If you're a banana bread lover like myself, try a new take on this classic quick bread and make them into delicious, travel-friendly drop cookies! This recipe from Haniela's guest spot on A Little Bit of Everything blog is sure to please both kids and adults. : )
Ingredients
1/2 cup canola oil or extra virgin olive oil
1/2 cup Turbinado/raw sugar, if you can’t find any, use brown sugar instead
1/4 cup granulated sugar
2 eggs
1 tsp vanilla extract
1 cup mashed banana(about 2 large very ripe bananas)
1 tsp baking soda
2 tsp cinnamon
2 1/2cup +2 tbsp flour
1/2 tsp salt
2 tbsp peanut butter chips, roughly chopped (optional)
1/2 cup chopped walnuts or pecans
Instructions
Preheat oven to 350F, line 2 baking sheet with parchment paper In a bowl of you mixer beat oil with sugars for 5 minutes. Add egg and beat until foamy and doubled in volume. While you eggs are beating, sift together flour,cinnamon, and salt, set aside In a small dish combine mash bananas with baking soda and let sit for 2 minutes. On low speed, alternatively add flour and mashed banana into the egg mixture, fold in chopped nuts and peanut butter chips. Using a small cookie scoop drop the dough onto the baking sheet, bake at 350F for 9-12 minutes, until golden brown. Store layer between wax paper.These also freeze well, again when freezing layer them with wax paper to prevent sticking
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