Banana Cookies

We’ve been on a bit of a banana kick lately, I guess. This recipe was inspired by this one, but we changed it up by using half brown sugar and half white sugar. That concept came from our pal Andrea, whose chocolate chip cookies were the perfect mix between soft and squishy and dense and crunchy.

Anyhoo, here we go:

  • 1/2 cup of unsalted butter, room temperature
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 1 egg, room temperature
  • 1 cup of mashed bananas (about 3 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 and brown 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.

Actually for us, it made exactly 3 dozen. Not sure how that happened; our recipes generally yield fewer cookies/muffins/whatevers than promised. But these are good — really good. I think I like them even better than banana bread or banana muffins due to the ease of distribution (I’m taking a few to work tomorrow and publicizing this here and now ensures that they’ll survive the night) and greatly reduced risk of loss due to crumbs from slicing or peeling (i.e., muffin liners).

Banana Bread

Cliff likes to show off his mad baking skillz to his coworkers from time to time. The hardest part about this was waiting for the bananas to ripen.

2 c flour
1 tsp baking soda
1/4 tsp salt
1/2 c butter
3/4 c brown sugar
2 eggs, lightly beaten
1 tsp vanilla
2 1/3 c bananas, mashed (about 4)
1/2 c walnuts, chopped

Preheat oven to 350° F. Combine first three ingredients and set aside. Cream butter and brown sugar together. Stir in egg, vanilla and bananas. Add banana mixture to dry ingredients until just combined. Stir in nuts. Pour batter into 9×5 loaf pan and bake for 60-65 minutes or until toothpick comes out clean.