How to Make Banana Cookies
Just in case you're looking for a healthy snack, let me warn you this is not the right recipe. Sure bananas are one of the healthiest things to eat on the planet but we're taking those bananas and adding a WHOLE lot of butter, sugar, and flour! Indulge me for a second...can't we just take time out once in a while to be bad? Everything is cool as long as it's in moderation, right? Well I, certainly, hope so.
So, those last two bananas are sitting on your counter are super ripe? Don't throw them out! Make some fantastic banana cookies. I hope you enjoy one of my favorites.
- 2 bananas, very ripe
- 1 tsp tangerine zest
- 1 tsp pure vanilla extract, or a little more if your zest is overpowering the dough
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 1/4 cup salted butter, softened (use real butter not margarine)
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 egg
- Preheat oven to 350 degrees.
- In one bowl mash bananas until almost "liquidy."
- In a separate bowl, cream butter and sugar until fluffy.
- Add egg, zest, bananas, and vanilla mixing well after adding each ingredient.
- Add baking soda and baking powder and mix well.
- Add flour gradually, mixing well.
- Line a cookie sheet with parchment paper.
- Drop rounded teaspoons of dough 2 inches apart onto cookie sheet.
- Bake for 10 minutes.
- Cool cookies on rack.
Hope that coffee pot is ready. Fill up your mug and grab a cookie!. It's like enjoying a little piece of heaven. Although the nutritional information is provided below, I'll give you fair warning: I don't think you'll be able to eat just 1, 2 or 3 cookies. I know I can't, so I make these when I'm having guests or as a gift so I'm not tempted to overindulge.
|Serving size: 3 cookies|
|Calories from Fat||180|
|% Daily Value *|
|Fat 20 g||31%|
|Carbohydrates 44 g||15%|
|Sugar 26 g|
|Protein 3 g||6%|
|Sodium 206 mg||9%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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by Liza Lugo, J.D.
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