Let me tell you about my boat banana cookies. In college, I made a variety close to sugar cookies, but with the added bonus of delicate banana flavor. Then years passed. I worked as a newspaper reporter; I moved to Chicago; I got married. I lost my banana cookie recipe.
So what then? A new phase in life, a new banana cookie recipe. This one is what happens when banana bread and chocolate chip cookies have babies. Kitty made sure I saved this one in my Gmail so I don’t lose it again.
- 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)
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.