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Choco-Banana Bread Bites

  • Makes: about 36 cookies  
  • Freezes: excellent 
  • Preparation Time: 15 minutes 
  • Baking Time: 15 minutes  

Ingredients

¾ cup 175 mL Carnation® Fat Free Evaporated Milk

2 tbsp 30 mL vinegar

1 cup250 mL ripe mashed bananas (2-3 medium)

1 banana, sliced (¼” /5 mm) and quartered (about ⅔ cup/150 mL)

1 tsp5 mL baking soda

1 egg

¾ cup175 mL packed brown sugar

¼ cup 50 mL Crisco® Canola or Vegetable Oil

1 tsp 5 mL vanilla extract

2½ cups 625 mL Robin Hood® Original All Purpose Flour

1 tsp 5 mL baking powder

⅓ cup 75 mL semi-sweet chocolate chips

36 banana chips (optional)

Directions

  1 Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

  2 Combine evaporated milk and vinegar in a medium bowl. Stir well. Mixture will thicken. 

  3 Add mashed bananas, sliced bananas and baking soda to the evaporated milk mixture.

  4 Whisk egg, brown sugar, oil and vanilla in a separate large bowl.  Stir in flour and baking powder. Add banana mixture and stir until mixture is well combined. Add chocolate chips.

  5 Drop 2 tbsp (30 mL) dough on prepared baking sheets, about 2” (5 cm) apart. Place a banana chip on top of each cookie (if using).

  6 Bake in preheated oven, 13 to 15 minutes until the edges are lightly golden. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer.

Tip(s)

If cookies become too soft, place them in a 350°F (180°C) oven for 2 to 3 minutes.


Add some crunch to your cookies with the addition of ⅓ cup (75 mL) chopped pecans or walnuts.


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