Banana Nut Cookies

The recipe Banana Nut Cookies could satisfy your Southern craving in about 30 minutes. One portion of this dish contains about 1g of protein, 6g of fat, and a total of 113 calories. For 12 cents per serving, you get a dessert that serves 24. 46 people were glad they tried this recipe. Head to the store and pick up baking soda, unsalted butter, cinnamon, and a few other things to make it today. It is a good option if you're following a gluten free and fodmap friendly diet. It is brought to you by 101 Cooking for Two. With a spoonacular score of 1%, this dish is very bad (but still fixable). Try Soft & Chewy Banana Nut Butter Cookies (vegan, no refined sugars & GF!) & Fave Five Friday: Good-For-You Cookies, Banana Nut Cookies, and Banana Nut Cookies for similar recipes.

Servings: 24

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Allow 1 stick (1/2 cup) of unsalted butter and 1 egg to rest to room temperature.In a mixing bowl add 1 stick (1/2 cup) unsalted butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy. Add one room temperature egg and whip a few for minutes.Mash 2 large bananas to make about 1 cup of “banana mush” and mix 1 tsp of baking soda and let set for a few minutes.Mix the banana into the butter. Mix well. Add 2 cups flour, 1 pinch of salt, and ½ tsp each of cinnamon, nutmeg, and cloves. As I said in the discussion, I would cut back the nutmeg and cloves to ¼ tsp.Add 1 cup chopped nuts or chocolate chips and mix.Prep 2 baking trays with parchment paper. I like a larger cookie so I used an ice cream scoop that make a larger cookie.Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes. Allow to rest on the tray for 5 minutes after coming out of the oven before moving to cooling rack.

 

Step by step:

1. Allow 1 stick (1/2 cup) of unsalted butter and 1 egg to rest to room temperature.In a mixing bowl add 1 stick (1/2 cup) unsalted butter at room temperature and 1 cup sugar. Cream together at high speed for a few minutes with a hand or stand mixer until becoming fluffy.

2. Add one room temperature egg and whip a few for minutes.Mash 2 large bananas to make about 1 cup of “banana mush” and mix 1 tsp of baking soda and let set for a few minutes.

3. Mix the banana into the butter.

4. Mix well.

5. Add 2 cups flour, 1 pinch of salt, and ½ tsp each of cinnamon, nutmeg, and cloves. As I said in the discussion, I would cut back the nutmeg and cloves to ¼ tsp.

6. Add 1 cup chopped nuts or chocolate chips and mix.Prep 2 baking trays with parchment paper. I like a larger cookie so I used an ice cream scoop that make a larger cookie.Cook until edges are turning a bit darker brown. These large cookies took 15 minutes. A smaller cookie might take as little as 12 minutes. Allow to rest on the tray for 5 minutes after coming out of the oven before moving to cooling rack.

Nutrition Information:

covered percent of daily need

 

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