Banana Spice Cookies
photo by Zaney1
- Ready In:
- 10mins
- Ingredients:
- 11
- Yields:
-
36 cookies
ingredients
- 1⁄2 cup shortening
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup banana, mashed ripe (3 med)
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon salt
- 1⁄2 cup raisins
directions
- In a large bowl, cream shortening and brown sugar.
- Add eggs and bananas; mix up well.
- In another bowl combine dry ingredients; then add to creamed mixture and mix well.
- Stir in raisins.
- Chill (dough will be very soft).
- Drop by round teaspoonfuls onto greased baking sheets.
- Bake at 350° for 8-10 minutes or until lightly browned.
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Reviews
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What a surprise -- the soft, misshapen blob of dough came out of the oven as round, plump cookies. So many extra ingredients can be added or alternated for additional flavor. I cut back a bit on the sugar and next batch I think I'll cut back on the sweetness a little more. I used raisins and craisins (1/2 each) of the recommended amount.
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Additional kudos - with organic peanut butter and fresh chopped apples, these cookies made a fantastic power snack before going hiking! Yummy and nutritious. Great fluffy cookie! Close to what my Mom used to make (which I am still trying to get to replicate). I split the dough adding fresh finely chopped apples (2 tbl) to 1/2 and natural crunchy peanut butter (3-4tbl) to other half since I didn't have raisins. Both turned out tasty. Thanks!!
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Promised my bf and his room mate that I'd make them cookies when I got up this morning. So I looked around to see what I had to work with, saw the bananas and found this recipe. PERFECT! Only 5 of these survived to be eaten later, the rest were gone before I finished cleaning up. They were the perfect for breakfast. The boys didn't have cinnamon so I used a mix of cloves, allspice and nutmeg. Used the last handful of golden raisins. Next time I'll try them with some nuts (but they're great as they are) Thanks so much for this recipe! It is a keeper!
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Tweaks
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Im am baking some of these right now. I always halve the first test batch of a new recipe, just to see if anyone likes them. So far I sub'd butter for the shortening, and I wanted more banana flavor, so I added a few drops of banana extract. I added nutmeg also. Spices smell nice with the bananas. Instead of raisins I used white chocolate chips. I will update my review when I make the full batch with raisins, and shortening. These smell great, and are very cake-y in texture. I love how moist they are. I just wish they were more round! mine all came out looking like turtles. I hate drop cookies... These are really wonderful and if anyone like bananas they will like these. I would give these more like 8.5 stars! Really fun and easy to make. Thanks so much for the fun recipe!
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I made this recipe using the Splenda Brown sugar blend (1/2 cup, packed. The cookies turned out pretty darned good for almost "sugar free". They are light brown, with a cake-like texture. I had to bake for 14 minutes in my oven. I love cinnamon, so I increased that measure to a full rounded teaspoon. I used a small ice-cream type scoop (1 ") and the recipe made 31 generous, fluffly cookies. I had hoped for a stronger banana flavor, but even after chilling the dough overnight allowing the flavors to meld, it was a very mild banana flavor. I wonder if using actual brown sugar instead of Splenda Brown Sugar blend would enhance the banana flavor? I'll definitely make another batch of these cookies. Nice alternative to use the aging bananas in cookies instead of a bread.
RECIPE SUBMITTED BY
Elvishdreamer
Canada