Banana Handfuls
Chewy, banana-flavored cookies with oats and nuts, perfect for breakfast or a snack, offering a delightful combination of sweetness and crunch in every bite.
Ingredients
- 3/4 c. shortening ⓘ
- 1/2 c. granulated sugar ⓘ
- 1/2 c. packed brown sugar ⓘ
- 2 eggs ⓘ
- 1 tsp. vanilla ⓘ
- 1 c. mashed bananas ⓘ
- 2 c. quick cooking rolled oats ⓘ
- 1 c. flour ⓘ
- 1 c. instant nonfat dry milk powder ⓘ
- 1 c. walnuts, chopped ⓘ
- 1/2 c. shredded coconut (optional) ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. baking powder ⓘ
- 1/2 tsp. baking soda ⓘ
Instructions
- Cream shortening, granulated sugar, brown sugar, eggs, and vanilla until fluffy.
- Stir in mashed bananas; set aside.
- Mix remaining ingredients and stir into banana mixture.
- Drop by tablespoonfuls on greased cookie sheets; spread in 3-inch rounds about 1/2-inch thick.
- Bake in 350° oven for 14 minutes or until cookies spring back when touched with finger.
Tips & Substitutions
Make sure to use ripe bananas for the best flavor and natural sweetness. If you don't have shortening, you can substitute it with an equal amount of butter or coconut oil. For added flavor, consider adding a teaspoon of cinnamon or nutmeg. If you're not a fan of walnuts, feel free to replace them with pecans or omit them entirely. If you prefer, you can also use quick oats instead of rolled oats.
Serving Suggestions
These Banana Handfuls make a delightful snack or dessert. Serve them warm with a scoop of ice cream for an indulgent treat or pair them with a glass of milk for a classic combination. They also go well with a cup of coffee or tea. For a wholesome breakfast option, enjoy them alongside a bowl of yogurt or mix them in with your favorite granola. They are perfect for lunchboxes or as an after-school snack.
Storage & Reheating
Store leftover Banana Handfuls in an airtight container at room temperature for up to three days. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, simply thaw at room temperature and warm them in a preheated oven at 350°F for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Handfuls contains roughly 1555 calories, with 21g protein, 239g carbohydrates, and 54g fat. It is an excellent source of calcium (50% of the Daily Value), protein (42% of the Daily Value), and iron (42% of the Daily Value). Note that it is relatively high in sodium, at 2318mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work perfectly! Just make sure to thaw and drain any excess liquid before mashing them. This can add extra moisture to the batter, so adjust the flour slightly if needed.
How can I make these cookies gluten-free?
To make these Banana Handfuls gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that your oats are certified gluten-free, as some brands may be processed with gluten-containing grains.
What should I do if my batter is too dry?
If your batter seems too dry, consider adding a tablespoon of milk or an extra mashed banana to achieve the desired consistency. Remember, the mixture should be moist but still hold its shape when dropped onto the cookie sheet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).