I had two old bananas and yet again I got sick of making a banana cake/loaf/bread variety so I found these awesome bananadoodles! These are absolutely amazing and way more fun than bread!

Ingredients

Cookie Dough:

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 1/3 cups granulated sugar
  • 1 tablespoon molasses
  • 2 large bananas. mashed
  • 1 tablespoon vanilla extract

Topping: 

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Directions

Preheat oven to 350. Line two baking sheets with parchment paper, or lightly grease. In a bowl, whisk together flour, baking powder and salt. Set aside.

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Using either a stand mixer with the paddle attachment or a hand mixer, beat the oil, sugar and molasses at medium high speed until light, about 1 1/2 minutes.

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Add bananas beating well after addition.

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Beat in vanilla extract. Scrape down sides of the bowl and beat 30 seconds more. At low speed, add the flour mixture and beat until just blended.

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In a bowl, make topping by mixing cinnamon and sugar together.

Refrigerate dough for 30 minutes (or up to a week in the fridge.) Shape the cookie into 1 inch balls (about 1 tablespoon of dough.) Roll each ball into cinnamon sugar mixture to coat completely and arrange balls on the baking sheets, spacing them 2 inches apart. Flatten each cookie into a 2 inch disk. Bake cookies one sheet at time, 14- 18 minutes until tops are crinkly and they are puffed and lightly browned around the edges. Transfer cookies to a wire rack and cool completely.IMG_4951