BANANA BREAKFAST COOKIES
This is a variation of the Healthy Banana Cookies recipe from this site. They are a great alternative to store-bought granola bars!
Provided by Anne
Categories 100+ Breakfast and Brunch Recipes
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
- Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
- Bake in the preheated oven until lightly browned, about 20 minutes.
Nutrition Facts : Calories 123.3 calories, Carbohydrate 27.4 g, Cholesterol 0.4 mg, Fat 1.1 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 7.4 mg, Sugar 12.4 g
BANANA GRANOLA
I don't like granola, I often find it bland, dry and boring. But I made this recipe based on another one I found, and I find it perfectly good! A delicious and easy way to add fiber and omega-3 to a diet. You can substitute some of the nuts/seeds/grains to suit your liking. Can be made vegan by substituting the honey with something else, like agave or maple syrup.
Provided by Elie de Combys
Categories Breakfast
Time 55m
Yield 5 cups, 5-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 300°F During that time, chop the almonds, bananas and dates.
- Put the oats (and/or other flakes) on a large rimmed baking sheet.
- Bake, stirring regularly, until lighly toasted, about 15-25 minutes.
- Add the nuts (including coconut) and seeds, and stir to combine.
- Bake 10 minutes.
- Meanwhile, heat the honey, oil and vanilla in a small saucepan, on low heat, stirring until blended. Also, sift together the flour, cinnamon and cardamom.
- Take the baking sheet out of the oven, let it cool a bit and pour the flake/nut mixture into a large bowl. (Leave the oven on).
- Add the flour/spices to the mixture and stir.
- Then, add the honey/oil to the dry ingredtients, stirring until they are well coated.
- Spread on the baking sheet again and bake 20 minutes more, stirring about every 4 minutes.
- When done, mix in the dried fruit.
- Let cool, then store in a tightly sealed container at room temperature for up to 5 days, or in the refrigerator for up to 1 month.
- Enjoy!
Nutrition Facts : Calories 951.7, Fat 50.1, SaturatedFat 16.8, Sodium 61.6, Carbohydrate 109.1, Fiber 19.5, Sugar 30.8, Protein 27.2
BANANA GRANOLA COOKIES
Make and share this Banana Granola Cookies recipe from Food.com.
Provided by pansies
Categories Drop Cookies
Time 12m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large bowl of electric mixer, cream shortening and sugar at medium speed. Add egg, vanilla and banana and beat until well blended.
- Stir together flour, cinnamon and salt and add to creamed mixture, mixing just until blended.
- Stir in granola.
- Drop by tablespoonfuls onto a greased cookie sheet about 2 inches apart. Bake 12 minutes. Cool on a wire rack. Makes about 4 dozen.
Nutrition Facts : Calories 67.4, Fat 2.9, SaturatedFat 0.7, Cholesterol 4.4, Sodium 41.3, Carbohydrate 9.6, Fiber 0.4, Sugar 5.3, Protein 0.9
BANANA CRUNCH MUFFINS
Provided by Ina Garten
Time 45m
Yield 18 large muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
- Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
BANANA SPLIT GRANOLA
This sundae-inspired granola has all the flavors of its namesake. Sprinkle it over Neapolitan ice cream, and don't forget to top it with a cherry.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield about 4 cups
Number Of Ingredients 11
Steps:
- Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla and salt in a large bowl. Add the oats and walnuts, and toss until evenly coated. Spread out on a rimmed baking sheet.
- Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through,. Let cool completely on the baking sheet. Stir in the bananas, chocolate chips, strawberries and pineapple. (The granola can be stored in an airtight container at room temperature for up to 5 days.)
BANANA GRANOLA WITH CINNAMON, NUTMEG AND WALNUTS
This banana bread-inspired granola uses real mashed banana, coconut oil, cinnamon, nutmeg and toasted nuts. Keeping it simple allows the subtle banana flavor to shine through, but you can tweak the recipe by adding dried coconut flakes, sesame or pumpkin seeds, more spices, or even chocolate chips or dried fruit. Breaking the granola into large clusters halfway through baking ensures the granola cooks evenly. Allow the granola to sit for at least one hour on the counter to harden completely. Double the recipe if you'd like to stock up your freezer. It will keep at least three months there, at the ready for snacking, or can be served for breakfast, in bowls with milk and freshly sliced banana.
Provided by Jerrelle Guy
Categories breakfast, brunch, snack
Time 1h
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees and line a sheet pan with parchment paper.
- Add the mashed banana to a medium saucepan along with the brown sugar and coconut oil. Stir to combine. Cover and cook over medium heat for 2 to 3 minutes, or until the pot comes to a sputtering boil. (You'll hear it popping.) Cook for another 60 to 90 seconds, swirling the pan often so the mixture doesn't burn.
