Banana-Pecan Drop Cookies

In case giving up sweets wasn’t on your Lenten list, this is a fast, easy cookie that will get rid of that over ripening banana that’s been sitting on the counter! It’s a small batch but enough to cheer up an afternoon or serve with a bowl of ice cream or a dish of pudding after dinner.

　
Banana-Pecan Drop Cookies
1 ½ cups all-purpose flour
½ teaspoon salt
1 ½ sticks butter, room temperature
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
½ teaspoon banana extract if you have it on hand.
1 large, mashed ripe banana
2 teaspoons grated lemon zest
½ cup coarsely chopped pecans
½ teaspoon baking soda
1 cup old-fashioned rolled oats

Preheat the oven to 375 degrees.

Measure together the flour, salt, and baking soda in a bowl. Set aside.

Whip together the butter and sugars until light and fluffy. Add egg and vanilla; mix until combined. Mix in banana and zest. Add flour mixture; mix until just combined. Stir in oats and pecans.

Drop dough by tablespoons onto baking sheets lined with parchment paper. Keep them about 2 inches apart to allow for spreading. Bake for approximately 10-12 minutes or until golden brown. Cool before removing from the baking sheets to complete cooling on wire racks.

These are good just as they are but, as always, there are ideas to consider!

Drizzle them with lemon icing.

Melt half a cup of semi sweet chocolate chips and drizzle that over the cookies.

Feeling festive? Melt white chocolate chips, drizzle, and sprinkle with some colorful edible glitter or sprinkles.

Add 1/4 cup dried, chopped pineapple and 1/4 cup toasted coconut for an exotic cookie.