Banana Cookie Cakes.

Irresistible Banana Cookie Cakes: A Fusion of Delight

Who doesn’t love a delicious treat that’s both easy to make and a hit with everyone? Enter Banana Cookie Cakes—these delightful morsels are the perfect blend of cake-like texture and the ease of cookies. They’re bursting with the sweetness of ripe bananas, the richness of chocolate morsels, and a hint of colorful tutti-frutti. Ideal for breakfast, an afternoon snack, or a sweet treat after dinner, these cookie cakes will become a household favorite in no time. Let’s dive into the recipe and see how you can whip up a batch of these heavenly delights right in your kitchen.

Ingredients You’ll Need

• 6 ripe bananas: The riper, the better! These will add natural sweetness and moisture to your cookie cakes.
• 6 large eggs: Essential for binding all the ingredients together and giving the cookie cakes their structure.
• Around 6 1/2 cups of all-purpose flour: The base of your dough, providing the right texture.
• 2 teaspoons of baking soda: Helps your cookie cakes rise and become fluffy.
• 3 teaspoons of vanilla essence: Adds a lovely aroma and depth of flavor.
• 4 teaspoons of corn-starch: Contributes to the chewiness and helps thicken the dough.
• 2 cups of sugar or as required : Sweetens the cookie cakes to perfection.
• 1/4 cup of softened or melted butter: Adds richness and moisture.
• 1 cup of chocolate morsels: Because who doesn’t love a bit of chocolate in every bite?
• Tutti-frutti (as per taste): Adds a pop of color and a chewy texture.
• 1 cup of milk (or as needed): Helps to achieve the right dough consistency. The mixture should be soft and doughy but not too hard or too soft—easy to scoop out with a cookie or ice cream scooper.
• Some extra chocolate morsels to top it on the top of the cookie cakes

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C): A crucial step to ensure your cookie cakes bake evenly.

2. Mash the bananas: In a large bowl, mash the ripe bananas until smooth. Their sweetness and moisture will make your cookie cakes deliciously tender.

3. Add the eggs: Beat the eggs into the mashed bananas until well combined. This mixture will serve as the base for your dough.

4. Mix in the vanilla essence and butter: Stir in the vanilla essence and softened or melted butter until everything is well incorporated.

5. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, corn-starch, and sugar. This step ensures that the leavening agents are evenly distributed.

6. Incorporate the dry ingredients: Gradually add the dry ingredients to the banana mixture, mixing until just combined. Be careful not to over-mix, as this can make the cookie cakes tough.

7. Add the chocolate morsels and tutti-frutti: Gently fold in the chocolate morsels and tutti-frutti. These add-ins will give your cookie cakes delightful bursts of flavor and texture.

8. Adjust the dough consistency: If the mixture feels too thick, gradually add milk until you achieve a soft, doughy consistency that’s easy to scoop but not too runny.

9. Scoop the dough: Using a cookie or ice cream scooper, scoop the dough onto a baking sheet lined with parchment paper. Leave some space between each scoop, as the cookie cakes will spread slightly while baking. Also, top it up with some chocolate morsels on top of each cookies to make it extra chocolaty and more attractive.

10. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and looks cooked. Insert a toothpick into the center of a cookie cake and if it comes out clean its perfectly baked.

11. Cool and enjoy: Allow the cookie cakes to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature—either way, they’re irresistible!

Tips for the Perfect Banana Cookie Cakes

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cookie cakes will be.
• Don’t over-mix: When combining the dry and wet ingredients, mix just until combined to avoid tough cookie cakes.
• Experiment with add-ins: Feel free to swap the chocolate morsels and tutti-frutti for other mix-ins like nuts, dried fruits, or even a swirl of peanut butter.

When Not to Make These Cookie Cakes

As delightful as these banana cookie cakes are, there are a few considerations to keep in mind:

1. Dietary Restrictions: If you or anyone you’re serving has dietary restrictions like gluten intolerance or allergies to eggs and dairy, it’s important to adjust the recipe accordingly or opt for alternative ingredients.
2. Sugar Levels: Given the sugar content, these might not be suitable for those managing diabetes or blood sugar levels. Always consult with a healthcare provider if in doubt.
3. Storage Concerns: These cookie cakes are best enjoyed fresh. If you plan to store them, make sure they are kept in an airtight container to retain their moisture and prevent them from becoming too dry.

Texture and Taste

These Banana Cookie Cakes boast a unique texture that is a delightful blend of soft, cake-like interior and slightly crispy edges. The ripe bananas make them moist and tender, while the corn-starch adds a chewy element that keeps you coming back for more. The chocolate morsels melt into pockets of rich, gooey delight, and the tutti-frutti provides a fun, chewy contrast. The overall taste is a perfect balance of natural banana sweetness, vanilla fragrance, and chocolate richness, making each bite a heavenly experience.

Conclusion

And there you have it—your very own batch of Banana Cookie Cakes! These sweet treats are perfect for any occasion and incredibly easy to make at home. Their combination of ripe bananas, chocolate morsels, and colorful tutti-frutti will make them a hit with everyone who tries them. So, why not treat yourself and your loved ones to a batch of these delightful cookie cakes today? Happy baking!

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