I love to bake with bananas.
They’re an inexpensive ingredient and a great way to sweeten a recipe without adding so much white sugar. We often have overripe bananas that need to be baked, and I always have a tough time choosing which of my favorite banana recipes to use.
This time, I found a completely new recipe. It looked delicious, but I wasn’t sold on all of the unhealthy ingredients. I felt certain I could make a version that was just as tasty, but didn’t use butter, shortening, or so much sugar.
I’m happy to report that I was successful. These cookies are light and chewy, with just the right amount of sweetness. I think they taste great on their own, but I went ahead and made some frosting anyway. Partly so they wouldn’t look so lonely when I photographed them, and partly just to see how much better it made them.
See? See how lonely they look?
Although the frosting was a tasty addition, I don’t think it’s at all necessary. If a plain banana cookie doesn’t sound appealing to you, there are lots of options other than frosting. I think they’d be great spread with peanut butter. You could add mini chocolate chips to the batter, or even chopped nuts, if you’re into that sort of thing.
Healthier Banana Cookies with Optional Frosting
heavily adapted from here
- 1/2 c. sugar
- 1/2 c. honey
- 1/2 c. unsweetened applesauce
- 1/2 c. nonfat plain or vanilla Greek yogurt
- 1 tsp. vanilla (if using vanilla yogurt, decrease amount to 1/2 tsp.)
- 2 eggs
- 3 bananas, mashed
- 1/2 c. milk
- 1/2 tsp. lemon juice
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 1/4 c. white whole wheat flour
Preheat oven to 350 degrees. Beat together sugar, honey, applesauce, yogurt, eggs, bananas, milk, and lemon juice. Add remaining ingredients and stir just until combined. Drop batter by the large tablespoonful onto a baking sheet lined with parchment paper (or a greased baking sheet). Bake 9-11 minutes, or until cookies are matte and just beginning to turn golden around the edges. After baking, transfer immediately to cooling rack.
For the frosting:
- 1 banana, mashed
- 2 c. powdered sugar
- 1 tbs. butter, melted
- 1 tbs. milk
- 1/2 tsp. vanilla
Beat together all ingredients until well combined. Spread onto cookies, or lay cookies out, sides touching, on a sheet of wax paper and drizzle frosting over all of them at once.
I want to know: what’s your favorite way to use overripe bananas?