Tuesday, November 11, 2014

Brown Butter Banana Bread Cookies

I haven't posted a recipe in *forever*, but I have definitely been cooking and baking. Fall and winter are my very favorite times to be in the kitchen. There's just something so cozy and warm about it. It's just not quite the same heating up the kitchen with the oven during the summer.

Spending time in the kitchen is even more fun now with my little helper. Is it as easy? Definitely not since she grabs at everything...and sometimes manages to get something that we left too close. But it's certainly more fun. She intently watches every single thing I do and it's so cute. I hope she loves to bake with me someday!

These brown butter banana bread cookies are one of my favorite things I've made lately. I love banana bread and these cookies add a fun little twist. Making anything in cookie form is more fun, right? The browned butter frosting drizzled on top definitely takes them to the next level. Browned butter takes everything to the next level, I think. In my opinion, these are the perfect excuse to have cookies for breakfast {umm, there are bananas in them!}, but they also would make a great afternoon treat and they're even yummy enough to have as a dessert!

Brown Butter Banana Bread Cookies
Makes about 30 cookies

Cookie Ingredients:
1/2 cup butter
1 cup sugar
1 egg
1 cup mashed bananas (about 3 small bananas)
1 tsp. vanilla extract
1 tsp. baking soda
2 cups flour
pinch of salt
3/4 tsp. cinnamon
3/4 tsp. nutmeg

Icing Ingredients:
1/4 cup butter
1/2 cup powdered sugar

1. Preheat oven to 350 degrees. Melt butter in a skillet over medium heat. When the butter is completely melted, swirl the skillet until the butter becomes a light caramel brown color, about 3-4 minutes. Immediately remove the skillet from the heat, and pour into a mixing bowl. {Click here for step by step photos of this process.}
2. Add the sugar to the brown butter and mix on low speed to start, then increase the speed and beat for one minute. (Mixture will not be light and fluffy.) Add in egg, and mix. Stir together mashed banana with baking soda and let sit for 2 minutes. Add mashed banana and vanilla to the bowl and mix.
3. In a separate bowl, combine flour, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet ingredients in three batches, mixing just until combined before adding the next batch.
4. Drop batter onto a parchment paper lined, or non-stick sprayed, baking sheet and bake for 8-10 minutes, or until cookies are golden brown around the edges. Let cool on baking sheet for 5 minutes, then move to a cooling rack to cool completely.

For the icing: Follow the directions for browning the butter in step 1 above. Whisk in powdered sugar, and drizzle icing over cooled cookies. Store cookies in an airtight container.

Source: Iowa Girl Eats

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