Have you ever had over-ripe bananas and didn’t know what to do with them? Of course, most people make banana bread, which is always a hit. But, I am tired of always making banana bread, so I wanted to try something new. I decided to try peanut butter banana cookies. I’m sure you’ve heard of people making peanut butter and banana sandwiches, but I wasn’t sure how the cookies would turn out. I was pleasantly suprised. While each ingredient is delicious on its own, when paired together, they create a harmonious flavor profile that is both comforting and indulgent.
Why Peanut Butter Banana Cookies
First, let’s talk about peanut butter. This creamy spread, made from ground-roasted peanuts, brings a rich and nutty flavor to the table. It’s not just delicious; peanut butter is also packed with protein, healthy fats, and essential nutrients like vitamin E and magnesium. Its creamy texture adds depth and richness to any recipe it graces.
On the other hand, bananas bring a natural sweetness and creamy texture to the mix. Ripe bananas, with their soft, buttery consistency and sweet flavor, are a versatile ingredient in both sweet and savory dishes. They’re also loaded with potassium, vitamin C, and fiber, making them a nutritious choice for any meal or snack.
When combined, peanut butter and banana create a symphony of flavors and textures that is downright irresistible. The nuttiness of the peanut butter complements the sweetness of the banana, while the creamy texture of both ingredients melds together seamlessly. Whether blended into a smoothie, spread on toast, or baked into cookies, this dynamic duo never fails to impress.
One of the reasons this combination works so well is the balance it brings to the table. The richness of the peanut butter is tempered by the natural sweetness of the banana, resulting in a flavor profile that is satisfying without being overpowering. It’s a marriage of flavors that is both comforting and indulgent, making it perfect for everything from quick snacks to decadent desserts.
Beyond the flavor, peanut butter and banana also offer a myriad of health benefits. Together, they provide a winning combination of protein, healthy fats, vitamins, and minerals, making them a nourishing choice for any diet. Whether you’re looking to fuel up before a workout or satisfy a sweet craving, this dynamic duo has you covered.
Peanut Butter Banana Cookies Recipe
Peanut Butter Banana Cookies Recipe
The best use of leftover bananas if you don't want to make banana bread.
Ingredients
- 1 teaspoon Baking Soda
- 2 ½ cups All-purpose flour
- 1 teaspoon Salt
- 1 Tablespoon Ground Cinnamon
- 2 Overripe mashed bananas
- 1 teaspoon nutmeg
- ¼ cup granulated sugar
- 3/4 cup Vegetable oil
- 1 ¼ cup Brown sugar packed light or dark
- Large egg room temperature
- 1 cup Peanut butter creamy
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, sift the flour. Then, add the baking soda, salt, and cinnamon. Set aside.
- Mash the over-ripe bananas on a plate using a fork or potato masher.
- In a large bowl mix the oil, brown sugar, sugar, peanut butter, mashed bananas, egg, and vanilla.
- Add the dry ingredients and use a rubber spatula to fold it in. Add the mini chocolate chips and mix.
- Preheat the oven to 350°F Line two cookie sheets with parchment paper.
- Use a 2 oz cookie scoop to scoop the dough. Scoop 6 cookie dough balls per cookie sheet.
- Roll into a ball and flatten with a fork.
- Bake one cookie sheet over at a time for 13-15 minutes. Bake until the edges are lightly golden and the middles are slightly underbaked.
- Let the cookies sit on the hot pan for a few minutes and move to cooling rack.
1 teaspoon Baking Soda
2 ½ cups All-purpose flour
1 teaspoon Salt
1 Tablespoon Ground Cinnamon
2 Overripe mashed bananas
1 teaspoon nutmeg
¼ cup White granulated sugar
1 cup Unsalted butter, melted and cooled
1 ¼ cup Brown sugar packed light or dark
Large egg room temperature
1 cup Peanut butter creamy
1 teaspoon Pure vanilla extract
Directions
In a medium bowl, sift the flour. Then, add the baking soda, salt, and cinnamon. Set aside. Mash the over-ripe bananas on a plate using a fork or potato masher.
In a large bowl mix the butter (it should be melted and cooled to room temperature), brown sugar, sugar, peanut butter, mashed bananas, egg, and vanilla.
Add the dry ingredients and use a rubber spatula to fold it in. Add the mini chocolate chips and mix.
Preheat the oven to 350°F Line two cookie sheets with parchment paper. Let the dough rest while the oven preheats. The gluten gets absorbed into the dough
Use a 2oz cookie scoop to scoop the dough. Scoop 6 cookie dough balls per cookie sheet.
Bake one cookie sheet over at a time for 13-15 minutes. Bake until the edges are lightly golden and the middles are slightly underbaked.
Let the cookies sit on the hot pan for 10 minutes. They are a little fragile while warm. Let them cool completely on a cooling rack.
I hope you’ll try this banana peanut butter cookies recipe the next time you have extra bananas around. If you’re looking for other banana recipes, click here. If you’re looking for other peanut butter recipes, click here.