Post by: Vennes Su | CSP Networks | Published on: 09/11/2016


How many of you have experienced this; walking down the fruits aisle at the grocery store, leaning in and picking out the exact number of bananas you want, bringing it home, but never got around to eating it?

I know I’m guilty. I’m more of a vegetable gal than a fruits person, but I tend to find myself reaching for a bunch of bananas at the grocery store (because it’s suppose to be good for you) with the intention of eating it. But by the time I’m ready to eat them, they’re already brown and overripe. Now what do I do with these overripe bananas? I don’t want to be wasteful, so I do what most people would do (hopefully) and get onto my computer and search for recipes to turn these overripe bananas into something edible and tasty. I was able to find many recipes, but since I’m not a baker I don’t have a lot of baking tools. This recipe below allows you to make yummy cookies with basic tools such as a baking sheet, one medium bowl and a cooling rack. It was easy to make and it was a hit when I brought it to work. Hope you guys enjoy this recipe!

Tips: I made two batches of cookies since I had a lot of bananas, one with peanut butter and one without for people who have with nut allergies.

Peanut Butter Banana Oatmeal Raisin by Muffqueen |

Serves: 18
Prep Time: 10 minutes
Cook Time: 17 minutes
Ready Time: 45 minutes
Calories: 12 kcal/cookie



  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
  3. Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet [so it doesn’t continue to cook on the baking sheet] and place it on wire racks to cool [this will keep the cookies moist]. 



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