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 OATMEAL COOKIE
This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house.
Provided by blairbunny
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift together the flour, baking soda, salt, nutmeg and cinnamon.
- Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
- Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
- Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 21.2 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 127 mg, Sugar 9.7 g
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.
BANANA OATMEAL COOKIES
Looking for another way to use overripe bananas (besides bread)? These Banana Oatmeal Cookies only have five ingredients and can be ready in less than 30 minutes. Check it out!
Provided by Food Hero
Categories Desserts
Time 25m
Yield 7 servings
Number Of Ingredients 5
Steps:
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- In a medium bowl, mash bananas with a fork until mostly smooth.
- Add oats, cinnamon, vanilla and raisins. Mix well.
- Drop spoonfuls of dough onto lightly sprayed or oiled baking sheet. Flatten with the back of a spoon or bottom of a drinking glass.
- Bake 10 to 15 minutes. Remove from oven and let cool before serving.
Nutrition Facts : ServingSize 2 cookies (58 grams), Calories 120 calories, Fat 1 gram, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 0 milligrams, Fiber 2 grams, Protein 3 grams, Carbohydrate 25 grams
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-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.
THIN & CRISPY BANANA OATMEAL COOKIES
If you can imagine a cross between oatmeal cookies and banana bread, this is it.
Provided by Jennifer Segal
Categories Desserts
Time 30m
Yield About 45 cookies
Number Of Ingredients 12
Steps:
- Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix. The batter will be wetter than most cookie doughs; that's okay.
- Scoop large balls of dough (about 1½ tablespoons) onto the prepared baking sheet, spacing at least 3 inches apart, as they spread quite a bit (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 128, Fat 5g, Carbohydrate 19g, Protein 2g, SaturatedFat 3g, Sugar 8g, Fiber 1g, Sodium 83mg, Cholesterol 15mg
BANANA NUT OATMEAL
Provided by Claudia Deen
Categories healthy kid friendly vegetarian
Time 5m
Yield 2
Number Of Ingredients 11
Steps:
- Chop one banana in chunks and cut the other banana longways and then crossways.
- In a pot, bring the water and milk to a boil. Add the oats, chopped banana, sea salt, vanilla, and 1 tbsp. coconut sugar to the pot. Mix well and simmer for about 3 minutes. Add the nut butter and keep mixing for about 2 more minutes or until the oats are ready to eat.
- Cook the other banana that you cut in 4 pieces in the skillet for about a minute or until brown.
- Serve the oats and top each bowl with 2 slices of the cooked banana. Sprinkle with the remaining coconut sugar, chia seeds, cinnamon, and walnuts.
BANANA NUT OATMEAL COOKIES
Steps:
- Line 2 large cookie sheets with parchment paper and preheat oven to 350 degrees. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. In a separate large bowl, beat both sugars, butter, and shortening together until smooth(I use a stand mixer) Add Vanilla, egg, and banana, beat until well mixed. Stir in Flour mixture, oats, and walnuts until blended. Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. You will have to make several batches, but only bake 1 pan at a time. Bake cookies until edges are light brown, about 15 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely. While one sheet is cooling, start baking the next sheet. For Drizzling : Stir chopped chocolate or caramels (if using caramels add about a tablespoon of water) in top of double boiler until melted and smooth. (you can also melt chocolate in the microwave in 10 second burst stirring well between burst until smooth and liquid if you prefer. Using a small spoon, drizzle topping over cookies in zigzag pattern. Let stand until topping sets, about 1 hour, or refrigerate cookies for about 10-15 minutes to set topping faster. I usually use a combination of 2 toppings, drizzled in opposite directions for aesthetic appeal.
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
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