Ginger, my mother, never liked a bunch of kids in her house. Even as a young girl, I could feel her angst when too many neighborhood kids were around. Her clever solution was to bake a plate of my favorite Bacon Banana Cookies and leave them on the front porch, locking the door behind her. I never minded being sequestered outside with my food loot in the summer because the porch concrete cooled my skin.
The winter—that was a different story. When I bake these cookies now for my son, Anthony, I'm secretly baking them for myself. I wonder if my mom did the same thing? I'll be sure to ask her...as soon as she unlocks the front door.
Recipe information
Yield
Yields 30 cookies
Ingredients
2
2
1
1
1
1
1
2
1
4
1
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
Step 2
In a large mixing bowl, sift together the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.
Step 3
In a medium mixing bowl, use a hand mixer to cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.
Step 4
Stir together the remaining 1/4 cup sugar and the remaining cinnamon.
Step 5
Drop the dough by heaping tablespoons onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container. Cookies will keep for 5 to 7 days.