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Ingredients:
649/711 Pound(s) all purpose flour
4 43/249 Ounce(s) sugar
4/23 Ounce(s) baking powder
87/2000 Ounce(s) salt
1/3 Cup(s) mashed bananas; very ripe
1/16 Cup(s) vegetable oil
1 Teaspoon(s) vanilla
1 large egg
1/3 Cup(s) pecans; toasted and chopped
1 cooking spray
Directions: Preheat oven to 350F. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, sugar, baking powder, and salt. Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky). Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness. Bake at 350F ; for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 250F ; bake 15 minutes. Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks. NUTRITIONAL INFO calories: 72 carbohydrates: 12.2 g cholesterol: 9 mg fat: 2 g sodium: 44 mg protein: 1.4 g calcium: 15 mg iron: 0.5 mg fiber: 0.4 g Contributor: Cooking Light May 1999 Preparation Time: 1:30
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