Now that I’m living alone, I find the rate of consumption of bananas has slowed tremendously. So, what does a baker do? I’ve been freezing the poor bananas that I don’t get around to eating and have gone into overripe mode. With a freezer shelf filling up with bananas, I had to do something. So I decided to see if I can make a cookie version of one of my favorite post run recovery sandwiches, the Peanut butter banana sandwich with honey.
The tricky part about adding bananas into a recipe is how to deal with the additional moisture content it contributes. Where do I cut back, where should I add more? In the past, I’ve found myself with some rather soggy cookies, and have stopped using them in cookies, and just using them in quick breads.
Today I tried again. I based my cookies on the Peanut Butter Cookies out of my handy dandy America’s Test Kitchen Family Baking Book.
Added two mashed bananas (one was fresh, the other was frozen and defrosted in the fridge for two days)
Substituted a 1/2 cup of all purpose flour with a 1/2 cup of whole wheat flour
Added a tablespoon plus a few squirts of Honey
Substituted two cups of sugars with a generous half cup (unpacked) of Brown sugar and skimpy half cup of granulated sugar.
Substituted 2 sticks of butter with one stick of butter at room temp (more or less).
Then I went through the motions, and the first thing I noticed was that the batter was much mushier than it would be if I followed the recipe. Therefore cross hatching was not necessary.
When all said and done, the cookie that resulted was nice and soft in texture. There is a wonderful peanut butter flavor and the banana is present, but not overwhleming. It does kind of taste like I was eating the sandwich, although the honey is absent. Perhaps next time a little more might be necessary.
The usual yield is a lot. I estimate I got about 65 my size cookies.
Time find some people to take these off my hands before I eat them all!