Peanut butter and chocolate is a classic, and it just became so much more fun when paired with banana bread bites! These Banana Bread Cookie Sandwich Bites with Chocolate Peanut Butter Filling are a small, sweet treat to add some pep to your step, and what could knock this flavor combo?
While looking around online, I found these really delicious banana bread cookies and I knew immediately that I wanted to make some. The recipe I found basically took a regular banana bread recipe and modified it so it would be able to stay in cookie form. In my attempt to make this treat however, I also wanted to make it a little healthier.
But, then I realized that my sweet loving self just could not just have a cookie. No, sir. I decided that I wanted to have the banana paired with chocolate and peanut butter. Because, you know, it's a classic. So I made sandwich cookies. But mini, because it's better portion control. You know, "healthy." You can make the filling one of two ways. Use the chocolate peanut butter buttercream frosting in the recipe, or use this quick recipe:
1. ⅔ cup heavy cream
2. 3 tablespoons sugar
3. ¼ cup chocolate peanut butter
Use an electric mixer to whip heavy cream with sugar and chocolate peanut butter until peaks form.
This was the original filling I had in mind. It is a little lighter than the buttercream frosting, but I was low on heavy cream. The buttercream frosting is really delicious though. I mean, it is just amazing. It's my go-to because it doesn't taste like your typical frosting. It is light, airy and not overly sweet. Regardless, I can guarantee that whichever filling you go with, you will be satisfied.
In an effort to keep the recipe simple, I also opted to use one of my favorite chocolate peanut butters I always have on hand. It is so yummy. I eat this stuff on anything and it goes really well with this cookie.
Don't have time to make these sandwich cookies now? Pin the recipe for later!
- 2 cups (190 g) old fashioned oats
- 3 ripe medium-size bananas
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅓ cup (60 g) chocolate chips
- ½ cup (115 g) unsalted butter, room temperature
- 1 ½ (180 g) cup powdered sugar
- ¼ cup (67 g) chocolate peanut butter
- 2 - 3 tablespoons heavy cream
- Preheat the oven to 350 degrees F.
- Blend the oats in a food processor or blender until they resemble a fine powder. It is okay if you have large pieces of oat. Add the salt, cinnamon and baking powder.
- Mash your bananas. If you don't have ripe bananas, heat your bananas in the oven at 300 degrees F for 10 minutes, then mash.
- Mix in the butter to the banana mash, then add the vanilla extract.
- Add the oat flour mixture to the bananas. Fold in the chocolate chips.
- Form your cookies - they should be about 1 - 1 ½ inches wide and approximately ¼ of an inch thick. The dough does not really melt or change from the original shape you create, so keep this in mind.
- Bake for 8 - 10 minutes.
- Cream the butter until light and fluffy.
- Slowly add the powdered sugar ¼ cup at a time, making sure it is fully incorporated before adding in more sugar.
- Add the chocolate peanut butter and mix well. Add in the heavy cream until the frosting is a nice smooth consistency, about 2 - 3 tablespoons.
- Top half the cookies with the filling and sandwich them with the remaining cookies.
Keep in an airtight container up to three days.