I have gone bananas! We had so many bananas that didn’t get eaten over Christmas break and they started to turn brown and needed to be used. I made my usual cream cheese banana bread that is so moist and flavorful.

I played with a few more recipes that were tasty, but they just weren’t exactly what I wanted. I had one banana left, which happens often. One banana that it is too brown for the kids to want to eat it. So, I got on trusty Pinterest and start looking and came across banana cream cookies.

They looked delicious and they only needed one banana. They are pure banana goodness. The one banana dilemma has been forever solved. Next time I think I will try with semi-sweet chocolate chips, like the chocolate dipped bananas. Enjoy!

Cream Cheese Banana Bread

1/2 cup butter, softened

3/4 cup sugar

4 ounces cream cheese, softened

2 eggs

1/2 cup milk

1 teaspoon vanilla

2 teaspoons baking powder

1/4 teaspoon salt

2 cups flour, divided

2-3 large bananas

Cream together the butter, sugar and cream cheese. Add eggs, milk, vanilla, baking powder, and salt. Mix until combined. Add 1 and 1/2 cups of flour, and stir until well blended. Mash the bananas and add them to the mixture with the remaining flour. Mix until well blended. Pour into loaf pan and bake for 50 minutes or until toothpick comes out clean, check every two minutes until done.

Banana Cream Cookies

1/2 cups butter, softened

1 cup sugar

1 large banana, mashed

3.4 ounces banana cream instant pudding 

2 large eggs

2 1/2 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups peanut butter chips

Preheat oven to 350 degrees. Combine flour, baking soda, and salt, set aside. Cream butter and sugar; add banana, dry pudding mix and eggs, mix together until smooth. Pour dry ingredients into the bowl with the wet ingredients and mix until incorporated. Add peanut butter chips and mix until combined. Scoop spoonfuls of dough onto sprayed cookie sheet and bake for 10 minutes.