Banana Bread Cookies Recipe: How to Transform Old Bananas
3-Ingredient Banana Bread Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (180°C)
- Line a large baking sheet with parchment paper
- Gather all ingredients and equipment
- In a large mixing bowl, mash bananas with a fork until mostly smooth (small lumps are fine)
- The bananas should measure exactly 1 cup when mashed
- Add peanut butter to mashed bananas and stir until well combined
- Add rolled oats and mix thoroughly until a cohesive dough forms
- If using vanilla extract, cinnamon, or baking soda, add now
- Fold in chocolate chips or nuts if desired
- Using a cookie scoop or tablespoon, portion dough into 12 equal balls
- Place on prepared baking sheet, spacing 2 inches apart
- Gently flatten each ball with your fingers to about 1/2 inch thick
- Bake for 10-12 minutes until edges are set and lightly golden
- Centers may look slightly soft - don't overbake
- Remove from oven when edges begin to lift from parchment
- Let cookies cool on baking sheet for 5 minutes
- Transfer to wire rack to cool completely (about 15 minutes)
- Cookies will firm up as they cool
Video
Notes
Texture tip: For chewier cookies, slightly underbake. For crispier cookies, bake 1-2 minutes longer
Storage: Store in airtight container in refrigerator up to 4 days
Make-ahead: Dough can be refrigerated up to 24 hours before baking Nutritional Information (per cookie): Calories: 95
Total Fat: 4g (Saturated: 1g)
Cholesterol: 0mg
Sodium: 35mg
Total Carbohydrates: 14g (Fiber: 2g, Sugar: 6g)
Protein: 3g
Potassium: 180mg
Vitamin B6: 8% DV
Magnesium: 6% DV
Table of Contents
We’ve all been there – you open your fruit bowl and find those sad, brown-speckled bananas staring back at you. Sure, you could make banana bread (again), but who has time for all that mixing, measuring, and waiting around for an hour while it bakes?
Enter the game-changer: banana bread cookies recipe! These little beauties give you all the cozy, sweet flavors of freshly baked banana bread but in adorable, bite-sized cookie form. And here’s the kicker – you only need 3 ingredients and about 15 minutes total. No kidding!
These banana chocolate chip cookies are naturally gluten-free, can be made vegan, and are sweetened entirely by those overripe bananas you were about to toss. They’re basically healthy enough to eat for breakfast (I won’t tell if you don’t).
Why You’ll Love banana bread cookies recipe
Simplicity at Its Best: Seriously, just 3 core ingredients – mashed bananas, rolled oats, and peanut butter. That’s it! Compare that to traditional cookie recipes that have you creaming butter, measuring flour, cracking eggs… ain’t nobody got time for that on a busy Tuesday.
Health-Conscious Choice: These chocolate chip banana cookies are naturally gluten-free and vegan-friendly (with the right peanut butter choice). They’re sweetened solely by those super-ripe bananas, making them healthy enough that you could totally call them “breakfast cookies” and feel zero guilt.
Rapid Preparation & Baking: Under 2 minutes of prep, 10-12 minutes in the oven. Boom – fresh cookies in less time than it takes to order takeout.
Perfect Use for Overripe Bananas: Those brown, mushy bananas? They’re not trash – they’re treasure! The riper they are, the sweeter and more flavorful your cookies will be.
Customizable & Versatile: Want to jazz them up? Toss in some chocolate chips, nuts, or a dash of cinnamon. These cookies are like the chameleons of the dessert world.
Ingredients You’ll Need
- 1 cup mashed ripe bananas (about 2-3 large bananas)
- 1 cup rolled oats
- 1/2 cup smooth peanut butter (optional)
- 1/3 cup chocolate chips
Optional Enhancements & Mix-ins:
- Semisweet Chocolate Chips (1/3 cup): Because let’s be real, everything’s better with chocolate
- Vanilla Extract (1 tsp): For that extra flavor depth
- Ground Cinnamon (1/2 tsp): Hello, banana bread vibes!
- Baking Soda (1 tsp): Optional, but it’ll give you softer, more cake-like cookies
- Chopped Nuts (1/3 cup): Walnuts or pecans add a nice crunch
- Brown Sugar (1 tbsp): For a hint of caramelized sweetness
Step-by-Step Instructions
Video Via YouTube / by “Kelvin’s Kitchen“
Step 1: Prep Oven & Tray Preheat your oven to 350°F (180°C). Line a large baking sheet with parchment paper. Pro tip: don’t skip the parchment – these cookies can be a bit sticky.
