I’m so excited to welcome Jennie from The Messy Baker to my blog today. I’ve gotten to know Jennie quite well through Sunday Supper and I love all the amazing things she makes. This Banana Cream Pie with Bourbon Caramel Drizzle has my mouth watering. The crust is so cool with peanuts in it. Then there’s this Caramel Pecan Pumpkin Cake she posted a little over a week ago and I can’t stop thinking about it. And I want this Pumpkin and Apple Butter Granola for breakfast every day. Jennie is such a nice person and I’m so glad we’ve become blog friends. You should also like Jennie on Facebook and follow her on Twitter and Pinterest! Now I’ll let Jennie take it away for some serious deliciousness.
Hello, Pies and Plots fans! I’m Jennie. Some of you may already know me, but for those of you who don’t, I’m the evil genius behind The Messy Baker. Okay, I’m no genius, but I am evil–at least that’s what my friends and family tell me. I think it has something to do with pawning food off on them. Here, have some leftover cookies. Hey, can you taste test these donuts for me? Excuse me, sir, would you like a brownie?
Well, I have to feed somebody. I sure as heck can’t eat it all myself. Oh, trust me, I would if I didn’t give it all away…which is precisely why I give it all away. As a blogger, I’m always feeding someone. A friend, a family member, and sometimes even complete strangers. I’m sure Laura can relate. I know she’s not devouring trays of cookies and pans of blondies on her own.
Today I’m here to fill in for Laura. Now, Laura is allergic to chocolate, so I had to create a delicious non-chocolate treat for my gal. I didn’t want her feeling left out, so I whipped up a batch of peanut butter frosted banana cookies.
I believe that peanut was invented for the purpose of being paired with bananas. They go brilliantly together. So, I took a soft, pillowy banana cookie and smeared it with a hefty helping of creamy peanut butter frosting.
Best. Cookie. Ever.
The cookies are light and melt in your mouth as you eat them. The peanut butter frosting is slightly sweet and made extra creamy with the addition of some half and half.
These were quickly devoured at my house. Enjoy!
Thank you for having me, Laura. I had a blast creating deliciousness for your home on the interweb.
- 1½ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 stick unsalted butter, at room-temperature
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large banana, mashed
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ cup half and half, at room-temperature
- In the bowl of a stand mixer attached with the paddle attachment, add the butter, brown sugar, and granulated sugar. Cream until fluffy and light in color, about 3 minutes. Add the mashed banana and mix until incorporated. Add the egg and vanilla and mix until fully combined.
- In a small bowl, whisk together flour, cornstarch, baking soda, and salt.
- Slowly add the dry ingredients to the banana mixture. Mix until just incorporated. Do not over mix.
- Cover the batter and place in the refrigerator to chill for at least 4 hours.
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment or a silicone mat.
- Using a 1-inch cookie scoop, drop the batter onto the prepared pans, placing the dough 3 inches apart. Bake one sheet at a time, storing the other sheet in the refrigerator until ready to use, for 11-12 minutes.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Frost the cooled cookies with peanut butter frosting.
- In the bowl of your stand mixer (or using a hand mixer) attached with the whisk attachment, cream peanut butter and powdered sugar until fluffy, about 1 minute. Add the vanilla and whisk until combined. With the mixer on low, slowly drizzle in the half and half. Turn the speed up to medium high and whisk until smooth.