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This peanut butter banana cookie is a thick cakey treat blending creamy peanut butter ripe bananas and semisweet chocolate chips making it perfect for a comforting snack alongside a glass of milk or your favorite tea.
I first baked these cookies when I had ripe bananas to use up and they quickly became a family favorite for their comforting flavor and satisfying bite.
Ingredients
- Butter: softened at room temperature provides a creamy base that helps achieve the perfect texture
- Creamy peanut butter: adds richness and a distinct nutty flavor
- White and brown sugar: balance sweetness and moisture for cakey softness
- Large eggs: bind ingredients and add structure
- Vanilla extract: enhances overall flavor with a warm aromatic note
- All-purpose flour: creates a sturdy yet tender crumb
- Rolled oats: contribute texture and a subtle nutty undertone
- Baking soda: helps the cookies rise and become fluffy
- Salt: intensifies sweetness and balances flavors
- Ripe bananas: bring natural sweetness and moisture crucial for softness
- Semisweet chocolate chips: add bursts of rich chocolate to complement peanut butter and banana
Step-by-Step Instructions
- Preheat the Oven:
- Preheat your oven to 190 degrees Celsius then line a baking sheet with parchment paper or lightly grease it to prevent sticking. This sets the stage for even baking and easy cleanup.
- Cream Butter and Sugars:
- In a large mixing bowl use a stand or hand mixer to cream softened butter peanut butter white sugar and brown sugar until the mixture turns light and fluffy This aerates the mixture which helps create a tender crumb.
- Add Eggs and Vanilla:
- Beat in eggs one at a time ensuring each is fully incorporated before adding the next then stir in vanilla extract This provides structure and enhances the flavor complexity.
- Combine Dry Ingredients:
- In a separate bowl whisk together flour rolled oats baking soda and salt This evenly distributes leavening and seasoning to ensure a consistent texture and taste.
- Mix Dry Ingredients Into Wet:
- Gradually add the dry ingredients to the creamed mixture mixing just until combined Overmixing can develop gluten resulting in tougher cookies so gentle mixing preserves tenderness.
- Fold in Bananas and Chocolate:
- Gently fold in the mashed ripe bananas and chocolate chips spreading them evenly throughout the dough This step adds moisture and delicious pockets of chocolate in every bite.
- Portion the Dough:
- Using a large cookie scoop drop evenly sized portions onto the prepared baking sheet leaving enough space for spreading This ensures uniform cookies that bake evenly.
- Bake and Cool:
- Bake for about twelve minutes or until the edges are lightly golden and the cookies feel set Remove from oven and cool on a wire rack This resting allows cookies to firm up while staying moist inside.
I always remember how these cookies became a weekend baking staple in my home when I discovered how perfectly peanut butter and banana pair together in a cookie.
Storage Tips
Store cookies in an airtight container at room temperature for up to five days
Place parchment paper between layers to prevent sticking
Cookies can be frozen for up to three months wrapped individually or in a sealed container and thawed before serving
Ingredient Substitutions
Use almond butter or sunflower seed butter instead of peanut butter for a different nutty flavor or to accommodate allergies
Swap rolled oats with quick oats for a finer texture but keep the same quantity
Use gluten-free flour blend to make this recipe gluten-free ensuring it matches all-purpose flour in weight
Serving Suggestions
Serve cookies warm with a cold glass of milk or alongside tea or coffee for a perfect afternoon treat
Add a scoop of vanilla ice cream on top of warm cookies for a decadent dessert
Pair with fresh fruit like strawberries or apple slices to balance richness
Cultural Context
Peanut butter and banana is a classic American flavor combination often found in sandwiches and desserts
These cookies take inspiration from that beloved duo offering a nostalgic taste with a twist of oats and chocolate
Perfect for a homemade snack that brings comfort and familiarity to any kitchen
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Pro Tips
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Common Recipe Questions
- → What type of bananas work best?
Use fully ripe bananas for maximum sweetness and moisture, enhancing the cookie's flavor and texture.
- → How can I make thicker cookies?
Chill the dough for 30 minutes before baking to help the cookies hold their shape and become thicker.
- → Can I overmix the dough?
Avoid overmixing once dry ingredients are added to maintain a tender texture and prevent tough cookies.
- → What is the best way to store these cookies?
Layer cookies with parchment paper in an airtight container to keep them fresh and prevent sticking.
- → Can I substitute ingredients for dietary needs?
While this version is standard, gluten-free flour blends or alternative sugars could be tested, but may affect texture.