Banana Cookies

So you have a few very ripe bananas sitting on your counter and you really don't want to make bread again. Try cookies. Yes, cookies. They are so good. Very cake like. I would like to try them in mini muffin molds.

My sister-in-law (and BMCC member) emailed us this recipe. Try them. They won't last long.

Banana Cookies

INGREDIENTS

·                                 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 teaspoon of ground cinnamon

·                                 1 teaspoon of vanilla

·                                 1 cup of pecans (walnuts and chocolate chips are fine alternatives)

METHOD

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg & vanilla 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 cookie