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Add a photoServings: 12
Ingredients
- 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
- 1 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 12 servings | |
| Calories 95 | |
| Calories from Fat 18 | 19% |
| Total Fat 2.13g | 3% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 220mg | 9% |
| Potassium 34mg | 1% |
| Total Carbs 17.0g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.02g | 7% |
| Protein 2.05g | 3% |
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