Banana Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 large large egg
- 1 cup mashed bananas
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- Pinch salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup chopped pecans
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat oven to 350°F.
- Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.
- In a separate 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.
- Pour the banana mixture into the butter mixture.,Sometimes the banana/butter mixture curdles because the bananas are high in moisture, which will make the creamed butter "break." Carry on; once you add the flour mixture, the batter will be cohesive and bake up just right.
- Whisk together the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.
- Fold pecans or chocolate chips (if using) into the batter.
- Drop in dollops onto a parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool on wire racks before serving.
- Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.,Did you enjoy this recipe? Let us know with a rating and review!
Source
Original recipe: View Original