Once again, I didn't eat my bananas fast enough and so was forced to use them for baking (I think subconsciously I do this on purpose cause really, yummy baked goods are tastier than plain old bananas). I wanted to do something other than make banana bread with the bananas, since I did just make banana bread a week or so ago, so I pulled out my trusty cookbook collection and started browsing. I started by looking through the Cookie and Biscuit Bible, the newest addition to my cookbook library. It is a VERY comprehensive guide to everything cookie, muffin, and scone. It not only gives recipes, but it also has tons of tips on baking, bakewear and decorating. The recipes range from the classic, such as chocoolate chip and sugar cookies , to the unusual, Spicy Pepper Cookies, Rose Water thins, and these Banana Cream Cookies. What a great combo, bananas and cream, I'm sold! The perfect use for my over ripe nanners! I gave it a try this morning and OH MY GOSH are they good! First off, they smell amazing as they cook, and when you bite into them, you get a sweet sugary crunch from the frosted flakes followed by the creamy banana cookie center. WOW, really a great cookie! I definitly am going to be trying more recipes from this cook book and if they all come out as delicious as these cookie... my waistline is in trouble! Enjoy!
*Side note: These are best when eaten fresh out of the oven, I saved some of mine and stored them in a ziploc bag to take to church the next day. Next day, they were not quite as amazing as fresh baked, the frosted flakes lost a bit of their crunch and they were more scone like. But nonetheless, they were still very good. If you are making them to eat later I would cover them with less of the frosted flakes and call them banana and cream scones :)
Bananas and Cream Cookies
from The Cookie and Biscuit Bible by Katherine Atkinson
1 ¼ cups soft light brown sugar
1 tsp vanilla extract
1/2 cup sunflower oil
½ cup whole milk or cream
1 ¾ cups plain flour
1 ¾ cups self – raising flour (I made my own by adding 1 3/4 tsp baking powder and 1/2 tsp salt to 1 3/4 cups plain flour)
3 cups slightly crushed frosted flakes
2 ripe bananas, peeled and chopped
Preheat oven to 350 F. Line two or three baking sheets with parchment.
Put the eggs and brown sugar in a large bowl and whisk till blended. Stir in the vanilla.
Add the oil and milk and stir in well. Add the flour and mix well. Cover and chill for 30 minutes.
Remove the cookie dough from the refrigerator and stir in the bananas. Put the frosted flakes in a large bowl.
Using a spoon, drop heaps of dough into the flakes (this part gets a little messy, the dough is super sticky). Lightly toss so each cookie is well coated, then remove and place on the prepared baking sheets.
Flatten very slightly with your fingertips.
Bake for 15-20 minutes or until risen and golden brown and crispy. Transfer the cookies to a wire rack and sift some powdered sugar over the tops.
There you go, yummy, creamy, banana cookies!