My brother came into town to visit our parents for his absence during Mother’s and Father’s Day. He ask for help with making dinner and of course I immediately agreed.
We made steaks, an arugula with strawberry, red onion and dark brown sugar caramelized pecans!
Then it was time for dessert. He had ripened bananas and I suggested a simple banana cookie. But then again I can’t do anything simple…so now they became Banana Pecan Cookies with Lemon Icing and they were a hit!
I added a slice of strawberry and 2 blueberries for freshness of the warm cookies and cool icing and the contrast of fresh fruit was divine. Try them, you’ll thank me later.
Oh and I prefer the cookies left in the oven an extra 2 minutes so that the entire cookies is browned, it makes for a much more richer taste. I hope you enjoy the Banana Pecan Cookies with Lemon Icing, I’m sure you will.
Here’s the recipe:
1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of mashed bananas (about 2 ½ large bananas)
1 teaspoon of baking soda
2 cups of flour
pinch of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground mace or nutmeg
1/2 teaspoon of ground cloves
1 cup of pecans (walnuts and chocolate chips are fine alternatives)
1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
I stick butter
3/4 of block of cream cheese
both need to be softened to room temperature