Banana Cream Cookies

  • Author: Meagan


Sounds odd, I know, but they were wonderful warm and crispy from the oven and when I used them for a snack at the girl’s preschool, the kids loved them.  This is adapted from Bob’s Red Mill Baking Book.



Banana Cream Cookies

2 eggs AND 1 1/3 c. brown sugar, packed

1 t. vanilla

1/2 c. whipping cream AND 7 T. canola oil

1 1/2 c. whole wheat pastry flour AND 2 c. flour

2 t. baking powder AND 1/4 t. salt

2 bananas, peeled and cubed

icing sugar for dusting


Using your electric mixer, beat the eggs and brown sugar for a few minutes until the mixture is light-colored, smooth and a bit fluffy, then beat in the vanilla.  On a lower speed, stir in the cream and oil.

In a separate bowl, whisk together the flours, and baking powder and salt and stir it into the wet mixture.  Cover the bowl with plastic wrap and chill for 1 hour – you will also need to chill the dough in between baking times.

Preheat the oven to 350 and line a couple of baking sheets with parchment, then take the dough out of the fridge and stir in the banana – it will seem too gooey for cookie dough, but it works.  Drop the dough in even sized tablespoons onto the parchment, then put it back in the fridge until you need to prepare another pan.  Bake the cookies for about 12 minutes, they should just be getting crisp edges and if you touch one they will feel cake-like.

Allow the cookies to rest on the pan for a couple of minutes, then remove them to a rack where you can dust them with icing sugar if you’d like (the kids appreciated this, plus it looks pretty) and allow them to cool.  I had frozen them and then taken them to school and they still worked out great, but warm out of the oven is definitely the way to go.

  • Category: Cookies, Banana


From Meagan's Kitchen

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