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Ingredients
- 1 and 1/2 cups melted, salted butter (3 sticks, 12 ounces, 3/4 pound)
- 2 cups white (granulated) sugar
- 2 beaten eggs (just whip them up in a glass with a fork)
- 3/4 cup mashed very ripe bananas (2 medium or 3 small)
- 1 and 1/2 teaspoons baking soda47
- 1 teaspoon salt
- 4 cups flour (no need to sift – pack it down in the cup when you measure it)
- 2 cups finely chopped walnuts or pecans (measure AFTER chopping)
- 1/2 cup white (granulated) sugar for later
Details
Preparation
Step 1
DO NOT preheat oven – this dough must chill before baking - When you’re ready to bake, preheat the oven to 350 degrees
Melt the butter in a large microwave-safe bowl. Stir in the sugar, beaten eggs, baking soda, and salt. Choose bananas that have black freckles on the skin so that they’re almost overripe. Mash them until they’re smooth (you can do this in a food processor or by hand). Add the banana puree to the mixing bowl and combine thoroughly.
Mix in the flour, one cup at a time, mixing after each addition. Then cover your bowl with plastic wrap and refrigerate it for 4 hours (overnight is fine, too).
Roll the chilled dough into walnut-sized balls with your hands.
Put ½ cup white sugar in a small bowl and roll the balls in it. Place the dough balls on a greased cookie sheet, 12 to a sheet. Press them down just a little so they won’t roll off onto the floor when you put them in the oven. Then return your bowl to the refrigerator and let it chill until it’s time to roll more.
Bake for 10 to 12 minutes at 350 degrees F., or until they’re lightly golden in color. They’ll flatten out, all by themselves. Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.
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