Bananaramas

Bananaramas

"Peanut butter and banana cookies with chocolate chunks and nuts make irresistible after-school or lunchbox treats."
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Ingredients

50 m servings 107 cals
Serving size has been adjusted!
Original recipe yields 60 servings

Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 12.6g
  • 4%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Heat oven to 350 degrees F.
  2. Combine brown sugar, peanut butter, shortening, banana, milk, vanilla and almond extracts in bowl of electric mixer; beat at medium speed until well blended. Add egg; beat just until blended.
  3. Combine flour, baking soda and salt in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chunks and nuts, if desired. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
  4. Bake 11 to 13 minutes or until cookies are light brown around edges. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.

Footnotes

  • TIP: A combination of milk chocolate and semi-sweet chocolate chunks can be used.
  • *Substitution: You can use 1/2 stick of Crisco(R) Baking Sticks All-Vegetable Shortening instead of 1/2 cup Crisco(R) All Vegetable Shortening.

Reviews

Read all reviews 13
  1. 16 Ratings

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Most helpful positive review

I used semi-sweet chocolate chips and coarsely chopped sea salt peanuts (for that salty-sweet combo). Baked at 350*, my cookies were just right at just under eleven minutes. These cookies look l...

Most helpful critical review

recipe was decent. Was not as yummy as I expected. I added some chocolate drizzles on the tops of the cookies to balance out the flavors a little and it was better.

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I used semi-sweet chocolate chips and coarsely chopped sea salt peanuts (for that salty-sweet combo). Baked at 350*, my cookies were just right at just under eleven minutes. These cookies look l...

I absolutely loved this recipe. I made it excately to the specifications and the cookies turned out beautiful. Feed them to my son's pre k class and they polished them off.

Starting to think about Christmas cookies. Instead of the traditional chocolate chip cookies, I thought I'd give this recipe a trial run to see if it could be a replacement. I'm glad I did bec...

Delicious! Did butter instead of shortening and soy milk instead of dairy and it was awesome!

recipe was decent. Was not as yummy as I expected. I added some chocolate drizzles on the tops of the cookies to balance out the flavors a little and it was better.

A really good cookie! I had some extra bananas today and am getting tired of the same old banana bread, I've never had banana in my cookies before.... The family loved them. A nice switch up fro...

I made these using a bit less sugar and peanut butter, left out the almond extract and nuts and then took them to work. The entire batch was gone in under three hours and I got several requests...

I loved this recipe. I used extra crunchy peanut butter and left out the almond extract. I also used semi-sweet chocolate chips instead of the chunks. to die for!

My mouth hates me for ever eating anything other than these mind-blowingly delicious cake-cookie flavor explosions.

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