Banana cake cookies are the perfect combination of two classic desserts – banana cake and cookies! They are soft and chewy with a delicious banana flavor, and they are also super easy to make. This recipe makes about 24 cookies, so it’s perfect for sharing with friends or family.
- -1 cup butter, softened
- -1 1/2 cups brown sugar, packed
- -2 eggs
- -3 large ripe bananas, mashed (about 1 cup)
- -1 teaspoon baking powder
- -1 teaspoon baking soda
- -1/2 teaspoon salt
- -1 teaspoon ground cloves
- -3 cups all purpose flour
- -1 cup chopped pecans (optional)
- For the frosting:
- -6 tablespoons milk
- -3 tablespoons butter, melted
1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, cream together the butter and brown sugar until light and fluffy.
3. Add the eggs and mashed bananas and mix until well combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
5. Gradually add the dry ingredients to the wet ingredients and mix until everything is well combined.
6. If using, fold in the chopped pecans at this point.
7. Drop dough by rounded tablespoonfuls onto the prepared baking sheet, leaving about 2 inches of space between each cookie Dough will spread as it bakes).
8 Bake for 10-12 minutes or until cookies are golden brown around the edges
9 Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely
- Serving size: 1 cookie
- Calories: 170
- Fat: 8 g
- Saturated fat: 2.5 g
- Unsaturated fat: 5.5 g
- Trans fat: 0 g
- Carbohydrates: 22 g
- Sugar: 12 g
- Fiber: 1g
- Protein :2g
- Cholesterol : 20 mg
How do you make banana egg cake?
Assuming you would like a recipe for banana egg cake, here is one option. This recipe yields one 9-inch cake.
Ingredients: 1 cup (2 sticks) unsalted butter, at room temperature 1 ¾ cups granulated sugar, divided 3 large eggs, at room temperature 1 teaspoon pure vanilla extract 1 ½ cups mashed ripe bananas (about 4 medium) ½ cup well-shaken buttermilk 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon baking powder pinch of salt
optional: 1 cup chopped nuts or 1 cup chocolate chips (I used mini chips)
Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. You can also line the bottom with parchment paper if desired. In a large bowl cream together the butter and 1 ½ cups sugar until fluffy. Add eggs one at a time beating well after each addition. Mix in vanilla extract and mashed bananas until combined. In another bowl whisk together the buttermilk, flour, baking soda, baking powder and salt. Gradually add this to the wet ingredients mixing until everything is just combined – do not overmix! Stir in optional nuts or chocolate chips if desired. Divide batter evenly between prepared pans and bake for 20-30 minutes or until a toothpick inserted into center comes out clean or with just a few moist crumbs attached. Allow cakes to cool slightly before removing from pans then finish cooling completely on wire racks before frosting/serving as desired.
How do you make banana cake cookies?
Preheat oven to 350°F. Melt butter in the microwave. Fold the dry ingredients into wet ingredients until halfway mixed in, then add mashed bananas and chocolate chips, continuing to fully fold in until just combined. Bake for 8-12 minutes, until edges are golden brown and the cookies are set, but not dark.
Making banana cake cookies is easy with this recipe! Just a few simple steps and you’ll have delicious cookies that are perfect for any occasion. First, preheat your oven to 350°F. Then melt some butter in the microwave – this will help make your batter nice and smooth. Next, fold the dry ingredients into the wet ingredients until they’re about half mixed in. Then add mashed bananas and chocolate chips to the batter, giving it a good stir until everything is just combined – be careful not to overmix at this stage or your cookies will be tough.
What is the difference between a banana cake and a banana bread?
There are two main types of baked goods made with bananas – banana bread and banana cake. Both recipes use mashed bananas as the primary ingredient, but the end results are quite different.
Banana bread is denser and more moist than regular bread, due to the addition of bananas. It’s usually baked in a loaf pan and has a fairly dense texture. The flavor of banana bread is more subtle than that of banana cake – it’s not as sweet or rich.
Banana cake, on the other hand, is fluffy and light like a traditional cake. It’s often layered and frosted, which makes it richer and sweeter than banana bread. Banana cake is also typically made with yellow or ripe bananas, while green or unripe bananas are used for banana bread.
How do you make a Jamaican banana cake?
Jamaican banana cake is a delicious and moist cake that is perfect for any occasion. The key to making this cake is to use ripe bananas, as they will add natural sweetness and flavor to the cake. To make the cake, start by preheating the oven to 350 degrees. Then, cream butter in a large bowl until it is light and fluffy. Next, fold in walnuts (optional) and then add mashed bananas. Pour the batter into a greased and floured 9×13 inch pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Once the cake is done baking, let it cool completely before frosting with the coconut topping. To make the topping, simply mix together butter, sugar, milk, coconut flakes, and chopped walnuts in a medium saucepan over medium heat. Stir until everything is combined and then spread evenly over the cooled cake.
How do you make banana bread cake?
To make banana bread cake, you will need to preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 5×9-inch loaf pan.
In a large bowl, mash bananas and add flour, sugar, butter, vanilla extract, baking powder, baking soda and egg. Mix well. Pour the batter into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Allow the cake to cool for a few minutes before slicing and serving.