Preheat oven to 350 degrees and line 8x8 baking pan with parchment paper or grease well.
Sift flour, baking soda, and salt together.
In a small mixing bowl, mix together peanut butter, honey, bannas, egg, and vanilla until well combined. Pro-Tip: If your peanut butter is thick and hard to mix, heat for 30 seconds in the microwave before adding to the wet ingredients.
Mix dry and wet ingredients together until just combined and stir in chocolate chips and walnuts. DO NOT overmix the batter.
Pour the batter into the prepared pan and spread out evenly.
Bake for 17-20 minutes, or until toothpick comes out clean.
Cool the banana bars on a cooling rack for 10 minutes and then carefully remove the parchment paper from the pan to cool the bars completely. Slice into 12 bars and serve. Note, if you just greased your pan instead of using parchment paper, do not try to remove the bars from the pan, just cool for 20 minutes before slicing.
Flour: Use either Gluten-Free All-Purpose Flour, whole white wheat flour, or regular all-purpose flour--all produce delicious results.
Feel free to use maple syrup in place of the honey, keeping in mind that honey is milder in taste than maple syrup.
To keep these bars egg-free, mix together 1 tablespoon ground flaxseed with 3 tablespoons of water and let sit for 5 minutes. Use in place of the egg.
To make dairy-free, use dairy-free chocolate chips, or omit chocolate chips.
Feel free to use almond butter in place of the peanut butter.
Banana Bars are best served within 3 days of baking and should be refrigerated after 24 hours to keep fresh.