Posted by: Anja | June 2, 2010

Bananas in cookies…

… is kind of a weird combination. Generally, bananas are not so bad considering that they are supposedly healthy food. But they are kind of soft, right? Well, the soft bananas survive being in the oven for a couple of minutes and come out squishy. And toned.

Okay, that sounds like I didn’t like the cookies. That’s not the truth! I liked them, they combine chocolate and fruits which is what I appreciate most in self-made sweet stuff. But… they are squishy! I can’t help it, it’s just weird! Though the guys didn’t seem to mind it when they ate them, I consider the outside as well as the inside of a cookie. I’m sorry to say so, but I didn’t like the outside here. Anyway, for all of you that are not as queasy as I am, here is the recipe.

Banana Chocolate Cookies
idea adapted from

120g butter
200g sugar
1 egg
2 bananas
1 teaspoon baking powder
240g flour
pinch of salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
100g bittersweet chocolate

First step: Chop the bananas and the chocolate into small pieces separately. Melt the butter over low heat in a small pot. Preheat the oven to 160°C.

Second step: Whisk together the butter and the sugar and add the egg afterwards. Whisk again to combine. Separately, combine th nutmeg, cinnamon, salt, flour and baking powder. Now add this mixture slowly into the other mix.

Third step: Take care, at a certain point whisking won’t help you anymore, so either start using your hands to form the dough or use a spoon. After everything is combined, spoon in the bananas and the chocolate and mix thoroughly.

Fourth Step: Drop dollops of the dough onto a baking tray lined with baking parchment. About one tablespoon should be enough. I needed to make two batches to use all of the dough. Put the tray into the oven for 10-15 minutes, they should be slightly browned on top. Take out and enjoy them!

I just remembered that the original recipe says that you should mash the bananas and put them directly into the dough. Maybe that makes the cookies less squishy because you then can’t really distinguish banana from dough. If anyone tries that, tell me the outcome!


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