March Recipe: Banana-Spice Cookies

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

  • The Ingredients
    • 1/2 cup butter
    • 2 1/4 cups all-purpose flour
    • 1 cup white sugar
    • 1 egg
    • 1/4 cup unsweetened applesauce
    • 1 teaspoon baking powder
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon baking soda
    • 1/8 teaspoon ground cloves
    • 3 bananas, mashed, about a cup’s worth
    • 1/2 cup chopped pecans
    • Frosting of choice
  • The Way of Preparing
    1. Oven to 375°F, 190°C, Gas mark 5
    2. Beat butter with an electric mixer for at least 30 seconds.
    3. Add half the flour, all of the sugar, eggs, applesauce, vanilla, baking powder, and spices.
    4. Beat until thoroughly combined; then beat in remaining flour.
    5. Beat in the bananas then stir in the chopped pecans.
    6. Drop by rounded teaspoons about 2 inches apart on a greased cookie sheet or silicone mat.
    7. Bake for 8-10 minutes or until the edges are lightly browned.
    8. Cool cookies on a rack, then frost with your frosting of choice.
  • Notes
    • If you don’t have applesauce, add another egg instead.

Okay, so I love bananas. But it’s not a mutual affection; I’ve got an oral allergy to them, so I can only have them cooked without regretting it. This is a great way to use some nearly-dead bananas in a way that I can enjoy. I also will only use chopped pecans in this because my friend J has a walnut allergy and I want to make sure they can enjoy these with me.

Happy baking!

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