Banana and peanut butter was the request of the week from my co-workers. They have started to give me two flavors to see what kind of cookie I can create for them. This week's cookie was the inspiration by a girl named Trish. Trish asked me for banana and peanut butter together in the same cookie. I kept thinking that I heard years ago that this combination was Elvis Presley's favorite sandwich. So, what health benefits do bananas give?
Bananas are not that sweet, at least not to me, so you have to be careful when adding icing that balances out the banana taste and the powdered sugar with the peanut butter for the icing.
I love peanut butter, especially creamy style. I never imagined that banana and peanut butter would work so well in a cookie. Please try a few of my other cookies with creamy peanut butter if you love peanut butter as much as I do. The peanut butter in this cookie is so good and easy to make Peanut Butter Stuffed Chocolate Cookies or maybe my Ultimate PeanutButter-Chocolate Cookies.
Ingredients you will need
- 2 ¾ cups All-purpose flour
- 1 tsp Baking powder
- ¼ tsp Kosher Salt
- ½ cup Butter unsalted
- 4 oz Cream Cheese
- ¾ cup Bananas 2 mashed ripe
- ½ cup Light brown sugar
- ½ cup Sugar white
- 1 Egg
- 1 tsp Vanilla Extract
- 1 ½ cup Powdered sugar
- ¼ cup Peanut butter creamy
- 2 TBSP Crisco shortening
- 2 TBSP Butter unsalted
- 1 to 2 TBSP Milk
- Mini chocolate chips For topping
How to Make Banana Cookies
Weigh your sugars into the same bowl and set them aside. Next, weigh the flour, baking powder, salt, and whisk to blend. Now I take the bananas and mash them with a fork, ready to start my cookies.
Add the butter and cream cheese together and mix for about a minute. Next, add the sugars and blend for about 3 minutes. Now you want to add bananas, vanilla extract, and one egg at a time until these are all incorporated.
Scrape down the bowl, turn your mixer to a low speed, and gradually add the flour mixture. Try not to over mix. Cover and refrigerate for 40 minutes.
I like a cookie scoop, but you can use a spoon to add twelve mounds to a parchment-lined cookie sheet pan.
Bake at 350° for 10 to 12 minutes. Then, move them to a cooling rack when they come out of the oven.
How to make Peanut Butter Icing
This is so easy, and you can add everything to the mixer bowl at the same time. Add powdered sugar, peanut butter, shortening, butter, and one tablespoon of milk to a mixer and blend until creamy.
The great thing about this icing is that it is easy to adjust the icing thickness. If it is too thick, add a little milk. If the icing is too thin, add sparring a little powdered sugar.
Since this cookie has fresh fruit (banana), I do not put a tight lid on the container when storing them. If the cookies seem too soft, leave the cover off so that some of the juice can evaporate. I just lay the lid on top loosely the rest of the time. This cookie should last between 3 to 6 days.
Banana Cookies with Peanut Butter IcingBarbara Hall
- 2 ¾ cups (330 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- ¾ cup (112.5 g) Bananas 2 mashed ripe
- 4 oz (113.4 g) Cream Cheese
- ½ cup (113.5 g) Butter unsalted room temperature
- ½ cup (106 g) Light brown sugar
- ½ cup (99 g) Sugar white
- 1 (1) Egg
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 1 ½ cup (180 g) Powdered sugar
- ¼ cup (64.5 g) Peanut butter creamy
- 2 tablespoon (2 tablespoon) Crisco shortening
- 2 tablespoon (2 tablespoon) Butter unsalted
- 1 to 2 tablespoon (1 tablespoon) Milk
- ½ cup Mini chocolate chips For topping
- I always start by weighing out my ingredients and setting them aside until I am ready for them. Weight or measure into a bowl the flour, baking powder, and salt, then whisk to combine. In another bowl, weigh or measure the white and light brown sugar set that aside.
- In a stand or hand-held mixer, beat the butter and cream cheese till combined, then add the sugars and mix on medium speed for 2 to 3 minutes.
- Add the banana, egg, and vanilla extract till incorporated. Turn the mixer to low and add the flour mixture a little at a time until mixed (about a minute). Lightly cover the mixing bowl and put into the refrigerator for 40 minutes. I usually start to preheat my oven at this point — also, line 2 cookie pans with parchment paper.
- I use a small cookie scoop, but you can make it with the medium scoop you may need to add a minute or two to the baking time. Add 12 to a pan and bake at 350° for 10 to 12 minutes. After taking them out of the oven cool on the pan for a minute or two then move to a cooling rack.
- Add powdered sugar, peanut butter, shortening, butter, and 1 tablespoon of milk to a mixer and blend until creamy. If it is too thick, add the other tablespoon of milk to thin it out a little. I used a pastry knife to add the icing to the cookies. I added a couple of mini chocolate chips on top, but this is optional.
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.