Bananas are a staple in our home and there always seems to be a few browning on the counter top that need to be used. Finding ways to use up those bananas has become a chore in it’s self around here, if you are anything like I am then you hate to throw out food and will do anything it takes to use up every last bite. After a long internet search for the perfect banana cookie I came across a recipe posted on simplyrecipes.com for Banana Cookies that had really good feedback so I decided to give it a go at home in my own kitchen. While I loved this recipe, I really wanted to make it my own, I wanted a recipe that fit our lifestyle and I think I perfected it with this one!
If your kids are anything like mine then they love muffins, whats more is that they love the tops of the muffins more than the bottoms and these Banana Cookie Muffin Tops allow everyone to eat JUST THE TOPS!! A great vegan alternative to the traditional banana bread with rave reviews from my own little cookie monsters. These also make for a yummy lunchbox snack too!
INGREDIENTS
- 1/2 cup of vegan butter or 1 stick regular butter
- 1 cup of sugar
- 1 Tbs egg substitute & 3 Tbs water or 1 regular egg
- 3 Regular bananas
- 1 Tsp baking soda
- 2 1/2 Cups flour
- Pinch of salt
- 1 Tsp cinnamon
DIRECTIONS
1 Preheat the oven to 350°F. Mix butter and sugar together until light and fluffy with a hand mixer. Add the egg substitute (water too) or egg and continue to beat until mixed.
2 In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. Very important to help the cookies rise!
**After 2 minutes mix the banana mixture into the butter mixture.
3 Whisk together the flour & salt. Add to the butter and banana mixture and mix until just combined.
4 Drop in dollops onto parchment paper-lined baking sheet. Bake for 10-15 minutes until golden brown.
Cool & Enjoy!
