Landscape photo of Chocolate Peanut Butter Banana Caramel Squares

Chocolate Peanut Butter Banana Caramel Squares (Vegan Gluten-Free)

These Chocolate Peanut Butter Banana Caramel Squares are so deliciously rich, chocolatey and gooey. Made with wholefood, vegan and gluten-free ingredients, they are also no-bake.

If you haven’t yet noticed, I love a caramel square or bar and make them in every shape or form. This banana and peanut butter combination is the newest one yet and it is really delicious. These bars have four delicious layers: a no-bake biscuit base; a gooey peanut butter caramel; fruity banana slices; and a thick chocolate top.

9 Chocolate Peanut Butter Banana Caramel Squares with one on its side
Chocolate Peanut Butter Banana Caramel Squares

Why will I love these bars?

These Chocolate Peanut Butter Banana Caramel Squares are special, they are:

  • Thick, chocolatey and peanut buttery
  • Rich, decadent and indulgent
  • Wholesome, made with good-for-you ingredients
  • Easy to make with no baking required
  • Naturally vegan and gluten-free
  • Easily nut-free (or peanut-free)
  • Great to make ahead and keep for 1 week

If you already love the sound of these squares, skip ahead to the recipe card below. First, let’s discuss the recipe in more detail.

Chocolate Peanut Butter Banana Caramel Squares with a pot of peanut butter
Chocolate Peanut Butter Banana Caramel Squares

What ingredients do I need?

The base for the bars these bars is easy and comes together in a blender:

  • Oats: gluten-free where needed, we blend these down to a fine oat flour which takes seconds and is great for using as a GF flour.
  • Pecans: I love the flavour of pecans as they are naturally sweeter but you can use other nuts like almonds or cashew nuts. If you are avoiding nuts, use seeds like pumpkin seeds or use more oats.
  • Medjool dates: these are natures candy. They are so sweet and sticky, perfect for binding the base together. if you can only find dried dates that’s also fine, just leave them in boiling water for slightly longer till soft and jammy. You could try other dried fruits instead like dried apricots or dried figs.
  • Cocoa powder: to make this a chocolate biscuit base. Cacao powder will also work here.
  • Salt: to bring it all together.

As for the gooey caramel layer, this relies on my favourite quite caramel recipe:

  • Peanut butter: the runny, smooth kind is best for the most delicious and silkiest caramel texture. If avoiding peanuts, use another nut butter like almond or cashew, or if avoiding nuts, use sunflower seed butter or tahini.
  • Maple syrup: for sticky sweetness. You can use another syrup like agave or vegan honey.
  • Coconut oil: stir this into the caramel when melted and then as it sets in the fridge, it will harden, resulting in the most melt-in-your-mouth caramel texture that also holds its shape when slicing.
  • Salt: for a slightly salted caramel filling.
9 squares of Chocolate Peanut Butter Banana Caramel Squares
Chocolate Peanut Butter Banana Caramel Squares

We also need a layer of:

  • Bananas: to make these Chocolate Peanut Butter Banana Caramel Squares. The bananas add such a delicious fruity and gooey surprise in the middle. If you don’t like bananas, just skip this layer.

Finally, onto the topping:

  • Dark chocolate: any chocolate will work here; I like to use 85% chocolate as it’s nice and rich. The rest of the recipe is quite sweet so it works really well. That said, any dairy-free chocolate will be great.
  • Coconut oil: for melting with the chocolate. This allows the chocolate to set more smoothly and slightly less solid meaning it’s less likely to crack and is easier to slice.
  • Peanut butter: for swirling on top. If using another nut butter elsewhere, use the same here.
  • Dried banana: for more banana goodness. These are the crunchy banana crisps/chips rather than the squidgy banana and add a lovely crunch on top.
  • Salt: I love a bit of flaky salt on top of my chocolate desserts.

How do I make these caramel squares?

