CLASSIC BANANA COOKIES
Make and share this Classic Banana Cookies recipe from Food.com.
Provided by Bibliophage91
Categories Dessert
Time 27m
Yield 3 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
- Add butter or margarine. Mix well.
- Add remaining ingredients. Mix well.
- Drop by teaspoonfuls on cookie sheet.
- Bake in preheated oven 12 minutes.
BANANA CHOCOLATE CHIP COOKIES
Use very ripe bananas for moist cookies with lots of banana flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Butter or line 2 baking sheets.
- Whisk together the flour, baking soda, and salt.
- In a large bowl, beat together butter, sugars, egg, and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined.
- Drop by the tablespoons onto the baking sheet, spacing dough an inch apart. Bake for 10-12 minutes, until lightly golden brown. Remove to cooling racks.
THIN & CRISPY BANANA OATMEAL COOKIES
If you can imagine a cross between oatmeal cookies and banana bread, this is it.
Provided by Jennifer Segal
Categories Desserts
Time 30m
Yield About 45 cookies
Number Of Ingredients 12
Steps:
- Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix. The batter will be wetter than most cookie doughs; that's okay.
- Scoop large balls of dough (about 1½ tablespoons) onto the prepared baking sheet, spacing at least 3 inches apart, as they spread quite a bit (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
- Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Facts : ServingSize 1 cookie, Calories 128, Fat 5g, Carbohydrate 19g, Protein 2g, SaturatedFat 3g, Sugar 8g, Fiber 1g, Sodium 83mg, Cholesterol 15mg
CRUNCHY BANANA COOKIES
Make and share this Crunchy Banana Cookies recipe from Food.com.
Provided by Christine
Categories Drop Cookies
Time 32m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375F degrees.
- In large bowl, cream butter and sugar, with mixer on medium, until light and fluffy.
- Add the egg, vanilla, and bananas, beating until well mixed.
- Add the next 4 ingredients and stir until well blended.
- Stir in granola.
- Drop by spoonfuls about 2 inches apart onto greased cookie sheets.
- Bake for 12 minutes or until set.
- Remove from cookie sheets and place on wire rack to cool.
Nutrition Facts : Calories 65.5, Fat 2.7, SaturatedFat 1.4, Cholesterol 9, Sodium 57.7, Carbohydrate 9.6, Fiber 0.4, Sugar 5.4, Protein 1
BANANA CHOCOLATE CHIP COOKIES
All the best parts of chocolate chip cookies - chewy, crispy and tons of chocolate chips - meet all the tender moistness of banana bread in a perfect treat that straddles both worlds. We start off with a bang by simultaneously caramelizing a banana and browning butter for unmatched depth of flavor. From there, it's just one bowl, two baking sheets and a little patience while the dough chills. But the result is worth the journey for a cookie that's equally appropriate for dessert and breakfast alike.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
- Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
- Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
- Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
- Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
- Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store the cookies at room temperature in a tightly sealed container for up to 5 days.
CRISPY BANANA COOKIES
These spiced banana cookies are crispy on the outside and soft in the inside.
Provided by Ruben Jerez
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 35m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 3 cookie sheets well.
- Cream sugar and butter together in a medium bowl using an electric mixer until light and smooth. Mix in molasses, egg, and vanilla extract on high speed.
- Sift flour, baking powder, cinnamon, ginger, and nutmeg together in a separate bowl. Stir gradually into molasses mixture. Stir in sun-dried bananas using a wooden spoon.
- Shape dough into walnut-sized balls and place onto the prepared cookie sheets. Flatten slightly using a fork.
- Bake in the preheated oven until edges are set and golden, 10 to 12 minutes. Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 103.6 calories, Carbohydrate 14.7 g, Cholesterol 14.3 mg, Fat 4.6 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 41.3 mg, Sugar 7.1 g
GRANDMA'S BANANA COOKIES
These cookies were voted an all-time favorite in our family. They can be made any time of the year-bring them to parties, keep them for your family, save one for yourself, save 10 for yourself, whatever you want! I promise everyone will love this delicious balance of sweet but not too sweet. Eat hot, eat cold, eat these whenever. They can be stored in the freezer or in a container.
Provided by mmich
Time 1h5m
Yield 40
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
- Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
- Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
- Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
- While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
- Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
- Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
- Spread frosting on cooled cookies.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 29.4 g, Cholesterol 16.8 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 165 mg
FROSTED BANANA COOKIES RECIPE
These Frosted Banana Cookies are my new favorite way to put my soft brown bananas to use. They are so easy to make and taste absolutely amazing. If you are in need of a quick and simple snack or dessert recipe, these are perfect.
Provided by Elyse Ellis
Categories Dessert
Time 25m
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Cream sugar, butter, shortening, and vanilla until light and fluffy.
- Add bananas and then mix in the eggs.
- Blend in buttermilk. Add the dry ingredients until just combined. Do not over-beat. It will be a sticky batter. Drop by tablespoons onto a greased cookie sheet.
- Bake for 9-10 minutes, until slightly golden.
- Cool completely.
- Mix all ingredients together and spread over cooled cookies.
Nutrition Facts : Calories 264 kcal, Carbohydrate 42 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 27 mg, Sodium 171 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
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