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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Bananas make for a wonderful soft texture and sweet, rich flavour.The warm banana cookies are coat in crisp sugar-frosted cornflakes and, for the ultimate indulgence , are delicious served warm drizzled with clear honey. Read more . From the BIG BOOK OF COOKIES the recipes by Valerie Barrett & Joanna Farrow Ingredients:
2 eggs |
250 g/1 1/4 cups soft light brown sugar |
1 tsp vanilla extract |
100 ml/ 1/2 cup sunflower oil |
90 g / 1/2 cup crème fraiche (i substitute it with equal heavy cream and sour cream mixture) |
200g / 1 3/4 cups plain flour |
200g / 1 3/4 cups self – raising flour |
50 g / 2 1/2 cups frosted cornflakes |
2 bananas, peeled and chopped |
powder sugar for sifting |
Directions:
1. Preheat oven to 180 C/350 F. Line two or three baking sheets with parchment. Put the eggs and brown sugar in a large bowl and whisk till blended. Stir in the vanilla. Add the oil and crème fraiche and stir in well. Add the flour and mix well .Cover and chill for 30 minutes.
2. Put the frosted cornflakes in a large bowl .Remove the cookie dough from the refrigerator and stir in the bananas .Using a tablespoon or a teaspoon, drop heaps into the flakes. Lightly toss so each cookie is well coated, then remove and place on the prepared baking sheets. Flatten very slightly with your fingertips.
3. Bake for 15-20 minutes or until risen and golden brown and crispy. Transfer the cookies to a wire rack and sift some icing (powder) sugar. Serve while still warm. You may drizzle some clear honey if you like.
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