By Teeny McMunn
the Times 

Banana Breakfast Cookies

 

February 27, 2020

Courtesy photo

I didn't get a chance to make these this weekend. I have bananas, but they are not ripe yet. I think one could make these every time you have ripe bananas on hand, if you don't want to make banana bread, or don't have time.

For those who don't eat much breakfast, or want to have a grab and go, these sound perfect. The reviews are all positive, saying what a great banana flavor they have. Many added a half teaspoon of salt and baking powder but said it was good either way. One said she added a tablespoon of sugar. If you like to read reviews and get other ideas, it can be found in All-Recipes.com

I can see lots of variations, nuts or mini chocolate chips, maybe chopped apple. Perhaps a different flavor yogurt? I don't like yogurt, but I'm guessing the flavor won't come through.

This is a short recipe, which appealed to me. Quick and easy!

INGREDIENTS:

3 very ripe bananas

2 c. rolled oats

1 c. raisins

1 tsp cinnamon

1/3 c. yogurt.

DIRECTIONS:

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.

Mash bananas in a bowl, add the rest of the ingredients. Let sit for 15 minutes

Drop by spoonfuls onto baking sheet.

Bake for 20 minutes or until lightly brown.

ENJOY!


 

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