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Parve
Easy
30 Minutes
Diets 
When this assignment was due, I was walking around my kitchen, frantically looking for inspiration. One lone banana sat in the fruit bowl. Aha! It was that color it turns just about half a day before it goes bad. My daughter had just had her tooth pulled out and she loves banana anything, so the idea of making a soft, banana-flavored muffin top just felt right. I tested two or three other recipes that day, but this was the hands-down family favorite. I hope your family loves it too!
1/2 cup (1 stick) margarine
1/4 cup oil
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup Shibolim Whole Wheat Flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 egg
2 teaspoons vanilla extract
1/2 cup mashed ripe banana (approximately 1 banana)
1 cup old-fashioned rolled oats
1/2 teaspoon Gefen Cinnamon
1/2 cup chopped dates (see note for variations)
7 ounces (200 grams) 72% dark chocolate chunks
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Beat together margarine, oil, and sugars until pale and fluffy. Add the flours, salt, baking soda, egg, vanilla, banana, oats, and cinnamon. Fold in the chopped dates and chocolate chunks.
Line two baking sheets with Gefen Parchment Paper and scoop out the batter, leaving at least two inches (five centimeters) between each cookie. Bake 12–13 minutes. Remove to a wire rack to cool.
Food Styling- Renee Muller
Photography- Hudi Greenberger
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Will this work with oil?
It will change the texture a bit but it should still be good! If you try it report back and let us know how it came out.