16 Reviews

Tooth-achingly sweet! I halved the white sugar and switched in 1/2 c. of whole wheat for the regular flour, and it was STILL too sweet for my taste. My toddler was crazy for them, even with the whole wheat flour and reduced sugar.
Even though the dough seemed really wet, it didn't spread at all, but puffed like crazy. For my next batch I'm going to cut the white sugar entirely and add some dark chocolate chips. It seems like it could be an awesome recipe, just needs some tweaking.

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Dsnider January 17, 2012

love this recipe! i modified it a bit by adding 1 tsp of vanilla and 1 cup of mini chocolate chips. i'm happy that there is no butter in this recipe. i've been trying to eat a little healthier, but still have cravings for something sweet. this recipe definitely didn't feel like a compromise to my diet. also, i used organic PB. will definitely make these again.

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lulu29 June 08, 2011

Great texture with an intense banana flavor. I treated these like regular peanut butter cookies and pressed them down with a fork. They don't spread much, so I'm glad I did! Next time, I will throw in some chocolate chips.

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c@teberry June 23, 2010

These are so yummy! I added a little bit more of both the peanut butter and banana for more flavor. This doesnt spread out so make sure it is pressed a bit down as you put it on the cookie sheet. So delicious - will make again!

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karizgiron May 14, 2010

These were really good. I like peanut butter, so I added an extra tablespoon of it. I also used Splenda instead of granulated sugar. They turned out great.

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Mrs. Hughes March 15, 2008

Made for Spring PAC 2010 ~ My DH is not esp fond of peanut butter & not inclined to give 5* ratings easily, but pronounced these airy cookies EXCELLENT! I esp liked the combo of peanut butter & banana. As the cook, I doubted the recipe early on as the dough seemed very dry & it was hard to combine the wet & dry ingredients at the end of that process, but the dough became moist w/time. I used what I thot were huge mounded tsps full of the dough & got 30 lrg cookies that I cooked till the bottom edges began to brown darker than the dough. 10 min in my oven got moist cookie perfection. Thx for sharing this recipe w/us, Sarah. I expect DH to ask for it often. :-)

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twissis March 31, 2010

Absolutely LOVE this recipe! My husband loves peanut butter and adores there cookies. I'm not a big PB fan but I love these cookies. I did add an extra 1/4 of PB and bananas. Thanks for the GREAT recipe!

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saintarno March 14, 2009

These cookies turned out a lot better than I thought they would. I liked that they had no butter in them. We also used whole wheat flour, instead of all-purpose flour. They were very light and soft. We will be making these again. Thanks for the recipe!!!

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Gruenes February 09, 2008

Good recipe, I substituted 1/2 cup pureed dates for the 1/2 cup granulated sugar. I also used natural peanut butter. Cookies were fluffy and chewy. Nice to have around when you crave sweets.

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Beth A. March 24, 2014

I love this recipe. I used Jif Natural peanut butter. Other people on here said they had to press the cookie down, but because I used the natural peanut butter Im guessing the dough was a little looser. So there was no need to press down and the spread out perfectly.

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aprilh1966_5561336 March 05, 2013
Peanut Butter Banana Cookies