Dessert | Snacks

Peanut Butter and Banana Cookies

These have been made with little kiddy fingers and tummies in mind. There's no butter, only 1/2 a cup of sugar and the end result is a soft, almost cakey cookie that's easy for little mouths to chew. They're pretty easy for adults to wolf down too!

prep time
cooking time
Recipe by Christie Connelly


2 very ripe bananas, mashed (300g whole weight unpeeled)

4 tablespoons peanut butter (smooth or crunchy)

1/4 cup (50g) dark brown sugar

1/4 cup (50g) caster sugar

1 egg

3 tablespoons Vitasoy Rice Milk *

3/4 cup (110g) wholemeal plain flour

3/4 cup (110g) white plain flour

1/4 teaspoon salt

1 teaspoon baking powder

crushed peanuts, to garnish (optional)

*The rice milk in this recipe can be substituted with any Vitasoy soy milk or oat milk.


  1. Heat oven to 200C and line a large cookie sheet or baking tray with non-stick baking paper (or two smaller sheets if you don't have a large one).
  2. Place the mashed banana, peanut butter and both sugars into a large mixing bowl. Beat with a wooden spoon until smooth. Add the egg and rice milk and beat until well combined.
  3. In another bowl, add both the flours, salt and baking powder and stir together. Add the flour mixture to the wet mixture and mix until just combined. Try not to over mix or the cookies will be tough.
  4. Use a small cookie scoop or tablespoon to shape balls of dough and place 5cm apart on the prepared cookie sheet. Sprinkle with peanuts, if using.
  5. Bake for 10 minutes until lightly golden then transfer to a wire rack to cool completely. Store in an airtight container for up to a week.