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 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 DATE BARS
A scrumptious blend of banana, dates, almonds, lemon, and vanilla will tantalize your tastebuds and it's also very nutritious.
Provided by bluebayou
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 15m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, cream margarine and sugar. Gradually mix in eggs and vanilla. Stir in bananas. Sift together the flour, baking powder, baking soda, and salt. Stir into the sugar mixture. Finally, fold in dates and chopped almonds.
- Spread batter evenly into prepared baking pan. Bake in preheated oven for 30 to 35 minutes.
- While the bars are baking, You can make the lemon icing. In a small bowl, Mix together salt and confectioners sugar. Stir in soft butter, lemon juice, and vanilla. Beat until smooth.
- When bars are cool, spread the lemon icing over the top and cut into squares. Mmmm Mmmmm!
Nutrition Facts : Calories 213.3 calories, Carbohydrate 36 g, Cholesterol 30.8 mg, Fat 7.3 g, Fiber 1.3 g, Protein 2.4 g, SaturatedFat 3.9 g, Sodium 117 mg, Sugar 25.5 g
BANANA AND OAT COOKIES
Banana Oatmeal Cookies are naturally sweetened and easy to prepare. With only two base ingredients and a variety of ways to customise, you can make a version to suit every family member!
Provided by Amy Whiteford
Categories Snack / Breakfast
Time 25m
Number Of Ingredients 2
Steps:
- Pre heat oven to 180C / 350F / Gas Mark 4 and line a baking tray/sheet with baking/parchment paper
- In a large mixing bowl mash the bananas really well, until smooth. Add the oats and mix until fully combined.
- Add in any additions to suit taste *NOTE 4
- Form tablespoon sized cookies and place on prepared baking tray. (make sure to form cookie shapes and not balls as these will not spread into shape like normal cookies)
- Bake for approx 15 mins, or until cookies are golden and set.
- Allow to cool before eating.
Nutrition Facts : Calories 55 kcal, Carbohydrate 11 g, Protein 1 g, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BANANA AND NUT COOKIES
These soft and succulent cookies have a consistency half way between cake and cookies. The banana gives each cookie a moist and fruity flavor. Soy/soya flour (available from health food shops) allows for a lot of healthy goodness to be hidden in each cookie.
Provided by lisamulligan
Time 25m
Yield Makes Cookies
Number Of Ingredients 7
Steps:
- Mash all 4 bananas in a small bowl using a fork, then transfer to a larger cooking bowl. If you want to have less washing up you can mash the bananas in the large bowl but you will find it a lot harder work.
- Slowly mix the soy and wholemeal flour into the bananas causing the mixture to thicken.
- Mix in the eggs and olive oil to form form a smooth paste.
- Add the cashew nuts and raisins and gently mix them in.
- Line two baking trays with baking parchment and lightly grease the surface with a little butter. Using two spoons transfer six large scoops of the mixture onto each baking tray. Cook for 15 minutes in an oven preheated to 190°C/380°F/Gas Mark 5.
BANANA COOKIES
Soft oversized Banana Cookies filled with handfuls of chocolate chips and crunchy chopped walnuts are comforting and delicious. The brown butter takes them up a notch and completely out of this world!
Provided by Trang Doan
Categories Dessert
Time 38m
Number Of Ingredients 13
Steps:
- To make brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you'll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning. Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7 - 9 minutes. Allow brown butter to cool to room temperature before using.
- Preheat the oven to 350°F.
- Add brown sugar, mashed bananas, egg, vanilla extract and brown butter to a large mixing bowl and beat with a whisk until thoroughly combined.
- Sift the flour, baking soda, baking powder and cinnamon together in another bowl. Stir in the salt, mix with a whisk to evenly distribute. Add the dry ingredients mixture to the wet ingredients mixture, mix with a spatula until the cookie dough comes together. Stir in the chocolate chips and chopped walnuts.
- Use a medium cookie scoop to portion the dough. For smaller cookies, use 1 scoop of dough, this will yield about 42 cookies. For larger cookies, add two scoops of dough on top of each other to form one large cookie, this will yield about 21 cookies. Garnish with extra chocolate chips and/or whole walnuts if desired.
- Bake small cookies for 10 minutes and large cookies for 13 minutes.
