Bananarama: The Banana Jumbo Cookie

It's no secret that Betty Crocker's Cooky Book is like, my favorite cookbook ever.But one of the most interesting sections? The one called "Heritage Cookies", which is introduced thusly:

Recipes we know and use today came from 'round the wrold to the thirteen isolated colonies of America. Plain and hearty cookies were the gustatory pleasure of our pioneers...though our tastes may now be trained...to select a fancy frosted cooky...these cookies of our forefathers have won an enduring place in our hearts.

The recipe for the Banana Jumbo comes from this section of the book. And though these humble cookies are flavorful on their own, I had happened to receive a sample of Sassy Sauces in the mail around the same time I made these, and I learned that they are even better with a thick dollop of milk chocolate caramel sauce. And I totally don't consider this disrespecting the original recipe, 'cos you know what? Bet our forefathers would have used the chocolate sauce too, had it been at their disposal.

Banana Jumbos

Adapted from Betty Crocker's Cooky Book

Ingredients

• 1 cup (2 sticks) butter
• 1 cup brown sugar, packed
• 2 eggs
• 2 large, or 3 small, mashed very ripe bananas
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt

 Procedure 

1. Make the cookies. Mix butter, sugar, and eggs thoroughly. 
2. Stir in the bananas, milk, and vanilla.
3. In a separate bowl, combine the flour, soda, and salt; stir in, bit by bit, until the mixture is fully combined.  
4. Let the dough chill for 1-2 hours in the refrigerator.
5. Preheat oven to 375 F. 
6. Using an ice cream scoop, drop rounds of dough onto a lightly greased baking sheet, leaving at least 2 inches between cookies as they will spread a bit. 
7. Bake for about 10 minutes, or until lightly browned on the edges. Let cool completely on a wire sheet. Now, they are delicious as-is, but as I found out, they're even better when drizzled with some sort of glaze or frosting. 

Comments

[Sunshine Bakery]

We have bananas - I'm totally going to try these tomorrow to change things up. I'll let you know how it goes.

[AngelitaMoon20]

When you're in the corner and have no money to get out from that, you would have to receive the mortgage loans. Just because it would aid you definitely. I take auto loan every year and feel myself fine because of that.

[Kristi]

I love Banana anything, and I need to try to make cookies to take camping this weekend, I hope I have time. I'm gonna take out my stash of ripe bananas from the freezer just in case.

[The Courteous Chihuahua]

I'd hit it, with or without the sauce.

[Liz]

I have one very ripe banana. Looks like enough to try a half recipe. They sound delicious.

[RH]

How many cookies does this recipe yield?

[zara]

Yummy!!!

[CakeSpy]

This recipe is a keeper, friends. And RH - I believe the cooky book says 3 1/2 dozen but for me it was more like 24 (I like BIG)

[Kristi]

I'm making these right now, if they taste anything like the batter they will be incredibly yummy!! I'm even going to put chocolate chips in some!!

[Karen@Mignardise]

I love Sassy Sauces! All the flavors are so yummy.
These cookies look pretty good too!

[CakeSpy]

Kristi: Hope they tasted just as good as the batter, mine sure did!! They taste awesome when sandwiched with peanut butter buttercream, too! Karen: Aren't the sauces delicious?

[Sarah from 20somethingcupcakes]

How amazing would this be for someone who adores bananas? And how about adding some Nutella instead of your spread? To die for! xxSAS

[Kristi]

Oh ya, they were just as good as the batter, and even better with choc chips. My mistake was being too impatient to let the batter stay in the fridge long enough, so the first batch spread out alot. But after that they were perfection!!

[Andee]

These cookies were awesome! I enjoyed how super-fluffy they were, and a simple sugar glaze definitely makes them even better. Thanks!

[Sarah @ Miss CandiQuik]

I should make these asap! Thanks for sharin'!