Banana Bread is so 2020 – so I thought it was time for an upgrade in the form of these vegan banana bread cookies with peanut butter and white chocolate chips. You probably have these ingredients to hand already, and these are so easy to make. One bowl, no chill time (unless you want to) and no special equipment. They can be made from scratch and on a wire rack in less than 20 minutes.
That said, these are AWESOME when eaten warm. These are a fast way to get that banana bread flavour but in a much cuter format. These keep longer, are a great gift and aren’t quite as overwhelming as a whole loaf. Feel free to change up the peanut butter for another nut butter/sun butter if allergic, and use any type of chocolate you like.
The riper your bananas, the better – but even fresh ones will still do a great job. If you do have the time to give these a 10 minute chill before baking, I highly recommend it for a better texture. This batch is a small one, double it if you have a hungry bunch/want to give some away!
Brown sugar and peanut butter are crucial to the texture. Feel free to sub for another nut butter, but that stickiness is needed as an egg replacement to bind everything together. As always when making a vegan recipe, do check your ingredients.
For a video on how I make these, check out my Instagram. For other banana bakes, check out my Banana Nut Muffins or this Triple Chocolate Banana Bread. If you’re looking for more vegan treats, there are plenty on my site – just search ‘vegan’.
Vegan Banana Bread Cookies with Peanut Butter
Makes: 10 Small Cookies (Easily Doubled)
Prep Time: 10 Minutes
Bake Time: 10 Minutes
Total Time: 20 Minutes
Ingredients
- 1/2 Medium Banana/1 Small Banana
- 60g Vegan Butter, Melted
- 55g Granulated Sugar
- 55g Light Brown Sugar
- 60g Peanut Butter
- 1 Tsp Vanilla Extract
- 1/4 Tsp Baking Powder
- 1/4 Tsp Baking Soda
- 90g Plain Flour
- 75g Vegan Chocolate Chips
Method
- Preheat the oven to 180C/160C Fan/Gas 5. Line 2 large baking trays.
- In a large bowl, or the bowl of a stand mixer, combine the butter, both types of sugar and the banana. Mix until combined (will likely still be lumpy if banana not that ripe – this is fine).
- Add the peanut butter and vanilla and combine again.
- Fold in the flour, baking powder and baking soda. Add the chocolate chips. Fold together.
- Optional, but recommended: Scoop the dough with a tablespoon onto a baking tray and chill in the fridge 10 mins. Then:
- Place balls of cookie dough at least 2″ apart. Top with any extra chocolate chips. Bake for 10-12 minutes, until golden (they will keep baking once out of the oven, due to residual heat).
- Let cool on a wire rack before eating! Keep in an airtight container for up to 3 days.
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