Banana Breakfast Cookies

Here's a simple healthy breakfast cookie that you can grab and go. I think next time I make these I might add some cinnamon and spices because they turned out just a little blah. They were still yummy though! I put some in the freezer so when I'm running late I can grab a few on my way to work.

INGREDIENTS:

3 ripe bananas
2 cups quick rolled oats
1 cup raisins
1/3 cup applesauce
1 teaspoon vanilla extract



DIRECTIONS:

Preheat oven to 350 degrees F.

In a large bowl, mash the bananas. Stir in oats, raisins, applesauce, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.

Bake for 20 minutes in the preheated oven, or until lightly brown.


(recipe adapted from one seen on allrecipes)

Banana Cookies

If you like incredibly moist delicious banana cookies then you MUST try this recipe! I found it on the Simply Recipes website.

Banana Cookies Recipe

Ingredients:

1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (about 2 ½ large bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
1 cup of pecans (walnuts and chocolate chips are fine alternatives)
*I used chocolate chips for this recipe and it was fantastic!

Directions:

1 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.

2 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.

3 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.

4 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.

Mini Frozen Bananas

This is a very kid friendly dessert. My kids love it! It also sneaks in a little nutrition using bananas.

I used 5 bananas and cut them into bite size pieces. I then put a mini craft stick into each one and laid them on a waxed paper covered cookie sheet. Freeze for at least 1 hour. I heated up an entire bag of chocolate chips because I like them really coated! Then refreeze for another hour. Yum!

Banana Bread

I love this banana bread recipe from Betty Crocker's cookbook. It always turns out so good!

Ingredients:

• 1 cup sugar
• 1/3 cup margarine or butter, softened
• 2 eggs
• 1 1/2 cups mashed ripe bananas (3 to 4 medium)
• 1/3 cup water
• 1 2/3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/2 cup chopped nuts (optional)

Preparation:

Heat oven to 350 degrees. Grease bottom of loaf pan, 81/2x41/2x21/2 or 9x5x3. Mix sugar and margarine in 2 1/2-quart bowl. Stir in eggs until blended. Add bananas and water; beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55-60 minutes, cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing. 1 loaf (24 slices); 120 calories per slice.