On a quiet weekend morning, the kitchen buzzes with the soft hum of the toaster and the scent of warmed peanuts. I reach for a ripe banana, a jar of peanut butter, and a hopeful spoonful of courage—and suddenly I’m whisking together what I call Peanut Butter Banana Cookies. They’re incredibly forgiving, says my apron-wearing inner timer, and they somehow taste like a hug in a bite. This is the kind of recipe I reach for when I want something cozy but not fussy, something that kids drift in for halfway through the baking, and something I can sneak a handful of healthy oats into without anyone noticing. This one’s a timeless favorite that disappears from the cooling rack faster than I can say “another batch, please.” It’s also nice to have a backup plan on busy nights—cookies that come together in minutes, bake while you finish dinner, and somehow taste like a little victory at the end of a long day. Peanut Butter Banana Cookies are my go-to friend in the kitchen, the kind of treat you can’t stop reaching for once you start munching.
Thank you for reading this post, don't forget to subscribe!
What is peanut butter banana cookie?
Think of Peanut Butter Banana Cookies as a wholesome, no-fuss cookie that feels indulgent without needing a long list of ingredients. It’s essentially a mash-up of mashed banana, creamy peanut butter, a handful of oats or flour, and a touch of sweetness to bring it all together. The name is pretty literal: you get the banana-savory-sweet vibe with peanut butter in every chewy bite. My favorite thing about this concept is that it’s incredibly flexible. If you’re out of flour, you can lean on oats for texture. If you want them extra chocolatey, a handful of chips slips in beautifully. If you’re watching sugar, you can dial it back and still keep the cookies nicely balanced. It’s almost like a short recipe that invites you to improvise with your pantry, while still delivering a familiar, comforting cookie that pairs perfectly with a morning coffee or a glass of milk. Peanut Butter Banana Cookies are the kind of dessert you make when you’re craving something comforting, and you want it to feel simple, honest, and delicious.
Why you’ll love this recipe?
What I love most about Peanut Butter Banana Cookies is how forgiving they are. They come together with a quick mash of bananas and a scoop of peanut butter, then you just stir in a few pantry staples and you’re almost there. The flavor is a perfect balance of creamy peanut butter, ripe banana sweetness, and toasty oats that keep every bite a little chewy in the center with crisp edges. It’s not overly sweet, which means you can easily pair them with a morning cup of coffee or a snowy afternoon tea. The aroma alone—banana, peanut butter, and vanilla—fills the kitchen and instantly makes everyone smile. These cookies are a lifesaver on busy nights: mix, scoop, bake, and you’ve got a tray of warm, comforting treats in under half an hour. I’ve tested this with almond milk in the dough and it actually made it creamier, which I secretly love. And yes, my kids ask for seconds every single time—this version never fails to win them over. If you’re into versatility, you’ll adore how many variations you can try: add chocolate chips, swap in dark chocolate chunks, or swirl in a quick glaze for a glossy finish. This recipe truly fits a busy family schedule and a cozy kitchen mood alike.
How do I make peanut butter banana cookies?
Quick Overview
You’ll be surprised how fast these come together. Mash a ripe banana, whisk in peanut butter and a couple of pantry staples, fold in oats or flour, and scoop onto a sheet. The bake is gentle, which helps the cookies stay chewy and soft in the center. The beauty of this method is its simplicity and the way the banana’s natural moisture keeps the dough from feeling dry. If you’ve ever worried about cookies turning out crumbly, this batter holds together beautifully thanks to peanut butter’s fat and the binding power of a single egg. You’ll finish with a batch of Peanut Butter Banana Cookies that smell like a warm hug—perfect for dessert, snack time, or a quick bake-and-delight after school.
Ingredients
For the Main Batter:
- 1 cup creamy peanut butter (unsweetened is great, but a little sweetened works, too)
- 1 ripe banana, mashed until smooth
- 1/2 cup light brown sugar (adjust to your sweetness preference)
- 1 large egg (or 1 small egg + 1 tablespoon unsweetened applesauce for a dairy-free option)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup old-fashioned oats (or 1/4 cup oat flour for a finer texture)
- Optional: 1/4 cup mini chocolate chips or chopped peanuts
For the Filling:
- 3 tablespoons peanut butter, plus a drizzle of honey (to taste) for a creamy swirl or simple center
- 1 tablespoon powdered sugar (optional, for a smoother filling)
- Pinch of salt
For the Glaze:
- 1/4 cup powdered sugar
- 1–2 teaspoons milk or non-dairy milk
- Optional: 1 teaspoon cocoa powder for a chocolate glaze, or a light drizzle of melted chocolate
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. I love a little extra crisp edge, so I’ll give the sheet a light mist of cooking spray or a whisper of oil before laying down the parchment. This keeps the cookies from sticking and makes cleanup a breeze. If you have a dark baking sheet, keep an eye on the bake time; you may want to rotate halfway through to avoid over-browning.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the oats, baking soda, and salt. This step is tiny but mighty—dry ingredients evenly distributed means every bite has the same chewy-chewy texture, not pockets of sweetness or saltiness. If you’re using just oat flour, skip this step or keep the mixture to a minuscule amount of oats for bite and structure.
