- 1/2 cup (1 stick room temperature) Butter unsalted
- 4 oz (softened) Cream Cheese
- 1/2 cup (106 g) Light brown sugar
- 1/2 cup (99 g) Sugar white
- 1/2 tsp Vanilla bean paste
- 1 Egg
- 2 ripe (mashed) Bananas
- 2-3/4 cups (330 g) All purpose flour
- 1 tsp Baking powder
- 1/4 tsp Kosher Salt
- 3/4 cup Semi-Sweet Chocolate Chip
- 3/4 cup Caramel Chips with Sea Salt
- Optional (2 pieces on top) Macadamia nuts
Alright, I know you are wondering why bananas at the end of December? I was debating on the cookie of the week while looking at my counter. There lay 4 lonely bananas just staring at me, turning browner by the day. Knowing I would not be able to eat all 4 bananas before they were too ripe, I decided to make banana cookies.
A side note about bananas: COVID hit my family, and thank goodness everyone is OK. This is a scary illness, and I thought I would lose a close relative for a time. Most people stop eating, which only makes you weaker to fight off the illness. I finally dropped off bananas, Clementine oranges, 4 pack of ready to eat Jell-o, and 2 gallons of bottled water. I called on the phone and said if you do not eat the fruit and drink the water, this will not end well.
Reality sunk in that I was not requesting but insisting. Drinking 2 glasses of water and 2 bananas that night was the start of recovery. So I am a firm believer in bananas and the nutrition they add to our diet. My heart goes out to everyone who has lost a loved one during this time. We have all lost something this year, whether it was a loved one or time with our family, plus many more challenges. Hoping and wishing for a much better year as we look forward to 2021.
Things that I use:
In a bowl, mash with a fork two ripe bananas and set aside. Weigh or measure the light brown and white sugar into another bowl and set it aside. In the last bowl, weigh or measure the flour, salt, baking powder, and run a whisk through to blend.
Add the butter and cream cheese to a mixer bowl and on medium speed blend for 2 to 3 minutes. If the butter or cream cheese is still really cold, it will take the full 3 minutes. It should be smooth looking not chalky. Add both sugars and mix for another 2 minutes. I stop and scrape down the sides and across the bottom before adding the vanilla bean paste, mashed bananas, and the 1 egg. Mix till the egg and bananas look incorporated. Turn the mixer to low and gradually add the flour mixture. I turn off the mixer and scrape the sides and across the bottom before adding the caramel and chocolate chips. Turn on the mixer for about 30 seconds to blend the chips through the cookie dough. Cover lightly and refrigerate for 30 minutes.
Preheat the oven to 350°, and line 2 cookie sheet pans with parchment paper. Using a medium-size cookie scooper, scoop 12 mounds onto a cookie pan. I take 2 pieces of macadamia nuts and press them lightly into the top of each cookie mound. This is entirely optional, but I love banana and macadamia nuts together. Bake for 10-12 minutes (mine were done at 11 minutes). I look to see if any cookies still have a shiny top; if they do, let them in for another minute. Leave them on the pan for a minute or two after pulling them from the oven before moving them to a cooling rack. This recipe makes about 2-1/2 dozen.