These Chocolate Peanut Butter Banana Caramel Squares are simple to make in a few steps:

  • Blitz the oats and nuts to make a flour: for the base and meanwhile soak the dates in boiling water and drain them.
  • Add all the base ingredients to a blender: and process to a sticky mix.
  • Press the mix into a tin: to make the base of the bars.
  • Stir together the caramel ingredients: till silky smooth.
  • Pour the caramel over the base: and smooth over.
  • Top with the banana pieces: and press down slightly. Chill in the fridge for 1 hour.
  • Melt the chocolate and coconut oil: and pour over the set caramel.
  • Swirl on the peanut butter: and top with the banana crisps.
  • Allow to set in the fridge for 1 hour: and then slice with a hot sharp knife.
A pile of Chocolate Peanut Butter Banana Caramel Squares
Chocolate Peanut Butter Banana Caramel Squares

How long will these last?

I love making no bake bars as they last for up to 1 week in the fridge in a sealed container. You can eat them straight from the fridge or at room temperature.

Are these Chocolate Peanut Butter Banana Caramel Squares gluten-free and nut-free?

Yes, these squares are naturally gluten-free as long as your oats are certified gluten-free. To make these nut-free swap the pecans in the base for more oats and use a seed butter like tahini or sunflower seed butter instead of the peanut butter. Also check that your chocolate is free from nuts.

Chocolate Peanut Butter Banana Caramel Squares with peanut butter
Chocolate Peanut Butter Banana Caramel Squares

I love these bars, what else can I make?

I hope you are going to love these Chocolate Peanut Butter Banana Caramel Squares and for more ideas, how about my:

Chocolate Peanut Butter Banana Caramel Squares (Vegan Gluten-Free)

  • Servings: 9
  • Difficulty: easy
  • Print

These Chocolate Peanut Butter Banana Caramel Squares are so deliciously rich, chocolatey and gooey. Made with wholefood, vegan and gluten-free ingredients, they are also no-bake.

Ingredients

    For the Base:
  • 60g oats, GF where needed
  • 40g pecans, almonds or cashews
  • 80g medjool dates (pitted weight)
  • 20g cocoa powder
  • A pinch of salt
  • For the Banana Caramel Filling:
  • 100g smooth peanut butter
  • 100ml maple syrup
  • 65g coconut oil, melted
  • A pinch of salt
  • 1 small banana
  • For the Chocolate Top:
  • 100g dark chocolate, chopped small
  • 1 tbsp coconut oil
  • 2 tbsp smooth peanut butter
  • 2 tbsp crushed dried banana chips
  • Flaky salt, optional

Directions

  1. For the base: blitz the oats and nuts together to a fine flour texture. Soak the dates in boiling water for 10 minutes to soften and then drain them. Add the dates to the oat-nut flour with the cocoa powder and salt and blend to a sticky mix that holds together.
  2. Line a 6-inch square dish with parchment paper and press the base mix down to form an even layer. Chill in the fridge while you make the middle.
  3. For the banana caramel: add the peanut butter, maple syrup, coconut oil and salt together and whisk till smooth. Slice the banana into rounds. Pour the caramel over the base and arrange the banana pieces on top. Press the banana pieces into the caramel and chill in the fridge for 1 hour, or until set.
  4. For the top: melt together the chocolate and coconut oil till glossy. Pour over the set caramel layer and spread it out to evenly coat the top. Add on small spoonfuls of the peanut butter and use a toothpick or small knife to make swirls. Add on the crushed banana chips and return to the fridge for 1 hour, or until the chocolate has set.
  5. Remove the bars from the dish and use a sharp, hot knife to slice into 9 squares. Sprinkle with flaky salt, if desired and enjoy straight away. The squares will keep for up to 1 week in the fridge in a sealed container or for up to 1 month in the freezer.
Landscape photo of Chocolate Peanut Butter Banana Caramel Squares
Chocolate Peanut Butter Banana Caramel Squares

I look forward to hearing what you think of these Chocolate Peanut Butter Banana Caramel Squares so please let me know below. If you do make these squares, I’d love to see them so please tag me in your posts – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With banana caramel love x

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