these freeze great and take seconds to thaw - an no-fuss, healthy snack!) I did make the following adjustments: 1 tsp. vanilla, whole wheat flour, 1 tablespoon flax seeds. Makes approx 9-10 muffins. Bake for 15 minutes in a greased, non-stick muffin tin. Thank you for a wonderful recipe!

Oct 22, 2010

I made them exactly to recipe, and I think they're great. Also, they were very easy to prepare.


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  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 12 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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