- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas, mashed
- 3/4 cup white sugar
- 1 egg
- 1/3 cup butter, melted
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
*Personal Notes: Many of the reviews I read added various items like chocolate chips, cinnamon, nutmeg, vanilla, applesauce instead of butter etc. etc. So I added a half tsp. of vanilla and cinnamon. Next time I would probably up the cinnamon and maybe the banana too. It DEFINITELY didn’t need to cook for 20-25 minutes. I took mine out at 17 minutes.
The recipe says the butter is melted. In my first batch I melted the butter completely, let it cool and then added it to the recipe in liquid form. In the second batch I added the butter at room temperature, soft. I didn’t notice a difference.
I would also say this isn’t as great as the Julia Hasson recipe, but these had a much more muffin like flavor and texture.
I think the only thing that would be light about these cookies is if you made them the size of a quarter! The recipe says you’ll get 30 cookies… hhhmmm.
- 3/4 cup granulated sugar
- 2/3 cup light brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Preheat oven to 400°.
Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
*Personal notes: I would bake them for LESS than 8 minutes. Even though they may look undercooked. I was baking mine for 8:30 for this exact reason and they were too crisp.
I also like to flatten my balls with the bottom of something, that way the size and shape is more consistent.