A Breakfast Cookie

There comes a time when you look at your very ripe, brown bananas and think, "What can I do with these without wasting them?" Then you think, "Banana bread again?" Well, in our household this super browning of the banana stock rarely happens as many might compare my 2 year old son to that of a monkey with the amount of bananas he consumes. However, every so often a few bananas get too ripe for our yellow preferred method of consumption. Also, my boys are not too fond of the fruit or vegetable breads so off to the inter webs I went in search of a quick and simple recipe to save the bananas. This little breakfast cookie was a hit as it combined the sweetness of the banana and hints of salty bacon.

Bacon Banana Cookies

Epicurious | December 2011

by Libbie Summers
The Whole Hog Cookbook

Yield: 30 cookies

2 1/2 cups sifted all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

1/2 cup (1 stick) unsalted butter

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla extract

4 bananas, mashed (about 1 1/3 cups)

1/2 pound bacon, cooked crisp, chopped

Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

Combine dry ingredients in a large mixing bowl: sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.

In a medium mixing bowl, use a hand mixer(I used my stand mixer)to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Combine the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.

Stir together the remaining 1/4 cup sugar and the remaining cinnamon and set aside.

Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.