Brown Butter Banana Bread Cookies

I found this recipe search Pinterest for Banana Bread Cookies. I of course search and read bunches of recipes, but this one caught my eye. Her photos are gorgeous – I did adjust the recipe by not using icing and adding { not sure how many, little man dumped them in } chocolate chips.

The first thing about this that was cool – was browning of the butter. It’s a technique that I have never used. I really like it because A) it melted the butter, no clumpy chips B) it melted the sugar very nice and easy.

The second thing was the entire family was involved in making these. From squishing the banana, adding the butter, working the mixer and tasting the batter! Quite a special, day before Thanksgiving thing to be thankful for :)

Brown Butter Banana Bread Cookies

Makes 30 cookies

I took it from Iowa Girl Eats and she slightly adapted from Simply Recipes

Directions:

1/2 cup butter

1 cup sugar

1 egg

1 cup mashed bananas (about 3 small bananas)

1 teaspoon vanilla extract

1 teaspoon baking soda

2 cups of flour

pinch of salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

For the icing:

1/4 cup butter

1/2 cup powdered sugar

Directions:

1. Preheat oven to 350 degrees. Melt butter in a skillet over medium heat. When the butter is completely melted, swirl the skillet until the butter becomes a light caramel brown color, about 3-4 minutes. Immediately remove the skillet from the heat, and pour into a mixing bowl.

2. Add the sugar to the brown butter and mix on low speed to start, then increase the speed and beat for one minute. (Mixture will not be light and fluffy.) Add in egg, and mix. Stir together mashed banana with baking soda and let sit for 2 minutes. Add mashed banana and vanilla to the bowl and mix.

3. In a separate bowl, combine flour, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet ingredients in three batches, mixing just until combined before adding the next batch.

4. Drop batter onto a parchment paper lined, or non-stick sprayed, baking sheet and bake for 8-10 minutes, or until cookies are golden brown around the edges. Let cool on baking sheet for 5 minutes, then move to a cooling rack to cool completely.

5. For the icing: Follow the directions for browning the butter in step 1. Whisk in powdered sugar, and drizzle icing over cooled cookies. Store cookies in an airtight container.

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