These moist, drop cookies combine the flavor of banana and ginger and will sure to become one of your family’s favorites! What a great way to use up those over ripe bananas you have sitting on your counter.

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon Watkins ground ginger
2 eggs
1 cup mashed very ripe bananas (2 medium)
1/4 cup milk
3 cups all-purpose flour
1 teaspoon Watkins baking powder
3/4 teaspoon salt
Powdered sugar, if desired

Directions: Pe-heat oven to 375 deg. F. Beat brown sugar, butter, shortening, ginger and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in bananas and milk. Stir in flour, baking powder and
salt.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Sprinkle with powdered sugar while warm. Enjoy!