By Contributor Salma Dinani
We love bananas in our house, but there always seems to be that one banana that gets forgotten. It starts to get too ripe and then no one will eat it. In an attempt to save that one over-ripe banana, I figured out a great cookie recipe that I like to think combines the best parts of a cookie and banana bread. I hope you enjoy them as much as we did.
- 1 large ripe banana (mashed)
- ½ cup of sugar
- 1/3 cup of softened butter
- 1 large egg
- ¾ cup of oats (quick or rolled)
- ½ cup all-purpose flour
- ¼ cup whole-wheat flour
- ¼ tsp baking soda
- 1/8 tsp cinnamon
-Pre-heat your oven to 350 degrees
-Put the mashed banana, butter, sugar and egg in a large bowl. Use an electric mixer on medium to mix all the ingredients until they are completely combined.
-In another large bowl, combine the oats, flours, baking soda and cinnamon with a spatula.
-Once it’s all well combined, slowly pour in the wet mixture. Continue stirring until everything is well mixed.
-Then on a greased cookie sheet, place large spoonfuls of the mixture. Make sure to leave enough room between the cookies because they will spread out as they bake.
-Put them into your pre-heated oven for about 12 minutes. When they are done, the cookies will be soft and the bottoms will be lightly brown.
-Let the cookies cool for a few minutes and then enjoy them with a cold glass of milk.
Warning: You probably won’t be able to just eat one!
Looking for more easy and delicious recipes and kitchen tips? Click here.
Salma Dinani is a writer, TV producer, mom, wife and a lover of good books (she just has no time to read them!) You can also find her blogging at www.reallifeformom.blogspot.ca