I have a ton of over ripe bananas on my counter and in the freezer, so I wanted to use them up and have the girls take something with them to school on Monday. We've already brought banana bread once, so I went for Banana Cookies this time.
YUM YUM YUM! LOVED this one!! I will totally make this again!! I omitted the ground cloves because I didn't have any, and I don't think it made any difference.
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 large egg
1 cup mashed banana (2 to 3 medium)
1/2 to 1 cup chopped nuts, optional (I omitted and substituted choc. chips instead)
1.Preheat your oven to 375F degrees. For best results line cookies with silicone liners, or parchment paper. Alternatively, lightly spray cookie sheets with nonstick cooking spray.
2.In a medium size bowl whisk the flour, baking powder, spices, baking soda, and salt until well blended and set aside.
3.In a large bowl, beat the butter and sugar with an electric mixer on medium speed until well blended.
4.Beat in the egg and mashed bananas, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
5.Stir in the flour mixture with the mixer on low speed or with a wooden spoon just until combined.
6.Stir in the the nuts, if using.
7.Drop cookie dough by rounded teaspoonfuls onto prepared cookie sheets about 2 inches apart. Bake until no indentation remains when touched, about 8 to 10 minutes. (It was 10 minutes for me!)
8.Remove from the oven and immediately transfer cookies to a wire rack with a spatula and allow to cool completely before storing.
This recipe yields about 4 dozen Banana Drop Cookies.
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