Peanut Butter Banana Cookies Recipe
Are you looking for something to do with some overripe bananas? Try these peanut butter banana cookies for a tasty change of pace. They’re sweet with a cake-like texture and go great with a cold glass of milk. The peanut butter and banana flavors are equally balanced and not overpowering. For an even nuttier flavor, throw in some chopped walnuts before baking.
This recipe makes about 16 medium sized cookies.
The peanut butter and oil replace the fat ingredient in this recipe, instead of using butter. Of course, if you’re going dairy free, be sure to enjoy with a cold glass of almond or coconut milk. 🙂
2 large ripe bananas
1/4 cup creamy peanut butter
1/4 cup canola oil
1 cup white sugar
1 tsp. Vanilla
1 1/2 cup All Purpose Flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Optional Mix-Ins: Chocolate chips, chopped walnuts, crushed peanuts, peanut butter chips, raisins, dried cranberries, or flaked coconut
- Preheat the oven to 350 degrees.
- Mash your bananas. An easy way to mash the bananas is to peel them and place them in a large Ziploc bag. Use a cup or a pan to mash them up. Squeeze the mashed banana out of the bag into your mixing bowl. No mess!
- In a large mixing bowl, add the mashed bananas, peanut butter, oil, sugar, egg and vanilla. Mix until they are well combined.
- Add the flour, baking powder, baking soda and salt on top of the wet ingredients. Stir them all until they are combined. Don’t worry if there are some small banana chunks, they just add to the character of the cookie.
- Use a large spoon to drop the cookie dough onto a cookie sheet layered with parchment paper. You don’t need to try to shape the cookies, just drop them on the cookie sheet.
- Bake for about 12-15 minutes.
What is your favorite type of cookie?