Wednesday, September 19, 2012

Roasted Banana Oat Cookies



Today I'll tell how I was able to cut 1/2cup of the sugar from the original recipe by  substituting for the roasted banana. Addition of  roasted banana puree made cookies just sweet enough. For me anyway, I like sweet but not too sweet. If you wish you could add more sugar, make them right to your taste or these would also be great  drizzled with some chocolate, too.
 Have you ever roasted a  whole banana? I haven't, not in the oven anyhow. This was a new one for me. I read about it in Cooking Light Magazine   . It sounded interesting enough for me, so I decided to give it a go. Mainly though I wanted to see the banana  turn completely black. Roasting a banana in the oven makes it turn black. Along with color change, roasting also intensifies banana flavor and  makes it a little sweeter, without extra calories.Try it. It could be your new favorite snack.


Roasted Banana Oat Cookies

2/3cup all purpose flour
1/3 cup whole wheat pastry flour
1tsp baking powder
1/2tsp baking soda
1/2tsp salt
4tbl unsalted butter at room temperature
1/4cup granulated sugar
1/4cup packed brown sugar
1eggs
1cup roasted banana puree(2 large bananas)
1tsp vanilla extract
1 1/3cup +2tbl rolled oats
1/2cup raisins or dry cranberries

  • Roast Bananas : preheat oven to 350F, place bananas on the baking sheets. Bake for 25 minutes, until bananas turn black and some of the juice starts to come out. Remove from the oven and let cool for 10 minutes. Then remove skins and mash banana with a fork until smooth. Let cool to room temperature
  • Preheat oven to 375F
  • In a medium bowl  sift together flours baking powder, baking soda, set aside.
  • Using a mixer beat room temperature butter with sugars, until smooth. Add eggs, one at a time, then in 3 additions add banana puree and vanilla extract and beat until smooth.
  • Stir in flour mixture and then oats and raisins.
  • Spoon  about 1 tbl of batter onto  a prepared baking sheet, about 1 1/2 inch apart.
  • Bake cookies for 10-12 minutes until they are set, and around the base they start to get slightly golden.They should be moist and soft inside, with the surface being dull looking.
  • If making bigger cookies bake them longer until they are done.
  • Remove cookies from the oven and let cool slightly, transfer to a cooling rack and cool completely. 
  • Store cookies in the airtight container or you can freeze them as well.



Roasting Bananas brings out the sweetness in them even more, and without additional calories.

Roasted Banana Oat Cookies


Linking to Tidy Mom

2 comments:

  1. Can't wait to try these! I've never roasted bananas befoe but I always have a few getting a little over ripe that this will be perfect for. Plus, I live the fact that it enables you to cut the sugar!

    ReplyDelete
  2. What a neat idea to roast the bananas! And I love your cookie tin.

    ReplyDelete

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