Bananaramas Recipe
- 1 1/4 cups firmly packed light brown sugar
- 3/4 cup JIF® Creamy Peanut Butter
- 1/2 cup Crisco® All-Vegetable Shortening
- 1 cup mashed bananas
- 3 tablespoons milk
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 2 cups Pillsbury BEST® All Purpose Flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups milk chocolate chunks or semi-sweet chocolate chunks
- 1 cup peanuts or coarsely chopped pecans (optional)
- Heat oven to 350 degrees F.
- Combine brown sugar, peanut butter, shortening, banana, milk, vanilla and almond extracts in bowl of electric mixer; beat at medium speed until well blended. Add egg; beat just until blended.
- Combine flour, baking soda and salt in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chunks and nuts, if desired. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
- Bake 11 to 13 minutes or until cookies are light brown around edges. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.