The other day I applied to join a new group. It is called the Improv Cooking Challenge, and each month participants are assigned 2 ingredients to use in any way they wish (sweet or savory). Well, I was accepted! I was talking to Nick about this group and that I would be starting it next month, as January’s posting date is the 17th (today). I told him that the ingredients for this month are “Banana and Nutmeg”. He asked if I had any ideas and I said yes. He then asked if we already had all the ingredients here at home, and again I said yes. So, I went into the kitchen and baked!
Using the 2 ingredients for this month, I decided to make banana bread cookies with a streusel topping. When I make banana bread, I always mash some of the bananas and then cut some into bite-sized pieces. I like the little punch of banana this gives the bread, so I did the same thing with the cookies. Now, I normally always add chocolate chips to my banana bread, but I left them out of the cookies. I really wanted the banana and nutmeg flavors to come through. If you like banana bread, I really think you will like these cookies!
Banana Bread Cookies with Streusel Topping
- Large mixing bowl
- Small bowl
- Mixture resembles coarse sand
- Parchment paper lined cookie sheet
- 4 Tablespoons Shortening
- ¾ Cup Butter, softened (1 1/2 sticks)
- ½ Cup Sugar
- ½ Cup Brown sugar, packed
- 2 Bananas, peeled (1 mashed, 1 cut into small pieces)
- 2 Eggs
- ½ Teaspoon Vanilla extract
- ½ Teaspoon Salt
- Heaping ¼ Teaspoon Nutmeg
- 1 Teaspoon Baking soda
- 2 Cups Flour
- 1 Cup Quick oats
- 1 Cup Chopped walnuts (optional)
- ½ Cup Flour
- ½ Cup Brown sugar, packed
- ⅛ Teaspoon Nutmeg
- 3 Tablespoons Butter, softened
- Preheat oven to 350 degrees.
- To make the cookie dough: In a large mixing bowl, cream together the shortening, butter, and sugars. Add in the mashed banana, eggs, and vanilla extract and stir to combine. Add in the salt, nutmeg, and baking soda. Stir in the flour and oats, then add in the banana pieces and walnuts (if using).
- To make the streusel topping: In a small bowl, combine the flour, brown sugar, and nutmeg. Using a fork, cut in the butter until the mixture resembles coarse sand.
- Using a large ice cream scoop, scoop out the dough and place it onto a parchment paper lined cookie sheet. Leave 3 inches between each cookie. Bake in a preheated oven for 8 minutes. Remove from the oven (the cookies will not be done- the tops of the cookies should still look wet/uncooked), then sprinkle on a heaping teaspoon of the streusel topping. Return the pan to the oven and bake for another 5-6 minutes, or until the edges are a light golden brown. Remove the pan from the oven and let cool for 10 minutes. After 10 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!