If you love bananas this will be your new favorite cookie!
I already had 2 different kinds of cookies that I was going to make last weekend then I realized I had some bananas that needed using up.
I looked through my recipes for inspiration and in the end decided to slightly modify a persimmon cookie recipe that I had and substitute banana for the persimmon. Another blog called White On Rice Couple had posted a persimmon cookie recipe that was identical to mine. It was a recipe from their Grandma- my recipe was about 40 years old too!
I converted the regular flour to my gluten free mix and decided that it would not need any xanthan gum so I didn’t use it.
I think this recipe would lend itself to other fruit substitutions too- what about pineapple and macadamia nuts? It just uses 1 cup of a moist type fruit.
After tasting the batter I decided to add chopped walnuts because it was the right thing to do. Walnuts and I don’t get along very good- the bitterness from the skin on the outside sometimes hurts my mouth. I rubbed as much of the skin off as I could as I was chopping them up- it worked fine.
I used some cinnamon chips that I had gotten from King Arthur Flour in the batter also. I bought them before Christmas last year and had not baked with them yet. They taste kind of funny just by themselves but they are magical in this Banana Cookie!
I took plates of cookies to my neighbors and even to our nice pharmacist at Walgreens because he has really gone the extra mile for us lately. Everybody said these Banana Cookies were their favorites of the three kinds on this weeks plate! The other two that I made were a Flourless Peanut Butter Cookie that is an old recipe and has been around forever. I reduced the sugar on that one by 1/4 cup so it is much better than the original. I will post that recipe soon because those cookies are great too.
I also made the Oatmeal Cookies that I had already posted but I used Trader Joe’s Dried Wild Blueberries instead of raisins and I added some cinnamon chips to those too. The cookies turned out good but I didn’t like them as well as the original recipe with the raisins. You couldn’t really tell what kind of fruit was in there so I think it was a waste of the pricier ingredients.
I think I had better start sharing some salads with my neighbors for a while- they are starting to complain about gaining weight! (oops!)
I shared this recipe with Potluck Sunday at Mommy’s Kitchen, Monday Maniaat The Healthy Home Economist, Mouthwatering Monday at A Southern Fairy Tale, Homemaker Monday at 11th Heaven’s Homemaking Haven, This Weeks Cravings at Mom’s Crazy Cooking, Hearth And Soul Hop at A Moderate Life,Slightly Indulgent Tuesday at Simply Sugar And Gluten Free, Tuesdays At The Table at All Of The Small Stuff. Tasty Tuesdays at 33 Shades Of Green,Tuesday Night Supper Club at Fudge Ripple, Tasty Tuesday at Balancing Beauty And Bedlam, Frugal Food Thursday at Frugal Follies, Full Plate Thursday at Miz Helen’s Country Cottage, Foodie Friday at Designs By Gollum,Fun With Food Friday at Paisley Passions, Sweet Tooth Friday at Alli “N Son,Sweets For A Saturday at Sweet As Sugar Cookies
Banana Walnut Cookies
Preheat oven to 325 degrees
1/2 cup unsalted butter (1 stick)
3/4 cup sugar
1/2 teaspoon vanilla
1 cup mashed banana (about 3 medium) with 1 teaspoon baking soda added to bananas
Mix dry ingredients together in another bowl then add to butter and banana mixture.
2 cups GF Flour Mix*
1/2 teaspoon salt
1/2 teaspoon cinnamon
Blend flour mixture well with banana mixture then add:
3/4 cup chopped walnuts
2/3 cup cinnamon chips (I got mine from King Arthur Flour online)
The blog called White On Rice Couple noted that if you chill the dough at this point (for their persimmon cookie that is pretty much this same recipe) that your cookies will turn out fluffier. I didn’t try this but it would probably be the same for these cookies.
Drop heaping tablespoonfulls of batter onto cookie sheets that are covered with parchment paper. I baked 12 cookies per sheet.
Bake for 10 minutes, switching baking sheets top to bottom halfway through the baking time.
This recipe makes 5 dozen cookies.
*GF Flour Mixture
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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