Christmas means cookies and chocolate ones by the dozen. As a popular family favorite, soft chocolate banana cookies steal the show and are some of the first to disappear.
A family member first shared this recipe with me about ten years ago. Several major modifications since then have transformed this tasty combination of rich chocolate and earthy moist bananas into sheer cookie delight. After all, the only way to improve chocolate is to have more of it. So why not have a dark chocolate cookie capped off with white chocolate frosting?
For the holidays, I like to dress the cookies up with a snowy coating of deep white chocolate frosting. A contrasting slather of bright white icing garnished with some decorations makes these cookies extra special holiday treats worthy of your most honored guests. Complete the Christmas cookie look with a generous mound of white chocolate frosting and the works!
Turn them into shinning Christmas stars with dusting of finely chopped toasted macadamia nuts capped with a candied bright red cherry. Soft chocolate banana cookies make an unusual and welcome addition to any Christmas cookie tray.
Pretty yet tasty decorating of toasted macadamia nut nuggets and shiny as Christmas tree ornament candied cherries completes the cookies into edible celebrations. Soft chocolate banana cookies store well for a few days but rarely last that long.
Soft Chocolate Banana Cookies
Ingredients:2 cups all-purpose flour ½ cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon cinnamon Dash of salt 1/2 cup unsalted butter 1/4 cup shortening (plain Crisco) 1 1/3 cups granulated sugar 2 medium eggs 1 cup bananas, mashed (3 medium) 3 tablespoons spiced rum 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Lightly grease a few large baking sheets with shortening and set aside.
In a large mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, cinnamon and salt. Set aside.
In a separate mixing bowl beat together butter and shortening until combined. Beat in sugar. Add eggs one at a time and beat until light and fluffy. Slowly whip in mashed bananas, spiced rum and vanilla extract. Carefully fold dry flour mixture into wet ingredients just until combined.
Use a tablespoon to drop small blobs of cookie dough on a sheet. Bake in preheated oven just until firm about 7 minutes.
Cool on wire rack and serve. Makes 3 dozen.
White Chocolate Frosting
Ingredients:½ cup unsalted butter ¾ cup white chocolate chips 1/3 cup heavy cream 1 teaspoon vanilla extract 2 ½ cups powdered sugar 1/3 cup toasted macadamia nuts, finely chopped Red candied cherries
On low heat in a heavy sauce pan gradually melt butter and white chocolate chips in heavy cream, stirring constantly. Be careful not to scorch. Add vanilla extract.
Place powdered sugar in large mixing bowl. Slowly add in the warm melted mixture. Beat a few minutes until light and fluffy.
Quickly frost and decorate each cookie before the frosting cools and sets. If necessary, to maintain a spreading consistency, warm frosting in the microwave for a few seconds. Top the frosting on each cookie with a sprinkling of macadamia nuts. Place a candied cherry in the center.
Get a helping hand if you can. Having another person to do the decorating would make this final part go together faster, be easier and be fun!