Banana Cake Cookies
This recipe is via Almond Butter Banana Cookies | Civilized Caveman Cooking Creations.
- Prep time: 10 mins
- Cook time: 10 mins
- Total time: 20 mins
- Serves: 16
- 3 medjool dates, pits removed (52 grams)
- 2 ripe bananas (178 grams)
- 1/2 cup of almond butter (120 grams)
- 1 egg (58 grams)
- 1/2 teaspoon
lemon extract (or vanilla extract)
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/2 cup crushed
pecans (50 grams) I used crushed almonds
- Chocolate chips!
- Preheat your oven to 350 Degrees Fahrenheit (177 Celsius)
- Add your dates to a food processor and pulse until finely chopped
- Add your bananas, almond butter, egg, and lemon extract and process until you have a smooth batter with minimal chunks
- Add your nutmeg, cloves, baking soda and crushed pecans and mix one final time ensuring an even distribution of ingredients
- Use a medium cookie scoop and scoop the batter onto a parchment paper lined baking sheet leaving room for them to spread
- Bake for 10-12 minutes or until golden brown on the bottom
- Remove from the oven and let cool
These cookies are supposed to be chewy and cake like as that is what I was going for. Your batter will be slightly runny but will still bake.
In last night’s taste test, these cookies were pitted against Date Sweetened Chocolate Chip Cookies and Chewy Chocolate Chip Cookies for a three way head-to-head-to-head battle with a judges panel of 5. All were deemed tasty and edible. The general consensus seemed to be:
- Date Sweetened Chocolate Chip Cookies (winner!)
- Chewy Chocolate Chip Cookies (runner-up)
- Almond Butter Banana Cookies
This recipe’s main failing, according to judges, was the texture. As noted, the recipe was intended to be cake-like. Compared to the other two, which crisped nicely and browned on the outside while remaining moist in the middle, this one had a texture like banana bread. The judges suggested that something be done about the texture, and that would make it perform better.