Carribean Banana Cookies

Finally. All of the bananas are gone!  I feel like I never want to see a banana again.  I don’t even want to have them one my breakfast cereal.  This cookie is moist and chewy – but it is almost too sweet for my taste.  It is also an interesting cookie recipe because it doesn’t have oil or eggs.  I think that the mayonnaise (in a cookie!) takes their place.

Caribbean Banana Cookies

2/3 cups brown sugar
½ cup ripe mashed banana (about 1 medium banana)
½ cup reduced fat mayonnaise
1 teaspoon rum
¾ cup all purpose flour
1 cup quick-cooking oats
½ cup flaked or shredded sweetened coconut
½ cup golden raisins
1 teaspoon baking powder
¼ teaspoon ground cinnamon
1/8 teaspoon ground ginger
Dash of ground ginger

Preheat oven to 350. Line a large cookie tray (pr two trays) with parchment paper (HINT: if you want the parchment paper to lie flat on your pan, spray the pan lightly with cooking spray before you lay the paper down).

Place brown sugar, mashed banana, mayonnaise and rum into the bowl of a mixer and beat at medium speed until well blended. Lightly spoon flour into measuring cups and level with a knife. Combine flour and remaining ingredients in a medium bowl and stir with a whisk. Stir flour mixture into banana mixture. Drop by heaping tablespoons onto the parchment paper lined cookie sheet making 20 cookies. Bake at 350 for 20-23 minutes or until lightly browned. Remove from baking sheet and cool completely on a wire rack.  This makes 20 cookies with about 2 grams of fat/cookie.


Variation: The original recipe for these cookies had ½ cup of chopped walnuts, added at the same time as the raisins.  But that just seemed like one too many ingredients, and since I was thinking of these as tropical, it didn’t go with the theme.  You can add them, but the cookies would then have 3.7 grams of fat/cookie.

I was making these cookies at 2 a.m., and I accidentally put a tablespoon of rum in instead of a teaspoon.  It was promptly absorbed into the brown sugar.  I frantically scooped out most of the soaked brown sugar and added dry brown sugar back in. They still tasted a little to rummy – sort of like soaked fruitcake.

Family confession:  Late night cooking is a family tradition.  Allegedly, my father hated the smell of baking, so my mother would bake late at night after he had gone to bed.  In truth, I think when we were teenagers it gave her an excuse to stay up until we came home from our night-time escapades. Whenever we asked her why she was up so late, she would say she was chopping nuts.  I still miss her.


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I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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