Puree bananas in blender; combine bananas, egg whites, brown sugar and peanut butter in a bowl and beat until well blended. Combine flour, oats, baking powder, baking soda and salt, then add to banana mixture.
Mix just until moistened and pour into a 9 x 5-inch loaf pan which has been coated with cooking spray.
Let stand for 15 minutes, then bake at 350\u00b0 for 40 to 55 minutes or until toothpick inserted in center comes out clean.
Turn out on rack and cool completely before slicing.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Fold in walnuts. Pour into prepared pan.
Bake at 325 degrees F (165 degrees C) for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.
Mix flaxseed meal and warm water in a bowl; let stand for 5 minutes. Add oat flour and stir until well combined. Whisk in almond milk slowly to prevent lumps. Stir mashed banana, peanut butter, and salt into the batter.
Heat sunflower oil in a saucepan over medium-high heat. Drop batter by large spoonfuls onto the saucepan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
In large bowl, stir flour, sugars, baking powder, salt and cinnamon.
In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg.
Add to flour mixture.
Stir in chocolate chips.
Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 350\u00b0 for 50 to 55 minutes.
Cool in pan for 10 minutes. Remove and cool.
Wrap and store overnight.
To serve, frost with Peanut Butter Frosting (recipe follows).
If desired, top with crushed peanuts and chocolate chips.
Slice to serve.
owl, beat together banana, brown sugar, margarine and peanut butter until light and
Spread peanut butter on 2 slices of bread. Arrange banana slices over peanut butter. Top with remaining slice of raisin bread. Enjoy!
NOTE - to split banana three ways, peel and gently
Spread peanut butter evenly over bread.
Place banana on one side of bread, roll up and slice jelly roll fashion.
Slice
bananas into blender.
Puree until smooth (1 1/2 cups). Beat peanut
butter
and butter until smooth.
Beat in eggs, then bananas
until
blended.
Combine dry ingredients; gradually beat into
banana
mixture until blended.
Pour into greased 9 x 5-inch loaf
pan.
Bake
in
350\u00b0 oven 50 minutes until wooden pick inserted
comes out clean.
Cool 10 minutes in pan.
Turn onto wire
rack
to
complete cooling.
Makes 1 loaf.
raham cracker crumbs, melted butter, 3/4 teaspoon banana extract, and 3
Finely chopped banana (1-1/4 cups).
Melt butter in large skillet over medium heat; stir in vanilla.
Add oats and brown sugar.
Heat and stir 5 minutes.
Set aside 3/4 cup oat mixture.
Press remaining oat mixture into greased 9-inch square baking pan.
Sprinkle banana over crust.
Melt chocolate chips and peanut butter together over low heat.
Pour and spread over banana.
Sprinkle with reserved oat mixture; press down lightly.
Chill 2 hours before cutting.
Store in refrigerator.
Slice banana into little disks, about 1-
Cream the shortening and sugar.
Beat in eggs.
Sift together soda and flour.
Stir in egg mixture.
Stir in banana and peanut butter.
Pour batter into greased and floured pan.
Bake at 325\u00b0 for 1 hour.
Serves 6.
banana and peanut butter.
Blend well with a pastry blender until peanut butter and banana
Lay out the wrap and all the ingredients.
Spread the peanut butter as the first layer on the wrap, the thickness depending on your preference. Leave about a centimeter or two around the outside edges not covered.
Next spread the jelly on top, leaving spaces to place the strawberries.
Clean and slice the strawberries and place them in the gaps of jelly.
Sprinkle the granola over the PB&J layers on the wrap.
Peel the banana and place it whole near one edge of the wrap.
Roll the wrap up tightly around the banana and enjoy!
Preheat oven to 350 deg F.
In a mixer, cream peanut butter and sugars, and beat in eggs.
Add sour cream, bananas and vanilla; and mix with a large spoon until blended.
In separate bowl, combine flour, baking powder, soda, salt and cinnamon. NOTE: Add an extra 3 tablespoons flour in high altitude areas.
Gradually stir in to peanut butter mixture.
Gently stir in apples.
Spoon into greased bundt pan (or use a loaf pan).
Bake at 350 for 50-60 minutes.
Lightly butter 13x9-inch glass or ceramic
Melt oleo in large skillet.
Stir in vanilla.
Add oatmeal and brown sugar.
Heat and stir 5 minutes on low heat.
Set aside 1 cup of this mixture.
Press remaining mixture in 9 x 13 pan (sprayed).
Sprinkle banana over top.
Melt chocolate chips and peanut butter together on low heat.
Pour and spread over banana. Sprinkle with reserved oatmeal mixture.
Press down lightly. Chill 2 hours before cutting.
Store in the refrigerator.
Preheat oven to 300 degrees F (150 degrees C).
In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins.
Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.