These were the pre-karate snack last week.  Is it a muffin or a cookie, kind of both.  I need to tweak the recipe to cut down the sugar.

1/2 cup butter, at room temp

1 cup brown sugar, firmly packed (next time I will try with 3/4 cup)

3/4 cup peanut butter (the processed sugary kind), I used Kraft smooth.

2 eggs

3/4 cup ripe mashed banana

1 cup each white and whole wheat flour

2 tsp baking powder

Heat oven to 350F. Beat butter, sugar and peanut butter until light and fluffy.

Add eggs, mix well.

Add banana and mix well.

Combine flour and baking powder mixture and add to banana mixture.

Drop by tablespoon to lightly greased baking sheets.

Bake about 12-15 minutes.

Cool on wire rack.

Store in a container.  Will last at room temperature for a week, if you can stop eating them.  They get even better after a couple of days, moister and the peanut butter flavour really comes out.

Evie asked if we could try these with Soy butter next time, because then she can take them to school in her lunch bag.  We will give that a try and let you know how it turns out.