Tag Archives: banana

Banana oatmeal power cookies


These cookies have the appearance of being healthy… they have nuts! And oatmeal! Despite the appearance of health, they still taste like a treat. I will often add chocolate chips to them to make them even more fun and my son likes them better that way. The coconut can be a deal-breaker for some, though. I tend to add it in to half the cookies after the dough has been spooned onto the cookie sheet in order to please both the coconut loving and the anti-coconut factions in my house.

Here we have a double batch of dough. I recommend baking half the dough and putting the rest in the freezer for later. To do so, roll out a piece of plastic wrap. Using a spatula, spoon the leftover dough from the mixing bowl onto the plastic and work it into a long, log-like shape. Wrap it in more plastic and put it in the freezer. A few days or weeks later when you are ready to bake the frozen part, you can slice it with a sharp knife  to make neat medallions.stack2


  • 2 cup all-purpose flour
  • 1 cup flaked coconut
  • 1 cup rolled oats
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1 1/2 cup firmly packed light brown sugar
  • 12 Tbs. (1 ½  stick) unsalted butter, at room temperature
  • 1 very ripe banana, mashed
  • 2 eggs, at room temperature
  • 1  cup chopped dried apricots or golden raisins
  • 1  cup chopped walnuts
  • 1 cup chocolate chips (optional)


Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner.

In a bowl, stir together the dry ingredients: flour, coconut, oats, baking soda, salt and cinnamon. In a mixer, cream the brown sugar and butter until fluffy. Add the banana and eggs and beat until blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots and walnuts and chocolate chips.

Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions halfway through baking if 2 pans were used.

Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.

gootray Adapted from Williams-Sonoma Outdoors Series


Banana walnut muffins

Bananas in my house seem to have two states of being: greenish with a hint of yellow or brown and slimey. There is a brief period which can be measured in hours where they are yellow with brown freckles but if you don’t look quickly they go dark. What to do? Bake them!

There are some baked goods in this world that are great gluten-free and some…not so much. Luckily, these muffins are delicious if you bake them with gluten-free flour and not dry at all. The banana keeps them moist without being mushy. They also work well with regular flour.


  • 1 ½ cups all-purpose flour/gluten-free flour
  • 1 tsp xantham gum  but only if using gluten free flour
  • 1 ½ tsp baking soda
  • ¼ tsp salt
  • 1/8 tsp nutmeg
  • 1 ¼ cups mashed ripe bananas
  • ½ cup white sugar
  • ¼ cup packed brown sugar
  • ½ cup (1 stick) butter, melted
  • ¼ cup whole milk
  • 1 large egg
  • 1 cup chopped walnuts


Preheat oven to 350. Line muffin tins with paper liners.

Stir flour, baking soda, salt and nutmeg into a large bowl. Add xantham gum if  necessary. In a medium bowl mix bananas, sugars, melted butter, milk and egg. Mix the wet ingredients into the dry ingredients. Fold in ½ the nuts. Spoon the batter into muffin cups to half full and sprinkle with nuts. Bake until golden brown and the toothpick comes out clean. About 20 minutes.  Cool on a wire rack.