I saw 3 leftover bananas on the kitchen counter and they already have brown spots. I know for sure that the inside is still good but I just don’t like the taste of over-ripened banana. Since, both Simon and I were down with flu the last few days, I craved for cookies to nibble. There you go… why not banana cookies. I remember bookmarked a recipe from………… few days ago and decided to give it a go.
The recipe called only for Pecan but I add choc chip too… **Smiling**
Source : Simply Recipes
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)
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)
- Preheat the oven to 350°F/180 C/ GM 4. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
- In a bowl, mix the mashed bananas and baking soda. Let it 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.
- 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.
- 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.
Ps. I still hasn't got the right crunch cookies at the end. It turned chewy but Simon loved them tho'.. Love you honey