Peanut Butter Banana Cookies: The Chewy, Nutty Upgrade Your Life Needs
You’ve eaten peanut butter cookies. You’ve eaten banana bread. But have you ever smashed them together into a single, glorious bite?
These peanut butter banana cookies are the lovechild of two classics—soft, chewy, and packed with flavor. They’re the kind of cookie that makes you question why you ever settled for dry, crumbly impostors. Perfect for breakfast (don’t judge), post-workout fuel, or midnight snack emergencies.
And the best part? No mixer, no fuss, just 10 minutes of prep. Ready to upgrade your cookie game?
If you love easy and fast desserts, don’t miss these microwave peanut butter cookies—they’re ready in minutes and dangerously good.
Table of Contents
Why These Cookies Are a Game-Changer
These cookies aren’t just good—they’re stupidly easy to make.
No chilling dough, no fancy techniques. The bananas keep them moist for days, while the peanut butter adds that rich, nutty depth. They’re naturally sweetened (thanks, bananas), so you can pretend they’re healthy.
Plus, they’re versatile—eat them warm, cold, or crumbled over ice cream like a chaotic dessert wizard.
They remind me of my 3-ingredient peanut butter cookies, but with an extra punch of banana flavor and chewiness.
Ingredients You’ll Need
- 2 ripe bananas (the spottier, the better)
- 1 cup creamy peanut butter (not the natural, oily kind—unless you like crumbly disasters)
- 1/3 cup honey or maple syrup (because sugar is basic)
- 1 tsp vanilla extract (the secret weapon)
- 1 1/2 cups oats (rolled or quick, but not steel-cut unless you enjoy chewing forever)
- 1/2 tsp cinnamon (optional, but highly recommended)
- Pinch of salt (to balance the sweetness)
- Chocolate chips or chopped nuts (because why not?)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper unless you enjoy scrubbing pans.
- Mash the bananas in a bowl until smooth. No lumps—unless you’re into surprise banana chunks.
- Stir in peanut butter, honey, and vanilla. Mix until it looks like a gooey, delicious mess.
- Add oats, cinnamon, and salt. Fold until combined. If the dough seems too wet, add more oats (FYI, it’s forgiving).
- Fold in chocolate chips or nuts. Or both.
Live dangerously.
- Scoop tablespoon-sized balls onto the baking sheet. Flatten slightly—they won’t spread much.
- Bake for 12–15 minutes until the edges are golden. Don’t overbake unless you enjoy hockey pucks.
- Let cool for 5 minutes. Or don’t, and accept that you’ll burn your tongue.
Your call.
Same chewy texture payoff as in our decadent Peanut Butter Chocolate Chip Cookies — but even easier to whip up.
How to Store These Bad Boys
Store in an airtight container at room temp for 3 days, in the fridge for 1 week, or freeze for 3 months. Pro tip: Layer them with parchment paper to prevent sticking. If they last that long.
Why You Should Make These Cookies Immediately
They’re gluten-free (if you use GF oats), dairy-free, and easily vegan (swap honey for maple syrup).
Plus, bananas = potassium, peanut butter = protein, and oats = fiber. Basically, they’re a health food. wink
For a dairy-free and low-effort alternative, check out my no-bake peanut butter oatmeal cookies—no oven required.
Common Mistakes to Avoid
- Using unripe bananas. Green bananas won’t mash or sweeten properly. Wait for the spots, people.
- Overbaking. They firm up as they cool.
Take them out when they’re just golden.
- Natural peanut butter. It separates and makes the dough oily. Stick to the processed stuff here.
You might also fall for our secretly indulgent Fudgy Brownie Cookies — no banana, all joy.
Swaps and Substitutions
- No peanut butter? Use almond or sunflower seed butter.
- Out of oats? Blitz 1 cup of flour (any kind) instead, but add it slowly—the texture will differ.
- Hate bananas? …Why are you here? Try applesauce, but the flavor will be milder.
Looking for a plant-based version? Try these vegan peanut butter cookies—they’re soft, simple, and completely egg-free.
FAQs
Can I make these without peanut butter?
Yes, but it’s like making a pizza without cheese—possible, but sad.
Almond or cashew butter works in a pinch.
Why are my cookies falling apart?
You likely used natural peanut butter or didn’t add enough oats. Stick to regular PB or add more oats next time.
Can I freeze the dough?
Absolutely. Scoop into balls, freeze on a tray, then transfer to a bag.
Bake straight from frozen (add 1–2 minutes).
Are these cookies kid-friendly?
Is peanut butter + banana + chocolate kid-friendly? That’s like asking if dogs like walks.
Final Thoughts
There’s something magical about the combo of peanut butter and bananas—it’s comforting, nostalgic, and just a little indulgent.
These peanut butter banana cookies are everything I want in a snack: quick to make, impossible to mess up, and packed with just enough sweetness to feel like a treat. They’ve officially joined my cookie rotation alongside the 3-ingredient classic and the wildly easy no-bake oatmeal peanut butter cookies.
And if you’re in the mood to keep experimenting, don’t skip my microwave peanut butter cookies. Perfect for when you need dessert now, not later.
For even more ideas, inspiration, and dangerously delicious peanut butter moments, come explore Tasty Palace Recipes on Pinterest.
Have you tried them yet—or added your own twist? I’d love to know.
Peanut Butter Banana Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash the bananas in a bowl until smooth and lump-free.
- Stir in the peanut butter, honey (or maple syrup), and vanilla until fully combined.
- Add oats, cinnamon, and salt. Stir to combine. If dough is too wet, add more oats.
- Fold in chocolate chips or nuts if using.
- Scoop tablespoon-sized dough onto the baking sheet and flatten slightly.
- Bake for 12–15 minutes until golden on the edges. Let cool for 5 minutes.
