Peanut Butter and Banana Cookies

2¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup peanut butter, smooth or chunky

1½ cup unsalted butter

1½ cup ripe mashed banana (about 1 medium banana)

1 cup light brown sugar, packed

2 large eggs

1-1 cups baking chips, optional

Heat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper.

In medium bowl, whisk together flour, baking powder and baking soda. Set aside.

In large mixing bowl combine peanut butter, butter, banana and sugar. Beat on medium speed until smooth, about 1 minute. Scrape bowl well. Add eggs and beat 30 seconds until combined. Add flour mixture and beat on low speed until flour is incorporated. Do not over beat. Scrape bowl well. Cookie dough will be soft. If desired, add in 1-1 cups flavored baking chips.

Spoon or scoop into 1-inch balls and place 2 inches apart on pans. Gently press down on cookie balls to slightly flatten; bake 12-14 minutes, until cookies are lightly browned and appear set.

Cool 10 minutes on pans before transferring to cooling rack or platter. Store tightly covered.

Serves 30.

Baker's hint: Do not substitute reduced-fat peanut butters as it include artificial sweeteners and will not produce the same results.

@Recipe nutrition:Nutrition values per cookie: 148 calories, 8 g fat (3 g saturated), 17 g carbohydrates, 1 g fiber, 4 g protein, 23 mg cholesterol, 106 mg sodium.