Bacon Banana Cookies

Yield: 30 cookies


2 1/2 cups sifted all-purpose flour

2 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt

1/2 cup in salted butter

1 1/4 cups sugar

2 large eggs

1 teaspoon vanilla

4 bananas, mashed (about 1 1/3 cups)

1/2 pound bacon, cooked crisp and chopped


Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.

In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of sugar. Beat in the eggs, one at a time, until thy are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.

Stir together the remaining 1/4 cup sugar and the remaining cinnamon. Set aside.

Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake 10-12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.

Recipe from: The Whole Hog Cookbook by Libbie Summers