Hummingbird Pan Cookie

Ingredients for 1 servings:

• 200 g raw cane sugar
• 100 g sugar
• 115 g salted butter, soft
• 1 egg(s), size L
• 75 g banana(s), mashed
• 1 ½ tsp flavoring (coconut flavor)
• 255 g wheat flour type 405
• 1 tsp baking soda
• ¼ tsp salt
• 265 g white chocolate, chopped, each in 175 g and 90 g portions
• 40 g coconut flakes
• 80 g pineapple, dried, chopped
• Baking spray

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

after the cake of the same name

Preheat the oven to 160°C (top/bottom heat). Spray a 25 cm cast-iron frying pan with cooking spray. In a food processor, cream the two sugars and the butter at medium speed until light and fluffy. Add the egg, mashed banana, and coconut flavoring and beat until smooth. Combine the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture on the lowest speed of the food processor until combined. Stir in 175 g of the chocolate, along with the coconut flakes and pineapple. Spread the cookie mixture evenly into the prepared pan and sprinkle with the remaining white chocolate. Bake the pan cookie in the preheated oven for about 50 minutes until light golden brown and cooked through in the center. Let cool for 15 minutes, cut into wedges, and serve with vanilla ice cream.