When this assignment was due, I was walking around my kitchen, frantically looking for inspiration. One lone banana sat in the fruit bowl. Aha! It was that color it turns just about half a day before it goes bad. My daughter had just had her tooth pulled out and she loves banana anything, so the idea of making a soft, banana-flavored muffin top just felt right. I tested two or three other recipes that day, but this was the hands-down family favorite. I hope your family loves it too!
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Beat together margarine, oil, and sugars until pale and fluffy. Add the flours, salt, baking soda, egg, vanilla, banana, oats, and cinnamon. Fold in the chopped dates and chocolate chunks.
Line two baking sheets with Gefen Parchment Paper and scoop out the batter, leaving at least two inches (five centimeters) between each cookie. Bake 12–13 minutes. Remove to a wire rack to cool.
Notes:
These freeze really well. We love them cold too!
Variations:
You can sub chopped walnuts or crystallized ginger pieces for the dates.
Description:
Food Styling- Renee Muller
Photography- Hudi Greenberger
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Easy
What Cooks Are Saying
2 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Will this work with oil?
It will change the texture a bit but it should still be good! If you try it report back and let us know how it came out.