I buy bananas almost every time I go to the store but they usually end up brown before I can eat them all. So what do I do? I throw them in the freezer until I have time to make banana bread. Well this time it got a little out of hand. I had THIRTEEN, 13, bananas sitting in my freezer taking up precious freezer space and not getting put into banana bread, much to my husband's dismay. Well I set out to make banana bread, but after I doubled the recipe and had 2 large loafs and 3 small loafs I still had 3 bananas waiting to be put in something. Then I came across this recipe in Cooking Light. I already enjoy oatmeal chocolate chip cookies so why not add a little banana. And the nice thing is it reduces the butter and sugar in the recipe so I don't feel as guilty eating one. One cookies has 115 calories and only 3.6 g of fat.
1/2 c mashed banana (about 1 medium)
1/2 c packed brown sugar
1/4 cu softened butter
1/4 sugar
1 t vanilla extract
1 egg
1 1/4 c flour
2 c oats
1 t baking soda
1/2 t salt
1/2 c chocolate chips
Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl, beat with a mixer at medium speed until smooth. Add egg, beat well. In a medium bowl combine flour, oats, baking soda, and salt. Stir. Add flour mixture to banana mixture beat until well blended. Stir in chocolate chips. Drop batter by tablespoon onto greased cookie sheet. Bake for 18 minutes or until golden. cool on pans. Enjoy! Yields: 2 dozen Serving size: 1 cookie
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