Sunday, January 04, 2009

banana cookies

From Simply Recipes. These are very light and not too sweet -- I made them for New Year's Eve and they were gone within 24 hours.

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) (I might increase this slightly next time for a more banana-y taste)
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) (I used chocolate chips. no shock there.)

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.

2 comments:

hefk said...

Are these cakey like mini banana bread?

gwen1234 said...

Yyyyyeeeaaa.... kind of. They're very soft, but the texture is like soft-cookie texture and not soft-bread texture, if that makes sense.