Banana Cookies
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 115 g butter, soft
- 225 g cane suar, possibly less
- 1 egg (s)
- 2 ½ large banana (s) (approx. 50 g)
- 1 teaspoon, heaped baking soda
- 240 g flour
- 1 pinch (s) salt
- 0.5 teaspoon ½ cinnamon powder
- 0.5 teaspoon ½ nutmeg
- 0.5 teaspoon ½ clove powder
- 225 g walnuts or pecans or chocolate
Print Recipe
Pin Recipe Instructions
- Chop walnuts, pecans, or chocolate. Beat the softened butter with the sugar until frothy, add the egg and stir until a light, creamy mixture is formed.
- Puree the bananas in another container, stir the baking soda into the banana mixture and let stand for 2 minutes. In the meantime, mix the flour, salt and spices together. Now pour the banana puree into the egg mixture, stir everything well, then add the flour-spice mixture and stir only (briefly) until there are no more pockets of flour.
- Finally, fold in the nuts or chocolate chips and place piles on a baking sheet lined with baking paper. Caution: Leave enough space between the piles of dough, the dough still spreads out neatly in the oven. The cookies are baked at 180 ° C (top / bottom heat, hot air: 160 ° C) for 11 - 15 minutes - after the desired tan.
- With sugar you can take less, depending on the taste or sweetness / ripeness of the bananas. You can also use regular sugar and a few tablespoons of honey.
- The amount of dough is enough for about 20-30 cookies, it depends on how big you make the dough. These cookies are rather soft, still taste delicious the next day and, in my opinion, are particularly recommended with walnuts or with a mixture of walnuts and chopped dark chocolate.
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