|Soya - Information about Soy and Soya Products|
|Home Soy foods Soy and your health Recipes with soy Soy candles|
200 g margarine or butter
200 g rolled oats
150 g brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 g nutmeg powder
2 ripe bananas
100 g all purpose flour
50 g soy protein or soy flour
100 g grated almonds
150 g dark chocolate
Recipe directionsRoast the rolled oats in about 1 tablespoon of the butter, until light brown. Let cool down.
In a bowl, mix the remaining butter with the dark sugar until a creamy consistency. Mash the banana. Add the banana and eggs to the sugar. Mix well. Add the rolled oats, wheat flour, soy protein, salt, almonds, cinnamon and nutmeg. Mix well.
Put this dough with a teaspoon on a buttered baking plate to form cookies. Bake the banana cookies in a preheated oven at 400 F (200 C) during about 15 minutes or until the cookies are crisp and golden brown. Remove the cookies from the oven and allow to cool down completely on a wire rack.
In a small pot, melt the dark chocolate on low heat, making sure that the chocolate does not boil. Dip about 1/2 cm of the cookies in the chocolate and place the cookies on a sheet of greased paper.
This recipe gives about 60 banana cookies
Banana factsThe history of banana (Muas paradisiaca) started about 1000 years ago. In 650, Arab traders brought the banana from India to Palestine and Egypt.
The word banana comes form the Arab word banan which means finger.
The banana grows well in tropical countries such as Ecuador, Brazil, Colombia, Panama and Costa Rica. The banana plant reaches its full height of up to 10 meter in about one year. The trunk of a banana plant is made of sheaths of overlapping leaves, tightly wrapped around each other.
Within 10 months, the banana stems are harvested. Stems average 150 bananas and weigh between 35 and 50 kg.
Bananas are one of the few fruits that ripen best after harvesting. The banana is harvested and transported in the unripe and green state. Only in the country of destination, the banana ripens.
During this ripening process, the starch in the banana is converted in sugars. The riper the banana the sweeter it will taste.