Step 2: Mix It Up In a large bowl, mash those bananas with a fork until they’re mostly smooth (a few lumps are totally fine – we’re going for rustic here, not perfection). Add your peanut butter and oats, then mix everything together until it looks like cookie dough. If you’re adding chocolate chips, fold them in now.
Step 3: Form Cookies Use your hands or a cookie scoop to form 12 equal-sized balls. Space them about 2.5 inches apart on your prepared baking sheet – they’ll spread a bit.
Step 4: Shape & Bake Gently press each ball into a flat cookie shape (they won’t spread much on their own). Bake for 10-12 minutes, until the edges look firm and start to lift slightly from the pan. Don’t overbake – nobody wants gummy banana bread cookies!
Step 5: Cool Let them cool completely on a wire rack. I know it’s tempting, but trust the process – they’ll firm up as they cool.
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Expert Tips for Perfect Results
Not Enough Ripe Bananas? Equal parts unsweetened applesauce will save the day.
Want More Stable Cookies? Add 1 teaspoon of baking soda for a more cake-like texture.
Batter Too Thin? Add more oats or a tablespoon of oat flour to thicken things up.
Dough Too Sticky? Pop it in the fridge for 20-30 minutes before scooping – it’ll be much easier to handle.
Avoid Overbaking: You want firm edges, not hockey pucks. The centers should still look slightly soft when you pull them out.
Test Bake: Make 2-3 test cookies first to check the spread and texture. Every oven’s different!
Banana Chocolate Chip Cookies Variations & Customizations
- Flavor Boosters: A teaspoon of vanilla extract or a dash of cinnamon will take these banana bread cookies to the next level.
- Nutty Additions: Chopped walnuts, pecans, or even sliced almonds add great texture and flavor.
- Chocolate Lovers: Try dark chocolate chunks, white chocolate chips, or even chopped chocolate bars instead of regular chocolate chips.
- Sugar-Free Version: These are naturally sweetened, but a tablespoon of coconut sugar can add extra sweetness without the refined stuff.
Storage & Freezing Instructions
- To Store: Keep your banana chocolate chip cookie stash in an airtight container in the fridge for 3-4 days. They actually taste better after sitting overnight!
- To Freeze (Baked Cookies): Pop cooled cookies in a freezer bag and they’ll keep for up to 6 months.
- To Freeze (Dough): Scoop the dough, freeze on a baking sheet for 2 hours, then transfer to a freezer bag. Bake straight from frozen when you need a cookie fix – just add an extra minute or two to the baking time.
Frequently Asked Questions
- Can I use frozen bananas for this recipe? Absolutely! Just thaw them completely and drain any excess liquid before mashing.
- Are these cookies truly healthy/gluten-free/vegan? The base recipe is naturally gluten-free and vegan (if you use a plant-based peanut butter). They’re sweetened only by bananas, so they’re definitely healthier than traditional cookies.
- Why did my cookies come out flat/gummy? Usually it’s overbaking or too much moisture. Check your oven temperature and make sure your bananas aren’t super watery.
- How long do these cookies last? 3-4 days in the fridge, up to 6 months in the freezer. But honestly, they never last that long in my house!
- Can I use different types of oats? Rolled oats work best, but instant oats will give you a chewier texture. Just make sure they’re certified gluten-free if that’s important to you.
Nutritional Information
Each banana bread cookie contains approximately:
- Calories: 95
- Carbohydrates: 14g
- Protein: 3g
- Fat: 4g
- Fiber: 2g
- Sugar: 6g (naturally occurring)
- Sodium: 35mg
These little powerhouses also pack potassium from the bananas and healthy fats from the peanut butter. Not bad for a cookie that tastes like dessert but could totally pass for breakfast!
There you have it – your new favorite way to use up those overripe bananas! These banana bread cookies are proof that the best recipes are often the simplest ones. They’re quick, healthy-ish, and satisfy that banana bread craving without all the fuss. Plus, your kitchen will smell absolutely amazing.
So next time you see those brown bananas on your counter, don’t you dare throw them away. Grab your oats and peanut butter, and whip up a batch of these beauties. Your future self (and your taste buds) will thank you!