Best Bean Banana Cookies Recipes

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BANANA COOKIES



Banana Cookies image

This soft banana cookie recipe is the perfect way to use up overripe bananas. Cinnamon and sugar crusted with a soft center.

Provided by Jessica Formicola

Categories     Dessert

Time 2h20m

Number Of Ingredients 13

3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup unsalted butter (, room temperature)
1 cup granulated sugar
1/2 cup light brown sugar
1 large egg (, room temperature)
1 cup ripe banana* ( , mashed)
2 teaspoons vanilla extract
1/2 cup sugar
1/4 teaspoon cinnamon

Steps:

  • In a medium mixing bowl, sift together the flour, salt, cinnamon and nutmeg. Set aside.
  • In a large mixing bowl or stand mixer fitted with the paddle attachment, cream together the butter, sugar and light brown sugar. When blended, light and creamy, add the egg, vanilla and mashed banana.
  • Gradually add the dry mixture to wet until fully combined.
  • Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours.
  • After the dough has chilled, preheat the oven to 350°F.
  • In a small bowl, stir together the sugar and cinnamon.
  • With clean hands, roll the dough into 1 1/2 inch balls. Dough might be sticky and not roll well, have no fear, just plop it into the sugar and coat.
  • Place onto a parchment paper or silicone mat lined cookie sheet about 2 inches apart.
  • Bake for 13-15 minutes or until cookie tops start to crack. Do not wait until cookies brown, they will be overdone.
  • Allow the cookies to cool on cookie sheet for at least 5 minutes before carefully transferring to a cooling rack using a spatula.
  • If you've tried this recipe, please come back and leave a comment to let us know how it went and if you made any modifications!

Nutrition Facts : Calories 144 kcal, Carbohydrate 22 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 36 mg, Sugar 12 g, ServingSize 1 serving

BREAKFAST BEAN COOKIES



Breakfast Bean Cookies image

Make and share this Breakfast Bean Cookies recipe from Food.com.

Provided by Leanne Yeatman

Categories     Breakfast

Time 35m

Yield 2 dozen cookies

Number Of Ingredients 15

2 cups oats
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 (14 ounce) can white kidney beans
1/4 cup butter
1 cup brown sugar
1 large egg
1 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup raisins or 1/2 cup dried cranberries
1/4-1/2 cup chopped walnuts or 1/4-1/2 cup pecans
2 tablespoons ground flax seeds

Steps:

  • Preheat oven to 325°F.
  • Place oats in the bowl of a food processor and pulse until it resembles coarse flour. Add flour, baking powder, baking soda, cinnamon & salt & process until combined. Transfer to a large bowl.
  • Put beans in food processor & pulse until roughly pureed. Add butter & process until well blended. Add brown sugar, egg & vanilla & pulse until smooth, scraping down the sides of the bowl.
  • Poor bean mixture into oat mix & stir by hand until almost combined; add chocolate chip, raisins, nut & flaxseed & stir until just blended.
  • Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick spray, & flatten each one a little with hand.
  • Bake 14-16 minute.
  • Makes 2 dozen. Each cookie contains 138 calories & 3.5 grams fat.

CLASSIC BANANA COOKIES



Classic Banana Cookies image

Make and share this Classic Banana Cookies recipe from Food.com.

Provided by Bibliophage91

Categories     Dessert

Time 27m

Yield 3 dozen

Number Of Ingredients 8

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
2/3 cup butter or 2/3 cup margarine, softened
2 eggs
2 bananas, mashed
1 teaspoon vanilla

Steps:

  • Preheat oven to 400 degrees.
  • Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
  • Add butter or margarine. Mix well.
  • Add remaining ingredients. Mix well.
  • Drop by teaspoonfuls on cookie sheet.
  • Bake in preheated oven 12 minutes.

BEAN & BANANA COOKIES



Bean & Banana Cookies image

I haven't tried these yet, I'm posting as a request. The recipe comes from a cookbook called "Wholly Frijoles! - The Whole Bean Cookbook" by Shayne Fisher. note The yield amount was estimated!

Provided by Kim D.

Categories     Drop Cookies

Time 35m

Yield 24 cookies

Number Of Ingredients 10

1 cup packed brown sugar
2 large eggs
1/2 cup butter
1/2 teaspoon vanilla extract
3/4 cup cooked and pureed navy beans
1 cup mashed ripe banana
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 cup quick-cooking oats
1 cup chocolate chips

Steps:

  • Preheat oven to 375°F.
  • Cream together sugar, eggs, butter and vanilla.
  • Add beans and banana and beat until fluffy.
  • Add baking soda, flour and oats; blend until smooth.
  • Stir in chocolate chips.
  • Drop by tablespoonfuls onto a baking sheet.
  • Bake for 15-20 minutes or until golden.
  • ~NOTE~You may use canned navy beans, but rinse well before you puree.
  • ~NOTE~You may substitute raisins for the chocolate chips.

Nutrition Facts : Calories 161.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 25.7, Sodium 109.3, Carbohydrate 24.5, Fiber 1.6, Sugar 13.6, Protein 2.6

BANANA COOKIES



Banana cookies image

Have a bunch of overripe bananas in the fruit bowl? These soft cookies are easy for children to make and are perfect for using up browning bananas

Provided by Monaz Dumasia

Categories     Dessert

Time 25m

Yield Makes 24 cookies

Number Of Ingredients 8

75g salted butter
100g light brown muscovado sugar
1 medium egg
1 medium ripe banana, mashed
250g plain flour
½ tsp bicarbonate of soda
1½ tsp cinnamon
50g raisins, chocolate chips or pecan nuts (optional)

Steps:

  • Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment.
  • Heat the butter in a small pan on the hob, or in a heatproof bowl in a microwave on high in 30-second bursts, until melted. Tip the butter into a mixing bowl if melted on the hob.
  • Stir the sugar into the melted butter with a wooden spoon, then beat in the egg until smooth. Stir in the mashed banana. Sift the flour, bicarbonate of soda, cinnamon and a pinch of salt into the bowl and mix until it forms a soft dough. Add the raisins, chocolate chips or nuts, if using, and stir well until evenly distributed.
  • Use a teaspoon to drop small scoops of the mixture onto the prepared trays, spacing them well apart as they'll spread. It should make about 24 cookies. Bake for 10-12 mins until they are light brown on the edges and feel dry to the touch.
  • Leave on the tray for a couple of minutes to set, then lift onto a cooling rack to cool completely. Will keep in an airtight container for up to three days.

Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.12 milligram of sodium

BANANA COOKIES



Banana Cookies image

The down-home flavor of banana bread comes to a cookie in these soft sweet snacks. They can be stirred up in seconds, thanks to Ruth's handy mix.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 6

2 large eggs, room temperature
1/2 cup mashed ripe bananas
1/4 cup all-purpose flour
1 teaspoon vanilla extract
2-1/2 cups Master Cookie Mix
1/2 cup chopped pecans

Steps:

  • In a bowl, combine the first five ingredients; mix well. Stir in the pecans. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-11 minutes or until set and edges are lightly browned. Cool for 1-2 minutes before removing to wire racks.

Nutrition Facts :

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