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Dogs: Doggie Banana Bones

Source of Recipe


Cornell University College of Veterinary Medicine



List of Ingredients



• 5 cups all-purpose flour
  
• ¼ to ½ cup chopped peanuts
  
• ½ tsp baking soda
  
• 1 egg, lightly beaten
  
• ¼ cup vegetable oil
  
• 1½ cups puréed bananas
  
• 2 tsp vanilla extract (real, not imitation)
  
• Water
  






Instructions



1. Preheat oven to 325° F. Set rack on middle level. Have one or two baking sheets lined with parchment paper ready to go. Mix flour, peanuts and baking soda together in large bowl. Gradually stir in the remaining ingredients, except the water, until lumpy but blended. Add enough water, 1 teaspoon at a time, to make a stiff dough. Knead by hand until thoroughly mixed (or blend everything in a food processor).
   
   
2. For large doggie bones, form the dough into 2 logs, each about 2½ inches high, placing one log on each prepared baking sheet. Flatten each log so that it is 6 inches wide and 1 inch high. For medium doggie bones, form 4 logs, two on each sheet, and flatten into loaves that are 3 inches wide and 1 inch high.
   
   
3. Bake bones for 30 minutes. Remove to wire racks and let rest for 10 minutes (but leave oven on). Transfer the logs to a cutting board and slice into ½- to ¾-inch pieces. Slice on the diagonal, using a serrated bread knife. Return the slices to the baking sheets and bake for about 20 minutes longer, turning once, until they are golden brown. Cool on racks.
   
   Store in tightly closed container at room temperature.