Step 3: Mix Wet Ingredients
In a larger bowl, combine the mashed banana, peanut butter, brown sugar, egg, and vanilla. I always say: mix until the banana disappears into the peanut butter, and the texture looks glossy and thick. If your banana is especially ripe, you’ll notice it blends in even more smoothly, creating a dough that’s easy to scoop and shape.
Step 4: Combine
Fold the dry ingredients into the wet just until everything comes together. Do not overmix—overworking can tighten the dough and make the cookies crumbly rather than chewy. If the dough looks a touch loose, sprinkle in a tablespoon or two of oats or a small splash of milk to loosen it up a bit.
Step 5: Prepare Filling
If you’re filling the cookies, mix peanut butter with honey and a pinch of salt until smooth. Spoon a small amount onto the center of a cookie, or fold a little filling into half of the scoops and sandwich with another cookie. The filling should be thick enough to hold its shape but soft enough to ooze a little when bitten. If you’re in a rush, a simple smear of peanut butter on the top after baking still feels special and tastes just right.
“Packed with flavor and so simple. Exactly what I wanted from this Peanut Butter Banana Cookies!”
Step 6: Layer & Swirl
For a marbled or swirled look, drop tablespoonfuls of batter on the sheet, then dollop a little extra peanut butter or banana puree on top and swirl with a toothpick or the back of a knife. You’ll get pretty ribbons of color and a little surprise in every bite. If you prefer perfectly round cookies, just scoop and press them slightly before baking; they’ll spread into friendly domes on their own.
Step 7: Bake
Bake for 10–12 minutes, depending on your oven and how chewy you want them. The edges should look just set and slightly golden; the centers will look a touch soft because they stay chewy as they cool. If your dough is thicker, bake closer to 12 minutes; if it’s looser, aim for 10 minutes. I always pull one out a minute early to test for the exact doneness I prefer, then bake the rest accordingly.
Step 8: Cool & Glaze
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely. This is the moment the scent really blossoms—peanut butter and banana mingling in a warm, comforting way. If you’re glazing, whisk together the glaze ingredients until smooth and drizzle over cooled cookies in a lazy, wavy pattern. A pale dusting of powdered sugar over the glaze looks pretty too and adds a light crunch.
Step 9: Slice & Serve
Once cooled, you can slice the cookies into halves or bite-sized pieces for a cute serving tray, especially if you’re sharing them with friends who love a little bite-size treat. The slices reveal swirls and layers you can show off on a plate—the kind of presentation that makes a simple cookie feel special. Serve with a splash of milk, a cup of coffee, or a warm pot of tea—the perfect little end to a relaxed afternoon.
What to Serve It With
These Peanut Butter Banana Cookies shine in many moments. They’re not just a dessert; they’re a little mood lifter. Here are a few ideas to pair them with:
For Breakfast: A small cookie alongside a cup of coffee can feel like a treat you earned before the day begins. I love stacking a couple with a yogurt parfait or a bowl of chia pudding for texture and contrast.
For Brunch: Plate them with fresh berries and a sparkling lemonade or a light citrus tea. The tangy brightness of the fruit balances the rich peanut butter nicely.
As Dessert: Serve on a pretty plate with a few extra berries and a dollop of whipped cream or yogurt. A warm drizzle of chocolate glaze makes this feel a touch more festive for a family celebration.
For Cozy Snacks: Warmed cookies with a glass of cold milk or a mug of hot cocoa are a classic pairing. If you’re counting carbs, a half-cookie portion with a crisp apple slices is a surprisingly satisfying combo.
My family’s tradition with these cookies is to bake a batch right before movie night. The scents drift through the house, and by the time we settle in on the couch, every snack corner is spoken for. It’s funny how such a simple thing—a peanut butter banana cookie—can feel like a big, shared moment. We also love modifying the mix for different seasons: in winter, a pinch of cinnamon adds a cozy warmth; in summer, a few chopped roasted peanuts give a tasty crunch. This is the kind of recipe you’ll keep tweaking, and that’s exactly the point.
Top Tips for Perfecting Your Peanut Butter Banana Cookies
Here are practical, experience-based tips that help you nail these cookies every time:
Banana Prep: Use very ripe bananas for natural sweetness and enough moisture. If you’ve got a banana that’s turning brown, you’re in the sweet spot. If it’s still green, mash and wait a few minutes while you gather the rest of your ingredients; you’ll notice a big difference in texture when the banana is nicely softened.
