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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.
The prefect cookie ‘n milk cookie. A mouth-watering combination of banana and crunchy walnuts. It’s banana bread comes to cookies.
Ingredients
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 ripe bananas
- 1 tsp baking soda
- a pinch of salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 cup chopped nuts or chocolate chips
Instructions
- Allow 1 stick (1/2 cup) of unsalted butter and 1 egg to rest to room temperature.
- 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.
- Add 1 cup chopped nuts or chocolate chips and mix.
- 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.
2.2
http://www.101cookingfortwo.com/banana-nut-cookies/
From DrDan at 101 Cooking For Two
Updated
December 13 2013