Banana Cookies

Recipe Ingredients

		Vegetable cooking spray
1/3 cup	48g / 1.7oz	Pecan halves
3/4 cup	46g / 1.6oz	Cake flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Confectioners' sugar
2 cups	474ml	Overripe bananas (medium)
4 cups	792g / 27oz	Egg whites (large)
1 tablespoon	15ml	Unsalted butter - melted
1 1/2 teaspoons	7.5ml	Vanilla extract

Recipe Instructions

Preheat the oven to 375 degrees. Lightly coat two 12-mold madeleine pans or mini-muffin pans with vegetable cooking spray and lightly flour the molds.

Place the pecans in a pie plate and toast in the oven until fragrant, about 8 minutes. Let cool, then chop. In a medium bowl, sift the cake flour with the baking powder, salt and all but 2 1/2 tablespoons of the confectioners' sugar.

Puree the bananas in a food processor or mixer. Add the egg whites, melted butter and vanilla and process/mix until blended. Add the dry ingredients and mix until combined, then gently fold in pecans.

Divide the mixture among the 24 mini-muffin or madeleine molds and bake for about 12 minutes, or until puffed and browned. Cool cookies and dust with the remaining 2 1/2 tablespoons of confectioners' sugar.

Source:
"Advocate Health Care's Recipes for Health at - http://www.advocatehealth.com"

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