Mixing Advice: Don’t overmix the batter once you combine dry and wet ingredients. Overworking adds gluten and makes cookies tough. A few folds to just incorporate the ingredients is plenty. If you’re using oats, you’ll appreciate the chew when the mixture looks cohesive but not overworked.
Swirl Customization: For pretty marbling, drop dollops of extra peanut butter into the dough and swirl with a skewer or knife. You’ll get a rustic, artistic look that also creates little pockets of extra peanut flavor in every bite.
Ingredient Swaps: You can swap almond butter for peanut butter in equal measure for a nuttier, subtler taste. If you need gluten-free, use certified gluten-free oats or oat flour (1:1 ratio). If you must avoid dairy, use a flax egg or a store-bought dairy-free egg replacer and loose a bit of the sugar until the dough feels cohesive again.
Baking Tips: Ovens vary, so keep an eye on the first batch. If your oven runs hot, drop the temperature to 325°F and bake a little longer for a chewier center with a lighter edge. For extra chewy cookies, remove them when the edges are set and the centers still look a touch underdone; they’ll continue to set as they cool.
“I don’t know if I’ve ever eaten a better Peanut Butter Banana Cookies. The rub alone is wonderful, but the sauce??? Over the top!”
Glaze Variations: A chocolate glaze or a light peanut glaze can finish these beautifully. For a chocolate version, whisk in 1 teaspoon of cocoa powder with the glaze and add a touch more milk if needed. A simple peanut glaze with a drizzle of maple syrup brings out the nutty profile without overpowering it.
Throughout testing, I’ve learned to keep the dough a little loose rather than overly sticky, because it bakes into a well-formed cookie instead of spreading too thin. I’ve also learned that a quick chill in the fridge for 15–20 minutes can help intensify the flavors and make the dough easier to scoop, especially if you’re using extra peanut butter. Trust me on this one—these little tweaks make a big difference in texture and taste, and you’ll notice the difference in every bite.
Storing and Reheating Tips
Cookie storage can be a secret weapon when you want to savor a batch over several days. Here’s how I keep these Peanut Butter Banana Cookies tasting fresh, soft, and flavorful:
Room Temperature: Store in an airtight container at room temperature for up to 3 days. If you’re keeping them longer, stack them with parchment between layers to prevent sticking, and keep them away from heat sources to avoid greasy edges.
Refrigerator Storage: In a sealed container, they’ll stay good for about a week. I recommend letting refrigerated cookies come to room temperature for about 15 minutes before serving to regain the chewy texture.
Freezer Instructions: Freeze baked cookies in a freezer-safe bag for up to 2–3 months. Thaw at room temperature and rewarm in a 300°F (150°C) oven for 6–8 minutes to restore softness. If you’re freezing the dough, portion scoops on a parchment-lined tray, freeze, then transfer to a bag; bake from frozen, adding 2–3 minutes to the total bake time.
Glaze Timing Advice: If you plan to glaze, glaze just before serving when stored at room temperature. If cookies are refrigerated or frozen, glaze after thawing for best adherence and texture. You’ll get the cleanest appearance and the glossiest finish this way.
These storage tips have saved me countless times on busy weeks. The cookies stay delicious, and I’m never left with a stale tray staring back at me from the rack. A fresh glaze can turn ordinary leftovers into something special again, which is a tiny miracle I never tire of.
Frequently Asked Questions
Final Thoughts
If you’ve stuck with me to the end, you probably know why these Peanut Butter Banana Cookies hold a special place in my kitchen repertoire. They’re easy, cozy, and incredibly forgiving—perfect for a weeknight treat or a weekend bake that invites everyone to linger at the counter with a mug in hand. The best part is that they’re genuinely comforting without being fussy, and the banana-peanut flavor combination is a classic that never grows old. I love how small changes—like adding a handful of chocolate chips, swapping in almond butter, or even using a touch of cinnamon—can make the recipe feel new again without losing its heart. If you try a variation, tell me in the comments how you changed it and what you loved most. I’d love to hear how your Peanut Butter Banana Cookies turn out for you this week. Happy baking, friends—and may your kitchen always smell like a warm, loving hug. Can’t wait to hear how yours turns out!
Peanut Butter Banana Cookies
Ingredients
Main Ingredients
- 2 medium ripe bananas mashed
- 1 cup creamy peanut butter unsweetened preferred
- 0.5 cup oat flour or all-purpose flour
- 0.25 cup brown sugar packed, optional
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup chocolate chips optional
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter, oat flour, brown sugar (if using), vanilla extract, baking soda, and salt to the bowl with the mashed bananas. Mix until well combined and a dough forms.
- If adding chocolate chips, fold them into the dough.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
- Lightly flatten each cookie with a fork in a crisscross pattern.
- Bake for 10-14 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
