The inspiration for this recipe came simply from my love of peanut butter and bananas. One of my favorite foods, in fact, is a sandwich of pumpernickel toast with loads of peanut butter and sliced bananas on top with milk. Yes, I am very easy to please = )
Yield: 12-14 cookies
1 cup flour
½ tsp baking soda
¾ tsp cinnamon
¼ tsp salt
2 oz butter, softened
2 very heaping tablespoons (about 2.5 oz) of peanut butter, room temp
1 cup sugar
1 ripe banana, mashed with a fork
1 cup plain oats
Preheat the oven to 340 degrees F. Prepare a baking sheet lined with foil and set aside.
Combine the first four ingredients in a bowl and set aside.
In a large bowl, combine both butters with the sugar until fully incorporated. Add the banana and egg and stir together. Next add the flour and stir just until it’s incorporated. Then stir in the oats.
Place the dough on the baking sheet by the tablespoon, about 1 inch apart. Bake for about 12 minutes, until the tops are golden brown. Remove from oven and enjoy.
Store in an airtight container.