I was involved in a cookie swap recently, and while my idea was to make something interesting and different, I ran out of time to get the ingredients.Luckily, I came across this recipe for simple banana drop cookies, from Lovefoodies.com and it was perfect – I had a Ziploc bag in my freezer full of ripe bananas! What do you do with yours?
The cookies came out pretty decent, (I drizzled them with nutella that was thinned out with some water) but then I decided to make a banana bread with the rest of the batter – and it was out of this world! Moist, with a gooey center from the nutella and paired nicely with my herbal tea.
This recipe makes approximately 50 cookies, but I use part of the batter for the bread first, and the remaining is for the cookies. If you want to make your own nutella, try my recipe here: Homemade Nutella
- 1 1/4 cups sugar
- Two thirds cup butter
- 1 teaspoon vanilla
- 1 cup banana; mashed well
- 2 Eggs, beaten
- 2¼ cup flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/2 teaspoon cinnamon
- Approximately 1/2 cup nutella (thinned with water if necessary)
- Preheat oven to 400F. Grease a loaf pan and set aside. Also grease a cookie sheet and set aside (for cookies)
- In a bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, cream sugar, butter, and vanilla until light and fluffy. Add eggs and beat well. Gently fold in banana. Combine wet & dry ingredients.
- Fill the loaf pan approximately 1 – 1/2 inch of the way with the batter, and spread a layer of nutella (thinned with water if necessary) over it. Top that with more batter, ensuring the load pan is 3/4 of the way filled. Drizzle the top with more nutella if desired.
- Bake for approximately 45 minutes to an hour, or until golden brown on top. Transfer to cooking rack.
- FOR COOKIES: Use the remaining batter and drop teaspoon sized balls, two inches apart on the cookie sheet and bake for 8-10 minutes (until golden brown) Transfer to cooking rack.