Jack and I love banana bread, but sometimes we want something a little bit different. Today I have a lot of bananas that are too ripe to eat, so we’re going to make Banana Cookies. These cookies are good for children because they don’t crumble too easily. They’re also good for adults because they’re tasty. Also, they have oatmeal in them, which is a bonus for your heart health. You can make them with or without a brown sugar glaze on them, so I made some of each today.
Here’s what you’ll need:
1 1/2 Cups shortening
1 1/2 Cup White Sugar
1/2 Cup Brown Sugar
2 Cups Bananas, mashed
3 1/2 Cups Oatmel
1 Cup Walnuts (if desired), chopped
1 Cup Dates (if desired), chopped
3 Cups Flour
1 teaspoon Baking Soda
1 1/2 teaspoons Salt
Cream shortening and sugars. Add eggs, bananas, oatmeal, nuts, and dates. Mix well. Sift together and add to mixer flour, baking soda, salt, and cinnamon. Spoon (or I use a scoop like an ice cream scoop, but smaller) onto greased cookie sheet. Bake at 400° for 12-14 minutes, until edges are golden brown. Do not overbake or cookies will be dry. These are like banana bread in that they are moister the next day. Enjoy!
If you would like, or if you cooked them too long, you can top them with a brown sugar glaze. Recipe follows.
Brown Sugar Glaze:
Melt 1/2 Cup butter. Add 1 Cup brown sugar and bring to boil over medium heatr. Lower heat to medium-low and boil for 2 minutes, stirring constantly. Add 1 Cup powdered sugar (sifted) and whisk it until its thoroughly blended. Continue to cook over heat for about 1 minute. Drizzle over cookies.