These Peanut Butter Banana Cookies are the perfect mash-up of ripe banana and salty, creamy peanut butter. The result is irresistibly soft, chewy, and lightly sweet cookies. You won’t be able to have just one. 😉
Ingredients for Peanut Butter Banana Cookies
- Whole wheat flour – both white and regular whole wheat flour works well in these cookies. Whole wheat flour is more nutrient dense than all purpose flour. Plus it results in a chewier cookie.
- Banana – use a very ripe banana for this recipe for the best results, as the riper the banana, the sweeter and more bananay flavor.
- Peanut butter – creamy peanut butter is preferred, as it results in smoother dough and softer, chewier cookies. Crunchy peanut butter will be a little crumblier and have some added crunch.
- Vegan/plant based butter – plant based butter is much lower in saturated and total fat per serving, keeping these cookies lower calorie than typical peanut butter cookies.
- Brown sugar – light or dark brown sugar work well in this recipe and give these cookies a slightly more caramely taste.
- Egg – binding agent.
- Vanilla extract – for a hint of sweet vanilla flavor.
- Banana extract (optional) – 100% optional. We add it for an extra punch of banana flavor, but using ripe bananas will achieve the desired results. We only recommend this if you like a more potent banana flavor, like we do. Or you can also use this if you are using less ripe bananas, as they tend to be less flavorful.
How to Make Peanut Butter Banana Cookies
Preheat the oven to 350°F.
Combine the dry ingredients: mix flour, baking powder, baking soda, cornstarch, and salt in a medium bowl and set aside. Mash the banana in a small bowl.
In a stand mixer, cream together banana, peanut butter, butter, and brown sugar for 1 minute on medium speed. Reduce to low speed and beat in the egg, vanilla extract, and banana extract (if using). Slowly add in the flour mixture and mix until fully incorporated.
Roll 1 heaping tablespoon of batter in your palm and place on the baking sheet. Flatten the dough ball with a fork in a crisscross pattern. Sprinkle with turbinado or granulated sugar, if desired. Repeat until all of the batter is used. This recipe yields about 22 cookies.
Bake 8 to 10 minutes, or until lightly golden on the edges. Let the cookies cool on the baking sheet 1 to 2 minutes before transferring to a cooling rack to finish cooling. Enjoy!
Let us know what you think about this recipe by dropping a comment and/or rating on the recipe card below. Also please consider sharing on social media and/or Pinterest if you enjoyed this recipe (we greatly appreciate)! 💕
Check out these other cookie recipe:
- Maple Brown Sugar Cookies
- Dark Chocolate Cranberry Walnut Cookies
- Soft Chocolate Chip Cookies
- White Chocolate Peppermint Cookies
Peanut Butter Banana Cookies
Equipment
Ingredients
- 2 c white or regular whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cornstarch
- ½ tsp salt
- 1 medium banana, mashed (about ½ cup)
- ½ c reduced fat creamy peanut butter
- â…“ c vegan/plant based butter
- ¾ c brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1 tsp banana extract (optional)
Instructions
- Preheat the oven to 350°F.
- Combine the flour, baking powder, baking soda, cornstarch, and salt in a medium bowl and set aside. Mash the banana in a small bowl.
- In a stand mixer, cream together banana, peanut butter, butter, and brown sugar for 1 minute on medium speed. Reduce to low speed and beat in the egg, vanilla extract, and banana extract (if using). Slowly add in the flour mixture and mix until fully incorporated.
- Roll 1 heaping tablespoon of batter in your palm and place on the baking sheet. Flatten the dough ball with a fork in a crisscross pattern. Sprinkle with turbinado or granulated sugar, if desired. Repeat until all of the batter is used. This recipe yields about 22 cookies.
- Bake 8 to 10 minutes, or until lightly golden on the edges. Let the cookies cool on the baking sheet 1 to 2 minutes before transferring to a cooling rack to finish cooling. Enjoy!
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