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Peanut Butter Banana Cookies

Peanut butter banana cookies are the dessert version of one of the best flavour combos of all time, peanut butter and banana (of course)! This eggless cookie is the ultimate decadence for any lovers of this classic combination. If you’re looking for a different way to get rid of some bananas, or you just love these two together, you’re in the right place! 

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peanut butter banana cookies

What are peanut butter banana cookies 

Peanut butter banana cookies are very self explanatory. They’re a delicious cookie made with both peanut butter and bananas. But the really cool thing about this recipe is that we use bananas in place of eggs. So that means that this cookie is entirely eggless and can be enjoyed by anyone who maybe normally can’t have classic cookies because they can’t consume eggs. These babies are a fantastic way to use up those extra bananas you have lying around, especially if you’re bored of banana bread. You truly cannot go wrong with these!  

Ingredients 

  • creamy peanut butter
  • unsalted butter
  • white sugar
  • light brown sugar
  • ripe bananas
  • vanilla extract 
  • all-purpose flour 
  • baking soda
  • baking powder 
  • salt  

How to make peanut butter banana cookies 

Let’s start making

I love these peanut butter banana cookies so much so let’s go through how to make them! Start by adding your peanut butter, butter, and both sugars to the bowl of a stand mixer. Cream everything together using the paddle attachment until the mixture is smooth and well combined. You could also use an electric hand mixer here. I do recommend using some type of electric mixer though because it’ll make the process a lot easier for you. Next, mash up your bananas and add them to the dough along with the vanilla extract. It is better to have your bananas on the older side because they are more sweet and flavourful that way. You could use frozen bananas if you’d like to save them in the freezer, just make sure that they’re completely thawed before mashing. There may also be excess water as the frozen ones thaw so if that’s the case be sure to drain as much as possible.

Dry ingredients

After mixing your bananas and vanilla extract in well, be sure to scrape down the sides of the bowl as necessary. We always want to be sure we mix our dough as evenly as possible. In a separate mixing bowl, add the dry ingredients. That will be your flour, baking soda, baking powder, and salt. Quickly mix those together before gradually adding the dry mixture to the wet. You can do this in separate chunks or just stream it into your bowl as it’s mixing. You’ll want to mix on low to medium speed until just combined. 

an overhead view of the final product in a pan

Scoop and chill

Next, use a medium sized cookie scoop to scoop out all the dough onto a lined baking sheet. Place the sheet into the refrigerator and let chill for at least 30 minutes. You can chill for a few hours or up to overnight. If you’re chilling your dough for more than an hour or two I recommend covering it or placing your dough balls into a closed container. If you have to leave your cookie dough balls for longer than overnight, I recommend freezing them until you’re ready to bake. 

Bake time

After at least 30 minutes, preheat your oven to 350℉. Place the raw peanut butter banana cookies on another lined baking sheet around 2 inches apart from each other. Bake them for around 8-10 minutes until the edges are golden brown. The middles will be slightly softer than the outside but that’s okay. Let these delicious cookies cool for at least 10 minutes before enjoying them. This allows them to fully finish baking as well as firm up so they don’t fall apart in your hands. Plus, as excited as we always are to eat them right away, I don’t want you burning yourself! When that time has passed, you can absolutely devour your fresh peanut butter banana cookies! 

How to store 

You can store your peanut butter banana cookies in a few ways. The first thing you can do is bake them and store them at room temperature in an airtight bag or container. They can be kept at room temp for 2-3 days but if you’re keeping them longer than that, put them in the refrigerator. After that, they can stay in the fridge for an extra 3-4 days.  Another option is to freeze them after they’ve been baked. Just let them cool completely and place them in a freezer safe bag or container. They will keep well frozen for up to 3 months. 

My favourite way to store cookies is to actually freeze the dough unbaked. To do this, just allow the dough to chill for the 30 minutes first. Then, you can place as many dough balls as you’d like in a freezer safe bag or container and store them in the freezer. The unbaked dough can be kept frozen for 3-6 months. Whenever you’re ready for them again, take the dough out and allow it to thaw to room temperature. After that all you have to do is bake them exactly as we went over above! This allows you to have the freshest cookie experience every time you’re craving some peanut butter banana cookies, which I love! 

close up of peanut butter banana cookies in a pan

Peanut Butter Banana Cookies

Peanut butter banana cookies are the dessert version of one of the best flavour combos of all time, peanut butter and banana (of course)! This eggless cookie is the ultimate decadence for any lovers of this classic combination. If you’re looking for a different way to get rid of some bananas, or you just love these two together, you’re in the right place! 
Prep Time25 minutes
Cook Time10 minutes
Chill Time30 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: banana, cookies, peanut butter, peanut butter banana, peanut butter banana cookies
Servings: 23 cookies
Author: Gianna

Ingredients

  • ½ cup creamy peanut butter
  • ½ cup unsalted butter melted
  • ¾ cup white sugar
  • ¾ cup light brown sugar
  • 2 ripe bananas mashed
  • 2 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

Instructions

  • Add peanut butter, butter, and both sugars to the bowl of a stand mixer and cream together with the paddle attachment until smooth.
  • Add mashed bananas and vanilla and mix until combined.
  • To a large mixing bowl add flour, baking soda, baking powder and salt and mix together. Then add this mixture to the wet ingredients gradually, mixing until just combined.
  • Using a medium sized scoop (about 2.5 tbsp) scoop the dough onto a cookie sheet and chill in the fridge for 30 minutes minimum.
  • Preheat the oven to 350℉. Place cookies on a lined baking sheet about 2 inches apart.
  • Bake cookies for 8-10 minutes or until the edges are golden brown. Let cool for about 10 minutes before eating. Enjoy!

Cookie lovers, try these next:

S’mores Cookie Bars

Bacon Chocolate Chip Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Triple Chocolate Chip Cookies

Coffee Cake Cookies

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