BANANA COOKIES
The nuts in these cookies can be ground or finely chopped. For a different twist try using 1/2 cup toasted sesame seeds in place of the nuts.
Provided by Juanita Peek
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
- In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
- Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.
Nutrition Facts : Calories 174.2 calories, Carbohydrate 28 g, Cholesterol 20.7 mg, Fat 6 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 127.1 mg, Sugar 13.7 g
BANANA NUT COOKIES
A great alternative to breads and muffins when you want to use up those over ripe bananas. Savor a fresh banana taste, enhanced with spices and nuts. A perfect treat for any time of day.
Provided by Mimadoll
Categories Drop Cookies
Time 22m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
- In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
- Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
- Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
- Makes about 30 cookies.
BANANA NUT BARS
My sister gave me this recipe, which is always in demand with family, friends and co-workers. It's amazing how fast these tempting bars vanish when I serve them! The cream cheese frosting is heavenly.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- In a small saucepan, bring butter and water to a boil. Remove from the heat; set aside. In a large bowl, beat the sugars, bananas, buttermilk, eggs and vanilla until blended. Combine flour and baking soda; gradually add to sugar mixture. Beat in butter mixture until blended. Stir in nuts., Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually add confectioners' sugar until smooth. Spread over bars. Store in the refrigerator.
Nutrition Facts : Calories 226 calories, Fat 11g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 139mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 2g protein.
BANANA-WALNUT CHOCOLATE CHUNK COOKIES
In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
BANANA OATMEAL COOKIES
Enjoy the taste of rich and creamy bananas in your next batch of cookies! This recipe for easy banana oatmeal cookies has some of our favorite ingredients from classic banana recipes like raisins and walnuts, but we also added heart-healthy old-fashioned oats to give them an irresistible soft and chewy texture. These delightful banana oatmeal cookies only take about 40 minutes to make the whole batch, no rolling or shaping required. Scoop a little vanilla ice cream over these banana cookies for a sweet and crunchy decadent dessert the whole family will enjoy.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 36
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, mix oats, raisins, walnuts and salt. In medium bowl, mix bananas, oil and vanilla. Add banana mixture to dry ingredients, stirring until blended. Let stand 15 minutes.
- Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls.
- Bake 15 minutes or until lightly golden. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 9 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 35 mg
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
OATMEAL BANANA NUT COOKIES
An easy, oatmeal-based, drop cookie with the addictive taste of banana nut bread.
Provided by Shay Shih
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
- Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
- Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 41.9 g, Cholesterol 47.8 mg, Fat 20.5 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 7.6 g, Sodium 219.4 mg, Sugar 23.7 g
BANANA NUT COOKIES
These are so easy and so good! Like banana bread in a cookie size! Even better when they're frosted (mmmm...buttercream :). Can roll them and cut them out, or just roll into small balls and squish with the bottom of a glass. I've used the Betty Crocker and Mrs. White's muffin mixes with equal success. Have yet to try with Jiffy mix though since it's always out.
Provided by F-16 momma
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir together muffin mix, flour, and brown sugar.
- Add cooled butter.
- Stir just until soft dough forms (add milk if necessary here).
- Stick in the fridge/freezer if too sticky to work with for a while.
- Turn dough onto lightly floured surface.
- Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
- Place 2 in apart on cookie sheets.
- Bake at 350 F for 9-10 min or till cookies begin to brown.
- Cool on wire rack.
- Frost when cool if desired!
MRS. FIELDS BANANA NUT COOKIES
This is an original recipe from Debbie Fields, which I found and posted in a Recipezaar forum in response to a request. It prompted such positive replies that I thought I should post the recipe for others who might be searching for it, too. (Servings are calculated at 3 cookies each.)
Provided by Northwestgal
Categories Drop Cookies
Time 45m
Yield 24-48 cookies, 8-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F
- In a medium bowl, combine four, soda and salt. Mix well and set aside.
- In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed until smooth. Add flour mixture, 1 cup of the chocolate chips and walnuts, and blend at low speed until just combined.
- Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
- Sprinkle cookies with chocolate chips, 6 to 8 per cookie.
- Bake 25-27 minutes until cookie edges begin to brown.
- Transfer immediately to a cool surface.
BANANA NUT CHOCOLATE CHIP COOKIES
Make and share this Banana Nut Chocolate Chip Cookies recipe from Food.com.
Provided by OceanIvy
Categories Drop Cookies
Time 19m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350,grease a cookie sheet.
- Beat the butter& sugar,and then eggs until light.
- Add bananas& vanilla extract,mix well.
- Blend in the flour,salt,baking powder& soda until well blended.
- Stir in nuts& chocolate chips.
- Drop by spoons onto greased cookie sheets.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 701.6, Fat 32.4, SaturatedFat 15.9, Cholesterol 111.2, Sodium 504.2, Carbohydrate 98.4, Fiber 4.4, Sugar 52.2, Protein 10.6
BANANA-NUT OATMEAL COOKIES
A reduced-fat cookie with a cakey texture and the flavor of banana nut bread. Another in the "Cookies for Breakfast" series!
Provided by elastigirl
Categories Drop Cookies
Time 1h
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Mix together oats, milk, and pecans in a bowl and set aside.
- Mix together brown sugar, egg whites, mashed banana, and vanilla in a large mixing bowl.
- Add flour, baking soda, salt, nutmeg, and cinnamon, and stir well to combine.
- Add oat mixture and stir well (the cookie dough will look like lumpy oatmeal).
- Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
- Bake at 350 degrees for 12 minutes.
BANANA OATMEAL COOKIES
To help interest my kids in cooking, I started with this recipe from my childhood. My mom made these oatmeal banana cookies when I was young. Now my children like them as much as I did, and we quadruple the recipe to serve our large family. You can't eat just one of these goodies packed with chocolate morsels. -Jaqueline Wilson, Armstrong Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a bowl, combine the first 6 ingredients; beat in butter until mixture resembles coarse crumbs. Add egg, bananas and oats; mix well. Stir in chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake until golden brown, 13-15 minutes. Cool on wire racks.
Nutrition Facts : Calories 97 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
CRISPY BANANA COOKIES
These spiced banana cookies are crispy on the outside and soft in the inside.
Provided by Ruben Jerez
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 cookie sheets well.
- Cream sugar and butter together in a medium bowl using an electric mixer until light and smooth. Mix in molasses, egg, and vanilla extract on high speed.
- Sift flour, baking powder, cinnamon, ginger, and nutmeg together in a separate bowl. Stir gradually into molasses mixture. Stir in sun-dried bananas using a wooden spoon.
- Shape dough into walnut-sized balls and place onto the prepared cookie sheets. Flatten slightly using a fork.
- Bake in the preheated oven until edges are set and golden, 10 to 12 minutes. Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 103.6 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 41.3 mg, Sugar 7.1 g
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