A friend of Dot’s brought over a stalk of really ripe bananas from his yard. There’s no way to tell you how thrilled I was, because they are Apple Bananas. One of the first things I do when we arrive in Hawaii for vacation is find some Apple Bananas. Very seldom have I ever seen them here. They are short and fat, and have a slightly apple flavor.
I thought we might be able to eat them before they got too, too ripe, but I was wrong. And believe me I tried! So I decided to make a delicious, and fairly healthy dessert.
Cocoa, Banana, Peanut Butter Cookies
- 1 cup all purpose flour
- 1 cup quick oats
- 1 cup toasted wheat germ
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1 stick butter, room temperature
- 1/3 cup peanut butter (all natural, no sugar or oil)
- 1 cup packed brown sugar
- 1 egg, room temperature
- 1 tsp vanilla
- 1 1/2 bananas mashed (this is regular banana)
- Pearl (large crystal) sugar
- Combine all the dry ingredients and set aside.
- With an electric mixer, beat the butter until fluffy. Add peanut butter and mix until well blended.
- Add sugar and mix well.
- Beat in the egg and vanilla.
- Beat in the mashed banana.
- Add the dry ingredients, in two or three additions. Mix just until everything comes together.
- Place dough in fridge for at least 1 hour.
- Heat oven to 350°.
- I used an ice cream scoop to drop cookies onto a parchment lined cookie sheet. Flatten the top of each slightly and sprinkle on the pearl sugar.
- Bake for about 14 min.
- Other additions: chocolate chips, nuts, coconut