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+ servings
peanut butter banana bread cookies

Peanut Butter Banana Bread Cookies with Macadamia Nuts

Steven Pennington
We took the idea of banana bread and peanut butter cookies and combine them. So good!
4.67 from 6 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Cuisine American

Suggested Equipment

KitchenAid Stand Mixer
Hand Mixer
Cookie Sheet
Parchment Paper


  • Flour - All Purpose 1 ⅔ cups (208.33 g)
  • Peanut Butter cup (86 g)
  • Baking Soda ½ teaspoon (0.5 teaspoon)
  • Ground Cinnamon ¾ teaspoon (0.75 teaspoon)
  • White Sugar 1 cup (200 g)
  • Eggs 2 whole (2 whole)
  • Butter 4 T (4 T)
  • Vegetable Oil (enhances moistness - same with cakes) cup (72.67 g)
  • Vanilla Extract 1 teaspoon (1 teaspoon)
  • Ripened Bananas (/ see above for technique) 1 cup (150 g)
  • Pecans cup (66 g)
  • Fresh or Dry Nutmeg (/ use less if dry Nutmeg) pinch (pinch)
  • Salt ½ teaspoon (0.5 teaspoon)


  • Macadamia Nuts
  • Turbinado Sugar


  • Mixed banana, eggs, sugar, peanut butter, vegetable oil, vanilla in the kitchen aid mixer or use a hand mixer.
  • Don't over mix.
  • Using a sifter for the dry ingredients. Sift all dry ingredients into the mixing bowl. When combining the wet ingredients and dry be sure to not over mix or risk creating an overly dense cookie.
  • Using a cookie sheet, place parchment paper in the middle. Spray with oil to help make sure the cookies do not stick.
  • Sprinkle turbinado sugar on top and place the macadamia nuts all over the cookies.


  • Bake @ 375 for 11 to 13 minutes. All ovens cook differently, so keep an eye on them for around 10 minutes. Tap the cookies with your finger and check the firmness.
  • You can sprinkle more turbinado sugar once out of the oven.


Keyword how to ripen bananas quickly, Peanut Butter Banana Bread Cookies, Peanut Butter Banana Bread Cookies with Macadamia Nuts
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