by gingerroot
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gingerroot's Notes:
Expand6 tablespoons unsalted butter, softened to room temperature Ask a question about this ingredient
1/4 cup light brown sugar, packed Ask a question about this ingredient
1/4 cup granulated sugar Ask a question about this ingredient
1/4 cup mashed ripe banana (from one small or ½ of a larger banana), in a bowl Ask a question about this ingredient
1/2 teaspoon baking soda Ask a question about this ingredient
1/2 teaspoon vanilla Ask a question about this ingredient
1 cup AP flour Ask a question about this ingredient
1 teaspoon curry powder Ask a question about this ingredient
Pinch of salt Ask a question about this ingredient
3 tablespoons unsweetened shredded coconut Ask a question about this ingredient
Fleur de sel for sprinkling Ask a question about this ingredient
Preheat oven to 300° F.
Ask a question about this stepCream the butter and sugars together until light and fluffy.
Ask a question about this stepAdd ½ t baking soda to mashed banana. Set aside for a minute.
Ask a question about this stepIn a bowl, stir together flour, curry powder and salt.
Ask a question about this stepMix banana mixture into butter mixture. Add vanilla, mixing to evenly combine.
Ask a question about this stepAdd half of dry mixture to wet ingredients and mix for 10 seconds. Add remaining dry ingredients and mix until just combined, using a spatula to scrape down the sides. Fold in unsweetened coconut.
Ask a question about this stepDrop by the teaspoonful on two parchment lined baking sheets, leaving about an inch between each. Bake, one sheet at a time, until golden brown, about 14-16 minutes, rotating the pan once halfway through. Sprinkle hot cookies with fleur de sel if desired. Transfer to wire racks to cool. Best enjoyed warm.
Ask a question about this stepNote: If cookies soften in storage, reheat on a pan in a 300° F oven for 5 minutes.
Ask a question about this stepArielleclementine! You've made my day. Love that you enjoyed these, and little Henry too.
definitely going to try these! love the idea of a banana cookie!
Thank you, arielleclementine! They are a tasty little bite, and it's easy to eat a few more than you planned. : )
Yum! Love the idea of curry in a cookie. One of my favorite chocolate bars (the Naga by Vosges) has curry and coconut in a dark milk chocolate.
Thanks, hardlikearmour! Apologies for the delayed response...I've had trouble replying to more than one comment at a time and since I did not get an email notification, remembered today that I left you hanging. Although I was not sure how the curry addition to the cookie would taste, here combined with the banana results in a taste reminiscent of gingerbread. Ooh, I've had a small taste size (.5 oz) of the Naga bar but now want to get a big one (3 oz)!
These sound delicious! I can just imagine popping a whole batch into my mouth, one after the other. And with banana in them, we can pretend they're healthy, right? :)
Thanks, fiveandspice! As for being healthy, that's what I've been telling myself, lol.
Thank you, Bevi! Although I've never used banana in my curry, I know I've had banana chutney as a condiment for curry and that is where I got the idea to use it here.
I can't wait to try these...I have frozen ripe bananas in the freezer, can I use them or should I go buy some bananas and wait a few days?
Hi Lori! Thanks for your comment. I used frozen ripe bananas so definitely don't go out and buy some. I just took it out of the freezer while I waited for my butter to soften.
What a great idea! I use banana in my chicken curry - it only stands to reason it's a good combo in a confection. Nice!
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
oh gingerroot! these were fantastic! we devoured them. i love love that there are no eggs or nuts, which meant my nine-month old could eat them too- he loved them! thanks for a recipe i'll make again and again!