vegetable cooking spray
1/3 cup pecan halves
3/4 cup cake flour
1 tsp. baking powder
1/2 tsp. salt
1 cup confectioners' sugar
2 overripe medium bananas
4 large egg whites
1 tbsp. unsalted butter, melted
1 1/2 tsp. vanilla extract

Preheat the oven to 375 degrees.
Lightly coat two 12-mold madeleine pans or mini-muffin pans with vegetable cooking spray and lightly flour the molds. Place the pecans in a pie plate and toast in the oven until fragrant, about 8 minutes. Let cool, then chop.

In a medium bowl, sift the cake flour with the baking powder, salt and all but 2 1/2 tablespoons of the confectioners' sugar.

Puree the bananas in a food processor or mixer. Add the egg whites, melted butter and vanilla and process/mix until blended. Add the dry ingredients and mix until combined, then gently fold in pecans.

Divide the mixture among the 24 mini-muffin or madeleine molds and bake for about 12 minutes, or until puffed and browned. Cool cookies and dust with the remaining 2 1/2 tablespoons of confectioners' sugar.