(Deutsch) Chocolate and Banana are a classic combination and there is a reason for it! I tried with fresh bananas first but the taste was far too dominant and a bit…well…too chewy. So I switched to dried bananas until I’ll manage to optimise the fresh ones. Loved it, cause you really only taste the banane when biting on a piece. Hence you should crush the bananas into smaller pieces if you like the taste to spread. And for everybody who is not that crazy about bananas – try the plain chocolate chip cookie, or the cranberry peanut or the cashew lemon version.
Halfe time for the raffle – you got until Sunday to participate!
The cookies are easy to make but if you want to be sure that there is nothing that can go wrong – I prepared three baking mixes for different flavoured cookies. And you can win one of them. All you need is a Facebook-Account. This is how you participate:
- You marked the „MainBacken“-site on Facebook as liked
- You leave me a comment in the raffle-post telling me your favourite cookie or busicuit flavour
You are also of course welcome to share the post. This is how I get inspiration for new recipes. It’s a masterplan. Ha-Ha. The raffle is on until Sunday, 23rd of August 2015. I’ll use a random-choosing mechanism online to determine who the winners are and will post them on Facebook the day after. They then have a week to e-mail me their address so I can send the mixures to them. And yes, I also ship abroad, this has not influence on your chances, it’s totally random.
For about 40 Cookies
Let’s make the cookies
- 350 g flour
- 1 teaspoon baking powder
- 250 g butter
- 2 eggs
- 100 g sugar (white)
- 200 g sugar (brown)
- 1/2 table spoon of salt
- 200 g dark chocolate (ideal: drops for baking)
- 100 g dried banana slices
Preheat you oven to 180°C
1.) Mix the dry ingredients (flour, baking powder, both kinds of sugar, salt, chocolate, dried bananas)
2.) Add eggs and butter to the mix and kneal with your hands until you have a well mixed dough
3.) Place grease-proof paper on a tray. Form the dough into little balls (size of a pound-coin) and place them on a tray, leaving enough space inbetween them.
Tip: The balls melt in the oven and this is how the cookie gets its shape. The size of the balls determine the size of the cookies. Makes sense. Wet your hands – it will be easier to roll the dough and it won’t stick.
4.) Bake the cookies for 12-15 minutes. They are done once the edges are golden brown. In the middle they are still soft and will harden when cooling. Do not lift the cookies up, either slide them off the tray with the baking paper or let them cool on the tray using a second one for the next batch.
You can freeze the unbaked cooking dough.
I hope you liked this recipe – don’t forget to follow my blog.
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