Oh Wow! Can you believe that we are STILL not unpacked! My baking equipment and (much of) my ingredients have yet to see the light of day. And the photography stuff, well who even knows where that is…. *sigh* I need a cookie.
These may be simple. There are no fancy sprinkles or icing. But they’re exactly the kind of “comfort” cookie I was looking for… Soft and chewy, buttery, with light spicy caramel undertones. I love how well the banana flavour comes through, without the cakey texture found with many banana cookies.
For this recipe you want a really well mashed banana. Using a fork, I mashed mine until it was about the texture of pudding or baby food. Virtually no lumps… You’ll need only about half of a medium sized banana to get 1/4 cup of mashed.
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.
Brown Sugar Banana Crinkles
Recipe Type: dessert
Makes: 24 – 28 cookies
- 2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Salt
- 1/2 cup Vegan Butter (I use Earth Balance)
- 1/4 cup Shortening
- 1 1/4 cup Light Brown Sugar, lightly packed
- 1/4 cup Well Mashed Banana
- 1 tsp Vanilla Extract
- 1/4 cup Granulated Sugar (for rolling)
Preheat oven to 350°F and line cookie sheets with parchment paper.
Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream the butter and shortening together until smooth. Add brown sugar and beat, on medium-high speed, until light and fluffy. Add the mashed banana and vanilla and beat, on medium-high, until thoroughly incorporated (about 1 minute). On a medium-low speed, beat in flour mixture.
Scoop a rounded tablespoon of dough, roll into a ball, and then roll in granulated sugar. Repeat with remaining dough, placing balls 2 inches apart on cookie sheets.
Bake for 9-10 minutes. Do not over-bake, cookies will appear puffy and soft (they deflate as they cool). Allow to cool for 3 minutes on sheet before transferring to a cooling rack.