With a combination like banana and peanut butter, dare I say, these breakfast cookies are fit for a king!
Rumor has it, Elvis Presley, a.k.a the King, had a thing for peanut butter and banana sandwiches. I guess since I also have that same “thing” for this flavorful combination, you can call me “QUEEN!” 🙂
A Great Breakfast Combo
I’ve been making these easy banana and peanut butter breakfast cookies for over 30 years. I’m not sure where I found this recipe, but I have it hand-written on a card that has been in my recipe box forever.
I started making these when I was working as a news reporter in my first television job in West Lafayette, Indiana. Truth is, I was always running a little bit late in the mornings as I headed into the newsroom and rarely had time for a proper breakfast.
But once I started making these banana and peanut butter breakfast cookies, I could easily grab a couple and quickly eat them on my way to work. They are perfect on the go because they don’t crumble apart and you don’t need to eat many to be satisfied.
Now that I don’t have the pressure of rushing into the office, I still enjoy making these cookies. They’re great to dip into vanilla yogurt, or simply with your morning cup of joe.
Banana, Peanut Butter, and…..
You’ll love this recipe because it’s easy to make, uses typical pantry ingredients, and best of all gives you something different to make than banana bread when those bananas start to turn dark.
And have fun with the recipe by adding some extras! Mini chocolate chips, raisins, or pecans would all be easy add-ins.
- 1 medium ripe banana
- 1/2 cup peanut butter (I like to do 1/4 c. chunky and 1/4 c. creamy)
- 1/3 cup honey
- 1 tsp.. vanilla extract
- 1 cup quick cooking oats
- 1/2 cup whole wheat flour
- 1 tsp. cinnamon
- 1/4 tsp. baking soda
- Preheat oven to 350 degrees.
- In a medium sized bowl, add banana, peanut butter, vanilla and honey. Using electric mixer, combine mixture until the banana is mashed and ingredients are combined.
- Add oats, flour, cinnamon and baking soda to mixture and gently combine until just incorporated.
- Drop by tablespoons (I use a medium size cookie dough scoop) onto baking sheet lined with parchment paper. You can slightly flatten if you want a more uniform appearance.
- Bake for 12 minutes, or until lightly browned. Do not overbake.
- Store in airtight container at room temp or in the refrigerator. They last for about 5 days. These also freeze well.
A Funny Story About Peanut Butter and Banana
My Mom was a school teacher for over 40 years and for many of those years, my sweet Dad would pack her lunch.
**Before I continue, just know, that I inherited my love of peanut butter from my Dad. If kids learn what they live, then what I learned was that you eat peanut butter on a spoon straight from the jar! Okay, back to the story!
So, one day, my Mom opened up her lunch bag and found a hot dog bun. She figured my Dad must have packed a hot dog too, so she dug around in the bag and found nothing. She took a closer look at the hot dog bun and noticed there was something in it.
“Aha!” she thought. “He put it all together for me to heat up in the microwave.” But when she opened up the bun, to her surprise, the “hot dog” was a banana and the bun was smeared with peanut butter.
Remember when I mentioned above how my Dad and I love peanut butter so much? Okay, my mom? Not so much. Especially with a banana!
Well, needless to say, my Dad never packed THAT lunch for my Mom again! She still cracks up when we talk about it.
But now, a banana and peanut butter sandwich on a hot dog bun is fondly known as the “Grandpa Special” in our house and has been a fun “find” in my children’s lunches for many years.
Even at 16, my son, Trevor, will get a twinkle in his eye and ask, “Hey Mom? How about a Grandpa Special for lunch?”
Sounds like a lunch that’s fit for a king.
From my home to yours,