Since I’ll be running a half marathon Sunday,
this week’s A Taste of Utica recipe is on hold. But I did bake up a batch of these banana cookies a few weeks ago so I’ll share that recipe this week.
As for preparation for the race, I didn’t follow my schedule.
- should have done a 30 – 40 minute run on Friday. stayed in bed.
- was going to make up the run Friday night. family time came first.
- decided to take the dogs for a 4 mile vigorous walk instead of a run Saturday morning but did manage to do a few drills while playing in the park.
Here’s to hoping two days off from running won’t give me “lead legs” Sunday morning.
As for CNYEats A Taste of Utica, enjoy the banana cookies. The recipe on schedule for the week was actually going to be Babka, but that was actually posted in April. Check it out HERE.
After this week, look for those ever popular Italian Chocolate Cookies. Can’t wait to make up a batch or two….or three of those!
In the meantime….The perfect recipe for those over ripe bananas.
Makes 4 dozen cookies. Posted by Dee Fontaine and Rainie Piccione, page 193
- 1/2 cup butter
- 1 cup sugar (I used 3/4 cup)
- 2 eggs
- 1 cup mashed bananas
- 2 1/2 cups flour (I used 1 cup all purpose and 1 1/2 whole wheat)
- 1 tsp baking powder
- 1 cup chocolate chips (I used raisins)
The coating – Mix all the below ingredients together
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 1 1/2 cups crushed cornflakes (I used puffed rice cereal)
- 3/4 cup chopped walnuts
Preheat oven to 375 F. Cream butter, sugar then add eggs. Stir in bananas. Add flour and baking powder. Stir in chips or raisins.
Drop by teaspoons into the coating mixture. Roll to coat then place onto the ungreased cookie sheet and bake for 12 – 15 minutes.
