Peanut Butter Banana Cookies Recipe
Peanut Butter Banana Cookies Recipe
I delight in the classic combination of flavors of peanut butter and banana. I find it particularly wonderful in cookies.
I make my Peanut Butter Banana Cookies with 1 cup of peanut butter, almost no sugar, and ripe bananas. The fresh fruit provides enough sweetness for my taste.
When I have ripe bananas that are too soft for eating but not quite mushy enough for banana bread, I make these cookies. They are a protein-rich, gluten-free treat that I consider perfectly snackable at any time of day.
Ingredients
Creamy Peanut Butter:
A protein-rich and healthy-fat additive brings creaminess.
Granulated Sugar:
The cookies are sweetened for a delightful flavor.
Brown Sugar:
Delivers hydration and boosts chewiness.
Unsalted Butter:
Contributes to the enrichment and smoothness of the dough.
Ripe Bananas:
A source of fiber and natural sweetness.
Ingredient Quantities
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 2 large ripe bananas, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
1. Your oven should be preheated to 350°F (175°C) and a baking sheet lined with parchment paper should be ready when you are.
2. In a big mixing bowl, combine 1 cup of peanut butter that is of the creamy kind, 1/2 cup sugar that is granulated, 1/2 cup sugar that is packed brown, and 1/2 cup butter that is unsalted and softened. Mix until the combination is smooth and creamy.
3. In the bowl, place the 2 large ripe bananas, which you have mashed, 1 large egg, and 1 teaspoon vanilla extract. Blend these ingredients until they are well combined.
4. In a separate bowl, combine 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Whisk these ingredients together until uniform.
5. Slowly mix the dry ingredients into the wet ingredients, mixing until just combined and forming a soft dough.
6. Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheet, spacing it about 2 inches apart.
7. Place in a preheated oven and set to 10-12 minutes. They should come out with lightly golden edges and set centers.
8. Let the cookies rest on the baking sheet for a few minutes after baking. Then, move them to a wire rack to finish cooling.
9. Relish your cookies made from the peanut butter and banana recipe!
FAQ
- Q: Can I use crunchy peanut butter instead of creamy?A: Yes, you can use crunchy peanut butter to add extra texture in the cookies.
- Q: Are there any substitutes for unsalted butter?You can use salted butter, but think about cutting the extra salt in the recipe by half.
- Q: How ripe should the bananas be?A: For maximum sweetness and flavor, the bananas should be very ripe, with plenty of brown spots.
- Q: Can I add chocolate chips to this recipe?Q: Does the addition of chocolate chips enhance the flavor of the muffin?
A: Yes, adding about 1/2 cup of chocolate chips can definitely enhance the flavor and add a delightful chocolatey taste.
- Q: How do I store these cookies after baking?To keep them fresh, store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Q: Can I use gluten-free flour instead of all-purpose flour?You can indeed substitute with a 1:1 gluten-free flour blend; however, the texture may vary slightly.
Substitutions and Variations
- Peanut butter: Substitute with almond butter or sunflower seed butter for a different flavor or due to allergies.
- Granulated sugar: Use coconut sugar or maple syrup for a more natural sweetness.
- Brown sugar: Swap with coconut sugar or add molasses to granulated sugar to mimic the flavor.
- Butter: Replace with coconut oil or vegan butter for a dairy-free option.
- Egg: Substitute with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan alternative.