I always have bananas around, little monkey loves them! Lately I've been loving diced bananas in baked goods instead of them being mashed. So this day, I decided to make banana cookies. Simple cake-like drop cookies. This is the first recipe I came upon, a good old family recipe that was handed down to Vanilla Garlic by his Grandmother.
I added in some chocolate chips with the diced bananas, and a few shakes of Allspice. Now I have this recipe to add to my collection.
Family update...they loved them so much, there might not even be a handful left as I type! Yes, I even saw my Husband grab some, so I know they were good! These did turn really moist, cake like and sticky after day 1, so be careful if you're putting them in a cookie jar, they'll stick! I lay mine in a 9x13 plastic container with parchment paper between the layers.
Banana Cookies Recipe
1/2 cup of unsalted butter, room
1 cup of sugar
1 egg, room temperature
1 cup of mashed
bananas (about 2 ½ large bananas) *I used 3 bananas
1 teaspoon of baking soda
2 cups of
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 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.