As I’ve discussed before, I do baking on Fridays, and that includes some kind of baked good for us to eat for breakfast on Saturdays. This last Friday, I had some overripe bananas to use, but had misplaced my banana bread recipe. Instead, I tried a recipe for banana drop cookies. The recipe is an inadvertent variation on one I found in a magazine several years ago. These cookies taste like banana bread, but have a very cake-like texture. We all enjoyed them, especially the Bat.
We ate them with apple slices and milk for the boys and tea for me the next morning. If I were to make them as a dessert, they would go very nicely with cream cheese frosting as whoopee pies. As a more nutritious option (perhaps as part of a child’s special lunch), they would work very nicely as the bread part of peanut butter sandwiches.
Banana Drop Cookies
Yields about 3 dozen
1c sugar (or a little less)
2/3 c oil or shortening
1 tsp vanilla
1 c mashed bananas (about 3-4 bananas)
2 eggs, beaten
2 ¼ c flour
2T baking powder
½ tsp salt
1 c chopped nuts (optional)
¼ c sugar (optional)
½ tsp cinnamon (optional)
- Combine all the wet ingredients.
- In a separate bowl, combine the dry ingredients, except for the three optional ones.
- Stir the wet ingredients into the dry ingredients, and then add in the chopped nuts, if using.
- Drop batter by spoonfuls, 2 inches apart onto greased cookie sheets, and bake at 400 until the cookies start to turn golden on top—about 8-10 minutes.
- Once the cookies are out of the oven, allow them to cool entirely before removing them from the sheets. The cookies are very soft and will break easily otherwise.
- If desired, combine the sugar and cinnamon in a bowl, and dust the cookies with them after they have been removed from the cookie sheets.