Nutrition Facts : Calories 222 kcal, Carbohydrate 27 g, Protein 3 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 115 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
BANANA NUT COOKIES
This great soft cookie has the wonderful taste of banana nut bread. A mouth-watering combination of banana and crunchy walnuts it's banana bread that comes in a cookie.
Provided by Dan Mikesell AKA DrDan
Categories Sweets
Time 30m
Number Of Ingredients 11
Steps:
- Allow one stick (1/2 cup) of butter and one egg to rest to room temperature. Preheat oven to 350°.
- In a mixing bowl add one stick (1/2 cup) butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy. Add one room temperature egg and whip for a few minutes.
- Mash 2 large bananas to make about 1 cup of "banana mush" and mix one teaspoon of baking soda and let sit for a few minutes.
- Mix the banana into the butter. Mix well. Add 2 cups flour, one pinch of salt, and 1/2 teaspoon cinnamon. And 1/4-1/2 teaspoon of nutmeg, and cloves. Add 1 cup chopped nuts (or chocolate chips) and mix.
- Prep two baking trays with parchment paper. I like a larger cookie, so I used an ice cream scoop that makes a bigger cookie.
- Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes. Allow to rest on the tray for 5 minutes after coming out of the oven before moving to a cooling rack.
Nutrition Facts : Calories 145 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 82 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
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 BREAD WITH DATES
Steps:
- Preheat oven to 350 F. Grease and flour a 9 x 5 x 3-inch loaf pan .
- Add well-blended flour mixture and mix just until combined. Do not overmix.
Nutrition Facts : Calories 299 kcal, Carbohydrate 53 g, Cholesterol 51 mg, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, Sodium 162 mg, Sugar 31 g, Fat 9 g, ServingSize 12 servings, UnsaturatedFat 0 g
BANANA COOKIES
Soft in the centre, crunchy at the edges, these banana cookies are an easy-bake treat that can be whipped up in half an hour.
Provided by Annie Rigg
Categories Cakes and baking
Yield Makes 20
Number Of Ingredients 10
Steps:
- Cream the butter with the sugar in a free-standing mixer until pale and light - this will take about 3 minutes. Scrape down the insides of the bowl from time to time to ensure that all of the ingredients are thoroughly incorporated. (Alternatively use a hand mixer and a large bowl.)
- Add the egg and beat until thoroughly incorporated. Sift the flour, bicarbonate of soda, cinnamon and salt into the bowl and mix until barely combined. Add the pecans (or walnuts), chocolate chips and mashed banana and mix again until all of the ingredients are thoroughly incorporated. Cover the bowl and chill for 1 hour.
- Preheat the oven to 180C/160C Fan/Gas 4 and line 2 baking sheets with baking paper.
- Shape level tablespoons of dough into balls and place on the prepared baking sheets leaving plenty of space between each one to allow for spreading during cooking. Slightly flatten each cookie with your hands and bake in batches on the middle shelf of the preheated oven for 11-12 minutes until crisp on top and golden brown. The cookies will still be slightly soft but will crisp further on cooling.
- Remove from the oven and leave on the baking sheets. These cookies will be slightly soft due to the banana and should be stored in an airtight container.
BANANA NUT COOKIES
Deliciously decadent, yet extremely healthy, these little banana nut morsels are perfect for any afternoon pick-me-up, or any time of the day. Pair them with a glass of almond milk, sit back, and relax.
Provided by Rachel Chew
Categories Cookies
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F
- Spread 1 cup of pecans onto a lined baking sheet, and put in oven for 10-15 minutes. Don't omit this step if you want the best results!
- Once pecans are ready, let them cool for a minimum of 10 minutes before using.
- In your food processor, add in ½ c. of the roasted pecans and process until it resembles a mealy texture, similar to almond meal. Do not over process or it will become pecan butter (which is great, but not for this recipe).
- Add in the rest of the dry ingredients and give it 2-3 short pulses, just to mix them up.
- Add in dates, banana, and almond butter. Pulse until ingredients are well-combined. Make sure the banana is incorporated smoothly with no chunks!
- Scoop cookie dough 1 heaping tbsp. at a time onto prepared cookie sheet.
- Put in oven for 15 minutes, and let cool before transferring onto cooling rack.
- Store in an air-tight container
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