Title: Banana Cookies
Categories: Cookie Fruit
Yield: 4 Servings

1/2	c	Packed brown sugar
1/2	c	Honey
2	lg	Bananas--at least two cups
		Mashed
1	tb	Vanilla extract
1		Egg
3/4	c	Chopped dates or raisins
		(and/or nuts)
2	c	Rolled oats, toasted
1/2	c	Rolled Wheaties or similar,
		Toasted
1	c	Cake flour (7/8 c.
		All-purpose is okay but not
		As tender)
1	ts	Baking soda
2	ts	Cinnamon
1/2	ts	Salt

some whole wheat flour (see instructions)

oven: 350 F Lightly grease or PAM 2 cookie sheets.

Toasting oats: Heat a large skillet over medium/low-high flame and add half the oats. Toast, stiring frequently until the oats begin to color and become fragrant (5 minutes or so).

Mash banana and mix with wet ingredients and brown sugar. If banana isn't overripe, microwave a bit to make it mushy (30 seconds?)

Toast the grains a cup at a time and add them to the wet mixture as the next batch is toasting. (This allows the grains to soak up some moisture.) Stir in remaining ingredients.

Pour some whole wheat flour into a dish. Scoop up around a tablespoonful of the dough and dip one side into the whole wheat flour. Place the floured side on the baking sheet.

Bake for 10-12 minutes, or until lightly browned. Transfer cookies to a wire rack to cool. Makes 3 dozen cookies.

Notes: Because there is no fat to help them spread, the cookies will be kind of lumpy. Do toast the oats, it adds depth to the flavor.

sourcetag missing; found on rec.food.cooking

Keywords: cakes, desserts, chocolate

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 1/4 cups light brown sugar 1/4 cup salted butter 1/2 cup sour cream 1 1/2 cups mashed bananas 1 large egg 1 teaspoon vanilla extract 6 ounces semisweet chocolate chips, melted 1 tablespoon orange zest

Frosting (ganache): 1/2 cup heavy cream 6 ounces semisweet chocolate chips 1 teaspoon orange zest

Preheat oven to 350 degrees. Grease a square baking pan.

Combine flour and baking soda, mix well and set aside. Blend sugar and butter with electric mixer, scraping sides of bowl when necessary. Add sour cream, banana, egg and vanilla and beat until smooth.

Add flour mixture and blend just until combined on low speed. Gently fold in melted chocolate and zest and stir just until marbled pattern develops. Do not overmix.

Pour batter into baking pan. Bake 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes and invert onto rack. Cool to room temperature.

Scald cream in saucepan and remove from heat. Add chocolate and zest. Stir until blended and cover pan. Set aside. After about 15 minutes, stir frosting until it is smooth and pour into a bowl. Chill until firm. Flip cake right side up onto a serving plate and frost.

sourcetag missing; found on rec.food.cooking From: Marty Adkins Date: 05-23-98 (11:21) Doc's Place Bbs Online. (253) Cooking

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