Banana Peanut Butter Cookies

Simple to make, chewy and delicious, these banana peanut butter cookies are perfect with a glass of cold milk or a cup of hot tea. They'd be great for breakfast too! 

I give the actual recipe I used for the cookies in my photos but I have made these many times. What I discovered is that no banana is exactly the same weight you need. 

Based on the original ingredients for one batch of 16, here are the instructions to personalize the recipe according to the weight of your bananas. You need a kitchen scale. 

Simply peel your very ripe bananas and weigh them in grams. Divide the number of grams by 75. Now times that result by 160. That is how many grams of peanut butter you need for your weight of bananas. Times that banana number by 31 to figure out how much flour you need. Easy! 

Banana Peanut Butter Cookies

I tried this recipe with natural peanut butter without sugar and even with a very ripe banana, the cookies just weren’t sweet enough. Use your favorite peanut butter that does have sugar added. I like Jif.

Ingredients for 16 cookies

1/3 cup or 75g very ripe banana

1/2 cup, rounded, or 160g smooth peanut butter (with sugar)

1/4 cup or 31g flour

Powdered sugar for pressing with fork

Sugar for sprinkling, if desired.

Method

Preheat your oven to 350° or 180°C and line a baking pan with a silicone liner or baking parchment. 

In a mixing bowl, whisk the ripe banana until smooth. 

Add in the peanut butter and flour and mix thoroughly. 

Use tablespoon to apportion into cookies. 

Roll into balls.

Dip the tines of your fork into powdered sugar and press down in a cross pattern. 

Sprinkle with more sugar for decoration, if desired.

Bake in your preheated oven for 8-10 minutes or until golden brown. 

Remove the cookies from the oven and leave to cool. Transfer to a wire rack to cool completely before storing in an airtight container. 

Enjoy!

It’s Sunday FunDay and today we are celebrating National Tea Day. Many thanks to our host, Camilla of Culinary Cam who encouraged us to share our favorite recipes that use tea as an ingredient or anything you would serve at a tea party. Check out the links below. 

• Banana Peanut Butter Cookies by Food Lust People Love
• Caramel Apple Tea Rub for Pork by A Day in the Life on the Farm
• Chamomile Spring Veggie Chowder by Culinary Cam
• Veggie Mini Vol-au-Vents by Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Baked Salmon Potato Croquettes

Crunchy on the outside and tender on the inside, these tasty baked salmon potato croquettes are served with tangy lemon garlic mayo. Great as a main or appetizer.

Whenever I have leftover mashed potatoes, I like to make some form of croquette. Sometimes I add a protein like chopped ham or fish and sometimes, I just add a little cheese and egg to make potatoes patties. 

Leftover mashed potatoes are so versatile and go with just about anything. I’ve even been known to add them to quiche filling! These salmon potato croquettes are probably my favorite.

Baked Salmon Potato Croquettes

These can be made with any cooked fish, even canned tuna, preferably albacore tuna in water. Just drain it well! 

Ingredients for about 30 croquettes

For the salmon potato croquettes:

1 fresh salmon fillet, 10 oz or 284g

Fine sea salt

Freshly ground black pepper

Olive oil

2 red chili peppers

6 green onion tops

1 1/2 lbs or 700g leftover mashed potatoes

2 eggs

Zest 1 lemon

1 - 1 1/2 cups or 70-105g panko 

For the lemon garlic mayo:

3/4 cup or 160g mayonnaise

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1/4 teaspoon cayenne, optional

Method

Use a sharp knife to remove the skin from the salmon fillet. Season the fillet well with fine sea salt and freshly ground black pepper. 

Add a drizzle of olive oil to your skillet and pan-fry the salmon for about two minutes each side over a high heat. 

Cover the pan, turn the stove off and leave the salmon to finish cooking for another 4-5 minutes. Ideally, your fish should reach 140°F or 60°C internally, on an instant read thermometer. 

Remove from the pan and set aside to cool. 

Meanwhile, mince the red chili peppers and green onion tops.

Use two forks to flake the salmon. 

In a large mixing bowl, mix the leftover mashed potatoes, eggs, flaked salmon, minced chili peppers and green onion tops, along with the zest of 1 lemon.

Preheat your oven to 400°F or 200°C and prepare your baking pan by greasing it with a little olive oil and/or lining it with a silicone liner. 

To make the lemon garlic mayo, mix together the mayonnaise, garlic and lemon. Stir well to combine. 

Add the cayenne and stir again. 

Set aside while you make the croquettes. 

