Riding on the vegan streak, I wanted to try another ‘self-created’ vegan recipe. Initially, I was intimidated by the thought of vegan baking, I mean, baked goods are often associated with butter and eggs, so the thought of using vegan butter or other yeast substitute is just a bit daunting for me…and my pantry. But I realized that if you keep it simple, you can vegan a treat that is not as labor intensive or would drill a hole in your wallet.
A lot of ‘low-fat’ recipes recommend the use of ripe bananas in place of butter. Now, let’s be honest, the flavor of butter could never be replaced, but I do agree that banana is a suitable substitution for it. FOr this peanut butter and banana ‘kookie’ (because it’s so different, :P) recipe, the inclusion of peanut butter is so rich and decadent (hey, the name even has the word ‘butter’ in it!) you would not even miss real butter or eggs. It is also very easy to assemble. Kind of like a one pot creation!
3 large ripe bananas, mashed
1/2 cup of peanut butter (chunky or smooth, your preference)
1/2 teaspoon of salt
1/2 teapoon of baking powder
1/3 cup of brown sugar
1 cup of all-purpose flour
1. Heat the oven to 375 F.
2. Combine sugar. salt, and bananas. Add in the peanut butter. Mix well.
3. Drop a tablespoon per cookie. Bake approximately 11-13 minutes.