This recipe is incredibly easy and requires just a few basic ingredients. The natural sweetness from bananas means you can use less added sugar, making them a slightly healthier option. They’re soft, chewy, and perfect for snacks, breakfast, or dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) ripe bananas creamy peanut butter brown sugar or honey egg vanilla extract baking soda salt all-purpose flour or oat flour optional chocolate chips
Directions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, mash the ripe bananas until smooth.
Add the peanut butter, brown sugar or honey, egg, and vanilla extract, mixing until well combined.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Fold in chocolate chips if using.
Scoop spoonfuls of dough onto the prepared baking sheet and slightly flatten them.
Bake for 10–12 minutes, or until the cookies are set and lightly golden.
Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
Servings: 12–16 cookies Preparation time: 10 minutes Baking time: 10–12 minutes Total time: about 20–25 minutes
Variations
Add chopped nuts for extra crunch.
Use dark chocolate chips or chunks for a richer flavor.
Sprinkle cinnamon or nutmeg into the dough for warmth.
Swap peanut butter with almond or cashew butter.
Make them gluten-free by using oat flour.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat, warm in the microwave for 10–15 seconds for a softer texture.
You can freeze the cookies for up to 2 months; thaw before serving.
FAQs
Can I make these cookies without eggs?
Yes, you can substitute the egg with a flax egg or leave it out for a denser texture.
How ripe should the bananas be?
Very ripe bananas with brown spots work best for sweetness and flavor.
Can I make these cookies without sugar?
Yes, the bananas provide natural sweetness, so you can reduce or omit added sugar.
Why are my cookies too soft?
They may need a bit more baking time or slightly more flour.
Can I use crunchy peanut butter?
Yes, it will add a nice texture to the cookies.
Can I add oats to the recipe?
Yes, oats can be mixed in for extra texture and heartiness.
How do I know when they’re done?
The cookies should be set and lightly golden on the edges.
Can I make them vegan?
Yes, use a plant-based sweetener and replace the egg with a vegan alternative.
Can I use frozen bananas?
Yes, just thaw and drain excess liquid before using.
Are these cookies healthy?
They are a more wholesome option compared to many traditional cookies, especially if you reduce added sugar.
Conclusion
Peanut butter banana cookies are a simple, delicious treat that combines natural sweetness with rich, nutty flavor. Easy to make and versatile, they’re perfect for satisfying cravings while keeping things simple and comforting.
These peanut butter banana cookies are soft, naturally sweet, and incredibly easy to make. Made with ripe bananas and creamy peanut butter, this healthy cookie recipe is perfect for quick snacks, breakfast treats, or guilt-free desserts.
Ingredients
2 ripe bananas (mashed)
1/2 cup creamy peanut butter
1/4 cup brown sugar or honey (optional)
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
Pinch of salt
3/4 cup all-purpose flour or oat flour
1/3 cup chocolate chips (optional)
Instructions
Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, mash the bananas until smooth.
Add peanut butter, sugar or honey, egg, and vanilla extract. Mix until well combined.
In another bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
Fold in chocolate chips if using.
Scoop spoonfuls of dough onto the baking sheet and gently flatten them.
Bake for 10–12 minutes, until set and lightly golden.
Let cool for a few minutes before transferring to a wire rack.
Notes
Use very ripe bananas for maximum sweetness and flavor.Do not overbake to keep the cookies soft and chewy.Oat flour works well for a gluten-free version.
