Crunchy Banana Cookies
photo by Derf2440
- Ready In:
- 32mins
- Ingredients:
- 10
- Yields:
-
48 cookies
ingredients
- 118.29-236.59 ml butter, softened to room temperature
- 236.59 ml firmly packed brown sugar
- 1 egg, beaten
- 2.46 ml vanilla extract
- 236.59 ml mashed banana
- 4.92 ml cinnamon
- 2.46 ml baking soda
- 2.46 ml salt
- 354.88 ml all-purpose flour
- 236.59 ml granola cereal
directions
- Preheat oven to 375F degrees.
- In large bowl, cream butter and sugar, with mixer on medium, until light and fluffy.
- Add the egg, vanilla, and bananas, beating until well mixed.
- Add the next 4 ingredients and stir until well blended.
- Stir in granola.
- Drop by spoonfuls about 2 inches apart onto greased cookie sheets.
- Bake for 12 minutes or until set.
- Remove from cookie sheets and place on wire rack to cool.
Reviews
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Excellent recipe with perfect crispness and a light fluffiness on the inside. Two tricks for crispy: use one medium banana to make only half cup instead of a full cup, sprinkle the tops with added sugar, and bake for an extra minute or two. I also frosted them with a hazelnut spread over them. I’m Keeping this recipe as a great way to use my old bananas!
see 7 more reviews
Tweaks
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Awesome cookies! I halved the recipe to make 24 cookies but I accidentally added 1 cup of banana instead of 1/2 cup as the recipe called for. They were still great! But they weren't really crunchy, due to the doubled amount of banana. I subbed the butter for organic pressed coconut oil, and used half whole wheat flour and reduced the sugar by half. My family loves them!
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Yummy-and relatively guilt free for a cookie as well :) I used a combination of conola oil and olive oil instead of butter, and used even more cinnomon (about 2 tsp) becasue I love it so much.I'm suprised that some people said they needed four bananas, two of mine made a cup when mashed. Oh well, they were pretty big. I made the cookies quite small, and got about 60. THanks for a tasty recipe that will definatly be made again!
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I had 4 over-ripe bananas that looked like I dug them up from the deepest, darkest hole in the back garden, when really I only just got them out of the freezer, and basically followed Christine's recipe and WOW! -- these cookies turned out fantastic! Not everyone wants a rubbery type cookie/cake, but these guys utilized some spares and leftovers, and made for a some great EATS! I added Quaker instant oats(Cinnamon and sugar)plus an extra egg and had to substitute baking powder for soda, yet it all worked out well! So, overall, this recipe was 'good-to-go' for me! Thanks, PJB PS - Also, I didn't have the vanilla extract, nor did I add the salt.
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I made some substitutions: an extra banana (4 total), whole wheat flour instead of white, and I added nuts instead of granola. The cookies were delicious, but certainly not crunchy (the absence of granola contributed to this, I'm sure). My roommate laughingly called them "muffin tops" because they were so soft and moist. But we all enjoyed them!
RECIPE SUBMITTED BY
Christine
Indianapolis, Indiana