These turned out great but since they are soft and chewy cookies, they need careful handling (they break easily). They are quick to make and won't last that long if you have peanut butter lovers in your family. My DH loved them. They are quite rich as you can probably tell by the peanut butter/flour ratio.

Joey’s Peanut Butter Cookies

1/2 cup butter
1 cup peanut butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons milk

1) With an electric mixer, cream butter, peanut butter and sugars. When thoroughly mixed, beat egg and vanilla into the creamed mixture.
2) Sift together flour, salt and baking powder. After sifting, add flour mixture into the creamed mixture. When thoroughly combined, mix in 3 tablespoons of milk.
3) Roll dough into balls (I use a cookie scoop), place onto ungreased cookie sheet. Press each cookie once with fork tines. Bake in preheated 375 degrees F oven for about 10 minutes.
Makes 3 dozen

I love banana breads so I'll look for yours - and thanks for the crockpot roast suggestion.