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Adapted from a Food.com recipe with only minor changes. This makes a softer, more cake like cookie that truly tastes like banana nut bread. Give it a try.

Rating A nice cookie and a great use of over ripe bananas

Notes: The original recipe had cinnamon, nutmeg and cloves. It was a little heavy in the last two and I suggested a range in the recipe for both. I will stay with the low end of the ranges.

A couple of ripe bananas and things you have. Let the butter and egg rest and come to room temperature before starting. Preheat oven to 350 conventional not convection.

In a mixing bowl add 1 stick (1/2 cup) unsalted butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy.  Add one room temperature egg and whip a few for minutes.

Mash 2 large bananas to make about 1 cup of “banana mush” and mix 1 tsp of baking soda and let set for a few minutes.

Mix the banana into the butter. Mix well. Add 2 cups flour, 1 pinch of salt, and 1/2 tsp each of cinnamon, nutmeg, and cloves. As I said in the discussion, I would cut back the nutmeg and cloves to 1/4 tsp. Mix in 1 cup of chopped nuts or chocolate chips.

Prep 2 baking trays with parchment paper. I like a larger cookie so I used an ice cream scoop that make a larger cookie.

Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes.

Allow to rest on the tray for 5 minutes after coming out of the oven before moving to cooling rack.

Updated

December 13 2013

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