I love cookies and I love banana bread. So, with my most recent batch of overly ripe bananas, I just knew I had to merge the two. Have you noticed I seem to have a lot of overripe bananas? I might just do that on purpose! These cookies turned out soft and moist like banana bread, but in a easy to grab and go cookie form. Plus they are filled with fruit, whole wheat flour and oatmeal. So they are practically a super food. Of course a healthy dose of maple cream cheese frosting never hurt a thing!
I took most of these to a hog roast, but kept a small plate of them at home. To my surprise Matt ate more than half of the ones we kept. He is never the one eating more of his fair share of the sweets around here. So I will take that as a compliment even if it meant fewer cookies for me!
Whole Grain Banana Bread Cookies
3 bananas, the riper the better
1/2 cup butter, softened
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1 1/4 cups whole wheat flour
2 cups rolled oats
- Preheat oven to 400F
- Mix together bananas and butter until smooth. Cream in sugar. Add egg and mix until fully incorporated.
- Stir together baking soda, salt, nutmeg, cinnamon, flour and oatmeal. Mix into butter mixture.
- Drop onto baking sheets in large mounds (1 1/2 - 2 tablespoons each). Bake for 8-10 minutes. Cook for 5 minutes before removing from pan to a wire rack to cool completely.
- Spread maple cream cheese frosting over them and enjoy!