Banana Drop Cookies Food

BANANA DROP COOKIES

Steps:

• sift flour, sugar, baking powder, soda salt.
• add shortening mix.
• then add eggs,bananas, vanilla and blend well.
• drop on ungreased cookie sheet.
• sprinkle with sugar and cinnamon mixture.
• bake at 400F degrees for 12 minutes.

BANANA BREAKFAST COOKIES

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.

CLASSIC BANANA COOKIES

Steps:

• Preheat oven to 400 degrees.
• Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
• Add butter or margarine. Mix well.
• Add remaining ingredients. Mix well.
• Drop by teaspoonfuls on cookie sheet.
• Bake in preheated oven 12 minutes.

WHOLE30® BANANA BREAD DROP MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with 2 teaspoons coconut oil.
• Combine almond flour, salt, and baking soda in a bowl. Mix well.
• Break bananas into pieces and place in a microwave-safe bowl. Microwave until soft, about 30 seconds. Mash until creamy. Add eggs and 1/4 cup coconut oil; mix well. Combine with the almond flour mixture. Drop batter onto the prepared baking pan in biscuit shapes.
• Bake in the preheated oven until peaks are lightly browned, about 17 minutes. Allow to cool slightly before serving.

BUTTERSCOTCH BANANA DROPS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, salt, baking soda and nutmeg; gradually add to the creamed mixture and mix well. Beat in bananas. Stir in the oats, pecans, butterscotch chips and dates. , Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

BANANA OATMEAL DROP COOKIES

Steps:

• Preheat oven to 350F and grease cookie sheets.
• Beat brown sugar and oil together until blended; stir in bananas and salt.
• Gradually beat in oats; stir in walnuts and raisins.
• Drop dough by teaspoonful onto prepared baking sheets.
• Bake for 25 minutes or until golden.
• Cool on baking sheet ten minutes; remove and cool completely.

HEALTHY BANANA DROP COOKIES

Steps:

• Grease and flour baking sheets.
• Process oats in blender or food processor at medium speed til finely ground. (about 1 minute).
• Combine oats, flour, wheat germ, sugar, brown sugar, and cinnamon in large bowl.
• Use knives or pastry blender to cut in margarine until mixture forms coarse crumbs.
• Add bananas and orange juice to bowl and stir.
• Cover and chill dough for 20 minutes in the freezer.
• Preheat oven to 375°F.
• Drop dough by teaspoonfulls 1 1/2 inches apart on prepared baking sheets.
• Bake until golden brown, about 10 minutes.
• Let sit a couple of minutes to cool and set, then move them to racks to finish cooling completely.

BANANA COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.
• Heat the butter in a small pan on the hob, or in a heatproof bowl in a microwave on high in 30-second bursts, until melted. Tip the butter into a mixing bowl if melted on the hob.
• Stir the sugar into the melted butter with a wooden spoon, then beat in the egg until smooth. Stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon and a pinch of salt into the bowl and mix until it forms a soft dough. Add the raisins, chocolate chips or nuts, if using, and stir well until evenly distributed.
• Use a teaspoon to drop small scoops of the mixture onto the prepared trays, spacing them well apart as they'll spread. It should make about 24 cookies. Bake for 10-12 mins until they are light brown on the edges and feel dry to the touch.
• Leave on the tray for a couple of minutes to set, then lift onto a cooling rack to cool completely. Will keep in an airtight container for up to three days.

BANANA DROP COOKIES

Steps:

• Mix shortening, sugar and eggs, mixing well.
• Stir in bananas, buttermilk, and vanilla.
• Stir in dry ingredients and nuts.
• Chill dough for 1 hour.
• Drop by teaspoon on lightly greased cookie sheet.
• Bake approximately 12 - 14 minutes at 375°F.
• Icing: Mix cream cheese, butter, milk. vanilla and powdered sugar; beat well.
• Drizzle over top of cookies or frost cookies.

BANANA NUT BUTTERSCOTCH DROP COOKIES

Steps:

• Mix dry ingredients together set aside.
• Cream sugar and butter, add eggs mixing in well, stir in bananas and flavoring, add dry ingredients and oatmeal fold in nuts and chips (The dough may seem a little sticky and you may be tempted to add more flour, but first try baking off a few. Found that adding more flour made them dry after baking, the oatmeal seems to swell some during the baking process).
• Drop onto lightly greased baking sheet, bake at 375°F 10-12 minutes.

BANANA COOKIES

Steps:

• In a bowl, combine the first five ingredients; mix well. Stir in the pecans. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before removing to wire racks.

BANANA DROP COOKIES

Steps:

• Puree bananas to 1 cup.
• Cream butter and sugar.
• Beat in bananas, eggs and vanilla.
• Combine flour, cinnamon and baking soda.
• Gradually beat in dry ingredients into banana mixture.
• Fold in chips, nuts and raisins.
• Drop by tablespoon onto greased cookie sheets - bake in 375°F oven for 12 minutes until golden brown.
• Cool.