Monday, October 12, 2009
I found myself with a bunch of really ripe bananas..... the kids preferred these cookies over banana bread. They are similar to the zucchini cookies I posted a couple of weeks ago. They would make a great sandwich cookie using cream cheese icing. They remind me of a " muffin top ". I did not use cloves I think I may be phobic of the strong taste. These could be classified as a breakfast cookie.
Banana Cookies from Simply Recipes
• 1/2 cup of unsalted butter, room temperature
• 1 cup of sugar
• 1 egg, room temperature
• 1 cup of mashed bananas (about 2 ½ large bananas)
• 1 teaspoon of baking soda
• 2 cups of flour
• pinch of salt
• 1/2 teaspoon of ground cinnamon ( Used 1 tsp)
• 1/2 teaspoon of ground mace or nutmeg
• 1/2 teaspoon of ground cloves ( I didn’t use this)
• 1 cup of pecans (walnuts and chocolate chips are fine alternatives)
1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
Makes about 30 cookies.