Banana Nut Cookies
Nutritional Info
- Servings Per Recipe: 35
- Amount Per Serving
- Calories: 90.6
- Total Fat: 3.8 g
- Cholesterol: 19.7 mg
- Sodium: 39.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.5 g
- Protein: 1.8 g
View full nutritional breakdown of Banana Nut Cookies calories by ingredient
Introduction
A great way to get your daily potassium fix A great way to get your daily potassium fixNumber of Servings: 35
Ingredients
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1/2 cup (120g) butter, softened
1/4 cup white sugar
1/4 cup brown sugar
2 eggs (medium)
1 cup (3 medium) ripe bananas, mashed
1/2 cup milk
1/2 tsp vanilla extract
3/4 tsp banana extract
3 cups all-purpose flour
1 tsp baking powder
A pinch of salt
1/4 cup walnuts (or any other nuts you like)
* Optional: chocolate chips & raisins
Directions
Preheat oven to 375F OR 180C.
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Cream butter and sugars together until light and fluffy. Beat in the eggs one at a time, mixing well after wach addition.
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Mix in the mashed banana, milk, vanilla and banana extract until well incorporated.
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Stir in the flour, baking powder and salt with a wooden spoon until it just comes together. Add more flour if the batter comes out too wet and sticky. It should be just slightly sticky to touch, but yet still able to hold its' shape. Add nuts and Optional ingredients and mix in well.
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Drop half tablespoonfuls of cookie dough on a pan lined with baking paper, and bake for 18 minutes per batch.
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Allow to cool on pan for 5 minutes before transferring to a rack. Yummy when enjoyed warm.
.
* The batter holds it's shape well while baking and doesn't require much spreading space. Determine how high or flat you want the cookies to be before baking it.
Number of Servings: 35
Recipe submitted by SparkPeople user NADIATION.
.
Cream butter and sugars together until light and fluffy. Beat in the eggs one at a time, mixing well after wach addition.
.
Mix in the mashed banana, milk, vanilla and banana extract until well incorporated.
.
Stir in the flour, baking powder and salt with a wooden spoon until it just comes together. Add more flour if the batter comes out too wet and sticky. It should be just slightly sticky to touch, but yet still able to hold its' shape. Add nuts and Optional ingredients and mix in well.
.
Drop half tablespoonfuls of cookie dough on a pan lined with baking paper, and bake for 18 minutes per batch.
.
Allow to cool on pan for 5 minutes before transferring to a rack. Yummy when enjoyed warm.
.
* The batter holds it's shape well while baking and doesn't require much spreading space. Determine how high or flat you want the cookies to be before baking it.
Number of Servings: 35
Recipe submitted by SparkPeople user NADIATION.
Member Ratings For This Recipe
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KELLIEJOS
