The other day, I realised I have never used Bananas for Cookies (except for Oats Cookies and Muesli Bars). What would happen if I added Banana to the cookie dough? So I tried with my Basic Cookie Dough recipe, replacing Egg with mashed Banana. Cookies turned quite soft as expected. Today I tried again. I reduced Butter and Flour, and I baked them at lower temperature for longer time, and they turned crunchy. This recipe is very similar to my Shortbread recipe, and these cookies taste quite nice.
25 x 4.5cm Cookies
60g Butter *softened
1/4 cup Caster Sugar
1 pinch Salt
1 small Ripe Banana *80g after peeled
1/4 cup Custard Powder *OR 1/4 cup Corn Starch & 1/2 teaspoon Vanilla Extract
1 cup Plain Flour OR Self-Raising Flour
- Mix softened Butter and Sugar until smooth and well combined. Mash Banana until smooth, add to the Butter mixture, add Custard Powder (OR Corn Starch and Vanilla), and mix well. *Note: Custard Powder gives nice yellow colour and flavour.
- Add Plain Flour and mix to combine, then use your hands to bring the dough together in the bowl.
- Preheat oven to 150℃. Line a baking tray with baking paper.
- Roll out the dough on a floured surface until 6-8mm thick and cut out shapes. *Note: Today I used a round cutter 4.5cm in diameter and made 25 cookies.
- Bake for 25 to 30 minutes OR until golden. Transfer to a wire rack to cool completely. *Note: You could bake at higher temperature for shorter time for soft cookies.
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