Banana cookies
Description
Perfect with tea and coffee. Use overripe, sweet bananas for the cookies. Mash them into a puree, then add to the whipped butter with sugar and egg. You can replace the baking powder with baking soda neutralized with acid. However, I don't do that—I always use a homemade baking powder made from baking soda and citric acid; one tablespoon is enough to make the cookies light and fluffy.
Instructions
- 1
Step 1
Prepare the ingredients. Preheat the oven to 180 degrees right away. Line two baking sheets with parchment paper. Let's get started!
- 2
Step 2
Beat the butter (at room temperature) with sugar until it becomes fluffy.
- 3
Step 3
Add the egg. Beat again with a mixer until the egg is fully incorporated into the butter.
- 4
Step 4
Mash the ripe bananas with a fork first and add them to the mixer bowl.
- 5
Step 5
Beat the batter well. Banana pieces will be "peeking out"; if you prefer a more uniform texture, grate the bananas on a puree grater.
- 6
Step 6
Add the sifted flour, baking powder, salt, and ground ginger.
- 7
Step 7
Mix the dough well with a spoon or a mixer with a "hook" attachment. The dough is sticky but not runny.
- 8
Step 8
Pipe the cookies onto parchment paper, using either two spoons or a pastry bag with a large tip.
- 9
Step 9
Bake the cookies for 20-25 minutes until golden brown.
- 10
Step 10
Remove from parchment. Cool on a wire rack. I got 40 pieces.
- 11
Step 11
Ready. Serve at the table.