Sheet Pan Peanut Butter Banana Cookies
Soft baked cookies combining peanut butter and ripe bananas on a single sheet pan for an easy, wholesome treat. This american-inspired desserts ready in about 24 minutes layers creamy peanut butter, packed brown sugar, large egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 18, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup (about 2 medium bananas) ripe bananas, mashed
- 1/2 cup creamy peanut butter
- 1/3 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup rolled oats
- 1/2 cup chocolate chips (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a sheet pan with parchment paper.
- Step 2: In a large bowl, combine 1 cup mashed ripe bananas, 1/2 cup creamy peanut butter, 1/3 cup packed brown sugar, 1 large egg, and 1 tsp vanilla extract. Mix until smooth and creamy.
- Step 3: In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt.
- Step 4: Gradually add the dry ingredients to the wet banana mixture, stirring until just combined. Fold in 3/4 cup rolled oats and 1/2 cup chocolate chips if using.
- Step 5: Drop rounded tablespoonfuls of dough onto the prepared sheet pan, spacing about 2 inches apart.
- Step 6: Bake for 12-14 minutes until the edges are set and lightly golden but centers remain soft.
- Step 7: Remove from oven and cool on the pan for 5 minutes before transferring cookies to a wire rack to cool completely.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Peanut Butter Banana Cookies take to make?
Total time is about 24 minutes (10 min prep + 14 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sheet Pan Peanut Butter Banana Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sheet Pan Peanut Butter Banana Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Peanut Butter Banana Cookies for a different number of people?
The recipe is written for 18 servings. Multiply each ingredient by (your serving target / 18). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Peanut Butter Banana Cookies?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
