These easy banana sesame cookies are made with just ripe banana and sesame seeds for the cookie base—no mixer, eggs, butter, or flour needed. They bake up lightly crisp around the edges with a soft, chewy center and plenty of toasted sesame flavor.
I like finishing them with a little dark chocolate mixed with peanut butter, then adding pistachios, cashews, or seeds on top. If you enjoy simple cookies, try my Simple Butter Cookies or these Oatmeal Chocolate Chip Cookies. For another sesame-forward dessert, my Tahini Fudge has that same nutty flavor, or browse my Easy Dessert Recipes for more ideas.
What Are Banana Sesame Cookies?
These cookies use a very simple base of mashed ripe banana and sesame seeds.
The banana provides moisture, sweetness, and enough stickiness to bind the sesame seeds together without eggs or flour. After baking, the outside becomes lightly toasted while the middle stays softer and chewier.
The chocolate-peanut butter center is added after baking, so you still get that simple two-ingredient banana-sesame cookie base with a richer finish on top.
These easy banana sesame cookies are especially useful when you want a small-batch cookie without pulling out a mixer.
Table of contents
Ingredients
Let’s Make Easy Banana Sesame Cookies
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Mash the banana on a plate until mostly smooth.
- Add the sesame seeds and mix until a thick, sticky mixture forms.
- Roll into small balls (about 1 tablespoon each) and place on the lined cookie sheet.
- Flatten each ball gently with the back of a spoon to make a thick cookie shape.
- Bake for 10–12 minutes, or until the edges look set and the sesame is lightly golden. Let cool on the pan for 10 minutes.
- Make the chocolate center: melt the dark chocolate, then stir in the peanut butter until glossy and smooth.
- Spoon a little chocolate mixture into the center of each cookie.
- Top right away with pistachios, cashews, sunflower seeds, and/or pumpkin seeds.
- Let the chocolate set before serving.
How to Keep Banana Sesame Cookies From Falling Apart
The banana is doing most of the binding in this recipe, so the size and ripeness of the banana matter.
Use the full 120 g mashed banana rather than relying only on “one banana,” since bananas can vary quite a bit in size. Using weight gives you a more consistent amount each time; USDA FoodData Central also provides banana serving amounts by weight.
Mash it thoroughly. Large pieces of banana don’t distribute moisture as evenly through the sesame mixture.
Once the sesame is added, the mixture should feel sticky enough to hold together when pressed.
Don’t flatten the cookies too thin, and most importantly, give them the full 10-minute cooling time on the pan. They’re more delicate while hot and become firmer as they cool.
Common Mistakes to Avoid
Using an underripe banana: It will be less sweet and harder to mash smoothly.
Using a banana that’s much smaller than 120 g: The sesame mixture may not bind properly.
Leaving big banana pieces: Mash until mostly smooth.
Making the cookies too thin: They can become dry and fragile.
Overbaking: Remove them once the sesame is lightly golden rather than dark brown.
Moving the cookies immediately after baking: Let them cool on the tray first.
Adding chocolate while the cookies are very hot: Cool them before adding the center so the chocolate stays neatly in place.
Overheating the chocolate: Melt gently and stir frequently.
What to Serve With Banana Sesame Cookies
These cookies are good with coffee, tea, milk, hot chocolate, Greek yogurt, fresh berries, or sliced banana.
For a small dessert plate, I especially like them with coffee because the toasted sesame and dark chocolate balance the bitterness of the drink nicely.
FAQs
Yes. Bake the cookies and enjoy them plain, or top with extra nuts/seeds.
It’s strongly recommended so the sesame doesn’t stick and the cookies lift cleanly.
The banana may be too small or not ripe enough. Use a medium ripe banana and mash well so everything binds.
You can, but bake time may need to be slightly shorter since the sesame is already toasted.
Melt gently (microwave in short bursts or a double boiler) and stir often. Then mix in peanut butter until glossy.
They’re lightly crisp on the outside with a chewy center, plus a crunchy sesame coating.
More Recipes You Will Like :
Easy Banana Sesame Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Mash the banana with a fork until mostly smooth.
- Add the sesame seeds and mix until thick and sticky.
- Roll into small balls (about 1 tablespoon each), place on the cookie sheet, then flatten gently with the back of a spoon.
- Bake for 10–12 minutes until set and lightly golden. Cool 10 minutes.
- Melt the dark chocolate, then stir in the peanut butter until smooth and glossy.
- Spoon a little chocolate mixture into the center of each cookie.
- Top with cashew, pestage, sunflower seeds, and/or pumpkin seeds. Let set before serving.
Nutrition
Video
Notes
- Use a ripe banana for better sweetness and binding.
- Any dark or semi-sweet chocolate works; almond butter can replace peanut butter.
- Keep cookies thick when flattening so the centers stay chewy.
- Store airtight in the fridge up to 5 days or freeze up to 2 months.
Tried this recipe?
Let us know how it was!Estimated reading time: 7 minutes
2 Comments
Very delicious recipe thank you kim and keep going 😍 all support
Thank you so much, Monica! ❤️ I’m happy you enjoyed the cookies. Your kind words and support mean a lot to me!