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a realistic photographic photo of A batch of freshly baked chocolate chips Banana Bread Cookies Recipe on a rustic wooden tray, with chocolate chips. Soft, warm lighting with a cozy kitchen backdrop.

3-Ingredient Banana Bread Cookies

These 3-ingredient banana bread cookies deliver all the warm, comforting flavors of traditional banana bread in a quick, portable cookie form. Made with just overripe bananas, oats, and peanut butter, they're naturally gluten-free, vegan-friendly, and sweetened only by the bananas themselves. Ready in just 15 minutes from start to finish.
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Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Video Notes

Ingredients
  

Core Ingredients:
  • 1 cup mashed ripe bananas about 2-3 large bananas, very ripe with brown spots
  • 1 cup old-fashioned rolled oats use certified gluten-free if needed
  • 1/2 cup smooth natural peanut butter no added salt or sugar preferred
Optional Add-ins:
  • 1/3 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda for softer texture
  • 1/3 cup chopped walnuts or pecans
  • 1 tablespoon coconut sugar or brown sugar

Equipment

  • Large mixing bowl
  • Fork or potato masher
  • Measuring cups and spoons
  • Large baking sheet
  • Parchment paper or silicone baking mat
  • Cookie scoop or tablespoon
  • Wire cooling rack
  • Oven mitts

Method
 

Step 1: Prepare Your Workspace
  1. Preheat oven to 350°F (180°C)
  2. Line a large baking sheet with parchment paper
  3. Gather all ingredients and equipment
Step 2: Prepare the Base
  1. In a large mixing bowl, mash bananas with a fork until mostly smooth (small lumps are fine)
  2. The bananas should measure exactly 1 cup when mashed
Step 3: Mix the Dough
  1. Add peanut butter to mashed bananas and stir until well combined
  2. Add rolled oats and mix thoroughly until a cohesive dough forms
  3. If using vanilla extract, cinnamon, or baking soda, add now
  4. Fold in chocolate chips or nuts if desired
Step 4: Shape the Cookies
  1. Using a cookie scoop or tablespoon, portion dough into 12 equal balls
  2. Place on prepared baking sheet, spacing 2 inches apart
  3. Gently flatten each ball with your fingers to about 1/2 inch thick
Step 5: Bake
  1. Bake for 10-12 minutes until edges are set and lightly golden
  2. Centers may look slightly soft - don't overbake
  3. Remove from oven when edges begin to lift from parchment
Step 6: Cool
  1. Let cookies cool on baking sheet for 5 minutes
  2. Transfer to wire rack to cool completely (about 15 minutes)
  3. Cookies will firm up as they cool

Video

Notes

Chef's Notes:
Banana ripeness matters: Use very ripe bananas with brown spots for maximum sweetness
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