Peanut Butter Banana Cookies

These soft and chewy peanut butter banana cookies are packed with natural sweetness, flavor, and a hint of cinnamon.

They’re made with pantry staples like ripe bananas, natural peanut butter, and brown sugar, and come together in one large bowl.

You’ll love how quick, easy, and nourishing these cookies are – with a good boost of fiber and protein, they make a satisfying snack or light dessert for any day of the week!

No stand mixer needed—just grab your fork, cookie scoop, and a baking sheet lined with parchment paper, and you’re ready to bake.

What You’ll Need

Here’s what makes these peanut butter cookies special:

• Ripe bananas – mashed, they add moisture and natural sweetness.
• Natural peanut butter – or almond butter for a tasty twist. I used homemade peanut butter.
• Butter – at room temperature, for richness and soft texture.
• Brown sugar – adds a deep, caramel-like flavor.
• Eggs – provide structure and hold everything together.
• Vanilla extract – enhances the overall taste.
• All-purpose flour – or use a 1:1 gluten-free flour substitute.
• Baking soda + baking powder – for extra lift.
• Cornstarch – keeps the cookies soft.
• Salt – balances sweetness.
• Cinnamon – optional, but adds a cozy flavor.
• Chocolate chips – or melted chocolate for drizzling.
• Chopped nuts – optional, for added crunch and protein.

How to Make Peanut Butter Banana Cookies

Instructions

1. If skipping chill time, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, mash the banana with a fork. Add butter, peanut butter, and brown sugar. Mix until creamy.

3. Stir in the egg and vanilla extract.

4. In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon (optional).

5. Combine dry ingredients with the wet ingredients until just combined.

6. Scoop out cookie dough balls using a cookie scoop. Place on lined sheets. Flatten with a fork (optional).

7. Optional: Chill for 1 hour.

8. Bake for 8–10 minutes or until edges are set.

9. Cool on sheet for 5 minutes, then move to a cooling rack.

10. Melt chocolate and drizzle over cookies. Top with nuts if using.

Storage

• Store cookies in an airtight container at room temperature for up to 4 days.
• Freeze baked cookies for up to 2 months.
• Or freeze cookie dough balls and bake directly from frozen—just add 1–2 extra minutes.

Nutrition Information (Per Cookie)

Each cookie includes a balance of carbs, fat, and a small boost of protein and fiber—especially if you include natural peanut butter and chopped nuts. They’re a more wholesome option for a cookie snack!

More Easy Cookies & Desserts to Try

• Keto Peanut Butter Cookies
• Peanut Butter Bread With Cream Cheese Layer
• Keto Peanut Butter Mousse
• Easy Peanut Butter Smoothie
• Peanut Butter Pancakes

Peanut Butter Banana Cookies with Chocolate Drizzle

Soft and chewy peanut butter banana cookies made with simple ingredients and topped with a chocolate drizzle. A quick, easy, and budget-friendly treat!

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

Servings: 30

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Ingredients 

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Dry ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1/2 tsp cornstarch
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp baking soda
• ▢ 1/2 tsp salt

Wet ingredients

• ▢ 1 stick, 1/2 cup / 4 oz / 125 g unsalted butter, at room temperature
• ▢ 1/2 cup creamy natural peanut butter, or almond butter
• ▢ 1/2 cup brown sugar
• ▢ 1 large egg
• ▢ 1 medium ripe banana, mashed
• ▢ 1 tsp vanilla extract
• ▢ 1/2 tsp ground cinnamon, optional

Toppings

• ▢ 4 oz 100 g dark or semi-sweet chocolate chips, for drizzle
• ▢ 1/4 cup chopped peanuts or other nuts

US Customary – Metric

Video

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Instructions 

• If skipping chill time, preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, mash the banana with a fork. Add butter, peanut butter, and brown sugar. Mix until creamy.
• Stir in the egg and vanilla extract.
• In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
• Combine dry ingredients with the wet ingredients until just combined.
• Scoop out cookie dough balls using a cookie scoop. Place on lined sheets. Flatten with a fork.
• Optional: Chill for 1 hour.
• Bake for 8–10 minutes or until edges are set.
• Cool on sheet for 5 minutes, then move to a cooling rack.
• Melt chocolate and drizzle over cookies. Top with nuts if using.

Nutrition

Calories: 99kcal, Carbohydrates: 14g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.002g, Cholesterol: 6mg, Sodium: 80mg, Potassium: 95mg, Fiber: 1g, Sugar: 5g, Vitamin A: 12IU, Vitamin C: 0.3mg, Calcium: 16mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: European

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