Good afternoon, dear Kitschies! It's another beautiful day here in the Land of Enchantment and I'm stuck inside at work. Not that I'm complaining about work...but it would be wonderful to be outside enjoying the gorgeous spring weather.
At the Harmeyer homestead, we've been known to go through a bunch or two of bananas faster than they hit the table. However, the last couple weeks it's been so busy we haven't been eating at home like we usually do. The hubs noticed that we had a few bananas that were on their way out so he challenged me to find something to do with them. Challenge accepted, I say. Challenge accepted. I didn't want to do the usual banana bread, so I hopped on Allrecipes and quickly found a recipe to try.
2 1/2 cups all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
7/8 cup brown sugar
1/4 tsp ground cinnamon
1/2 cup butter
1/4 tsp vanilla extract
1/4 tsp banana extract
3 ripe bananas, mashed
1/3 cup chopped walnuts (optional)
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
In a medium size mixing bowl, sift together flour, baking soda and salt. In a separate small bowl, combine 2 tablespoons brown sugar with cinnamon, set aside.
In a medium size mixing bowl, beat together 3/4 cup brown sugar with the butter or margarine, vanilla and banana extract until the mixture is light in texture. Beat in the eggs. Mix in the banana. Slowly mix the flour mixture into the egg, banana and sugar mixture. Fold in nuts. Drop the dough by teaspoonful onto the prepared cookie sheet. Sprinkle the cookies with the mixture of brown sugar and cinnamon prepared earlier.
Bake 8 to 10 minutes, until lightly browned.
NOTES: I didn't have banana extract, but I did have banana liqueur; it worked perfectly. And forget parchment paper! I use my Silpat silicon baking mat that my cousins gave me for Christmas.
What do *you* do with over-ripe bananas? I'm on a constant search for the *perfect* banana bread. *hinthint*
Fashion Flash Tuesday
11 hours ago