Peanut Butter Banana Cookies recipe is a quick and easy way to satisfy your cookie cravings with wholesome ingredients. These soft and chewy cookies come together in minutes and pack a delicious blend of sweet banana and rich peanut butter flavors. Perfect for beginners and a great way to use ripe bananas, this recipe fits perfectly into any busy schedule. Pair it with my Easy Boursin Mac and Cheese for a fun comfort food combo.
Why You'll Love Peanut Butter Banana Cookies recipe - Easy Homemade Delight
Discover an easy Peanut Butter Banana Cookies recipe for soft, chewy, and delicious treats perfect for any time. Quick, homemade, and family-friendly!
- Quick and simple with pantry staples you likely already have.
- Soft, chewy texture with natural sweetness from ripe bananas.
- Gluten-free option by using gluten-free oats or flour.
- Family-friendly and kid-approved snack or dessert.
Ingredients for Peanut Butter Banana Cookies recipe - Easy Homemade Delight
Peanut butter: Use creamy for best texture; natural peanut butter works but may affect consistency.Bananas: Very ripe bananas with brown spots provide sweetness and moisture.
- Peanut butter: Use creamy for best texture; natural peanut butter works but may affect consistency.
- Bananas: Very ripe bananas with brown spots provide sweetness and moisture.
Ingredient Note: Full measurements for Peanut Butter Banana Cookies recipe - Easy Homemade Delight are listed in the printable recipe card below.
How to Make Peanut Butter Banana Cookies recipe - Easy Homemade Delight
Step 1 — Prep & Preheat
Prepare the dough: In a large bowl, mash ripe bananas until smooth. Add peanut butter, brown sugar, egg, and vanilla extract. Mix well until combined.
Step 2 — Cook and Build Flavor
Add dry ingredients: Stir in oats, baking soda, and salt. Mix everything together until a sticky dough forms. If using chocolate chips or nuts, fold them in now.
Step 3 — Finish, Taste, and Adjust
Shape cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop tablespoons of dough and place on the sheet, flattening slightly.
Expert Tips for Peanut Butter Banana Cookies recipe - Easy Homemade Delight
- Ensure bananas are very ripe for best natural sweetness and soft texture.
- If dough is too sticky, add extra oats one tablespoon at a time.
- Press cookies slightly before baking for even cooking and better shape.
Peanut Butter Banana Cookies recipe - Easy Homemade Delight
Discover an easy Peanut Butter Banana Cookies recipe for soft, chewy, and delicious treats perfect for any time. Quick, homemade, and family-friendly!
Ingredients
Main Ingredients
- 1 cup ripe bananas (about 2 medium bananas), mashed
- 1 cup creamy peanut butter
- 1 cup old-fashioned oats
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1 large egg
Seasonings & Flavor Boosters
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Toppings
- 1/4 cup dark chocolate chips or chopped nuts
- Sprinkle of sea salt
Instructions
How to Make Peanut Butter Banana Cookies recipe
- Prepare the dough: In a large bowl, mash ripe bananas until smooth. Add peanut butter, brown sugar, egg, and vanilla extract. Mix well until combined.
- Add dry ingredients: Stir in oats, baking soda, and salt. Mix everything together until a sticky dough forms. If using chocolate chips or nuts, fold them in now.
- Shape cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop tablespoons of dough and place on the sheet, flattening slightly.
- Bake and cool: Bake for 20-25 minutes until edges are golden and cookies are set. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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 Delight FAQs
Yes! The dough can be prepared and refrigerated for up to 24 hours before baking. Baked cookies store well and can also be frozen for later.
Almond butter or sunflower seed butter works as great alternatives, but expect slight flavor and texture differences.
Keep cooled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Freeze for longer storage.
Dry cookies may result from overbaking or not enough mashed banana. Soggy cookies might have too much wet ingredient or underbaking; adjusting baking time and ingredient ratios helps.
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Before You Go
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