I recently got back from a few whirlwind days at Disneyland attending the first ever Dole Banana Summit. To say that I had a great time is an understatement. I got to see some old friends and come home with some new ones. Before I went, I really only thought of bananas as something that you grab on your way out the door, or bake into bread. But really, they are so much more than that. We ate bananas in so many forms, sweet and savory, that I really underestimated how versatile a banana can be.
Breakfast at my house can be crazy. The bus comes pretty early for my taste and I do not always have the wherewithal to make much more than toast. I found this recipe for breakfast cookies and thought that it might be a great to get a little more nutrition into my babes before I send them off to start their day. Full of bananas, whole grains, and protein, are a great way to start the day. I added some chocolate chips because I knew that I might have a better chance of the kids trying them. Feel free to leave them out.
Some takeaways from the Banana Summit:
- Bananas are nature’s energy bar – Bananas are portable and easy to digest. Chock full of fiber, potassium, manganese, vitamin B6 and vitamin C, they are proven to pack the same punch as expensive sports drinks.
- Bananas come is more varieties than just yellow. I never knew that there were different types of bananas. Red bananas are fruity with subtle raspberry and apple flavor.
- Banana peels can shine shoes and tenderize meat. Add a banana peel to marinating meat, and it will act as a tenderizer. Who knew?
- Bananas are not just for breakfast. Used in savory dishes they add a touch of sweetness. We had delicious bacon wrapped grilled bananas and Tostones that were breaded and fried with a mojo sauce. Dee-lish-ous.
- Dole and Disney have had a 36 year alliance and sponsor the Enchanted Tiki Room. Right in front of this attraction is the famous Dole Whip. I have been wanting to try this for ages and it was worth the wait.
Thank you to Dole for having me and letting me be a part of the Banana Summit. And to Disney for truly being magical. I had some seriously jealous kids.
1/2 cup peanut butter
1/2 cup butter, room temperature
3/4 cup brown sugar
1 teaspoon vanilla
2 ripe Dole bananas, mashed
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup flour
3/4 cup whole wheat flour
1/4 cup toasted wheat germ
2 cup rolled oats
1/2 cup chocolate chips
1/4 cup peanut butter chips
1/2 cup walnuts, chopped
Cream peanut butter and butter with an electric mixer until light and fluffy.
Add brown sugar.
Add eggs and vanilla and beat until well mixed.
Add banana, baking soda, and salt.
Mix in flour, whole wheat flour, and wheat germ. Mix until just combined.
Stir in oats, chips, and walnuts.
Drop onto a baking sheet, about 4 inches apart. Bake in a 350 degree oven for 15 minutes until the cookies are set and lightly browned. Cool for 1 minute on sheet and cool completely on a wire rack. These are best eaten within 24 hours, but they freeze really well.
Check out the other bloggers that came along with me:
Gina of SkinnyTaste.com
Jenny of Picky-Palate.com
Kevin and Amanda of KevinandAmanda.com
Maria and Josh of TwoPeasAndTheirPod.com
Shaina of FoodForMyFamily.com
Lauren of LaurensLatest.com
Brooke or CheekyKitchen.com
Kathy of Happy. Healthy. Life
Shari of TickledRed.com
Paula of Bellalimento.com
Shanna of MyFavoriteEverything.com
Susan of Doughmesstic.net
- 1/2 cup peanut butter
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ripe Dole bananas, mashed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup flour
- 3/4 cup whole wheat flour
- 1/4 cup toasted wheat germ
- 2 cup rolled oats
- 1/2 cup chocolate chips
- 1/4 cup peanut butter chips
- 1/2 cup walnuts, chopped
- Cream peanut butter and butter with an electric mixer until light and fluffy. Add brown sugar. Add eggs and vanilla and beat until well mixed. Add banana, baking soda, and salt.
- Mix in flour, whole wheat flour, and wheat germ. Mix until just combined. Stir in oats, chips, and walnuts.
- Drop onto a baking sheet, about 4 inches apart. Bake for 15 minutes in a 350 degree oven until the cookies are set and lightly browned. Cool for 1 minute on sheet and cool completely on a wire rack. These are best eaten within 24 hours, but they freeze really well.
Travel and accommodations were provided by Dole, all opinions are my own.