Happy belated national dog day! I couldn’t believe my dogs didn’t tell me!!! But hey, better late than never. I’m sure they don’t care because it’s national dog day all year long ‘round here. I made these banana peanut butter dog treats a while ago actually, but I was waiting for the right time to post since I didn’t want to flood the blog with dog treat recipes… and this is the perfect occasion, almost perfect, if only it was Tuesday right now. Just a heads up, I’ve got pup cake and pup pie in mind, so sometime in the future… sometime…
About the treats, these are super easy and Lily & Sriracha approved. Since Sriracha is quite the picky eater, you can definitely trust him. If you ever have overripe bananas lying around and you don’t want to eat them, your pups will thank you because they will be soft and perfect for this recipe. You can also substitute the banana with puree pumpkin or smashed sweet potato. Change things up a little once in a while. If you don’t want to use all-purpose flour, by all means substitute whole wheat flour or any other flour you like to use to bake for your dogs. They will appreciate it no matter what!
My dogs are tiny, so I always make the treats a bit thinner, between 1/8”-1/4” thick, and smaller, less than 2”. This recipe yields A LOT of treats for the size I make, I counted 44! But you can definitely make them larger to suit your dog’s taste, just adjust baking time. If your dogs like meaty more than fruity, check out these Meaty bits dog treats. 🙂 Happy baking time with your pups!
Peanut Butter Banana Dog Treats
- 2 bananas (about 1 cup smashed, 228 g)
- ¼ cup peanut butter (60 g)
- 1 large egg
- ½ teaspoon cinnamon (1 g)
- 2 cup + 2 tablespoon whole wheat flour (272 g)
- More flour for rolling
- Preheat oven to 350°F.
- Smash the bananas in a large mixing bowl using a potato masher. Add egg, peanut butter, and cinnamon to the mashed bananas and beat until smooth.
- Fold in the flour and knead until a dough forms. The dough texture should be similar to a dry biscuit dough and easy to handle. If it is too wet, sprinkle in some more flour, 1 tablespoon at a time.
- Flour the counter or a large cutting board, roll the dough out to about 1/4” thick. Cut into shapes with cookie cutters. Reroll the scraps and continue cutting into shapes.
- Place cookies on a baking sheet between 1/2” to 1” apart. Bake for 20 minutes. Rotate pan, flip cookies, reduce oven temperature to 300°F and bake for another 30 minutes.
- Remove from oven and allow to cool completely on a wire rack. Store in an airtight container for up to two weeks.
- All-purpose flour, whole wheat flour and gluten free flour will work for this recipe.
- Cut the treats into shapes with cookie cutters or simply slice them into squares and other geometric shapes with your knife.
- Store treats in an airtight container for up to two weeks. You can also refrigerate to keep them longer, up to 2 months. And they will last for 8 months in the freezer.