The pot lid rattles and you know dinner is almost ready. That familiar hiss from the valve tells you the steam cues are working just like they should. You catch that slight smell of sweetness mingling from the kitchen and it aint from your usual dinner stuff.
You spot the banana peels lying around, ready for their final act beyond breakfast duty. You gotta say, mashed bananas combined with peanut butter and cocoa powder? Dang, it works real good for these quick cookies youre about to make. Its like the sealing ring of flavor holding everything together, while stuff cooks fast.
Steam cues mean you got just enough moisture to keep things chewy, but not soggy. The quick bake means by the time you think 'maybe Ill snack,' the cookies are set and cooling on the rack. Its a neat trick turning just three ingredients into a sweet treat thats gonna surprise you every single time.
Why This Recipe Works Every Single Time
- Simple ingredients that you always got in the pantry.
- No added sugars so the natural sweetness shines through.
- Bananas act as a binder so no eggs or dairy needed.
- Cocoa powder gives that deep chocolate flavor without fuss.
- Peanut butter adds creaminess and protein for satiety.
- Pressure cooker method keeps moisture perfect thanks to steam cues.
- Quick cook time means you dont have to wait long to enjoy.
Your Simple Ingredient Checklist
- 3 large ripe bananas mashed (about 1.5 cups). Make sure theyre spotty and soft for sweetness and smooth mash.
- 8 cup creamy peanut butter Good quality but nothing fancy needed. It brings richness and helps the cookies stick without eggs.
- 8 cup cocoa powder Unsweetened works best so you control the sweet level.
- Pinch sea salt This is small but mighty, it lifts the chocolate flavor just right.
- 4 teaspoon ground cinnamon Adds a warm note that blends subtly without overpowering.
- Parchment paper for lining the baking sheet, to keep things from sticking badly.
- Mixing bowl big enough to mash and stir all ingredients comfortably.
- Tablespoon for scooping the cookie dough onto your baking tray.
The Full Pressure Cooker Journey
First up, preheat your oven to 350F (175C). Line your baking sheet good with parchment paper. This saves ya the cleanup later and keeps your cookies from sticking.
Next, grab that big bowl and mash your bananas until theyre smooth and kinda creamy. No big lumps, just a nice texture that the peanut butter will blend into.
Mix in your peanut butter next. Stir it in slow so it blends evenly with the bananas. It might look thick but stick with it.
Now add the cocoa powder, pinch of sea salt, and cinnamon. Stir until everythings just combined and the dough looks chocolaty and ready to bake.
Time to scoop your dough onto the lined baking sheet using a tablespoon. Space them about one inch apart since they don't spread much but give em some breathing room.
Flatten each cookie lightly with the back of your spoon so they bake evenly. This helps them cook through without getting doughy in the middle.
Pop the tray into the oven and bake for 10 to 12 minutes. Listen for the valve hiss from your pressure cooker nearby if using one for any part of the prep.
Youll know when cookies are set but still soft to the touch.
When done baking, let the cookies cool on the sheet for about 5 minutes. Then gently move em to a wire rack to cool completely so they firm up just right.
Easy Tweaks That Make Life Simple
You can switch creamy peanut butter for almond or cashew if youre feeling fancy or nutty. It still works great and changes flavor a bit.
Add walnuts or chocolate chips if you want a crunch or extra gooey bites. Just fold em in before scooping the dough.
If you like it sweeter, drizzle a little maple syrup over the top before baking. It caramelizes a bit and tastes amazing.
For a little pink twist, sprinkle dried cranberries or chopped cherries on top before baking. That tartness balances the sweetness real nice.
The Flavor Experience Waiting for You
When you take that first bite youll notice the soft, chewy texture thanks to the bananas and pressure cooker moisture. Its kinda like a cookie and a brownie had a baby.
That peanut butter creaminess melts gently into the chocolate cocoa notes, making each bite flavorful but not too rich. The cinnamon and salt play a quiet but important part keeping everything balanced.
This treat isnt just tasty. It's wholesome and satisfying with no crazy additives. You get the real deal with flavors that make you wanna come back for more, quick snack or dessert.
Making It Last All Week Long
Store your cooled cookies in an airtight container at room temperature. They stay good for up to 4 days and are perfect for grab-and-go snacking.
If you want to keep em longer, toss the cookies into a freezer-safe bag or box. Frozen cookies hold up for about a month. Just thaw at room temp or give em a quick zap in the microwave.
For best texture, reheat briefly in a toaster oven or regular oven to get that slight crisp on the outside again. It kinda brings em back to life if they got a little soft.
Your Most Asked Questions Answered
- Can I use other nut butters? Yeah for sure! Almond or cashew butter works fine, just expect a slightly different flavor.
- Are these cookies gluten-free? Yep, since theres no flour or gluten ingredients they naturally are gluten-free.
- Do I have to use ripe bananas? You gotta. Overripe bananas are sweeter and mash easier which is key for this recipe to work.
- What if I dont have a pressure cooker? No worries. You can just bake these in the oven. The pressure cooker is just for steaming moisture if you want to try it that way.
- How do I avoid sticky cookies? Be sure to flatten your dough before baking so it cooks evenly and dries a little on top.
- Can I double this recipe? You can but keep an eye on baking time since thicker batches may need a couple more minutes to set.
3-Ingredient Chocolate Banana Cookies (Vegan)
Equipment
- 1 Mixing bowl large
- 1 Tablespoon for scooping dough
- 1 Parchment paper for lining baking sheet
Ingredients
Main ingredients
- 3 large Bananas mashed, very ripe (about 1.5 cups)
- ⅔ cup Creamy peanut butter
- ⅔ cup Cocoa powder unsweetened
- Pinch Sea salt
- ¼ teaspoon Ground cinnamon
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash bananas in a large mixing bowl until smooth and creamy.
- Stir in peanut butter until well combined and smooth.
- Add cocoa powder, sea salt, and cinnamon. Mix until dough is fully combined.
- Use a tablespoon to scoop dough onto lined baking sheet. Flatten slightly with the back of spoon.
- Bake for 15 to 18 minutes or until cookies are set but still soft.
- Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
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