These banana peanut butter cookies are a delicious, no-fuss treat made with just a few simple ingredients. Soft, chewy, and naturally sweetened, they’re perfect for breakfast, snacks, or dessert—and they come together in under 30 minutes.
If you’ve ever looked at a bunch of overripe bananas on your counter and thought, “What can I bake with these?”—this easy banana peanut butter cookies recipe is your answer. These cookies are soft, chewy, and bursting with the comforting flavors of banana and peanut butter. They’re the kind of treat that feels indulgent but is actually pretty wholesome, especially when you skip the added sugar.
What makes these cookies so special is how simple they are to make. You don’t need a stand mixer, fancy techniques, or a long list of ingredients. Just mash a banana, stir in peanut butter, add a bit of flour and a pinch of salt, and you’re ready to bake. They’re perfect for beginners, busy parents, or anyone who wants a homemade treat without the hassle. Plus, they’re naturally sweetened by the bananas, so you can feel good about serving them to kids—or enjoying them yourself with a glass of milk.
Key Takeaways
- Simple Ingredients: Made with ripe bananas, peanut butter, flour, and a few pantry staples—no fancy tools or hard-to-find items needed.
- No Added Sugar (Optional): Ripe bananas provide natural sweetness, but you can add a touch of honey or maple syrup if desired.
- Quick & Easy: Mix, scoop, and bake in under 30 minutes—ideal for busy weeknights or last-minute cravings.
- Kid-Friendly & Allergy-Conscious: Naturally egg-free and easily made gluten-free or dairy-free with simple swaps.
- Perfect Texture: Chewy centers with slightly crisp edges—these cookies strike the ideal balance between soft and structured.
- Great for Meal Prep: Store well in an airtight container for up to 5 days or freeze for longer storage.
- Customizable: Add chocolate chips, oats, or chopped nuts to make them your own.
📑 Table of Contents
Why You’ll Love This Banana Peanut Butter Cookies Recipe
These cookies are more than just tasty—they’re practical, versatile, and downright satisfying. Whether you’re looking for a quick snack, a healthy-ish dessert, or a way to use up those brown-spotted bananas, this recipe delivers.
One of the best things about these cookies is their texture. They’re soft and chewy in the center with slightly crisp edges, thanks to the natural moisture from the banana and the binding power of peanut butter. Unlike some no-bake or flourless cookies that can be too dense or crumbly, these hold their shape beautifully and have a satisfying bite.
Another reason to love this recipe? It’s incredibly forgiving. If your bananas are extra ripe and sweet, you might not need any added sugar at all. If you prefer a little extra sweetness, a drizzle of honey or maple syrup does the trick. You can also adjust the consistency by adding a splash of milk if the dough feels too thick, or a bit more flour if it’s too sticky.
Perfect for Pantry Staples
You probably already have everything you need in your kitchen. Ripe bananas, peanut butter, flour, baking soda, and a pinch of salt—that’s it for the base recipe. No eggs, no butter, no refined sugar unless you choose to add it. This makes it a great option when you’re short on time or ingredients.
Great for Dietary Needs
These cookies are naturally egg-free and can easily be made gluten-free by using a 1:1 gluten-free flour blend. If you’re avoiding dairy, just make sure your peanut butter is dairy-free (most natural brands are). They’re also vegan if you use a plant-based sweetener like maple syrup instead of honey.
Ingredients You’ll Need
Here’s what you’ll need to make a batch of 12–14 banana peanut butter cookies:
- 2 ripe bananas: The riper, the better! Brown spots mean natural sweetness and easy mashing.
- 1/2 cup creamy peanut butter: Use natural or regular—just avoid the super oily kind unless you stir it well.
- 1 1/2 cups all-purpose flour: Or substitute with gluten-free flour if needed.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly and stay soft.
- 1/4 teaspoon salt: Enhances the flavors and balances the sweetness.
- Optional add-ins: 1/4 cup chocolate chips, 1/4 cup rolled oats, or 2 tablespoons honey/maple syrup for extra sweetness.
Choosing the Right Peanut Butter
Not all peanut butters are created equal. For the best texture and flavor, go for a creamy, natural peanut butter with minimal ingredients—just peanuts and maybe a little salt. Avoid the kind with added sugars or hydrogenated oils if you’re aiming for a cleaner treat. If you’re using a very oily peanut butter, let it sit for a few minutes and stir well before measuring.
Ripe Bananas Are Key
The secret to naturally sweet, flavorful cookies is using bananas that are fully ripe. Look for bananas with brown spots or even mostly brown skins. These are softer, easier to mash, and much sweeter than their yellow counterparts. If your bananas aren’t quite ripe enough, you can speed up the process by baking them in their peels at 300°F (150°C) for 15–20 minutes until soft and dark.
Step-by-Step Instructions
Making these cookies is as easy as 1-2-3. Here’s how to do it:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup a breeze.
Step 2: Mash the Bananas
In a large mixing bowl, mash the bananas with a fork or potato masher until mostly smooth. A few small lumps are totally fine—they add texture. Stir in the peanut butter until well combined. If you’re adding honey or maple syrup, mix it in now.
Step 3: Add Dry Ingredients
Add the flour, baking soda, and salt to the bowl. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix—this keeps the cookies tender. If the dough feels too wet or sticky, add a tablespoon or two of extra flour. If it’s too dry, add a splash of milk (dairy or plant-based).
