Source: Lubbock Avalanche-Journal - August 9, 2000

3/4 C. (1 1/2 sticks) margarine or

butter, softened
1 C. firmly packed light brown sugar
3/4 C. mashed ripe bananas (about

two medium-size bananas)
1 egg
1 tsp. vanilla extract
1/2 tsp. yellow food coloring (optional)
2 1/2 C. oats, quick or old-fashioned
1 1/2 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 to 1/3 C. mini chocolate chips, as desired

Preheat oven to 350ºF. Beat margarine and sugar until creamy.
Add bananas, eggs, vanilla extract and food coloring and beat
well. Add combined oats, flour, baking soda and salt; mix well.
Stir in chocolate chips. Scrape dough into 1-gallon heavy duty
plastic food storage bag. Seal bag and squeeze out as much air
as possible.

Cut a 3/8-inch opening in a corner of the bag with scissors.
Squeeze dough onto ungreased cookie sheets forming banana
shapes. To shape bananas, squeeze 4-inch curved line of dough
onto cookie sheet. Starting about 1/4 inch from top of first line,
squeeze a second curved line of dough inside touching first line
of dough. Leave 1 1/2 inches between each banana.

Bake for 8 minutes, or until edges are lightly browned. Cool for
1 minute on cookie sheets. Remove to a wire rack and let cool
completely. Store tightly covered or wrap airtight and freeze.