Banana Dessert Treats
Warm, chewy banana dessert treats made in a snap
These little bites offer soft banana sweetness, a gentle oat chew and a toasty edge that smells like a cozy kitchen. They’re perfect for afternoon snack stashes, lunchbox treats, or a quick dessert after dinner. A practical tip: use very ripe bananas — they mash smoother and lend natural sweetness so you can keep added sweetener to a minimum. For another no-bake banana snack idea, try the banana bread energy balls that use similar pantry staples.
Simple reasons to love this recipe
No mixer, no eggs, and no refined flour make these an easy, forgiving bake. The texture balances soft banana with whole-grain oats, and the recipe scales up or down depending on how many bites you want. If you need more substantial bars, these ingredients can be pressed into a pan and baked a little longer for denser squares. For a different baked banana snack, check out this take on banana oatmeal bars.
What makes them special
Quick highlights
- Naturally sweetened with banana and a touch of honey or maple syrup
- Whole-grain oats add fiber and chew
- Versatile: nut butter can be swapped based on allergy or flavor needs
A quick glance at how they come together
Mash, mix, portion, flatten, and bake — about 25 minutes from start to finish. The flow is intentionally short so you can have warm bites without fuss.
Smart prep moves before you start
Save time by measuring dry ingredients into a bowl while bananas ripen on the counter. If your bananas are underripe, microwave them for 20–30 seconds to soften. Line your baking sheet with parchment ahead of time to prevent sticking and speed cleanup.
Ingredients
2 ripe bananas, 1 cup rolled oats, 1/4 cup almond butter (or any nut butter), 1/4 cup honey or maple syrup, 1/2 teaspoon vanilla extract, Pinch of salt
Ingredient swaps and quality advice
Use creamy nut butter for easier mixing; if you want a more pronounced nut flavor pick almond or peanut. For gluten-free results, confirm your rolled oats are certified gluten-free. If you’d like a chocolatey muffin-style twist, inspiration can be found in this banana chocolate chip muffins recipe.
Step-by-step baking instructions
- Heat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment.
- Place the ripe bananas in a large bowl and mash them thoroughly until mostly smooth.
- Add the rolled oats, almond or chosen nut butter, honey or maple syrup, vanilla extract, and a pinch of salt; stir until the mixture is evenly combined.
- Using a tablespoon, drop portions of the batter onto the prepared sheet, spacing them about an inch apart.
- Press each mound slightly flat with the back of a spoon so they form small rounds.
- Bake in the preheated oven for 15–20 minutes, watching for the edges to turn a light golden color.
- Remove from the oven and let the treats cool on the pan until they set; then transfer to a rack to cool completely before serving — enjoy these healthy banana dessert treats!
Timing and what to look for
- Baking: 15–20 minutes depending on your oven and how flat you press the cookies
- Visual cue: edges should be lightly golden and centers set but still tender
- Cool: allow at least 10 minutes on the pan so bites firm up and release easily
Best ways to enjoy these bites
These work as after-school snacks, quick breakfast add-ons with yogurt, or a portable dessert for picnics and potlucks. They’re also great warmed briefly and topped with nut butter.
Serving suggestions
- Pair with a dollop of Greek yogurt and a drizzle of honey
- Serve alongside coffee or tea for a light dessert course
- Crumble over vanilla ice cream for a simple sundae topping
How to keep them fresh
Store at room temperature in an airtight container for up to 2 days or refrigerate up to 5 days. Freeze for longer-term storage.
Storage reminders
- Room temp: 1–2 days in a sealed container
- Fridge: up to 5 days, bring to room temp or warm slightly before serving
- Freezer: freeze individually on a tray then transfer to a bag for up to 3 months
Tools and tricks that speed things up
A fork for mashing, a sturdy spoon for mixing, and parchment-lined sheets are all you need; no electric tools required.
Extra technique pointers
- If the mixture seems too loose, add another tablespoon of oats
- For smoother spreading, warm nut butter slightly to loosen it
- Use an ice cream scoop or tablespoon measure for uniform sizes
Ways to change the flavor or fit diets
Swap maple syrup for honey to vary sweetness, use sunflower seed butter for a nut-free version, or add a tablespoon of cocoa powder for chocolate notes.
Easy swaps
- Gluten-free: certified gluten-free oats
- Nut-free: sunflower or soy nut butter
- Lower sugar: reduce the honey/maple to 2 tablespoons and add a splash of applesauce
Nutrition snapshot (approximate)
Serving size: 1 treat (recipe makes about 16)
Calories: ~63 per treat
Protein: ~1.1 g per treat
Fat: ~1.4 g per treat
Carbohydrates: ~11 g per treat
Notes on adjusting nutrition
- To boost protein, stir in a tablespoon of protein powder or use a higher-protein nut butter.
- Cutting the sweetener reduces calories and carbs; very ripe bananas can allow you to omit added syrup.
Common questions answered
Q: Can I make these without nuts?
A: Yes — swap almond butter for sunflower seed butter or tahini for a nut-free option.
Q: Will they hold together if I make them into bars?
A: Press the mixture into an 8×8 pan and bake 5–10 minutes longer; cooling fully will help them firm into bars.
Q: Can I double the recipe and freeze extras?
A: Absolutely. Freeze baked treats on a tray, then transfer to a freezer bag for up to 3 months.
Q: Are these suitable for toddlers?
A: They’re soft and naturally sweet, but watch for texture and portion size; consider cutting into smaller pieces for little ones.
Try them and tweak to your taste
I hope you give these easy banana dessert treats a go — they’re forgiving, wholesome, and a great way to use up ripe bananas. If you prefer a fudgier baked option, you might also enjoy the texture of banana brownies for a richer dessert, or a classic muffin approach with this banana muffins recipe for batch-baking mornings.
Chewy Banana Dessert Treats
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment.
- Mash the ripe bananas in a large bowl until mostly smooth.
- Mix in the rolled oats, nut butter, honey or maple syrup, vanilla extract, and pinch of salt until evenly combined.
- Drop tablespoon portions of the batter onto the prepared baking sheet, spacing them about an inch apart.
- Flatten each mound slightly with the back of a spoon to form small rounds.
- Bake in the preheated oven for 15 to 20 minutes, until the edges turn a light golden color.
- Remove from the oven and let the treats cool on the pan for about 10 minutes before transferring to a rack to cool completely.
