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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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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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