Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/2 cup white chocolate chips
Special equipment needed:
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Add the mashed bananas to the butter mixture and mix until well combined.
6. Gradually add the flour mixture to the butter mixture and mix until just combined.
7. Fold in the white chocolate chips.
8. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake the cookies for 12-15 minutes, or until lightly golden brown around the edges.
10. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Fat: 6g
Carbohydrates: 16g
Protein: 1g
Sodium: 35mg
Sugar: 8g
Substitutions for ingredients:
- You can use semisweet or dark chocolate chips instead of white chocolate chips.
- You can use 1/2 cup of mashed sweet potato or pumpkin instead of bananas.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the cookie dough.
- Add 1/2 teaspoon of cinnamon or nutmeg to the flour mixture for a spiced flavor.
- Drizzle melted chocolate over the cooled cookies for a decorative touch.
Tips and tricks:
- Use ripe bananas for the best flavor and texture.
- Don't overmix the cookie dough, or the cookies will be tough.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cookies can be reheated in the microwave for 10-15 seconds or in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and dust them with powdered sugar for a simple presentation.
Garnishes:
Garnish the cookies with sliced bananas or a drizzle of melted chocolate.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but you can serve them with fresh fruit or a scoop of ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookie dough is too sticky, add a little more flour.
- If the cookies are spreading too much, chill the dough in the refrigerator for 30 minutes before baking.
Food safety advice:
- Wash your hands before handling food.
- Use a clean baking sheet and parchment paper to prevent cross-contamination.
- Store the cookies in an airtight container to prevent spoilage.
Food history:
Tokyo Banana is a popular Japanese confectionery that features a banana-shaped sponge cake filled with banana cream. These cookies are inspired by the flavors of Tokyo Banana.
Flavor profiles:
These cookies have a soft and chewy texture with a sweet banana flavor and a hint of white chocolate.
Serving suggestions:
Serve these cookies as a snack or dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese