The Peanut Butter Banana Cookies recipe is a quick and easy treat you can whip up in no time. These cookies are soft and chewy, packed with natural sweetness from ripe bananas and creamy peanut butter for a comforting texture. This homemade recipe uses simple pantry staples, making it beginner-friendly and perfect for busy weeknights or a healthy snack. Pair it with my Easy Boursin Mac and Cheese for a comforting meal your whole family will love.
Why You'll Love Peanut Butter Banana Cookies recipe - Easy & Homemade Snack
Delicious and easy Peanut Butter Banana Cookies recipe perfect for a quick homemade snack. Soft, chewy, and family-friendly with simple pantry staples.
- Made with wholesome, pantry staple ingredients.
- Soft, chewy texture with natural sweetness from bananas.
- Simple to make with beginner-friendly steps.
- Perfect for quick snacks or lunchbox treats.
Ingredients for Peanut Butter Banana Cookies recipe - Easy & Homemade Snack
Bananas: Use ripe bananas with brown spots for natural sweetness; substitute with canned pumpkin for a different twist.Peanut Butter: Use creamy for smooth texture; natural peanut butter works but may affect consistency.
- Bananas: Use ripe bananas with brown spots for natural sweetness; substitute with canned pumpkin for a different twist.
- Peanut Butter: Use creamy for smooth texture; natural peanut butter works but may affect consistency.
Ingredient Note: Full measurements for Peanut Butter Banana Cookies recipe - Easy & Homemade Snack are listed in the printable recipe card below.
How to Make Peanut Butter Banana Cookies recipe - Easy & Homemade Snack
Step 1 — Prep & Preheat
Preheat and prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
Step 2 — Cook and Build Flavor
Mix wet ingredients: In a large bowl, combine mashed bananas, peanut butter, brown sugar, egg, and vanilla. Mix until smooth.
Step 3 — Finish, Taste, and Adjust
Add dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to wet mixture and stir just until combined.
Expert Tips for Peanut Butter Banana Cookies recipe - Easy & Homemade Snack
- Ripe bananas with brown spots are best for sweetness and moisture.
- Don’t overmix once flour is added; it keeps cookies tender.
- Use parchment paper to prevent sticking and easy cleanup.
Peanut Butter Banana Cookies recipe - Easy & Homemade Snack
Delicious and easy Peanut Butter Banana Cookies recipe perfect for a quick homemade snack. Soft, chewy, and family-friendly with simple pantry staples.
Ingredients
Main Ingredients
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup creamy peanut butter
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Seasonings & Flavor Boosters
- 1/2 teaspoon ground cinnamon (optional)
Optional Toppings
- Chocolate chips
- Chopped peanuts
- Sea salt flakes
Instructions
How to Make Peanut Butter Banana Cookies recipe
- Preheat and prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
- Mix wet ingredients: In a large bowl, combine mashed bananas, peanut butter, brown sugar, egg, and vanilla. Mix until smooth.
- Add dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to wet mixture and stir just until combined.
- Scoop and bake: Drop spoonfuls of dough onto prepared baking sheet. Flatten slightly if desired. Bake for 12-15 minutes or until edges are golden. Cool on wire rack before serving.
Nutrition (per serving)
Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended (texture changes).
- Serve/Reheat: Best chilled or at room temperature.
Peanut Butter Banana Cookies recipe - Easy & Homemade Snack FAQs
Yes! You can prepare the cookie dough a day ahead and refrigerate it. Just scoop and bake when ready.
Almond butter or sunflower seed butter are great alternatives. Note that texture and flavor may vary slightly.
Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Dry cookies often mean overbaking or too much flour. Make sure to measure flour correctly and watch the baking time closely.
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