PEANUT BUTTER-BANANA COOKIES
Subtle flavors make these healthier peanut butter-banana-chocolate chip cookies. I mix up the ingredients all the time using whatever I have handy.
Provided by LAUREN3581
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
- Beat egg in a large bowl. Add peanut butter, oatmeal. banana, sugar, chocolate chips, and vanilla extract. Place 1-inch balls of dough onto the prepared baking sheet; press balls down using a spoon.
- Bake in the preheated oven 9 to 12 minutes; cookies will look slightly raw. Cool 10 minutes before serving.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 15.3 g, Cholesterol 13.6 mg, Fat 12.5 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 3 g, Sodium 104.6 mg, Sugar 9.5 g
PEANUT BUTTER AND BANANA COOKIES
Make and share this Peanut Butter and Banana Cookies recipe from Food.com.
Provided by Northern_Reflectionz
Categories Dessert
Time 34m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C).
- Sift together the first five dry ingredients.
- In a large mixer bowl, cream together the peanut butter and unsalted butter until fluffy. At low speed, mix in the egg, pureed banana, SugarTwin® Granulated Brown, SugarTwin® Granulated White, and vanilla.
- With the mixer at low speed, slowly add the sifted dry ingredients until fully mixed.
- Shape dough into one-inch balls. Place on ungreased cookie sheet 1" (2.5cm) apart. Flatten cookies with the palm of your hand.
- If desired, make a fruit topping by mixing preserves with SugarTwin® Granulated White. With your thumb, make an indent in the middle of each cookie and fill with 1/4 tsp (1.25mL) of the fruit topping.
- Bake for 12 - 14 minutes or until bottoms are golden brown. Remove cookies from cookie sheets to wire rack, and cool completely.
Nutrition Facts : Calories 46.3, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.7, Sodium 48.2, Carbohydrate 4.6, Fiber 0.2, Sugar 0.3, Protein 0.8
EASY BANANA PEANUT BUTTER COOKIES
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.
Provided by PSU Lioness
Categories Dessert
Time 25m
Yield 45 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 38.1, Fat 1.4, SaturatedFat 0.3, Cholesterol 4.1, Sodium 28.6, Carbohydrate 5.6, Fiber 0.3, Sugar 2, Protein 1
PEANUT BUTTER BANANA COOKIES
These are a good variation to plain peanut butter cookies. They are especially good when chocolate chips are added.
Provided by karenway
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Cream butter, peanut butter & sugars.
- Beat in banana, eggs & vanilla.
- Stir in flour, baking powder & salt.
- Stir in chocolate chips (optional).
- Drop on greased cookie sheets.
- Press lightly with fork.
- Bake at 375° for 10-12 minutes.
Nutrition Facts : Calories 206.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 25.7, Sodium 206.8, Carbohydrate 30.1, Fiber 1, Sugar 18.6, Protein 4
PEANUT BUTTER & BANANA ENERGY BITES
Peanut butter, banana, cinnamon, and lots of oats make quick bite-size energy snacks.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Yield 24
Number Of Ingredients 5
Steps:
- Place oats and cinnamon in large bowl; stir to blend well. Add mashed banana, peanut butter and honey. Stir until ingredients are well blended.
- Shape into 24 (about 1-inch diameter) balls. Refrigerate, covered, until chilled. Store leftovers in refrigerator, covered.
Nutrition Facts : Calories 60.6 calories, Carbohydrate 9.9 g, Fat 2 g, Fiber 1.2 g, Protein 1.9 g, SaturatedFat 0.4 g, Sodium 12.8 mg, Sugar 3 g
PEANUT BUTTER BANANA CHIP COOKIES
Every kid loves peanut butter cookies, and every kid loves banana chips! So I put them together to make a very tasty, much-requested cookie.
Provided by EBSEPKE
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 30m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine butter, peanut butter, brown sugar, white sugar, and egg in a large bowl; beat with an electric mixer until creamy.
- Mix flour, banana chips, salt, baking soda, and nutmeg together in a separate bowl. Blend into the creamed butter mixture. Dust your hands with flour and roll mixture into 3/4-inch balls.
- Arrange cookie balls on ungreased baking sheets. Press down on each ball gently with a fork.
- Bake in the preheated oven until lightly browned, about 10 minutes. Cool on a wire rack.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 11.3 g, Cholesterol 11.9 mg, Fat 5.8 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 62.6 mg, Sugar 7.4 g
PEANUT BUTTER BANANA BARS (HEALTHY)
These are my favorite go to snack "cake". Each serving fits perfectly in a snack size ziploc, and these freeze beautifully. I put one frozen in my lunch, and when I'm ready for it in the afternoon, it is thawed. Diabetic Exchanges per serving are: 1 Fruit, 1/2 Starch and 1/2 Fat. I am posting the recipe as written, but I always use Splenda. See note at the end of the recipe. Recipe is courtesy of Joanna Lund.
Provided by Doing it Right
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray an 8 X 8 pan with butter flavored cooking spray.
- In a large bowl, combine egg, peanut butter and bananas.
- Mix well.
- Stir in milk.
- In a small bowl, combine sugar substitute, flour, baking powder and baking soda.
- Add to wet mixture slowly.
- Evenly spread battter into prepared pan.
- Bake for 20 minutes.
- Cut into 8 bars.
- NOTE: Make sure your sugar substitute can be used for baking.
PEANUT BUTTER BANANA COOKIES
Make and share this Peanut Butter Banana Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Drop Cookies
Time 35m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Spray baking sheet with non-stick cooking spray.
- In a large bowl, combine egg, peanut butter, banana, and sugars.
- Mix with an electric mixer until smooth.
- Add flour, baking soda, and baking powder and continue to mix until well blended.
- With a small spoon, scoop out batter and place on baking sheet aproximately 2 inches apart and bake for 10 to 14 minutes until lightly brown.
- Remove and transfer cookies to a wire cooling rack.
PEANUT BUTTER BANANA COOKIES
An 'uh-oh' moment in the kitchen was the inspiration for these super-delicious, soft, and chewy cookies! The dough was too crumbly for cookies and I needed a fix. On my counter was a bunch of bananas and I thought, hmmm... maybe?! So I added a couple of mashed nanners, and shazaam! Perfect dough texture. I baked them. Fingers crossed, I tasted them, and holy moley - it was love at first bite!
Provided by dkmagee
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 54
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, baking soda, baking powder, and salt in a small bowl.
- Beat eggs lightly in a large bowl. Add brown sugar, white sugar, shortening, and peanut butter. Mix until well blended and fluffy. Add 1/2 of the flour mixture; mix well. Repeat with remaining flour mixture; cookie dough should appear slightly dry and crumbly. Add bananas and mix well.
- Roll dough into small walnut-sized balls. Place on baking sheets. Press criss-cross patterns into each cookie using a fork, dipping it into some flour to prevent sticking.
- Bake in the preheated oven until edges are golden, about 10 minutes. Let cool completely, at least 20 minutes. Apply some chocolate syrup to the back of a tablespoon and drizzle it over each cookie.
Nutrition Facts : Calories 130.5 calories, Carbohydrate 17.1 g, Cholesterol 6.1 mg, Fat 6.4 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 93.9 mg, Sugar 11.3 g
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