Bananas consumption is rather erratic in the Frugal Upstate household. Sometimes Buddy and Princess are just in love with them, eating one or more a day. Other times they sit in the basket, getting spotty and black, completely ignored for no discernible reason.
During the summer I like to take the neglected ones, peel them, shove a popsicle stick in them and freeze-there you have it, a healthy bannana pop. Or I might throw them in the blender with some milk and make a smoothie. But both of those are more “warm weather” options.
As the air cools and the temperature drops, Banana Bread becomes a favorite. But even that can pall after a while. So next time you have some over ripe bananas, why not try these cookies? While they will never replace M&M chip or Pumpkin Chocolate Chip in our repertoire, they were a respectable way to turn those mushy things into a snack the kiddos would eat.
1 1/2 C flour
1 C sugar
1/2 tsp baking soda
1 tsp salt
1/4 tsp nutmeg
3/4 tsp cinnamon
3/4 C shortening
1 egg-beaten
1 C mashed banana (2 or 3)
1 3/4 C quick oats
1/2 C chopped nuts (optional)
Topping: 1/4 tsp cinnamon & 1 tsp sugar
Sift together flour, sugar, baking soda, salt, nutmeg and cinnamon.
Cut in shortening*, then add remaining ingredients (except for topping). Beat until blended.
Drop by TBS on an ungreased cookie sheet. Sprinkle with topping. Bake at 400 for 10-12 minutes.
*Note: I always just use my hands to rub the shortening into the dry stuff until it resembles a coarse cornmeal consistency. I never can get the other “cutting in” methods to work.
Do you have any other ways to use up over ripe bananas? I’d love to hear them.
Photo by TommyP& KristyKay22
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