These peanut butter banana cookies are soft, chewy, and packed with rich peanut butter flavor and the natural sweetness of ripe bananas. I love how quick and simple they are to make, using basic pantry ingredients for a wholesome, comforting treat. Whether for a midday snack or a sweet bite after dinner, these cookies always hit the spot.
Why You’ll Love This Recipe
I enjoy how this recipe brings together the classic combination of peanut butter and banana in cookie form. The cookies are naturally sweet, with no need for a ton of added sugar thanks to the ripe bananas. They’re also wonderfully soft in texture, a little chewy, and not overly dense. It’s a great way to use up overripe bananas, and I can make these in under 30 minutes with minimal cleanup. They’re also perfect for kids and make a great lunchbox treat.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ripe bananas
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Peanut butter (creamy or chunky, depending on preference)
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Brown sugar
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All-purpose flour
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Baking soda
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Salt
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Vanilla extract
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Optional: chocolate chips or chopped nuts for added texture
Directions
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I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
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In a large bowl, I mash the ripe bananas until smooth.
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I add peanut butter, brown sugar, and vanilla extract to the mashed bananas and mix until everything is well combined.
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In a separate bowl, I whisk together the flour, baking soda, and salt.
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I gradually stir the dry ingredients into the banana mixture until a dough forms.
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If I’m using chocolate chips or nuts, I fold them in at this point.
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I scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each one.
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I bake the cookies for about 10–12 minutes, until the edges are golden brown and the centers are set.
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Once baked, I let them cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe yields about 18 to 20 cookies. The total time needed is approximately 25 minutes, including 10 minutes for prep and 12–15 minutes for baking.
Variations
I sometimes switch things up by adding mini chocolate chips for a bit of indulgence or chopped walnuts for a little crunch. If I want to keep them gluten-free, I substitute the all-purpose flour with a gluten-free flour blend. For an extra flavor boost, a sprinkle of cinnamon in the dough adds a cozy touch.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them in a zip-top bag for up to 2 months. To reheat, I pop a cookie in the microwave for about 10–15 seconds to bring back its soft texture.
FAQs
How ripe should the bananas be for this recipe?
The bananas should be very ripe, with lots of brown spots on the peel. The riper they are, the sweeter and more flavorful the cookies will be.
Can I use natural peanut butter?
Yes, but I make sure it's well-stirred so there's no separation. Natural peanut butter tends to be oilier and may change the texture slightly, but it still works well.
Are these cookies suitable for people with gluten allergies?
If I use a certified gluten-free flour blend instead of all-purpose flour, these cookies can be made gluten-free.
Can I make these cookies vegan?
Yes, this recipe is naturally vegan if the chocolate chips I use are dairy-free. There are no eggs or dairy products in the basic recipe.
How do I keep the cookies from spreading too much?
To avoid too much spreading, I chill the dough for 20–30 minutes before baking or make sure I’m not using overly soft or warm peanut butter.
Conclusion
Peanut butter banana cookies are a comforting, quick, and satisfying treat that I can whip up anytime I have ripe bananas on hand. The combination of nutty richness and natural sweetness makes them a go-to snack in my kitchen. Whether I stick to the classic version or mix in some extras, they always come out soft, flavorful, and delicious.
Peanut Butter Banana Cookies
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 25 minutes
- Yield: 18–20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Soft, chewy peanut butter banana cookies that are naturally sweetened with ripe bananas and quick to make using pantry staples.
Ingredients
- 2 ripe bananas, mashed
- 1 cup peanut butter (creamy or chunky)
- ½ cup brown sugar
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla extract
- Optional: ½ cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe bananas in a large bowl until smooth.
- Add peanut butter, brown sugar, and vanilla extract to the mashed bananas and mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually stir the dry ingredients into the banana mixture until a dough forms.
- Fold in chocolate chips or nuts if using.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them apart.
- Bake for 10–12 minutes, until edges are golden and centers are set.
- Cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for best flavor and sweetness.
- Chill the dough for 20–30 minutes to reduce spreading.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Use gluten-free flour for a gluten-free version.
- Ensure chocolate chips are dairy-free for a vegan version.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
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