Why do I like these Banana Nut Breakfast Cookies? Well, first of all, I love them because they are similar to banana nut bread but only takes 10 minutes to bake. Secondly, they are just the right size to grace my plate without gracing my middle. And lastly, they just taste so GOOD!
The other day I found myself, yet again, having two bananas that were about to go bad. I use to place them in the freezer for later use just to find them months later (along with all the other bananas that had joined them) when I cleaned out the freezer. OK – not months later – maybe a year later -LOL. So, I have decided that I either use them right then and there or they hit the trash can (which I hate doing). But – I also don’t want to spend the time mixing up banana nut bread every time. So, this new recipe creation was a must! I took the idea for a soft banana cookie and created a perfect sized Banana Nut Breakfast Cookies. They aren’t too sweet and they aren’t too big, and since I place cinnamon, sugar, and a melted butter concoction into the middle, you don’t even have to add anything for them to become a part of your breakfast plate.
By the way, it is currently 3:00 in the afternoon, and I just had one as a snack! I guess they don’t have to be just for breakfast.
| PREP: 15 minutes | COOK: 10 minutes per batch | YIELD: 20 cookies |
Ingredients:
- ⅔ cups of granulated sugar
- ⅔ cups of light brown sugar
- 10 Tablespoons Salted Butter (if you use unsalted, add ¼ teaspoon of salt to the dry ingredients)
- 2 eggs
- 2 ¼ cups of flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup (2 medium) mashed bananas
- 1 cup of chopped pecans
For topping:
- ½ cup of sugar
- 1 Tablespoon Cinnamon
- 2 Tablespoons melted butter
Instructions:
- Preheat oven to 350 degrees.
- Spray cookie sheet.
- Combine the flour, baking soda, and baking powder.
- Using a mixer, combine the sugar, vanilla, and 10 tablespoons of butter until smooth and creamy.
- Add the 2 eggs to the mixer and combine.
- On a low setting, add the flour mixture ¼ – ½ of a cup at a time until a cookie dough has formed.
- Stir (not mix) the bananas and the pecans in.
- Melt 2 tablespoons of butter and mix in the tablespoon of cinnamon and ½ cup of sugar.
- Take the cookie dough and drop onto the prepared cookie sheet. Use a tablespoon and make them approximated 2-3 inches in diameter.
- Now take a spoon and create a “boat” in the middle of the cookie (like when you put gravy on mashed potatoes). Fill the boat with a spoonful of the butter, sugar, cinnamon mixture.
- Bake in the oven for 10 minutes.
- Remove and serve!
Enjoy!
Maurie Kay
Looks so good!