Persimmon Banana Cookies Recipes
PERSIMMON BANANA NUT BREAD
Sharing today, moist and nutty persimmon banana bread for a warm and comforting holiday breakfast. This persimmon bread is like my declaring the arrival of winter! Season of warm breakfasts and lots of holidays cheer. Speaking of which, can't believe I'm writing this that it is FINALLY feeling like winter here in our part of the world with even a hint of snow in the mountains! yahoo!! Love that we saw some long-due rain past few days and had to wear jackets! Good news is, we survived :) I know! Since it is mostly sunny here... a little bit cold felt like warm-spiced-stew or hot-cup-of-coffee kinda season....hot-cup-of-coffee with slice of fresh baked banana bread kinda season! :-) Good thing is, I had some fully-ripe persimmon and ripe banana to warm-up our breakfast yesterday. So, I baked this moist almost-pudding like delicious persimmon banana bread with walnuts and raisins. And served with *orange butter for breakfast.I love persimmons. Every persimmon season, I make sure to get some in groceries and try couple of my favorite recipes. If you have not tried it yet. I highly recommend trying some while the season lasts. If you ever wonder what to do with persimmons? Try this bread recipe to start with. Ripe persimmon also works great in puddings, muffins, ice cream, and even as-is in salads. I'm sure you wonder, why I'm stressing so much of 'ripe' persimmons. Ripe persimmon taste far superior than not-so-ripe ones. The taste of ripe persimmon is like cross of juicy mango with sapota (Indian Chikoo). Exactly like raw chikoo, raw persimmon leaves a dry after-flavor where ripe ones is juicy and super sweet like mango. Amazing! Isn't it?This Banana Nut Bread has a subtle fruity flavor of persimmons and of banana. I decided to not use spices because I wanted the flavor of persimmon to shine through. This Persimmon bread warmed-up our weekend breakfast. Even though addition of banana in this bread was purely by-availability. I loved the combination of two in this nutty bread and can't wait to bake this bread few more times while the persimmon seasons lasts.Wish you a wonderful weekend! This weekend complete your holiday shopping, relax, get ready for Christmas, bake some bread and enjoy grand breakfast with friends and family.Happy Holidays!-Savita
Provided by Savita
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven at 350 degree Fahrenheit. Peel and puree the persimmon. Mash the banana with fork and set aside. Prepare 8.5X4.5 inch loaf pan by coating with thin layer of butter and then dust with flour. See Note 2 and 3 for details.
- In a wide bowl, whisk the dry ingredients - flour, sugar, baking soda, nutmeg, and salt and set aside.
- In a small bowl, combine wet ingredients - egg, milk, melted cooled butter. Whisk until egg mix well with milk. Add into dry ingredients along with pureed persimmon, mashed banana, nuts and raisins (if using).
- Fold the ingredients until just combined. Don't over mix.
- Pour into prepared loaf and bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
- Let bread cool 10 minutes before slicing. Serve with tea or orange butter (*recipe in notes). Enjoy!
PERSIMMON BANANA BREAKFAST COOKIES
Quick and easy persimmon oatmeal cookies you can feel good about eating for breakfast.
Provided by Toaster Oven Love
Categories Breakfast For Two
Time 30m
Number Of Ingredients 9
Steps:
- Preheat toaster oven or oven to 350 F and line your cookie sheet with a small silicone baking mat.
- In a medium bowl mix together the mashed banana, persimmon, vanilla extract, cinnamon and cardamom. Stir in oats, flax meal and shredded coconut until well combined. Lastly stir in the chopped raisins.
- Using an ice cream scoop drop dough at least 1 inch apart on prepared cookie sheet. The "dough" will be sticky but should maintain its shape when scooped. If your dough is too wet to scoop, stir in an extra tablespoon or two of rolled oats.
- Bake cookies at 350 F for 18 to 20 minutes until the edges are browned and the cookies are set. Allow cookies to cool at least 10 minutes before using a spatula to carefully remove them.
- These fruit based cookies are best enjoyed the day they are baked but will keep for 2-3 days if stored in a sealed container in the refrigerator.
Nutrition Facts : Calories 227 calories, Carbohydrate 41.3 grams carbohydrates, Fat 6.2 grams fat, Fiber 5.9 grams fiber, Protein 5 grams protein, SaturatedFat 3.4 grams saturated fat, ServingSize 3 Cookies, Sodium 5.1 grams sodium, Sugar 12.3 grams sugar
PERSIMMON BANANA COOKIES
Moist, tasty, spicy cookies perfect for those extra ripe persimmons and bananas. Remember to use all Organic ingredients!
Provided by GirlwithMS
Categories Drop Cookies
Time 50m
Yield 36 cookies
Number Of Ingredients 15
Steps:
- Dissolve soda in pulp.
- Cream shortening and sugar.
- Add egg and mix well.
- Mix dry ingredients together.
- Chop nuts and raisins finely, combining with sugar mixture.
- Add pulp.
- Drop on well-greased baking sheet.
- Bake 10-12 minutes at 350°.
- Keep in tight container.
Nutrition Facts : Calories 80.5, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.7, Sodium 88.9, Carbohydrate 13.1, Fiber 0.4, Sugar 6.6, Protein 1
BANANA AND PERSIMMON CINNAMON MUFFINS
I put this recipe together to use up some bananas and persimmon that were very very ripe! As soon as they began to bake, my daughter said she could smell autumn.
Provided by Anna Silvani-Morrison
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
- Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
- Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
- Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 61.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 11.4 g, Sodium 328 mg, Sugar 33.1 g
VEGAN PERSIMMON-BANANA COOKIES WITH DARK RUM ICING
I could not locate a good vegan persimmon cookie recipe that appealed to me so I came up with this one; these cookies require no eggs and use less sugar and vegetable butter (margarine) than others I have seen elsewhere. The resulting "cookies" are soft and almost bread-like. Enjoy in place of scones or as a light, not too heavy treat.
Provided by Chez Jonny
Categories Drop Cookies
Time 27m
Yield 12-16 cookies, 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. In a blender, place chopped persimmons and bananas with 1 tsp vanilla extract. Blend until smooth. Add 1 tsp baking soda. Blend in briefly.
- 2. Cream butter and sugar in mixer.
- 3. Blend 1.5 tsp NRG egg replacer with 2 tsp warm water. When smooth, add to creamed butter and sugar. Whip butter, sugar, NRG egg replacer mixture until smooth.
- 4. Add dry ingredients (except nuts) and fruit puree to butter, sugar, NRG egg replacer mixture. Mix. Fold in chopped walnuts by hand.
- 5. Preheat oven to 350F (or 330F for convection ovens). Place foil on cookie tray and butter surface lightly with the end of a stick of butter. Add dollops of cookie batter to tray with enough room between so they don't combine. Bake for 12 minutes Remove to cooling tray.
- 6. Optional: drizzle cookies with an icing made by combing confectioner's sugar with just enough dark rum to create a thick paste. Dribble over surface of cookies.
Nutrition Facts : Calories 319.7, Fat 10, SaturatedFat 1, Sodium 463.6, Carbohydrate 53.8, Fiber 2.7, Sugar 22.9, Protein 6
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