Family Suppers Breakfast Pans

Peanut Butter Banana Breakfast Bake

A soft family breakfast bake with peanut butter, ripe bananas, and enough structure to slice, freeze, and carry a busy morning without feeling dry.

  • By Ruthann
  • Published March 17, 2026
  • Last reviewed March 17, 2026
  • Total time 47 min
  • Yield 12 squares

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If this is your kind of supper, breakfast, or bake, keepPeanut Butter Oat Breakfast Bars, Whole Wheat Banana Sheet Muffins, and Creamy Peanut Butter Oatmeal for Many nearby for the next pan.

If you want a cleaner fix or a little backup, these guides helpHow to Think in Ratios Instead of Cups and Make-Ahead Mashed Potatoes Guide.

If you want the household logic around this pan, keepAt 7:10, Breakfast Starts Too Fast — Here Is How We Hold It and Before the Freezer Fills Wrong — Here Is What Earns the Space nearby too.

This is the sort of breakfast pan that makes pantry ingredients feel generous instead of improvised. Bananas bring sweetness and tenderness, peanut butter brings staying power, and the whole thing slices cleanly enough to help more than one morning.

It also freezes well, which matters when a household needs breakfast to already be done before the next rough day starts.

Recipe Rescue

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Recipe details

Timing & yield

Prep
15 minutes
Cook / bake
32 minutes
Total
47 minutes
Yield
12 squares

Ingredients

Dry ingredients

  • 2 cups old-fashioned oats
  • 2 cups all-purpose flour
  • 3/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt

Wet ingredients

  • 1 cup creamy peanut butter
  • 3 ripe bananas, mashed
  • 2 large eggs
  • 1 1/2 cups milk
  • 1/3 cup neutral oil
  • 2 teaspoons vanilla extract

Method

  1. Step 1. Heat the oven to 350 degrees Fahrenheit and grease a 9x13 baking dish.
  2. Step 2. In a large bowl, whisk together the oats, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. Step 3. In a second bowl, whisk the peanut butter, mashed bananas, eggs, milk, oil, and vanilla until the mixture looks thick but evenly blended.
  4. Step 4. Fold the wet mixture into the dry just until no flour pockets remain; the batter should stay thick and not be beaten smooth.
  5. Step 5. Spread the batter evenly in the baking dish and smooth the top so the center does not mound.
  6. Step 6. Bake for 28 to 32 minutes, until the middle springs back lightly and the edges are golden.
  7. Step 7. Cool for at least 15 minutes before cutting so the squares hold together for breakfast boxes or freezer storage.

Equipment

  • mixing bowls
  • whisk
  • 9x13 baking dish

Storage & safety

Refrigerate for up to 4 days or freeze cut squares for up to 2 months. Warm gently or thaw overnight if you want the crumb softer.

Safe minimum internal temperature: 160°F

Cool the pan fully before covering it for the refrigerator or freezer so steam does not make the crumb sticky.

Do not taste raw batter because it contains raw flour and eggs.

Troubleshooting

The center seems damp
Return the pan to the oven for a few more minutes and tent loosely if the edges already have enough color.
The peanut butter flavor disappears
Use the full salt amount and warm the squares before serving because cold peanut butter bakes taste quieter.

Recipe rescue notes

The bake feels heavier than you wanted

Likely cause: The bananas were very large or the batter was overmixed.

Fix: Warm the squares and serve with yogurt so the texture eats softer.

Next time: Mash the bananas well, then fold the batter only until it comes together.

Substitutions

Creamy peanut butter
Use natural peanut butter that has been stirred very well. — If it is especially loose, reduce the milk by a couple tablespoons so the batter keeps its shape.

Carryover / Next Meal Ideas

Peanut butter breakfast parfaits

Cube leftover squares into yogurt with sliced bananas for a second breakfast that feels planned rather than patched together.

  • Warm the cubes briefly first if the bake has been refrigerated and firmed up.

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