Prep 15 mins
Cook 10 mins
I found this recipe on a paper bag of bananas from my local Weis market. They're simple and yummy and my kids can't seem to get enough of them! It's also a great way to use up ripe bananas.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 small ripe banana, mashed (about 1/2 cup)
- 1⁄3 cup light brown sugar, firmly packed
- 1⁄4 cup margarine or 1⁄4 cup butter
- 1⁄4 cup peanut butter (creamy or chunky. They also suggest using reduced fat but I never have)
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 375.
- Spray baking sheets with vegetable cooking spray.
- Combine flour and baking soda in a small bowl.
- In a medium bowl, beat together banana, brown sugar, margarine and peanut butter until light and fluffy using an electric mixer on medium speed.
- Beat in egg and vanilla.
- Gradually beat in flour mixture until a dough forms.
- Shape dough into 1 inch balls, placing them 2 inches apart on baking sheets.
- Using the tines of a fork dipped in flour, press crisscross patterns onto each cookie.
- Bake cookies in batches until edges are set, about 10 minutes.
- Place baking sheets on wire racks and cool completely.