Banana Cookies #Recipe Peg Cochran/Margaret Loudon

 

Everyone wants bananas but when I buy them, no one eats them.  Consequently, I have a freezer full of frozen overly ripe bananas.  I've made bread, muffins and I wanted to do something different.  I thought are there banana cookies?  Indeed there are!  These were very easy and quite delicious!  You can add in whatever mix-ins you want.  Pecans are suggested but my granddaughter doesn't like nuts and I need someone to help eat these!  I had some Reese's peanut butter chips so I added those.  Bananas + peanut butter = natural and delicious combo!

1/2 cup unsalted butter at room temperature

1 cup sugar

1 large egg, at room temperature

1 cup mashed bananas  

1 teaspoon baking soda

2 cups all-purpose flour

Pinch salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg or mace

1/2 teaspoon ground cloves

1 cup chopped pecans (or your choice of walnuts, chocolate chips, etc.)

Directions

Preheat oven to 350°F.  Line baking sheet with parchment paper.

 

Cream butter and sugar until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy. 

 

In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. 

  

Pour the banana mixture into the butter mixture. (if the mixture curdles, don’t worry.  It will still work.)

 

Whisk the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.

 

Fold in pecans, chocolate chips or other mix-in.

Drop in dollops onto baking sheet. Bake for 11 to 13 minutes or until golden brown. Let cool on wire racks before serving.