Step 4: Fold in Extras (Optional)
If you’re adding chocolate chips, oats, or chopped nuts, fold them in now. This is also a great time to sprinkle a few extra chips on top for a bakery-style look.
Step 5: Scoop and Shape
Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheet. Leave about 2 inches between each cookie—they’ll spread slightly. You can gently flatten each scoop with the back of a fork or your fingers if you prefer a flatter cookie.
Step 6: Bake
Bake for 10–12 minutes, or until the edges are lightly golden. The centers may still look soft, but they’ll firm up as they cool. Don’t overbake—these cookies are best when slightly underdone.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps them set without getting soggy.
Tips for Perfect Banana Peanut Butter Cookies
Want to make sure your cookies turn out amazing every time? Here are a few pro tips:
- Chill the dough (optional): If your kitchen is warm or your peanut butter is very soft, chill the dough for 15–20 minutes before baking. This helps prevent excessive spreading.
- Use a cookie scoop: For evenly sized cookies that bake uniformly, a scoop ensures consistency.
- Don’t skip the parchment paper: It makes removal easy and prevents sticking.
- Store properly: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
- Reheat for freshness: Pop a cookie in the microwave for 10–15 seconds to revive its soft, chewy texture.
Customization Ideas
One of the best things about this recipe is how easy it is to customize. Try these fun variations:
- Chocolate chip banana peanut butter cookies: Add 1/4 to 1/2 cup of chocolate chips for a rich, indulgent twist.
- Oatmeal banana peanut butter cookies: Stir in 1/4 cup of rolled oats for extra chew and fiber.
- Banana peanut butter cookies with nuts: Fold in chopped walnuts or pecans for a crunchy surprise.
- Cinnamon-spiced version: Add 1/2 teaspoon of ground cinnamon for a warm, cozy flavor.
- Double peanut butter: Mix in a tablespoon of peanut butter powder for an even stronger peanut flavor.
Nutritional Benefits
While these cookies are a treat, they’re also packed with wholesome ingredients that offer real nutritional value.
Bananas are rich in potassium, vitamin B6, and natural sugars that provide quick energy. They also contain fiber, which helps with digestion and keeps you feeling full longer. Peanut butter adds plant-based protein and healthy fats, making these cookies more satisfying than typical sugar cookies.
Because this recipe uses minimal added sugar (if any), it’s a better choice than many store-bought cookies. You’re getting flavor and sweetness from real food, not refined sugars or artificial ingredients. Plus, the fiber from the banana and peanut butter helps slow the absorption of sugar, preventing energy crashes.
A Balanced Snack Option
These cookies make a great afternoon snack when paired with a glass of milk, a handful of nuts, or a piece of fruit. The combination of carbs, protein, and healthy fats helps stabilize blood sugar and keeps hunger at bay.
Storing and Freezing
These banana peanut butter cookies store beautifully, making them perfect for meal prep or gifting.
Room Temperature Storage
Keep cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking.
Freezing Instructions
To freeze, let cookies cool completely, then place them in a freezer-safe bag or container. Separate layers with parchment paper. They’ll keep for up to 3 months. To thaw, leave them at room temperature for about 30 minutes, or warm them in the oven at 300°F (150°C) for 5–7 minutes.
Freezing Dough
You can also freeze the dough before baking. Scoop portions onto a baking sheet, freeze until solid, then transfer to a bag. When ready to bake, place frozen dough on a baking sheet and add 1–2 minutes to the baking time.
Conclusion
These easy banana peanut butter cookies are a must-try for anyone who loves simple, wholesome baking. With just a handful of ingredients and minimal effort, you can whip up a batch of soft, chewy cookies that satisfy your sweet tooth without the guilt. Whether you’re using up ripe bananas, looking for a kid-friendly snack, or just craving something comforting, this recipe delivers every time.
They’re perfect for breakfast on the go, an after-school treat, or a cozy dessert with a cup of tea. Plus, they’re customizable, freezer-friendly, and made with real food ingredients you can feel good about. So next time you see those brown bananas on your counter, don’t toss them—turn them into something delicious.
Give this banana peanut butter cookies recipe a try, and you might just find your new favorite cookie. Simple, satisfying, and full of flavor—what more could you want?
Frequently Asked Questions
Can I make these cookies without flour?
Yes, you can make a flourless version by replacing the flour with 1/2 cup of almond flour or oat flour. The texture will be softer and more cake-like, so handle gently when transferring to the baking sheet.
Are these cookies gluten-free?
They can be! Simply use a certified gluten-free 1:1 baking flour instead of all-purpose flour. Make sure your peanut butter and other ingredients are also labeled gluten-free if you have a sensitivity.
Can I use crunchy peanut butter?
Absolutely! Crunchy peanut butter adds a nice texture contrast. Just note that it may make the dough slightly thicker, so you might need a splash of milk to balance it out.
How do I know when the cookies are done?
The cookies are done when the edges are lightly golden and the centers look set but still soft. They’ll firm up as they cool, so avoid overbaking for the best chewy texture.
Can I freeze the baked cookies?
Yes! Freeze cooled cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the oven for a fresh-baked taste.
Do I need to add sugar?
Not necessarily. Ripe bananas provide natural sweetness, so many people find these cookies sweet enough as-is. Add honey or maple syrup only if you prefer a sweeter cookie.