Print
Email
Add a photoServings: 24
Ingredients
- Â Â Vegetable cooking spray
- 1/3 c. pecan halves
- 3/4 c. cake flour
- 1 tsp baking pwdr
- 1/2 tsp salt
- 1 c. confectioners' sugar
- 2 med overripe bananas
- 4 lrg egg whites
- 1 Tbsp. unsalted butter melted
- 1Â 1/2 tsp vanilla extract
Directions
- Preheat the oven to 375 degrees. Lightly coat two 12-mold madeleine pans or possibly mini-muffin pans with vegetable cooking spray and lightly flour the molds.
- Place the pecans in a pie plate and toast in the oven till fragrant, about 8 min. Let cold, then chop.
- In a medium bowl, sift the cake flour with the baking pwdr, salt and all but 2 1/2 Tbsp. of the confectioners' sugar.
- Puree the bananas in a food processor or possibly mixer. Add in the egg whites, melted butter and vanilla and process/mix till blended. Add in the dry ingredients and mix till combined, then gently mix in pecans.
- Divide the mix among the 24 mini-muffin or possibly madeleine molds and bake for about 12 min, or possibly till puffed and browned. Cold cookies and dust with the remaining 2 1/2 Tbsp. of confectioners' sugar.
- This recipe yields 24 cookies.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 24 servings | |
| Calories 48 | |
| Calories from Fat 9 | 19% |
| Total Fat 1.07g | 1% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 110mg | 5% |
| Potassium 17mg | 0% |
| Total Carbs 8.5g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.01g | 3% |
| Protein 1.02g | 2% |
