Banana-Cornmeal Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 cup mashed very ripe banana (1 medium)
1 egg
2 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup
granulated sugar, the butter, banana and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in flour,
cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is
too soft to shape, cover and refrigerate about 2 hours or until firm.)
Mix 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Shape
dough into 1 1/4-inch balls. Place about 3 inches apart on cookie
sheet. Flatten slightly in crisscross pattern with fork dipped into
cinnamon-sugar mixture. Bake 10 to 12 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.
Banana-Ginger Jumbles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 tablespoon grated gingerroot
OR
1 teaspoon ground ginger*
2 eggs
1 cup mashed very ripe bananas (2 medium)
1/4 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
Powdered sugar, if desired
Heat oven to 375º. Beat brown sugar, butter, shortening, gingerroot
and eggs in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in bananas and milk. Stir in flour, baking powder and
salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Remove from cookie
sheet to wire rack. Sprinkle with powdered sugar while warm.
Banana-Nut Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts
Cream Cheese Frosting -- (recipe follows)
CREAM CHEESE FROSTING
1 (3 ounce) package cream cheese -- softened
1/3 cup butter or margarine -- softened
1 teaspoon vanilla
2 cups powdered sugar
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix
sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour,
baking powder, baking soda, cinnamon and salt. Stir in nuts.
Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
in center comes out clean. Cool completely. Frost with Cream Cheese
Frosting. Cut into 6 row by 4 rows. Store covered in refrigerator.
CREAM CHEESE FROSTING:
Mix cream cheese, butter and vanilla in medium bowl. Gradually beat
in powdered sugar with spoon until smooth and spreadable.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine -- softened
1/2 cup mashed very ripe banana (1 medium)
1 egg
2 1/2 cups all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Heat oven to 375º. Grease cookie sheet. Beat brown sugar, 1/2 cup
granulated sugar, the butter, banana and egg in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in flour,
cornmeal, baking powder, salt and 1 teaspoon cinnamon. (If dough is
too soft to shape, cover and refrigerate about 2 hours or until firm.)
dough into 1 1/4-inch balls. Place about 3 inches apart on cookie
sheet. Flatten slightly in crisscross pattern with fork dipped into
cinnamon-sugar mixture. Bake 10 to 12 minutes or until light brown.
Immediately remove from cookie sheet to wire rack.
Banana-Ginger Jumbles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 tablespoon grated gingerroot
OR
1 teaspoon ground ginger*
2 eggs
1 cup mashed very ripe bananas (2 medium)
1/4 cup milk
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
Powdered sugar, if desired
Heat oven to 375º. Beat brown sugar, butter, shortening, gingerroot
and eggs in large bowl with electric mixer on medium speed, or mix
with spoon. Stir in bananas and milk. Stir in flour, baking powder and
salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 9 to 11 minutes or until almost no
indentation remains when touched in center. Remove from cookie
sheet to wire rack. Sprinkle with powdered sugar while warm.
Banana-Nut Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup mashed very ripe bananas (2 medium)
1/3 cup vegetable oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped nuts
Cream Cheese Frosting -- (recipe follows)
CREAM CHEESE FROSTING
1 (3 ounce) package cream cheese -- softened
1/3 cup butter or margarine -- softened
1 teaspoon vanilla
2 cups powdered sugar
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix
sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour,
baking powder, baking soda, cinnamon and salt. Stir in nuts.
Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted
in center comes out clean. Cool completely. Frost with Cream Cheese
Frosting. Cut into 6 row by 4 rows. Store covered in refrigerator.
CREAM CHEESE FROSTING:
Mix cream cheese, butter and vanilla in medium bowl. Gradually beat
in powdered sugar with spoon until smooth and spreadable.
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