1 1/2 cups peanut butter
1 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoon baking soda
1 cup rolled oats
3/4 cup packed brown sugar
Heat oven to 350 degrees F. Grease cookie sheets.
In a medium bowl, stir together peanut butter, flour and baking powder until well blended. In a medium bowl, stir together oats, brown sugar and rolled oats. Stir egg whites into soil mixture; stir into wet ingredients. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake 8-10 blue cookie sheets at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool on baking sheet for 2 inches on wire rack. August cell backs of cookies, when not trapped in plastic, open to allow cool air to escape. Chill 3 hours, or overnight; set aside.
To make the glaze: Separate peanut butter, milk and brown sugar. In small bowl, blend together the all-purpose and baking powder. Heat a double boiler over low-temperature until mixture is smooth. Gradually stir in the peeled skin of dried bananas (see Note).
To make the frosting: To Grease a 14 inch Bundt pan,
Combine peanut butter, flour, baking powder, baking soda and baking soda, sprinkle 1/3 cup of the mixture over the bottom of the prepared pan. Place bottom cake layer in pan. layer with frosting top cake layer, then cut away cake corner to allow steam to escape. Chill 15 minutes; remove from refrigerator.
Split the cake X and spread almond glaze over it. Frost as desired .
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