March 27, 2015

Banana Cookies

I like to put bananas in smoothies, but sometimes I don't get to the bananas before they are too ripe.  When this happens I usually make banana bread.

This time when I saw the blackened bananas on the counter, I thought cookies would be fun to make.  I started experimenting with various combinations and came up with this simple recipe. I added just a touch of lemon juice and cinnamon to complement the sweetness of the bananas.

These cake-like cookies are delicious plain. They are also very good with a touch of frosting sprinkled with toasted walnuts.

Enjoy!




Banana Cookies

1/2 cup butter
1 cup sugar
2 eggs
1/4 teaspoon vanilla
1/4 teaspoon lemon juice
2 bananas, mashed
2 1/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

In a large bowl, beat together butter and sugar.  Add eggs, vanilla and lemon juice.  Add bananas and mix until smooth.

In a separate bowl, whisk together flour, salt, soda and cinnamon.

Add the dry ingredients to the butter mixture.

The batter will be similar to a muffin batter.  Using a teaspoon (or tablespoon for larger cookies), drop spoonfuls of the batter onto a parchment lined cookie sheet.

Bake 350 degrees for 10-15 minutes or until the edges are slightly brown.

Cool the cookies before frosting.

Frosting:
In a bowl combine 1 cup powdered sugar with 3 Tablespoons melted butter.  Add spoonfuls of milk until the frosting is easy to spread.  Add additional milk if you want a thinner glaze.  For extra flavor add a few drops of lemon juice or vanilla.

Dip the top of each cookie into the frosting.  If desired, sprinkle toasted walnuts on top.

Store the cookies in the refrigerator.