So here’s the situation. I am one of those people who can only tolerate eating bananas if they are mostly green. Any riper than that and I can’t stomach it. I’m a little picky with them, so that is why I bake with bananas quite often.
But I have gotten smarter with buying bananas, so now I buy only two or three at a time. The problem with that though is that if they go ripe, I don’t have enough bananas to bake with.
Enter these shortbread cookies. Using only one ripe banana, there is no need to buy more bananas so that you can close them up in a bag until they ripen up.Perfect!
What you’ll need:
-1 cup all-purpose flour
-2/3 cup whole wheat flour
-1/4 cup cornstarch
-2/3 cup confectioners’ sugar
-1 cup butter, softened
-1 ripe banana, mashed
-juice of 1/2 lemon
1. Preheat the oven to 375˚F.
2. In a medium bowl, combine the flours, cornstarch and sugar.
3. In a separate bowl, mix together the butter, banana and the lemon juice. Slowly mix together the dry ingredients until fully incorporated.
4. Drop the cookies on an ungreased cookie sheet and bake for 12-15 minutes, or until golden. Remove and let cool on wire racks.