Banana Cookies Recipe also Date Bars Recipe and Chocolate Bars Recipe with Bananas

A banana cookies recipe combines two of America’s favorites; a banana and a cookie. In many countries a cookie might be called by other names like biscuit or biscotti; quite often less sweet than our American gem. Cookies are most often the first product that beginners start with because of their popularity. By adding bananas in the recipe, they are sure to please.

BANANA COOKIE RECIPE

• 2 2/3 Cups flour


• ¼ Teaspoon salt


• 1 Cup powder sugar


• 1 Cup softened butter


• 1/3 Cup mashed bananas


• ½ Teaspoon vanilla extract


• ½ Finely chopped almonds

Preheat oven to 350F degrees.

Combine all ingredients in a large mixing bowl and blend well; chill dough.

Measure dough with teaspoon and shape into balls; place on ungreased cookie trays and flatten with bottom of glass dipped in sugar.

Bake for 10 to 12 minutes; cool.

Place flat sides of two cookies together with cream cheese filling.

Cream Cheese Filling

• 3 Ounces softened cream cheese


• 1 Cup powder sugar


• 2 Tablespoons chopped maraschino cherries

CHOCOLATE BAR RECIPE with bananas

I include this banana bar recipe as a banana cookies recipe.

• 2/3 Cup uncooked Quaker oat bran hot cereal


• 2/3 Cup flour


• ½ Cup sugar


• 1/3 Cup cocoa powder


• ½ Cup mashed ripe banana


• ¼ Cup cooking oil


• 3 Tablespoons light corn syrup


• 2 Slightly beaten egg whites


• 1 Teaspoon vanilla


• 2 Teaspoons cocoa powder


• 2 Teaspoons cooking oil


• ¼ Cup powder sugar


• 2 to 2 ½ Teaspoons warm water

Preheat oven to 350F degrees.

Combine oat bran, flour, ½ cup sugar and 1/3 cup cocoa powder.

Combine banana, ¼ cup cooking oil, corn syrup, egg whites and vanilla; add to flour mixture and blend well.

Pour into a lightly oiled 8 inch square pan and spread evenly.

Bake about 25 minutes or until center is set; cool.

Topping

Combine 2 teaspoons cocoa powder and 2 teaspoons cooking oil.

Gradually stir in powder sugar and 1 teaspoon warm water adding remainder of warm water to make a thick glaze.

BANANA BARS RECIPE

• 1 Cup packed brown sugar


• ½ Cup softened butter


• 10 Ounce jar apricot preserves


• 1 Teaspoon vanilla


• 2 Eggs


• 1 ¾ Cup flour


• ½ Teaspoon baking powder


• ½ Teaspoon baking soda


• 1 Cup thinly sliced bananas


• ¾ Cup chopped nuts


• Powder sugar

Preheat oven to 350F degrees.

Grease 9 X 13 inch baking pan.

Combine brown sugar, butter, preserves, vanilla and eggs in a large bowl and mix well.

Add flour, baking powder, baking soda, bananas and nuts; blend well.

Put mixture in prepared pan; bake about 30 to 40 minutes or until pick comes out clean.

Cool completely, dust with sifted powder sugar and cut into bars.

BANANA BARS RECIPE with peanut butter

• 1 Cup flour


• ¾ Cup packed brown sugar


• 1 Teaspoon baking powder


• ¼ Teaspoon salt


• ½ Cup thinly sliced ripe banana


• ¼ Cup peanut butter


• 2 Tablespoons milk


• 2 Tablespoons oil


• ½ Teaspoon vanilla


• 1 Egg

Topping

• ½ Cup flour


• ½ Cup packed brown sugar


• ¼ Cup softened butter


• ½ Cup chopped nuts

Preheat oven to 350F degrees.

Lightly grease 9 X 13 inch baking pan.

In a large mixing bowl combine all bar ingredients and mix on medium speed for 1 minute.

Pour batter into prepared pan.

Combine all topping ingredients and blend until crumbly; sprinkle over the batter.

Bake for 20 to 30 minutes or until a pick comes out clean.

DATE BARS RECIPE no bake

Although this is more like a dessert bar recipe, I include this as a banana cookies recipe because it is cut into bars to serve and is deliciously flavored with dates and bananas.

• 1 Pint whipping cream


• 1 Pound finely cut marshmallows


• 1 Pound cut dates


• 6 Diced bananas


• ½ Pound finely chopped walnuts


• 16 Graham crackers (crumbs rolled fine)

Line 9 inch square (or equivalent) casserole dish with wax paper.

Set aside ½ Cup of graham cracker crumbs.

Whip cream until stiff.

Fold in remainder of graham cracker crumbs, dates, walnuts, bananas and marshmallows.

Turn into prepared dish pressing slightly to even it out; top with reserved ½ cup crumbs and press in slightly.

Refrigerate overnight; turn out on tray and cut into bars or squares.

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