Put 1 cup or 70g of the panko in a large mixing bowl. Use a small scoop or a soup spoon to scoop out small golf ball sized portions of the potato croquette mixture into the panko. 

Coat the pieces with panko and use your hands to form round balls. 

Remove the croquettes to your prepared baking pan. 

Continue the process with the rest of the mixture, until all of the croquettes are ready to bake, adding more panko to your bowl, if necessary. 

Since it was only two of us at home that day, I baked just nine to eat for dinner, with a garden salad. I baked the rest the next day to take them up to my mother-in-law’s. Cover any you aren’t baking right away with cling film and refrigerate until ready to bake. Ditto with the lemon garlic mayo.

Bake the croquettes for 15-17 minutes in your preheated oven, or until golden on the outside and hot in the middle. You can turn on broil the last couple of minutes for more color, if desired. 

Serve with the lemon garlic mayo.

Enjoy! 

It’s Sunday FunDay and today my blogger friends are sharing recipes made with seafood. Many thanks to our host, Sneha of Sneha’s Recipe. Check out the links below. 

• Baked Salmon Potato Croquettes from Food Lust People Love
• Fried Prawn Masala from Sneha’s Recipe
• Pissaladière from Karen’s Kitchen Stories
• Shrimp Dip from A Day in the Life on the Farm 

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Smoked Herring Spread

This smoked herring spread is lovely on crackers but I’ve also been known to pile it on a piece of soft bread, fold it in half and call it a sandwich. Its strong flavors stand up well to whatever you want to spread it on or dip into it. (Like carrots, celery or cucumber!)

In the UK, they call smoked herring kippers. They are a beloved breakfast item, either on their own with eggs or in kedgeree, a rice dish of Indian origin. 

Just last summer we were in London staying at a friend’s club and kippers were on the breakfast menu. I did not partake but another table ordered some. How did I know what another table well across the dining room ordered? Because the fishy smell traveled!

As we finished our breakfast and left the room, we passed by those very diners who were tucking in to their kippers, eggs and hot buttered toast. Big smiles all round! These were clearly quality smoked kippers and not from a tin. You are either a fan of fish or you are not. I am one!

Here in the States, we consider ourselves lucky to get the tinned ones at a nearby gourmet store.  Why they are called "snacks" is beyond me. 

Smoked Herring Spread

For the hot sauce, we like Louisiana Hot Sauce, the habanero version, but truly your favorite will work. I put just a few drops because I wanted to share this with my mother-in-law and she can’t handle pepper heat. Just for us, I’d have used more so you do you. The smoked herring flavor can absolutely stand up to more spicy heat. 

Ingredients

3.54 oz or 100g can smoked herring aka kippers

1-2 green onions

3 tablespoons mayonnaise

3 tablespoons (42g) cream cheese, softened

Zest of half a lemon

freshly ground black pepper

Dash Worcestershire sauce

Lemon juice to taste

Optional but recommended: Several drops hot sauce or to taste

Method

Chop the green onions finely. Set aside a little of the green part for garnish. 

Drain the smoked herring and flake with a fork in a mixing bowl. 

Add in the chopped green onion, mayonnaise and cream cheese, mixing well. 

Add a couple of grinds of black, lemon zest, Worcestershire sauce and a generous squeeze of lemon juice. Stir well to combine.

Add hot sauce, if desired.  

Spoon the spread into a ramekin or small bowl. Top with reserved green onions. 

Cover with cling film and refrigerate for at least four hours or if you have the time, overnight. 

Serve with crackers or crudités. 

Enjoy! 

Welcome to the 8th edition of Alphabet Challenge 2025, brought to you by the letter H. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the H recipes below:

• A Day in the Life on the Farm: Asian Beef Bowls 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Baked Homemade Buttery Herb Croutons
• Blogghetti: Copycat Hidden Valley Ranch Seasoning 
• A Messy Kitchen: Dutch Hagelslag 
• Mayuri’s Jikoni: Grilled Halloumi Salad 
• Sneha’s Recipe: Homemade Mango Frooti 
• Jolene’s Recipe Journal: Honey Mustard Breaded Chicken 
• Karen’s Kitchen Stories: Hurricane Popcorn 
• Food Lust People Love: Smoked Herring Spread 

Here are my posts for the 2025 alphabet challenge, thus far:

A: Roasted Asparagus Soup

B: Blistered Sugar Snap Peas

C. Jersey Royal Chicken Chorizo Traybake 

D. Small Batch Dried Apricot Jam 

E. Whipped Espresso Cream 

F. Fish Sauce Roasted Chicken 

G. Extra Herby Gremolata 

H. Smoked Herring Spread – this post!

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