If you’ve got ripe bananas, a sweet tooth, and a little bit of time, this is your kind of recipe. I mean, who would’ve guessed that a banana, a scoop of peanut butter, and a handful of oats could team up to make something this snackable? No mixers, no chill time, no stress—just three humble ingredients and a warm oven. I stumbled on this combo after one of those clean-out-the-fridge evenings, and let me tell you, these cookies became my go-to banana fix. They’re soft, chewy, and slightly nutty with just the right hint of sweetness. Plus, they double as breakfast in a pinch—I’ve absolutely justified that move more than once. If you’re hunting for banana dessert recipes easy enough to whip up with one eye closed, and maybe with a toddler or two running circles around you, this one’s a keeper. These are the kind of simple dessert recipes 3 ingredients were made for—quick, tasty, and wildly forgiving.
Table of Contents
- 1) Key Takeaways
- 2) Easy Banana Cookies Recipe
- 3) Ingredients for Banana Cookies
- 4) How to Make Banana Cookies
- 5) Tips for Making Banana Cookies
- 6) Making Banana Cookies Ahead of Time
- 7) Storing Leftover Banana Cookies
- 8) Try these dessert recipes next!
- 9) Banana Cookies
- 10) Nutrition
1) Key Takeaways
- Uses only three simple ingredients: bananas, oats, and peanut butter
- Great option for a quick snack or healthy dessert
- No mixer, chilling, or complicated steps required
- Perfect use for ripe bananas that are too soft for eating
2) Easy Banana Cookies Recipe
If you’ve got a couple of tired bananas sitting on your counter, don’t toss them. Turn them into cookies. This banana cookies recipe is perfect for when you’re craving banana dessert recipes without making a whole production out of it.
What I like about this is how low-key the whole process is. You don’t need a mixer. You don’t need to chill the dough. You don’t even need to remember where your measuring cups are hiding, honestly. These cookies are naturally sweet, slightly chewy, and loaded with that warm, nutty banana flavor we all secretly wish came in candle form.
They work whether you’re trying to sneak something healthy into your kid’s lunchbox or you’re just standing in your kitchen with that one lonely overripe banana, wondering what dessert you can pull off in 15 minutes flat. If you’re looking for banana dessert recipes easy and quick, these are your new go-to.
3) Ingredients for Banana Cookies
Ripe Bananas: Go for the spotted ones that feel too soft to slice on toast. The more ripe, the sweeter the cookie. Two medium bananas will do the trick here.
Rolled Oats: These hold everything together. Use old-fashioned rolled oats, not the quick-cooking kind, if you want a nice chew and better texture. One cup is enough.
Peanut Butter: Half a cup of peanut butter adds that rich, nutty goodness. I usually reach for creamy, but chunky works if you like a bit of crunch in your bite.
4) How to Make Banana Cookies
Step 1. Preheat your oven to 350°F. Line a baking sheet with parchment paper or use a non-stick baking mat if you’ve got one.
Step 2. In a medium mixing bowl, mash the bananas until mostly smooth. A few small chunks won’t hurt anything.
Step 3. Stir in the oats and peanut butter. Mix until everything’s well combined and the dough feels sticky but scoopable.
Step 4. Use a spoon or cookie scoop to drop mounds onto the baking sheet. Flatten them slightly so they bake evenly.
Step 5. Bake for about 12 to 15 minutes, or until the edges start to turn golden. Let them cool for a few minutes before moving them to a wire rack.
Step 6. Eat one while it’s warm. You’ve earned it. These also taste great cold, straight from the fridge, no shame.
5) Tips for Making Banana Cookies
Don’t overbake them. These cookies won’t brown like chocolate chip cookies. If you wait for color, you’ll dry them out. Take them out as soon as the bottoms are lightly golden.
Add-ins are fun. Mini chocolate chips, chopped walnuts, shredded coconut—any of those will work if you’re feeling like leveling up. Just don’t go overboard or they won’t hold together.
Keep your bananas in the freezer. If you’ve got overripe ones but no time, freeze them. Later, just thaw and drain before mashing. Works great and keeps banana recipes always within reach.
6) Making Banana Cookies Ahead of Time
I’ve made these a day before guests came over, and they held up perfectly. If you’re planning ahead, just bake them as usual and store them in an airtight container once they’ve cooled.
Want to prep the dough instead? Mix everything up, then scoop the dough onto a baking sheet and freeze it. Once frozen, transfer the dough balls to a container or freezer bag. When you’re ready, just bake them straight from the freezer and add a couple of extra minutes.
It’s one of those simple dessert recipes 3 ingredients style that works with your schedule. Bake now or later. Either way, you get warm cookies at your convenience.
7) Storing Leftover Banana Cookies
These cookies store well at room temperature for a few days, but I like them even better cold. Keep them in the fridge in a sealed container and they’ll last up to a week.
Want to keep them longer? Toss them in the freezer. They defrost in no time and still taste amazing. Great for packing lunches or late-night snack raids.
Since they’re made with whole oats and no added sugar, they’re solid as a healthier treat. Another win for anyone trying to sneak more banana dessert recipes into the week without baking a full cake.
8) Try these dessert recipes next!
9) Banana Cookies
Banana Cookies Everyone Can Make — Best Banana Dessert Recipes for Beginners
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 1/2 cup peanut butter (creamy or chunky)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mash the bananas until mostly smooth. A few lumps are totally okay.
- Stir in the oats and peanut butter until the mixture comes together.
- Scoop small mounds onto your baking sheet. Flatten slightly with a spoon or your fingers.
- Bake for 12 to 15 minutes, or until they’re just golden around the edges.
- Let them cool for a few minutes before diving in—or don’t. I won’t judge.
10) Nutrition
Serving Size: 1 cookie, Calories: 85, Sugar: 3 g, Sodium: 45 mg, Fat: 4.5 g, Saturated Fat: 1 g, Carbohydrates: 9 g, Fiber: 1.3 g, Protein: 2.3 g, Cholesterol: 0 mg
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