Servings: 36 (makes approx. 72 cookies ~ serving size: 2 cookies)
2-1/2 cups all-purpose flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3 large bananas, mashed
1/4 cup unsweetened applesauce
2 Tbsp. canola oil
1/3 cup flaked coconut
1/2 cup craisins
1/4 cup Splenda for baking
1/2 cup sugar
2 large eggs
Non-stick buttery cooking spray
Preheat oven to 350 degrees F. Spray non-stick cooking spray on top of 2 large cookie baking sheets (these cookie sheets will be used at least two times each).
In a medium bowl, combine and stir together flour, salt, baking powder and baking soda and set aside.
Using an electric mixer, combine mashed bananas, applesauce, canola oil and sugar/s on medium speed until completely mixed. Add eggs and mix thoroughly, stopping to scape down the sides with a rubber or silicone spatula. Add flour mixture and beat well on medium speed. Then stir in the flaked coconut and craisins with the spatula, until fully incorporated into cookie mixture.
Spray non-stick cooking spray on two tablesppons. Use the tablespoons to scoop up and drop cookies, about 1 inch apart onto the prepared cookie sheets in order to fill about 18 cookies on each sheet.
Bake about 15-20 minutes, until edges of the cookies turn a golden brown. Remove from oven and leave on cookie sheets for about 2 minutes. Using a spatula, lift up gently and place banana shortbread (cookies) on a cooling rack.
After completely cooled place Banana Shortbread (Cookies) on a plate or store in a tightly sealed plastic container. Refrigerate remaining cookies if not eaten within 24-48 hours.
Karen’s Note: Serve portions of no more than 2 cookies per person. This recipe can be doubled. For lighter cookies, egg substitute or egg whites can be used in place of whole eggs and Splenda for baking can be used in place of sugar, just use half called for or about `1/3 cup.
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