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If you’re craving Girl Scout Cookies but want a healthier twist, these 3 Ingredient Banana Samoas are about to become your new go-to. Made with just a handful of nourishing ingredients, they’re naturally sweetened with ripe banana and finished with a rich chocolate coating that makes them taste truly like dessert. Just a heads up: this recipe definitely highlights banana flavor—so it’s best for true banana lovers!
What I love about this recipe is how effortlessly it comes together—no flour, no refined sugar, and no complicated steps. Just mix, bake, dip, and enjoy! The texture is soft and chewy on the inside with lightly crisp edges.
And if you want to take them to the next level? My simple salted caramel drizzle adds the perfect salty-sweet finish!
Why You’ll Love These 3 Ingredient Banana Samoas
- Customizable – Add the caramel drizzle, a sprinkle of flaky sea salt, or keep them simple—they’re delicious either way.
- Only 3 main ingredients – Simple, wholesome, and likely already in your kitchen.
- Naturally sweetened – Ripe banana adds the perfect amount of sweetness without any refined sugar.
- Quick and easy – No complicated steps or equipment required—just mix, shape, and bake.
- That classic samoa flavor – Toasty coconut, rich chocolate, and optional caramel drizzle give you all the nostalgic vibes.
- Perfect texture – Soft and chewy on the inside with lightly crisp edges.
Ingredients You’ll Need
Can you believe you only need 3 ingredients?
- Banana
- Shredded Coconut
- Dark or semi-sweet chocolate (see below for chocolate brands I like)
Optional Ingredients
- Coconut oil
- Cashew butter
- Maple syrup
- Vanilla extract
- Salt
Favorite Chocolate Brands
I use dairy-free and refined sugar-free chocolate in my recipes and specifically love using brands like Hu Kitchen and Navitas. Many other brands now make dairy-free, refined sugar-free chocolate as well, which is amazing!
A Few Tips
- The riper the banana, the sweeter your cookies will be.
- Don’t skip the cooling step—this helps the cookies firm up and hold their shape.
- Store leftovers in the fridge for the best texture and freshness.
Recipe Steps
This is just an overview, you can find the full recipe below!
- Mix the dough – Mash the banana and stir in the shredded coconut until a thick mixture forms.
- Shape – Scoop and form into donut-shaped cookies.
- Bake – Bake until lightly golden and set.
- Cool – Let the cookies cool completely so they firm up.
- Dip in chocolate – Coat the bottoms and drizzle the tops with melted chocolate.
- Optional drizzle – Add the simple caramel and a sprinkle of sea salt for extra flavor.
- Chill & set – Refrigerate until the chocolate is firm—then enjoy!
Storage Tips
- Store these cookies in an airtight container in the refrigerator for up to 5 days. Keeping them chilled helps the chocolate stay firm and gives the cookies their best texture.
- For longer storage, you can freeze them in a sealed container for up to 3 months. Let them thaw in the fridge or at room temperature before enjoying.
- If stacking, place parchment paper between layers to prevent sticking.
More Girl Scout Cookie Recipes
If you like Girl Scout Cookies, you’ll love these recipes!
- Homemade Samos Cookies (these truly taste like the real deal – no banana needed!)
- Thin Mint Cookies
Ready to make these 3 Ingredient Banana Samoas? The full recipe is below!
3 Ingredient Banana Samoas
Ingredients
Cookies
- 1 ripe banana
- 1 cup shredded, unsweetened coconut
- 1/3 cup dark or semi-sweet chocolate (I use dairy free, refined sugar free chocolate)
Optional Ingredients
- 1 tsp coconut oil
- flaky sea salt
Optional Salted Caramel
- 1 tbsp cashew butter
- 1 tbsp maple syrup (warmed)
- 1/4 tsp pure vanilla extract
- 1/8 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash the banana until smooth. Stir in the shredded coconut until fully combined and a "dough" forms.
- Scoop the mixture using a cookie scoop or spoon and place onto the prepared baking sheet. Gently shape each portion into a circle using your fingers or the back of a spoon. Then, use your fingers or a straw to make a hole in the center of each, creating a donut shape.
- Bake for 15–20 minutes, or until the edges are golden brown and the cookies are set. Allow them to cool completely on the baking sheet so they firm up and hold their shape. Once cooled, I recommend chilling them in the fridge for at least an hour so they become even firmer (this makes dipping them in chocolate easier).
- Once the cookies have cooled/chilled, melt the chocolate (with coconut oil, if using) until smooth. Dip the bottoms of the cookies into the melted chocolate, then return them to the tray. Drizzle any remaining chocolate over the tops.
- Optional: In a small bowl, mix together your caramel ingredients, then drizzle over the cookies. If the caramel is too thick to drizzle, mix in a little bit of hot water. Finish the cookies with a sprinkle of flaky sea salt.
- Place the cookies in the fridge or freezer for 30-60 minutes, or until the chocolate is fully set, then dig in and enjoy!Store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months. I personally think they're best frozen and eat them straight from the freezer!
Video
Notes
- Depending what brand of chocolate you use, you may need to add 1-2 tsp coconut oil (or other neutral oil) to the chocolate to thin it out. This makes it easier to dip the cookies into/drizzle over the cookies.
- This recipe really lets the banana flavor shine—so it’s best for true banana lovers! If you’re looking for a more classic Samoas-style cookie, try this recipe instead.
- For the ultimate deliciousness, add the cashew caramel sauce!