Chocolate Chip Pb Banana Sandwiches Recipes

PEANUT BUTTER CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spray a 9x5-inch loaf pan with cooking spray.
• Whisk whole wheat flour, baking powder, baking soda, and salt in a large bowl.
• Stir mashed bananas, peanut butter, brown sugar, yogurt, egg, and canola oil thoroughly in a separate bowl.
• Stir the banana mixture into the dry ingredients until thoroughly combined; stir in chocolate chips.
• Spoon batter into the prepared loaf pan.
• Bake in the preheated oven until the loaf is lightly browned at the edges and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
• Cool the bread in the pan on a rack for 15 minutes before removing bread to finish cooling on rack. Slice when cool.

CHOCOLATE CHIP, PB & BANANA SANDWICHES

Steps:

• Mix peanut butter, honey and cinnamon; stir in chocolate chips. Spread over bread. Layer 2 bread slices with banana slices; top with remaining bread. If desired, cut into shapes using cookie cutters.

GRILLED PEANUT BUTTER AND BANANA SANDWICH

Steps:

• Heat a skillet or griddle over medium heat, and coat with cooking spray. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Place banana slices onto the peanut buttered side of one slice, top with the other slice and press together firmly. Fry the sandwich until golden brown on each side, about 2 minutes per side.

PEANUT BUTTER CHOCOLATE CHIP BANANA MUFFINS RECIPE

Steps:

• Preheat the oven to 350°F. Place 20 liners in 2 muffin tins. Beat the sugar and oil until mixed together. Add the peanut butter, eggs, banana, and vanilla and mix again. Stir together the flour, baking powder, baking soda, salt, and cinnamon and slowly add to the banana mixture. Gently stir in 3/4 cup mini chocolate chips. Spoon the mixture evenly into the liners. Sprinkle the remaining chocolate chips on top. Bake 18 minutes. Remove the pan from the oven and let the muffins cool in the pan for 2 minutes before removing them and placing them on a wire rack. Let cool completely. Store in a tightly sealed container. These muffins can also be frozen for later.

PEANUT BUTTER BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Combine the butter and the peanut butter in a large microwave-safe bowl, and microwave in 30-second intervals until the butter is melted. Stir the two together and set the bowl aside to cool to room temperature.
• In a small separate bowl, whisk together the flour, baking soda, and salt.
• Add both sugars to the bowl of melted butter and peanut butter, and whisk them together until the sugars are wet and everything is combined. Add the egg yolk and the vanilla extract, and whisk again until they're incorporated. Add the mashed banana and whisk once more, stirring until everything is combined.
• Whisking all the while, slowly add the dry ingredients. Once all the drys are added, switch to a spatula and stir everything together, scraping the bottom and sides of the bowl. Add the milk chocolate and peanut butter chips and stir until your dough is smooth and there are no dry spots of flour remaining.
• Use a cookie scoop or tablespoon to drop balls of dough onto a parchment-lined baking sheet. Bake at 350 for 11-12 minutes, until golden around the edges and puffed and just set in the center. Once completely cool, store in an airtight container at room temperature for up to a week.
• These are also an excellent base for ice cream sandwiches. If you want to do turn them into sandwiches, press a scoop of slightly softened ice cream on the bottom of a cookie, then press another cookie on top. Very gently squeeze them together, until the ice cream reaches the sides of the cookie. Roll the sides in sprinkles, nuts, or miniature chocolate chips. If you won't be eating them immediately, wrap each sandwich individually in plastic wrap and store in the freezer.