|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 2g||5%|
|Total Sugars 13g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Who says you can't have cookies for breakfast? These bite-sized treats are filled with mashed banana, rolled oats, and chopped walnuts. Serve with a cold glass of milk to start off your morning or serve as a satisfying after-school snack.
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
3/4 cup unsalted butter, at room temperature
1 cup sugar
1 large egg
1 cup mashed ripe banana
1 teaspoon vanilla extract
1 1/2 cups quick-cooking rolled oats
1/2 cup walnuts, coarsely chopped
Gather the ingredients.
In a large bowl, combine the flour, salt, cinnamon, nutmeg, and baking soda. Set aside.
In another large bowl, beat the softened butter, sugar, and egg until light and fluffy.
Beat in the mashed bananas and vanilla until smooth.
Approximately 3 bananas will yield 1 cup of mashed banana. Be sure to choose ripe bananas with lots of brown spots for maximum flavor.
Gradually stir in the flour mixture and the rolled oats into the banana mixture until well combined.
Stir in the walnuts. Refrigerate 30 minutes. Meanwhile, preheat oven to 400 F. Line cookie sheets with parchment paper.
Drop batter by rounded teaspoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 8 to 10 minutes, or until golden brown.
Remove to a wire rack to cool.
Serve and enjoy with a glass of milk!
- Anytime you are baking with bananas it is important to wait until they have reached the optimal level of ripeness. When you first see bananas in the grocery store, often they are greenish-yellow. These bananas are easy to peel and handle and are convenient when eaten raw. However, they have not yet developed a level of sweetness necessary for baking.
- Fully yellow bananas with brown spots on the skin are best for baking. They might have become too soft to peel and eat, but it is the perfect time to incorporate them into recipes. The more spots you see, the riper the fruit has become. In fact, eventually, the entire outside of the banana will turn brown.
- If you get a craving for baked goods made with banana and you haven't planned ahead to allow your bananas to ripen, there are a few choices. Sometimes it is easier to find speckled, ripe bananas at corner convenience stores or local bodegas, rather than large grocery chains. Bananas sell quickly at larger stores so they don't remain on shelves long enough to begin to ripen.
- Alternately, you can quickly ripen bananas in the oven. Simply place unpeeled bananas on a foil-lined baking sheet and bake at 300 F for about 15 minutes or until the skins have turned black all over. After cooling the bananas, you can scoop out the softened insides and mash for use in a recipe.