Earlier this month, I made a Giant Donut Cake (there will be many more donut cakes in the future) with a banana filling and a Nutella topping. It was spectacularly awesome, but wasn't so great for transporting. I thought a banana cookie would be phenomenal instead. I meant to find a banana cookie recipe that I could kind of replicate that donut cake recipe with, but came across this recipe instead. This is a nice, sturdy drop cookie recipe.
These came out yummy! I did think that they'd be a bit more banana-ey, so I think if I remake this recipe, I'm going to add more banana and perhaps a dash of Cinnamon. I liked the oatmeal cookie aspect of it, and that it didn't turn out like a banana bread type cookie.
Peanut Butter Banana Oatmeal Cookies1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup sugar
2 tbsp butter, room temperature
1 large egg
1/2 cup peanut butter
1/4 cup mashed banana (from 1 sm/med)
1 1/2 cups quick-cooking rolled oats (not instant)
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats.
Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers.
Bake for 10-12 minutes, until cookies just begin to turn golden around the edges.
Cool on a wire rack.
Makes approx 2 dozen.
(from http://bakingbites.com/2009/05/peanut-butter-banana-oatmeal-cookies/)
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