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PB and Banana Cake Cookies

Betty Crocker Kitchens
Updated Jul 24, 2014
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Add these peanut butter and banana cake cookies to your party’s menu - a wonderful dessert.

PB and Banana Cake Cookies

  • Prep Time 40 min
  • Total 40 min
  • Servings 18
  • Ingredients 12
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Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup creamy peanut butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 ripe medium banana, mashed
  • 1/2 teaspoon vanilla
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Melted chocolate frosting, if desired
  • Chopped roasted peanuts, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, beat butter, peanut butter and brown sugar with electric mixer on medium speed 2 minutes or until creamy. Beat in egg. On low speed, beat in banana and vanilla until smooth.
  • Step 
    2
    In small bowl, mix flour, baking powder, baking soda and salt. On low speed, beat flour mixture into peanut butter mixture.
  • Step 
    3
    Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 1 inch apart.
  • Step 
    4
    Bake 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Drizzle cookies with melted frosting and sprinkle with peanuts.

Nutrition

132 Calories
7g Total Fat
2g Protein
15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
132
Total Fat
7g
0%
Saturated Fat
4g
0%
Sodium
153mg
0%
Total Carbohydrate
15g
0%
Dietary Fiber
1g
0%
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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