*Sweet Indulgence

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• 3/4 cup white sugar
• 1 egg
• 1/3 cup butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

*Personal Notes:  Many of the reviews I read added various items like chocolate chips, cinnamon, nutmeg, vanilla, applesauce instead of butter etc. etc.  So I added a half tsp. of vanilla and cinnamon.  Next time I would probably up the cinnamon and maybe the banana too.  It DEFINITELY didn’t need to cook for 20-25 minutes.  I took mine out at 17 minutes.

The recipe says the butter is melted.  In my first batch I melted the butter completely, let it cool and then added it to the recipe in liquid form.  In the second batch I added the butter at room temperature, soft.  I didn’t notice a difference.  

I would also say this isn’t as great as the Julia Hasson recipe, but these had a much more muffin like flavor and texture.

I think the only thing that would be light about these cookies is if you made them the size of a quarter!  The recipe says you’ll get 30 cookies… hhhmmm.

Ingredients

• 3/4 cup granulated sugar
• 2/3 cup light brown sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

Preparation
Preheat oven to 400°.
Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.

Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.

*Personal notes:  I would bake them for LESS than 8 minutes.  Even though they may look undercooked.  I was baking mine for 8:30 for this exact reason and they were too crisp.

I also like to flatten my balls with the bottom of something, that way the size and shape is more consistent.