Seeing overripe bananas on my counter is sort of like finding a $10 bill in a pair of pants. Both just brighten my day a little. 🙂 Both also help my baking efforts. $10 = more baking ingredients. Overripe bananas = more baking ingredients, also. But one can grow old of banana bread. What else can we do with overripe bananas?
We can make cookies with overripe bananas. Add the banana’s favorite counterpart, peanut butter, as well as some graham cracker crumbs, and you’re on your way to a great cake-like cookie that is actually somewhat* nutritious.
*Compared to other cookie recipes.
Start by creaming your peanut butter, banana, sugar, and egg. Then add your graham cracker crumbs and salt!
And you get a nice, soft dough that looks like this. Try not to eat it yet. They’re actually better once baked, trust me.
Thank you, overripe bananas.
And another thank you to my favorite Wilton pan from Sur La Table. Same-size cookies make for easy stacking. Easy stacking makes giving away your cookies a breeze.
Peanut Butter Banana Graham Cookies
Makes about 10 large cookies, or 20 small cookies
2/3 cup peanut butter
1 medium ripe banana, mashed
1/2 cup sugar
2/3 cup graham cracker crumbs
1 tsp. salt
Heat oven to 350 degrees F. Grease cookie sheet (or whoopie pie pan!) or line with parchment paper.
Cream peanut butter, banana, sugar and egg. Add graham cracker crumbs and salt. Mix on medium speed 1 to 2 minutes until smooth.
If using whoopie pie/muffin top pan: Spread about 2 tbsp. of dough into each cup.
If using cookie sheet: Drop by 1 or 2 tbsp.-fuls, depending on desired cookie size.
Bake about 10 to 12 minutes, until light golden brown and firm to touch.