Today was the official first day of summer, but the skies were overcast and promising rain. I had a house full of boys and Netflix decided to take a vacation, leaving them craving something to do. Luckily, a neighbor had some over ripe bananas that needed to be used so she donated them to the cause. The boys LOVE baking and I thought we would whip up something special.
Our palates are nearing banana bread overload, so I scrounged around for an old recipe I found in a church cookbook years ago. The recipe reminds me of banana bread, but the texture is unique and offers us a new twist.
These little cookies are the right size for small hands and they are so soft and sweet- Perfect for a rainy day!
Here is what you will need:
- 2-3 bananas mashed
- 3/4 cup shortening (we used half butter/half shortening)
- 3/4 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 2 cups flour
- 6 Tablespoons brown sugar
- 4 Tablespoons milk
- 4 Tablespoons butter
- 1/2 teaspoon vanilla
- 2 cups powder sugar
- Preheat the oven to 350 degrees and grease your cookie sheets.
- Mix the bananas, shortening, brown sugar until creamy.
- Add 1 egg, 1/2 teaspoon vanilla, 1/4 teaspoon salt, 1 teaspoon baking soda, and 2 cups flour. Mix well.
- Drop a tablespoon of batter onto a greased cookie sheet. They will spread as they cook, so I spaced them about 2 inches apart.
- Bake them for about 8 minutes. They will be soft- not hard. You will want to keep an eye on them to keep them from burning.
- Remove from oven and let cool.
- Prepare the frosting: Bring 6 tablespoons brown sugar, 4 tablespoons milk, and 4 tablespoons butter to a boil. Add 1/2 teaspoon vanilla and 2 cups powdered sugar. Mix and let set for a few minutes before frosting the cookies.
- Eat and Enjoy!
Do you have any fun ways to use old bananas?
No comments:
Post a Comment