Sarah Kieffer's cookbook 100 Cookies includes four recipes that use bananas, I have tried them all. Last year I made her banana cream pie bars, banana crunch blondies, and banana espresso cacao nib cookies. Now I've finally made it to the fourth recipe: banana poppy seed cookies.
To make the dough, you beat softened butter with brown sugar and granulated sugar until fluffy; add an egg, egg yolk, and vanilla; and mix in the dry ingredients (flour, poppy seeds, baking soda, salt, and ground freeze-dried bananas). You can scoop and bake the dough immediately. I used a #24 scoop and got 23 cookies from a batch.
It's interesting to compare this cookie to the other banana cookie in the cookbook, the banana espresso cacao nib cookie. These cookies are very banana-centric, with the poppy seeds staying mostly in the background. By contrast, in the banana espresso cacao nib cookies, the banana plays a supporting role to the strong flavor of the espresso and the delightful crunch of the cacao nibs. I personally prefer the espresso cacao nib cookies -- not only because of the more complex flavor, but also for their thin, chewy texture that is a result of the pan-banging technique. However, if you want a cookie that channels the pure flavor of banana, this is it.
Recipe: "Banana Poppy Seed Cookies" from 100 Cookies by Sarah Kieffer.
Previous Posts:
- "It's Another Banger: Banana Espresso Cacao Nib Cookies," November 12, 2020.
- "Banana Cake with All the Bells and Whistles: Banana Crunch Blondies," November 10, 2020.
- "The Light, Bright, Pie Alternative: Banana Cream Pie Bars," November 1, 2020.
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