Prep 15 mins
Cook 10 mins
A good recipe, great for lunch boxes or after school with milk. I've made it using chunky or smooth and even low fat peanut butter and the cookies are always good.
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 cup mashed ripe banana (one small banana)
- 1⁄3 cup firmly packed light brown sugar
- 1⁄4 cup butter
- 1⁄4 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla
- Preheat oven to 375.
- Grease cookie sheets.
- Combine flour and baking soda in a small bowl.
- In a medium mixing bowl, beat together banana, brown sugar, butter, and peanut butter until light and fluffy, using a mixer on medium speed.
- Beat in egg and vanilla.
- Gradually beat in flour mixture until a dough forms.
- Shape dough into one inch balls and place them two inches apart on cookie sheets.
- Using the tines of a fork dipped in flour, press a criss-cross pattern onto each cookie.
- Bake cookies until edges are set, about 10 minutes.
- Place cookie sheets on wire racks and cool for about 5 minutes.
- Then take cookies off the sheets and cool them completely on the wire racks.
The cookies seemed pretty tasteless. I think they would benefit from the addition of nuts and perhaps chocolate chips
I just made this same recipe (found the recipe at the grocery store). I added 1/4 cup each of walnut and chocolate chips. Also, these improve VASTLY if they are allowed to sit a few hours before eating. When I tried one just after baking, it was very bland and kind of dry. After they cooled, I sealed them up in a container, and tried another after a few hours. They became very moist and the banana flavor was much more pronounced. I figure that they are like banana bread, which always tastes better after a day or so. The dominant flavor is banana, the peanut butter is faint.
These were terrible. After the first batch, I added more peanut butter. Still no flavour. Threw the rest of the dough out, along with the baked cookies.