Banana Cookies 3 Ways by Ang @ Juggling Act Mama

Hi, I’m Ang (as in, short for Angela). I’m a mother, wife, daughter, sister, auntie, and friend, attempting to do it all – because, well, I want to (and I’m a bit of a nut!). I’m also a writer, crafter, scrapbooker, amateur photographer and Pinterest addict. Long before Pinterest, I developed addictions to books, snapping memories of my kids, and chocolate desserts… or chocolate anything…or…ok, just sweets in general – don’t judge me! I love being creative.   

I’m married to my best friend and high school love (we’ve been together for more than half my life now, and married for 8 years). He’s a very supportive albeit, handsome dorky guy – (though I can’t complain since I have live-in tech support!)  He can also make me crazy, and I’m not talking about the good crazy: I’m a multi-tasker that swears by lists; he’s a realist that detests them.

We have two beautiful children – ok, I’m biased, but who isn’t when it comes to their kids, right? Our sweet, silly, smart son, Ethan, is four, and our darling, dimpled, diva daughter Olivia (Livi) is one.

I am the proud owner of an Etsy shop called AngelFlowers, where I sell some of my handmade hair accessories. Oh, and I also work full time at an awesome start-up, as an office manager, (this company has the potential to rock peoples worlds, in ways no one has imagined before).  So maybe I have my hands a little full… but don’t we all?

I’m excited to be here at Mom’s Test Meals to share with you my recipe for Banana Cookies.  It never ceases to amaze me how there are always one or two really ripe bananas at the end of the week, no matter if I buy two or twelve!  If you’re like me, the classic Banana Bread is my go-to recipe for using up ripe bananas, though I’ve been know to toss them into Pancakes, too.  Last week, I was looking for something new, and found this recipe for Banana Cookies, and decided to give them a whirl.

The cookies are soft and pillowy, with just the right amount of sweetness and banana flavor (note, don’t add banana extract, they don’t need it!)  Give these a try and see what your family thinks!

Preheat your oven to 350-degrees and line your baking sheet(s) with parchment paper.

In a large bowl, cream together the butter and sugar, then add the mashed banana, eggs, orange zest and vanilla.  Beat well.  Stir in the dry ingredients and beat until combined.

Drop the dough by rounded teaspoonfuls about 2-inches apart.  Bake 8-10 minutes, or until the edges are just slightly browned.  Remove to a cooling rack.

 – Stir in 1/2 cup mini chocolate chips

 – Add 1/8 teaspoon almond extract

 – Sprinkle the top of the dough with slivered almonds before baking

 – While the cookies cool, melt 2 tablespoons of butter in a saucepan over medium heat, add 3 tablespoons of brown sugar and 2 tablespoons of milk and stir until the mixture comes to a boil.

 – Remove from the heat and beat in 1/2 teaspoon of vanilla or orange extract and 1-1/4 cups powdered sugar. 

 – Frost the cooled cookies immediately (if the frosting is too thick, add a tiny splash of milk to get to the right consistency.

I hope you’ll try one – or all – of these great cookie variations, and if you do, I’d love to know what you think!