Saturday, May 1, 2010

Banana Almond Cookies

There's always that dilemma when bananas are ripening faster than you're eating them.  Should you eat another now, or should you wait and save them for baking?  Do you really want another loaf of banana bread?

The nice thing about banana cookies is that you can have that banana taste without being stuck with a loaf that you are forced ;-) to eat in the next couple of days.  You can't slice off a piece of banana bread and give the rest of the loaf as a gift.  Cookies can be divvied out, given to family and friends, and still you get enough of a taste to scratch your itch.

The challenge for making banana cookies is making them crisp.  Fresh out of the oven, there's nothing wrong with a soft, moist cookie.  In fact, there's nothing better than a soft, moist cookie fresh out of the oven.  But after cookies have cooled, some cookies taste better if they are crisp.  Most banana cookies tend to taste like banana bread.  That's not necessarily a bad thing, but it doesn't satisfy that yearning for crispness.  I think I've found a way to get that crunch for those who want it.  For those of you who prefer a softer cookie, simply skip the last step.  Either way, these cookies will satisfy those looking for a banana fix.

Banana Almond Cookies

2 over-ripe bananas
1/2 cup blanched almonds
1 stick butter (4 ounces), room temperature
3/4 cup granulated sugar
2 eggs
1 cup unbleached, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sliced almonds

Preheat oven to 375º.

In a food processor, pulse the blanched almonds with 1/2 cup sugar until almonds are finely ground.  Cream butter with remaining 1/4 cup sugar.  Then add the ground almonds.  Whip until thoroughly mixed.  Beat in eggs, then add mashed bananas.  Sift together the flour, baking powder, baking soda and salt.  Mix the dry ingredients into the batter.  When the flour has been completely incorporated, stir in the sliced almonds.

Using two tablespoons, drop the batter onto parchment lined baking sheets about 2 inches apart.  Bake for 6 to 8 minutes.  Remove from the oven and cool on wire racks.

For crispy cookies, allow the cooked cookies to cool completely.  Then return them to a 300º oven and bake for another 8 minutes or so. 

Makes approximately 3 dozen cookies.


  1. Great cookies idea. I face the same dilemma on over-ripe bananas. Most of the time, I cut them up and freeze them for smoothies :-)

  2. Tuty,
    Thanks. I think everyone faces that dilemma at some point. Smoothies are a good option.

  3. FINALLY. i like cake, but i don't like cakey cookies!


If you have any questions you would like me to answer, please e-mail me. Otherwise, please check back on the post where you commented for any updates.