Currently Browsing: Culinary Critiques /Raider Reviews
Peanut Butter Banana Cookies
Written by Khadija Moten
As an alternative to banana bread, staff writer Khadija Moten epxlores a new recipe.
Last Sunday I looked at our fruit basket and realized how black and ripe the bananas were. When there are ripe bananas in my house it only means one thing, banana bread is soon to be made. Personally I’m not a fan of banana bread, so I decided to search up a recipe to make with ripe bananas on www.easy-banana-recipes.com. There I found a link to make Peanut Butter Banana Cookies. Hmmm… does that sound funny? Well the cookies turned out a bit funny too. They were all puffy but thankfully the puffiness didn’t spoil the taste. Try to make these Puffy Peanut Butter Banana Cookies at home by following the recipe below:
Servings: 4 dozen cookies
Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1/2 cup butter, softened
2 eggs
1 cup sugar
1 cup creamy peanut butter
1/3 cup milk
2 ripe bananas, mashed
1 teaspoon vanilla
1/2 teaspoon salt
1 cup chopped peanuts, if desired
Directions:
1. Preheat oven to 350ºF/180ºC.
2. Using electric mixer, beat butter and sugar until light and creamy.
3. Add in peanut butter, eggs, milk, vanilla, and beat until well combined.
4. Add in bananas, flour, baking soda and salt. Stir until just combined.
5. Lastly, stir in chopped peanuts.
6. Drop a tablespoon of dough per cookie 2 inches apart onto cookie sheet.
7. Bake for about 12-14 minutes or until golden brown.
8. Allow to cool.
Email This Post
Print This Post