Banana Cookie Recipe

Nancy B. of Canton, Mississippi gave this banana cookie recipe to me.

It's interesting because the dough is piped into the shape of a banana and uses yellow coloring for a banana color.

"A banana cookie that looks like a banana!"

For the best flavor and texture use bananas that are extremely ripe.

Banana Cookie Recipe

3/4 C. (1 1/2 sticks) butter, softened
1 C. firmly packed light brown sugar
3/4 C. mashed ripe bananas (about two medium-size bananas)
1 egg
1 tsp. vanilla extract
1/2 tsp. yellow food coloring
2 1/2 C. oats, quick or old-fashioned
1 1/2 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. Salt

Preheat your oven to 350 degrees.

Beat the butter and sugar until they are creamy. Add the bananas, eggs, vanilla extract and food coloring and beat well.

Combine the oats, flour, baking soda and salt and add to the banana mixture and mix well.

Scrape dough into 1-gallon heavy-duty plastic food storage bag. Seal bag and squeeze out as much air as possible.

Cut a 3/8-inch opening in a corner of the bag with scissors. Squeeze dough onto ungreased cookie sheets forming banana shapes. To shape bananas, squeeze a 4-inch curved line of dough onto cookie sheet. Starting about 1/4 inch from top of first line, squeeze a second curved line of dough inside touching first line of dough. Leave 1 1/2 inches between each banana.

Bake the banana cookies for 8 minutes or until the edges are lightly browned. Cool for 1 minute on cookie sheets. Remove to a wire rack and let cool completely. Store tightly covered or wrap airtight and freeze.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop