Peanut Butter Banana Protein Squares

Name: Peanut Butter Banana Protein Squares
Yield: 4 servings
Ingredients: 320 g nonfat plain Greek yogurt; 120 g vanilla whey isolate (4 x 30 g); 40 g powdered peanut butter; 200 g peeled ripe banana; 80 g rolled oats, ground; 24 g dark chocolate chips; optional cinnamon

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Peanut Butter Banana Protein Squares

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

352calories

37g protein

37g carbs

6g fat

Sodium: not calculated

one of four portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

320 g nonfat plain Greek yogurt
120 g vanilla whey isolate (4 x 30 g)
40 g powdered peanut butter
200 g peeled ripe banana
80 g rolled oats, ground
24 g dark chocolate chips; optional cinnamon

Cooking instructions

Mash banana; mix with yogurt, whey, powdered peanut butter and oats. Spread into a lined 8-inch square pan and scatter chocolate chips over the surface. Freeze until firm, about 2 hours; cut into 4 squares. Keep frozen and soften briefly before eating. These are frozen yogurt-based bars, not shelf-stable candy or baked brownies. Use rolled oats labeled ready to eat or heat-treated for no-cook use; do not substitute raw flour. Freeze until solid throughout, usually at least 4 hours or overnight; the earlier 2-hour timing is only an estimate. Keep frozen and soften briefly to serve. Cool cooked food promptly in shallow portions; refrigerate within 2 hours at 40 F or below and use within 3-4 days, unless the recipe specifically requires frozen storage. Reheat leftovers to 165 F where served hot. Development recipe: texture and yield still need kitchen testing.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk, Peanut. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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