Tuesday, 17 April 2012

Banana Cookies

Here's another way of using up those over ripe bananas in the fruit bowl. They are somewhere between a cookie and a cake. The recipe is from a food blog called "Simply Recipes", I think I remember reading that this was one of the top food blogs last year. The measurements were in cups, so I hope I have converted them properly. They tasted really good, not too sweet.  I added some ground ginger instead of the nutmeg and cloves. I also think that sultanas might have been a good addition.


113g of unsalted butter, room temperature
128g of sugar
1 egg, room temperature
about 2 - 3 large bananas
1 teaspoon of bicarb of soda
256g of plain flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
pecan nuts (walnuts and chocolate chips are fine alternatives)

Preheat the oven to 180C. 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 bicarb of soda. Let sit for 2 minutes. The 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 mixture 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 depending on the size of the dollops.

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