Oh my goodness, let me tell you about these banana cookies! They’re the kind of treat that fills your kitchen with the sweetest aroma, and they’re ridiculously easy to whip up. It all started one rainy afternoon when I had a couple of overripe bananas sitting on my counter. I thought, why not turn them into something delightful? So, I mashed them up, tossed in some oats and peanut butter, and voilà—magic happened! These cookies are chewy, satisfying, and perfectly sweet, making them a fantastic snack for any time of day. Plus, they’re a great way to use up those bananas that are just begging to be transformed. Trust me, once you try these, you’ll be making them every week!

Ingredients for Banana Cookies Recipe

2 ripe bananas: Make sure they’re overripe for maximum sweetness—those brown spots are your best friends!
1 cup oats: Use rolled oats for that perfect chewy texture.
1/2 cup peanut butter: Creamy or chunky, it’s up to you! Just make sure it’s a natural kind without added sugar.
1/4 cup honey: This adds a lovely sweetness and helps bind everything together. Learn more about honey.
1/2 teaspoon vanilla extract: A splash of vanilla elevates the flavor beautifully.
1/2 teaspoon baking soda: This will give your cookies a little lift, keeping them light and fluffy.
1/4 teaspoon salt: Just a pinch to balance the sweetness and enhance all the flavors.

How to Prepare the Banana Cookies Recipe

First things first, preheat your oven to 350°F (175°C). This step is crucial, so don’t skip it! You want those cookies to bake evenly from the get-go.
While the oven is heating up, grab a mixing bowl and mash the ripe bananas with a fork until they’re smooth. The more mashed they are, the better!
Next, add in the oats, peanut butter, honey, vanilla extract, baking soda, and salt. Mix everything together until it’s well combined. You want a nice, thick batter that holds together.
Now, it’s time to drop spoonfuls of that delicious mixture onto a baking sheet lined with parchment paper. Make sure to leave a bit of space between each cookie, as they’ll spread slightly while baking.
Pop them in the oven and bake for about 10-12 minutes. Keep an eye on them—you’re looking for a lovely golden color!
Once they’re done, take them out and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up perfectly!

Nutritional Information

These banana cookies are not only delicious but also a healthier option for satisfying your sweet tooth! Each cookie has approximately 90 calories, with 5g of sugar and 3g of protein. You’ll also find 50mg of sodium and 3g of fat per serving. With 13g of carbohydrates and 2g of fiber, they make for a guilt-free treat. Keep in mind that these values are estimates, but they give you a good idea of what to expect. So go ahead, indulge a little—you deserve it!

Why You’ll Love This Recipe

Quick to prepare: You can have these cookies ready in just about 22 minutes!
Healthy: Packed with wholesome ingredients like oats and bananas, they’re a nutritious snack.
Delicious: The natural sweetness of ripe bananas paired with peanut butter creates a mouthwatering flavor.
Perfect for using ripe bananas: Don’t let those overripe beauties go to waste—transform them into something scrumptious!

Tips for Success

To make the best banana cookies, here are a few pro tips that I swear by! First, always use overripe bananas. The more brown spots they have, the sweeter and more flavorful your cookies will be. If you can, choose natural peanut butter without added sugars or oils for a cleaner taste. Also, don’t be afraid to get creative! You can add a handful of chocolate chips or chopped nuts for extra texture and flavor—yum! When dropping the cookie batter onto the baking sheet, use a cookie scoop or two spoons for uniformity. This way, they’ll bake evenly. And remember, every oven is a little different, so keep an eye on them during the last few minutes of baking. Trust me, you want them golden, not burnt! Finally, let them cool completely on a wire rack to achieve that perfect chewy texture. Happy baking!

Variations of Banana Cookies Recipe

Once you’ve mastered the basic banana cookies recipe, the fun really begins! There are so many delightful ways to switch things up and personalize these cookies to your taste. For a chocolate lover’s dream, try adding a handful of chocolate chips or chunks—seriously, who can resist that melty goodness? If you’re feeling nutty, toss in some chopped walnuts or pecans for that extra crunch and flavor. Want a little spice? A sprinkle of cinnamon or nutmeg can add a warm, cozy note that pairs beautifully with the bananas.

You could even experiment with different nut butters! Almond butter or cashew butter can give a unique twist. And if you’re in the mood for a tropical vibe, how about adding some shredded coconut? The possibilities are endless! Get creative, have fun, and make these cookies your own!

Storage & Reheating Instructions

To keep your banana cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can pop them in the fridge, where they’ll stay good for about a week. Just make sure they’re completely cool before sealing them up! If you find yourself with leftovers that you’d like to enjoy later, you can freeze them. Simply wrap each cookie in plastic wrap and place them in a freezer-safe bag. When you’re ready to indulge, let them thaw at room temperature or pop them in the microwave for about 10 seconds to warm them up. Yum!

FAQ about Banana Cookies Recipe

Can I use other nut butters? Absolutely! Feel free to swap in almond butter, cashew butter, or even sunflower seed butter if you need a nut-free option. Each will lend a slightly different flavor, but they’re all delicious!

How do I know when the cookies are done? You’ll know they’re ready when they turn a lovely golden brown on the edges. Give them a gentle poke; they should feel firm but still soft in the middle. They’ll firm up as they cool!

Can I freeze the cookies? Yes, you can! Just wrap each cookie in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to three months. When you’re ready to enjoy, let them thaw at room temperature or microwave them for a quick warm-up!

What can I do if I don’t have ripe bananas? If you’re in a pinch, you can bake your bananas! Just pop them in a 300°F (150°C) oven for about 15-20 minutes until they’re soft and caramelized. Let them cool before mashing!

Banana Cookies Recipe: 7 Irresistibly Delicious Tips

Author: Lisa
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Delicious and easy banana cookies made with ripe bananas.

Ingredients

Scale

2 ripe bananas
1 cup oats
1/2 cup peanut butter
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mash the ripe bananas.
Add oats, peanut butter, honey, vanilla, baking soda, and salt. Mix well.
Drop spoonfuls of the mixture onto a baking sheet.
Bake for 10-12 minutes until golden.
Let them cool before serving.

Notes

Use overripe bananas for better sweetness.
You can add chocolate chips or nuts for extra flavor.
Store in an airtight container.

Nutrition

Serving Size: 1 cookie
Calories: 90
Sugar: 5g
Sodium: 50mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: banana cookies recipe

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