One of the perks of working for a Triathlon event company is getting to take home leftover fruit after the races. We try our best to give it to competitors, spectators, volunteers,lifeguards, whomever, but we are always lucky enough to drive home with a couple boxes ourselves.
In the past, I lucked out and got a couple of boxes of oranges, which means my freezer was full of enough fresh orange juice to last me until the next race. I was looking forward to replenishing my stock, but we didnt end up with any oranges this race! I was quite disappointed, but still got to take home a large lot of fruit, most of which was bananas.
Whenever I end up with bananas, my instinct is to freeze them for smoothies and of course banana bread. Since I had so many bananas, I wanted to make more of a variety, and something that I could freeze the dough well. ˙
Most of the time when I have an idea for a recipe, I am able to find something in a similar category as as starting point, or someone has done something similar before, but this time I fell totally short!
Knowing that you can substitute bananas for eggs in baking, I started with my go-to chocolate cookie base and worked from there. I used double the amount of bananas as I would if I was just to be substituting, since I wanted to be able to really taste the banana.
The peanut butter chips are very much optional, you still get the flavor from the actual peanut butter, the chips just add some texture and more peanut butter flavor. They aren’t the easiest to find, and aren’t as pantry staple in everyones kitchen, especially as much as the other ingredients are! So if you still want the extra peanut butter taste, but don’t have chips, double the amount of peanut butter in the dough.