The bananas I bought for my lunch didn't make it to the end of the work week. They seemed to go from green to over ripe without pausing at a perfectly edible state. With only 2 bananas left, not even close to the amount I would need for bread, I was inspired to adapt a cookie recipe.
Banana Nut Cookies
3/4 cup butter (softened)
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1/4 cup milk or buttermilk
3/4 cup quick oats
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
3/4 teaspoon nutmeg
2 very ripe bananas (mashed)
3/4 cup walnuts or pecans (coarsely chopped)
Preheat oven to 350.
Cream butter with sugars, add egg and milk, mix until smooth. Add remaining ingredients, stir until well blended.
Refrigerated dough for 15 minutes.
Grease cookie sheet, drop by tablespoon about 2 inches apart. Bake for about 10 minutes, cool on rack.
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