Use walnuts or even dark chocolate chips in place of the pecans and raisins.

Equipment Needed

Bowl, potato masher, rubber spatula, whisk, measuring cups and spoons, parchment-lined baking sheet


Prep all the ingredients and pre-heat oven to 375°.

Break bananas into large chunks, then place into a bowl. Add the egg and mash thoroughly with a potato masher until smooth.

Next, heat the peanut butter for 15 seconds in the microwave, then incorporate into the egg and banana mixture while still warm.

Add chopped pecans and raisins and mix together.

Finally, add the oats and keep mixing until all the ingredients are combined. 

Let mixture sit for 5 minutes to firm up, then divide mixture into 5 equal portions. Press each one into a patty shape about 1/2” thick.

Place cookies on a parchment-lined baking sheet and bake in a preheated 375° oven for 15-20 minutes, or until brown around the edges and firm in the middle. Let cool, then store in the fridge for up to four days.