Banana cookies

Ingredients for 1 servings:

• 115 g butter, soft
• 225 g cane sugar, possibly less
• 1 egg(s)
• 2 ½ large bananas (approx. 250 g)
• 1 tsp, heaped baking soda
• 240 g flour
• 1 pinch of salt
• ½ tsp cinnamon powder
• ½ tsp nutmeg
• ½ tsp clove powder
• 225 g walnuts or pecans or chocolate

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Banana utilization deluxe (with walnuts, pecans or chocolate chips)

Chop walnuts, pecans, or chocolate. Beat the softened butter with the sugar until light and fluffy, add the egg, and stir until a light, creamy mixture forms. In another bowl, mash the bananas, stir the baking soda into the banana mixture, and let stand for 2 minutes. Meanwhile, combine the flour, salt, and spices. Pour the banana puree into the egg mixture and mix well. Then add the flour and spice mixture and stir briefly until no flour remains. Finally, fold in the nuts or chocolate chips and place in mounds on a baking sheet lined with parchment paper. Caution: Leave enough space between the mounds of dough, as the dough will expand considerably in the oven. Bake the cookies at 180°C (top/bottom heat, fan: 160°C) for 11-15 minutes, depending on the desired browning. You can use less sugar, depending on your taste or the sweetness/ripeness of the bananas. You can also use regular sugar and a few tablespoons of honey. This amount of dough makes about 20-30 cookies, depending on how large you make the cookies. These cookies are rather soft, taste delicious even the next day, and I think they’re especially good with walnuts or a mixture of walnuts and chopped dark chocolate.