It's time to admit that there may be an unusual amount of consumption of bacon in our household. We have been known to buy three pounds of bacon while on vacation, because it was that special, and transport it home.
We have been known to stuff Christmas stockings, unbeknownst to each other, full of bacon products:
Therefore, it should be no surprise that I would bake something like Banana Bacon Cookies.
It has been revealed earlier that The Bodyguard consistently buys too many bananas, just so that he can NOT eat them all, just so he can freeze them, just so he can walk in the backdoor with 6 frozen bananas and demand banana bread.
On this particular day of baking, I thought I'd try something different and a quick search on Epicurious resulted in this choice, combining two of our favorite flavors.
Unfortunately, these were just okay for me. Mainly, I didn't like the texture... at least I didn't like it until I decided that these were not cookies but muffin tops, and then! Well, everything was different!
As cookies, these aren't my steez. They are cakey and airy. I like a cookie with a chew to it. But, as a muffin top, they were perfect! Banana-y, bacon-y. After a good slather of Kerrygold butter and a sprinkling of kosher salt -- WOW!
Banana Bacon Cookies
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 bananas, mashed (about 1 1/3 cups)
- 1/2 pound bacon, cooked crisp, chopped
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, 1/2 teaspoon of the cinnamon, and the salt.
In a mixing bowl, cream together the butter and 1 cup of the sugar. Beat in the eggs, one at a time, until they are fully incorporated. Beat in the vanilla. Add the butter mixture to the flour mixture, then stir in the mashed bananas, beating well after each addition. Fold in the bacon.
Stir together the remaining 1/4 cup sugar and the remaining cinnamon.
Drop the dough by heaping tablespoons [TTT: I love using ice cream scoops or "dishers" to make evenly sized cookies.] onto the prepared baking sheet 1 inch apart. Sprinkle generously with the cinnamon-sugar and bake for 10 to 12 minutes, until slightly browned. Allow the cookies to cool completely before storing in an airtight container.