Banana Cookies Recipe - Cooking Index
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 |
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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