The other day I applied to join a new group. It is called the Improv Cooking Challenge, and each month participants are assigned 2 ingredients to use in any way they wish (sweet or savory). Well, I was accepted! I was talking to Nick about this group and that I would be starting it next month, as January’s posting date is the 17th (today). I told him that the ingredients for this month are “Banana and Nutmeg”. He asked if I had any ideas and I said yes. He then asked if we already had all the ingredients here at home, and again I said yes. So, I went into the kitchen and baked!
Using the 2 ingredients for this month, I decided to make banana bread cookies with a streusel topping. When I make banana bread, I always mash some of the bananas and then cut some into bite-sized pieces. I like the little punch of banana this gives the bread, so I did the same thing with the cookies. Now, I normally always add chocolate chips to my banana bread, but I left them out of the cookies. I really wanted the banana and nutmeg flavors to come through. If you like banana bread, I really think you will like these cookies!
Banana Bread Cookies with Streusel Topping
Cookie dough:
4 tablespoons shortening
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
2 bananas, peeled (1 mashed, 1 cut into small pieces)
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon salt
heaping 1/4 teaspoon nutmeg
1 teaspoon baking soda
2 cups flour
1 cup quick oats
1 cup chopped walnuts (optional)
Streusel topping:
1/2 cup flour
1/2 cup brown sugar, packed
1/8 teaspoon nutmeg
3 tablespoons butter, softened
Preheat oven to 350 degrees.
To make the cookie dough:
In a large mixing bowl, cream together the shortening, butter, and sugars. Add in the mashed banana, eggs, and vanilla extract and stir to combine. Add in the salt, nutmeg, and baking soda. Stir in the flour and oats, then add in the banana pieces and walnuts (if using).
To make the streusel topping:
In a small bowl, combine the flour, brown sugar, and nutmeg. Using a fork, cut in the butter until the mixture resembles coarse sand.
Using a large ice cream scoop, scoop out the dough and place it onto a parchment paper lined cookie sheet. Leave 3 inches between each cookie. Bake in a preheated oven for 8 minutes. Remove from the oven (the cookies will not be done- the tops of the cookies should still look wet/uncooked), then sprinkle on a heaping teaspoon of the streusel topping. Return the pan to the oven and bake for another 5-6 minutes, or until the edges are a light golden brown. Remove the pan from the oven and let cool for 10 minutes. After 10 minutes, move the cookies onto cooling racks and let cool completely. Enjoy!
Made with love, not calories!
I’m linked at: Taste and Tell, Miz Helen’s Country Cottage, Sweet Bella Roos, City of Motherly Love, Chocolate, Chocolate, and More, Addicted to Recipes.
It sounds like you make banana bread like me. I always leave a bunch of chunks, too, just for flavor. I am loving the topping on those cookies. I am so glad you joined us this month!!
Kristen, Great minds think alike!! ‘m glad I found your group- I’m looking forward to many flavorful challenges!
Welcome to Improv Challenge! Your cookies look great, especially with that streusel topping.
Thank you! I’m glad to be here! The streusel gives a nice texture contrast to the cookies!
Welcome to the group!!! Your cookies look wonderful….love the streusel topping! YUM!
Thank you! I’m excited to be here! You all are such great cooks/bakers, that I know being in your company will make me keep trying to better my skills.
Oddly enough, I never would have thought to have a banana bread cookie! That sounds fantastic, though!
It’s just another excuse to eat cookies for breakfast! 🙂
What is “Improv Challenge”? How did you get affiliated with it? Have you ever seen “foodgawker.com”? They have great recipe ideas on that site. I would love to figure out how to get on that site! Then I will have to step up my baking 😉
The Improv challenge is a monthly challenge in which the participants are given 2 ingredients (everybody gets the same 2). They must use those 2 ingredients in their dish- sweet or savory. If you are interested in joining, there is a link at the beginning of my post!
I have seen Foodgawker. One of my goals this year is to have some of my photos accepted by them (my camera skills are very basic)!
That would be awesome! Yes, my photo skills are certainly not the best, so I am unsure if I would ever make that cut. Do you know how you can get on the foodgawker website, or have them take a look at your pictures?
If you go to the Foodgawker website, go all the way to the bottom and in the far left column, click on FAQS. This should answer your questions about the submission requirements. Then all you need to do is register and submit! There are a few other places that take photos with little to no requirements. If you would like a list, let me know and I can e-mail you!
Wow – these look soooo yummy!! The topping is so creative. And, I completely think it justifies cookies for breakfast 🙂 Question for all of you – how long do you notice that baked goods with fresh bananas in them stay, well, fresh? After a few days, I notice that they just don’t taste right anymore! Maybe it’s a sign that I don’t eat them quickly enough.
Thanks for linking up to the City of Motherly Love’s weekly linky party!
http://cityofmotherlylove.blogspot.com
Thank you! I consider cookies for breakfast to be a part of a balanced diet!!
When I make banana bread, if I have just added mashed bananas, loaves seem to last longer (without that off taste) than if I added pieces of banana. I think the mashed banana just gets incorporated better into the batter. Banana bread freezes well, so I normally slice it once it’s cooled and freeze most of it right away (or give it away!).
Oooh, yummy! You never think of bananas in cookies for some reason but these look really good. I’ll have to make them with my 5 yr daughter who loves to bake 🙂
Deanna,
You’re right, usually I think of banana bread when wanting to bake with bananas. What a great way to spend time with your daughter- creating memories I am sure you both will cherish!
I just love the combination for your Banana Bread Cookies and can’t wait to taste them. Hope you are having a great weekend and thank you so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Miz Helen, Thank you for visiting, and for hosting the link party! Enjoy your weekend!
Welcome to the group and your first entry sure is a delicious one, can’t wait to follow along with you and see what you make in future challenges.
My Improv Cooking Challenge entry this month: Baked Bananas, hope that you’ll stop over and check the recipe out.
Lisa~~
Lisa, Thanks for stopping by! I’m glad to be a part of the group!
This month was my first submission to Improv also! The cookies sound great. I like the idea of leaving some of the banana in larger chunks, I had never thought of that. I bet the streusel topping gives a great extra punch for the cookies. I think I’d try them with mini chocolate chips! 🙂
If you would like to check out my submission, banana daquiri muffins, I love to hear what you think!
Lara, Thanks for stopping by and welcome to the group! From the submissions I have seen, I think we are in good company! I did miss the chocolate, so I am sure that will be added next time! [?]
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