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Brownies, Cookies : Bananas Can Change Old-Time Favorites

November 23, 1986

Bananas and packaged brownie mix combine for a convenient, fruit-flavored variation of a traditional favorite. Bananas may also be used to enhance another old-fashioned recipe--oatmeal cookies.

In a pureed form, bananas substitute as a liquid ingredient. They make batters moist, tender and sweet. BANANA BROWNIES

3 bananas

1 (21.5-ounce) package fudge brownie mix

1 egg

1/4 cup oil

1/4 cup semi-sweet chocolate pieces

Powdered sugar, optional

Peel and puree 2 bananas to yield 1 cup. Add to brownie mix along with egg and oil. Stir until well blended.

Peel and chop remaining banana. Fold into batter with chocolate pieces. Spread batter in greased 13x9-inch pan. Bake at 350 degrees 25 to 30 minutes.

Cool on wire rack before cutting. Dust with powdered sugar. Makes 12 to 18 bars. BANANA OATMEAL COOKIES

1 1/2 cups flour

1 cup sugar

1/2 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

3/4 cup shortening

1 egg

1 cup (2 to 3) mashed bananas

1 3/4 cup oats

1/2 cup chopped nuts

Sift flour, sugar, soda, salt, nutmeg and cinnamon into mixing bowl. Cut in shortening. Add egg, bananas, oats and nuts. Beat until thoroughly blended.

Drop batter by teaspoons about 1 1/2 inches apart on ungreased baking sheet. Bake at 400 degrees 15 minutes or until edges are browned. Remove from pan immediately and cool on wire rack. Makes about 3 1/2 dozen cookies.

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