One afternoon, while slicing bananas for a snack, I thought… what if I used them for a mini sandwich situation? A creamy banana “middle,” sandwiched between two healthy cookie dough layers? The very first batch was an instant winner!

I’m always searching for creative ways to satisfy a sweet craving with everyday ingredients, and these tiny gems are just as delicious as they are cute. They’re bite-sized, no-bake, freezer-friendly… and deliver that beloved cookie-dough taste in the easiest, breeziest way. Plus, the natural creaminess of frozen bananas gives each bite that dreamy, ice-cream-like texture—without any actual ice cream. (But if you do want ice cream, check it out here!)

This cookie comes together lickety-split!
And yes… I’ve absolutely eaten it by the spoonful. Guilty as charged!!
Using mini muffin liners helps them pop out super easily, but they definitely aren’t necessary.
If you want to keep it as a cute little mini cookie, I won’t stop you — but I’ll happily cheer you on to add a slice of banana. 😉

The banana slices are the unsung hero. When frozen, they take on a naturally creamy consistency that pairs so well with the soft dough layers. Choose bananas that are ripe but still firm—they’ll hold their shape, freeze quickly, and give you the perfect balance of sweetness and structure.

Banana and healthier treats go hand in hand in my book because they are so versatile, filled with nutrition, and naturally sweet. Plus, they freeze into an ice-cream-like texture that’s sooo good. Here are a few more recipes to try:

The options are endless!! 

Aren’t they adorable?!

And if you’re craving something extra-chocolatey, you’ll love my 2-Ingredient Chocolate Fudge Cakes!

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Mini Cookie Dough Banana Sandwiches

Soft, no-bake cookie dough wrapped around creamy frozen banana slices—the cutest two-bite treat to stash in your freezer for feel-good snacking!
Yield: 6 mini banana sandwiches
Prep Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
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Ingredients
 

  • ½ cup almond flour
  • Pinch of salt*
  • ¼ cup creamy cashew butter, or peanut butter, almond butter, sunflower seed butter, or soy nut butter
  • 1 ½ tablespoons maple syrup, or honey
  • ¼ teaspoon vanilla extract
  • 2 tablespoons mini chocolate chips, semi-sweet or dark
  • 6 thick slices of banana, about ½ banana total
Ingredient Details to Know
*add ¼ teaspoon kosher salt—or a tad less if using fine table salt—if your nut butter is unsalted.

Instructions
 

  • Make the dough: In a medium bowl, stir together the almond flour, salt, nut butter, maple syrup, and vanilla until smooth and dough-like. Fold in the chocolate chips.
  • Prep your tin: Line 6 compartments of a mini muffin tin with mini paper liners for easy removal later (trust me, it’s worth it!).
  • Form the base layer: Scoop about 1 tablespoon of dough, roll it into a ball, and press it into the bottom of each lined muffin cup—it should be flat but still a little pillowy.
  • Add the creamy center: Place a slice of banana on top of each cookie base.
  • Top it off: Roll another 1 tablespoon of dough into a ball, flatten it between your palms, and gently press it over the middle layer to form your sandwich. Don’t press too hard—you want the center to stay luscious and creamy.
  • Freeze: Place the muffin tin in the freezer for at least 2–3 hours, or until solid.
  • Pop out & enjoy: If you used liners, simply lift them out and peel away before eating. If not, run a butter knife around the edge of each sandwich to loosen. Transfer your sandwiches to a smaller airtight container or freezer-safe bag (so you can reclaim your muffin tin!) and enjoy straight from the freezer anytime.

Notes

Storage: Keep in a smaller airtight container or freezer-safe bag in the freezer for up to 2 months. Transferring them after freezing also frees up your muffin tin for your next creation.
Nut Butter Tips: Cashew butter delivers the most authentic “cookie dough” flavor, but it’s often pricier. Peanut, almond, sunflower seed, or soy nut butter all work beautifully too—great options for taste preferences and allergy needs. If your nut butter is unsalted, add ¼ teaspoon kosher salt (less if using fine table salt) to the batter.
Nut-Free Option: Use sunflower seed butter or soy nut butter instead of peanut butter for a completely nut-free version.
Gluten-Free: Naturally gluten-free—just double-check that all your ingredients are certified GF.
Vegan Version: Use maple syrup instead of honey.
Fun Flavor Twists:
• Double Chocolate: Add 1 teaspoon cocoa powder to the dough.
• Banana Split: Use banana slices for filling and sprinkle crushed nuts on top.
• Cookie Dough Bites: Skip the muffin tin—roll the dough into balls and stash in the refrigerator (NOT freezer, or they’ll become too hard) for an easy grab-and-go treat.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 1 banana sandwichCalories: 150Carbohydrates: 13gProtein: 4gTotal Fat: 10g— Unsaturated Fat: 8.5g— Saturated Fat: 1.5gCholesterol: 0mgSodium: 15mgPotassium: 186mgFiber: 2gTotal Sugar: 7g— Natural Sugar: 2g— Added Sugar: 5gCalcium: 40mgIron: 1.4mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!