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Carnation vinegar bananas banana baking soda egg brown sugar canola Crisco vanilla flour Robin baking powder semi sweet chocolate chips optional
Viewed: 25 - Published at: 9 years agoIngredients
- 3/4 cup Carnation Fat Free Evaporated Milk
- 2 tablespoons vinegar
- 1 cup mashed bananas ripe, 2-3 medium
- 1 banana sliced, 1/4" /5 mm and quartered, about 2/3 cup/150 mL
- 1 teaspoon baking soda
- 1 egg
- 3/4 cup brown sugar packed
- 1/4 cup canola Crisco, or Vegetable Oil
- 1 teaspoon pure vanilla extract
- 2 1/2 cups flour Robin Hood Nutri, Blend Tastes Like White
- 1 teaspoon baking powder
- 1/3 cup semi sweet chocolate chips optional
- 36 banana chips optional
Method
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Combine evaporated milk and vinegar in a medium bowl. Stir well (mixture will thicken). Add bananas and baking soda to the evaporated milk mixture. Next, 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 if using.
- Drop 2 tbsp (30mL) dough on prepared baking sheets, about 2" (5cm) apart. Place banana chip on top of each cookie. Bake in preheated oven 13 to 15 minutes until the edges are lightly browned. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer.