- Remove the pan from the heat, allow the sputtering to subside, then stir in the lemon juice, vanilla, cinnamon, nutmeg and salt. Fold in the oats and walnuts until combined.
- Spread the mixture out on the prepared sheet pan in an even layer. Using a spatula, press the oats down into a layer that is about 1/2-inch thick. Bake for 25 minutes, rotating halfway through, then remove the sheet pan from the oven and, using a butter knife, break the granola into large, 2- to 2 1/2-inch clusters on the baking sheet.
- Spread the clusters evenly around the pan and bake again until the clusters are a deep golden brown, another 15 to 20 minutes, rotating and tossing halfway through so they don't burn.
- Remove the pan from the oven and allow the granola to cool for at least 30 minutes on the counter to harden slightly. Once the granola has cooled, break it up with your hands into small or medium clusters, depending on preference. Allow to cool completely, at least one more hour.
- Transfer the granola to an airtight container and store at room temperature for up to a month (or in the freezer, where it'll stay crisp for at least 3 months).
GRANOLA COOKIES
This is a recipe that I adapted from one that was posted on another website. I was looking for a recipe to use up some granola in the pantry. I used margarine.
Provided by Hootenanny
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Cream butter and sugar in a stand mixer. Add egg.
- In a separate bowl, combine flour, baking soda, salt and spices. Gradually add to wet ingredients. Combine thoroughly. Stir in granola and chocolate chips until well incorporated.
- Drop by spoonful onto parchment-lined baking sheet.
- Bake for 8-10 minutes. Remove from oven and let cool on sheet 2 minutes. Remove to rack and let cool completely.
Nutrition Facts : Calories 163.7, Fat 8.1, SaturatedFat 4.2, Cholesterol 22.2, Sodium 79, Carbohydrate 20.6, Fiber 1.4, Sugar 11.8, Protein 2.5
GRANOLA-CHOCOLATE COOKIES
This is a sweet crunchy cookie with chocolate chips and granola. Easy to make and quick to satisfy.
Provided by k. anderson
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla. Combine the flour, salt and baking soda, stir into the creamed mixture. Finally, stir in the granola, chocolate chips and peanuts. Drop dough by heaping teaspoonfuls onto greased cookie sheets, about 2 inches apart.
- Bake 12 to 15 minutes in the preheated oven, until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool.
Nutrition Facts : Calories 246.7 calories, Carbohydrate 28.9 g, Cholesterol 28.1 mg, Fat 13.6 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 211.2 mg, Sugar 18.9 g
BANANA GRANOLA PANCAKES
A nice hearty breakfast from Lone Mountain Ranch, Big Sky, Montana. We make this when we go camping/canoeing.
Provided by ratherbeswimmin
Categories Breakfast
Time 35m
Yield 10 pancakes
Number Of Ingredients 11
Steps:
- In a mixing bowl, add the flour, sugar, baking powder, baking soda, salt, and granola; stir to combine, In another bowl, beat the eggs with the buttermilk.
- Pour the egg mixture over the flour mixture.
- Stir just until dry ingredients are moistened.
- Fold in bananas.
- Gently stir in the melted butter.
- Spray a large griddle or skillet with nonstick cooking spray.
- Over medium heat, spoon 1/4 c.
- batter.
- Cook until bubbles form on top and edges start to dry.
- Flip pancake over and cook until golden brown.
- Repeat with the remaining batter.
- Serve with warm maple syrup.
BANANA NUT GRANOLA
Make and share this Banana Nut Granola recipe from Food.com.
Provided by Dancer
Categories Breakfast
Time 2h35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Bring water and dates to a boil in a covered saucepan.
- Remove from heat.
- Let stand 5 minutes, then blend in blender with all but oats and seeds or coconut.
- Stir all ingredients together.
- Spread on two cookie sheets.
- Bake at 225 degrees for 2 hours, stirring.
- Put in a air tight container until ready to use.
Nutrition Facts : Calories 520.6, Fat 15.8, SaturatedFat 2.4, Sodium 490.6, Carbohydrate 81.7, Fiber 12.2, Sugar 19.3, Protein 17.3
BANANA CHOCOLATE CHIP COOKIES
This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.
Provided by Evelyn Brown
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
- Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
- Bake in preheated oven for 12 to 15 minutes.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 39.2 g, Cholesterol 38.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 7.8 g, Sodium 195 mg, Sugar 22.9 g
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4.5/5 (2)Total Time 45 mins
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a medium bowl, combined mashed banana, coconut oil, maple syrup, brown sugar, and vanilla extract. Pour liquid mixture over oat mixture and stir until oats are coated. Spread evenly on prepared baking sheet.
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