Instructions

• 1 In a large mixer, cream the butter, sugar, and vanilla. Add the mashed bananas and mix for another minute.
• 2 Sift together the flour, baking powder, and salt. Add the flour mixture to the banana mixture SLOWLY, letting it mix well. The dough will be sticky. Divide into 4 parts.
• 3 Dampen your hands with water and form each dough into a -inch in diameter log. Plance on a sheet of parchment paper and wrap it up. Repeat with the remaining dough Place the wrapped doughs into the fridge until firm enough to slice (about 4 to 6 hours). The logs can also be frozen at this point for up to 3 months.
• 4 When ready to bake, preheat the oven to 375 degrees. Line your baking sheets with parchment paper or a silicone mat. Slice the dough into 1/2-inch thick cookies and place on the baking sheet about 1 to 2 inches apart. Bake for 10 minutes, or just until the edges start to brown.
• 5 Remove to a wire rack to cool and try not to eat them all at one time.