Yield: Makes about 30 cookies.
“This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.”
These banana cookies are what you may come to consider to be a staple for any home. Who hasn’t had plenty of instances where some bananas have gotten a bit overripe? Banana bread and banana nut muffins aren’t the only way to use up ripe bananas, and these cake-like banana cookies are a great new alternative.
With a fresh banana taste and enhanced with spices and pecans or semi-sweet chocolate chips or both these banana cookies a perfect treat for any brown paper bag lunch, and can change their taste with each new batch by trying milk chocolate or cashews.
Ingredients for Banana Cookies
1/2 cup of unsalted butter, room temperature
1 cup of sugar
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
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
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 banana cookies 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.