Peanut Butter Banana Cookies – Soft, Chewy, and Naturally Sweet Treats
This Peanut Butter Banana Cookies Recipe blends the nutty richness of peanut butter with the natural sweetness of ripe bananas to create soft, chewy cookies. Easy to make and packed with flavor, these cookies are a wholesome treat that’s perfect for family snacks, lunchboxes, or an afternoon pick‑me‑up. With their irresistible texture and taste, they’re a simple yet satisfying dessert you’ll want to bake again and again.
Equipment
- Mixing bowls
- Fork or potato masher
- Whisk or spoon
- Baking sheet
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- 2–3 very ripe bananas
- ½ cup peanut butter (creamy or chunky)
- 1 cup rolled oats or ¾ cup all-purpose flour
- 1 egg
- ½ tsp baking soda or 1 tsp baking powder
- ½ tsp vanilla extract
- Optional: pinch of salt, ½ tsp cinnamon, ¼–½ cup chocolate chips, nuts, or dried fruit
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash Bananas: Mash ripe bananas in a mixing bowl until smooth.
- Mix Wet Ingredients: Add peanut butter, egg, and vanilla extract. Stir until creamy and combined.
- Add Dry Ingredients: Mix in oats/flour, baking soda/powder, and optional cinnamon or salt. Stir until just combined.
- Fold in Mix-Ins: Add chocolate chips, nuts, or dried fruit if desired.
- Portion and Shape: Scoop batter onto the baking sheet and flatten slightly with a fork or fingers.
- Bake: Bake for 10–12 minutes until edges are lightly golden. Cookies will remain soft.
- Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack.
Pro Tips:
- Use very ripe bananas for natural sweetness and moisture.Don’t overmix to avoid tough cookies.Flatten slightly for even baking.Freezing dough is great for later baking.
Notes
- Gluten-Free Option: Substitute all-purpose flour with gluten-free flour or use oats.
- Vegan Option: Replace the egg with a flax or chia egg and use plant-based peanut butter.
- Storage: Store in an airtight container at room temperature for 3–4 days, in the fridge for up to a week, or freeze for up to 3 months.
- Mix-Ins Ideas: Chocolate chips, peanut chunks, nuts, dried fruits, or protein powder.