Banana Cookies

By -




This week I've had some banana's that look like this sitting on my counter.  They were screaming at me to be used!

This stage of banana ripeness usually turns into banana bread.  NOT TODAY!  

 I found a few that looked okay but the one I followed closest was this one:   Banana Cookies at Simply Recipes.    I changed it up a bit for my own tastes (and because it's hard for me to leave a recipe alone) and these cookies turned out delicious! 

 (I'm curious to see if my banana despising daughter will eat them when she gets home from school today - they do have chocolate chips in them to tempt her!)



As you mix this you'll notice it is more of a batter than a dough.  I used my 1 oz. cookie scoop to place them on the parchment paper.  I love my cookie scoop!   I have a few.  I like the one on the left best because I love the squeezey handle rather than the thumb squeeze,  and my girls like the one on the right best.  Maybe because it has a pretty purple handle.  


If you have some aged banana's sitting on your counter, and you like banana bread but would like to try something different, I really think you'll love these!
Banana Cookies

 1 C. sugar
1/2 C. butter or margarine
1 egg
1 C. mashed banana
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
2 1/4 C. flour
1/4 C. chopped walnuts (optional)
1/3 C. chocolate chips (I used mini chips)

 Preheat oven to 350 degrees.   Cream sugar and butter or margarine.  Add one egg and beat well.  Add banana and vanilla and mix.  Mix dry ingredients in a separate bowl and then add to banana mixture, stirring well.   Add chocolate chips and nuts if desired.   Spoon on to cookie sheet lined with parchment paper. 

 Bake for 10-13 minutes or until lightly brown around the edges.   

Cool on cookie sheet a few minutes and remove to a cooling rack.    Makes about 3 dozen cookies.



Comments

  1. DavidFebruary 11, 2015 at 8:14 AM

    They were very yummy. Hopefully one found its way into my lunch box.

    ReplyDelete
  2. AnonymousFebruary 11, 2015 at 8:49 AM

    Wow, my almost-four-year-old grandson is going to LOVE these!

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Pork Chops and Potatoes

By -
Image
The other day I needed a dinner that I could make ahead and leave in the oven.  I combined a couple of recipes to come up with this.  It was a hit with our entire family. I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment. Creamy Pork Chops and Potatoes 6-8 pork loin chops (boneless or bone-in) 6 LARGE  russet potatoes , peeled and sliced 2 10 oz. cans condensed cream of mushroom soup 1 12 oz. can evaporated milk 3/4 C. water 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open.  I buy mine in bulk so it's easier for measuring) 1/4 tsp. pepper 1/4 tsp. salt French's fried onions
Read more

Brown Rice, Broccoli and Chicken Bake

By -
Image
My family doesn't generally love brown rice.  They really enjoyed it in this dish though.  I started out to do a skillet dinner, but I took a little time to put it all in a pan and melt the cheese in the oven.  Next time I'm going to try just mixing it in and letting it melt in the skillet rather than sprinkling it on top. This was a tasty dinner and full of healthy ingredients.   My family requested it again! Brown Rice and Broccoli with Chicken 1 1/2 C. brown rice 3 1/4 C.chicken broth or water with 3 tsp. chicken boullion  Place in medium pan, bring to a boil and cook for 40 minutes.  Remove from heat. While the rice is cooking, saute the following in 1 T. of olive oil: 2 chicken breast, diced 1 C. onion, diced 1 C. mushrooms, sliced 2 C. broccoli florets (fresh or frozen is fine) When the rice is done, place it on the bottom of a greased 9x13 pan .  Spread chicken and vegetables over rice.  Drizzle a couple of tablespoons of water or chicken broth ove
Read more

Molasses Oatmeal Bread

By -
Image
Molasses Oatmeal Bread is a hearty (and heart healthy!) bread that is easy and delicious!  We love it toasted and spread with homemade jam.  So good!  Molasses adds a rich flavor and beautiful color. Molasses Oatmeal Bread 2 T. instant dry yeast (my favorite brand is SAF) 1/2 C. warm water Dissolve yeast in water and set aside In large bowl (or mixer bowl if you have one that will do bread), put: 2 C. quick rolled oats 2 T. oil 2 C. boiling water Stir and let sit about 10 minutes or until lukewarm.   Stir dissolved yeast, 1/2 C. molasses, and 4 tsp. salt into the oatmeal mixture.   Add about 3 cups of flour and mix well.  Stir in 2-3 cups more flour until you have a firm dough that you can knead.  Knead 5 minutes by hand or with mixer.  Place in a greased bowl, being sure to grease the top as well.   Cover and let rise until double.  About 45 minutes to an hour depending on how warm your room is. Punch down dough.  Divide into 2 pieces.  Grease 2 loaf pan
Read more