Chocolate Banana Muffin Cookies — Final recipe

I’ve been playing around with this recipe for a few years now, and finally came up with a version that I like so much I don’t feel any need to mess with it further. 🙂

Everyone else that likes it has tried it too.

It can be baked up in mini muffin tins, in which case it makes a very solid squarish cookie. It also bakes nicely into a loaf in a regular loaf pan.

I haven’t tried just dropping it onto a cookie sheet, so I’m not sure how that would work out.

I’ll write the version I made, and then add a couple notes about how to make it simpler if need be.

Tasty Chocolate Banana Muffin Cookies

  • 1 14.5-oz can tart cherries, packed in water
  • 6 overripe bananas, peeled
  • 1-1/2 cup unsalted butter (three sticks), room temperature
  • 2-1/4 cup dark brown sugar
  • 6 extra large eggs
  • 3/4 cup sour cream
  • 1 Tbsp vanilla extract
  • 5 cups white whole wheat flour
  • 2 cups quick cooking minute oatmeal
  • 2 cups quinoa flour
  • 1 cup + 2 Tbsp cocoa powder (or 18 Tbsp)
  • 1-1/2 tsp baking powder
  • 1-1/2 tsp baking soda
  • 3/4 cup chopped pecans
  • 3/4 cup chopped candied ginger

Preheat oven to 350 F.

Pour canned cherries, juice and all, into a small saucepan. Simmer over medium heat until volume is reduced by about half and most of the juice has evaporated (10-15 minutes). Set aside to cool.

In a large bowl, mix white whole wheat flour, oatmeal, quinoa flour, cocoa powder, baking powder, and baking soda.

Cream butter and sugar with a mixer.

Add bananas, eggs, sour cream and vanilla extract to butter and sugar in the mixer. Mix thoroughly. Once it has finished cooling, add reduced cherry mixture and mix thoroughly.

Pour banana mixture into bowl with flour mixture. Add in the chopped pecans and chopped candied ginger.

Mix well. The dough will be fairly stiff.

Drop by spoonfuls into a greased mini-muffin pan. OR, fill a greased loaf pan 1/2 – 2/3 full. The mini-muffins will take approximately 13-15 minutes to bake. The loaf will take 30-45 minutes depending on how large and full the loaf pan is.

Use a toothpick to check for doneness. Turn out on a wire rack to cool.

Ways to simplify if some of the ingredients are too exotic:

  1. Finely chopped dried unsweetened tart cherries, soaked in a little bit of water, in place of the canned tart cherries.
  2. 5 cups all-purpose flour and 2 cups regular whole wheat flour in place of the 5 cups of white whole wheat four and 2 cups quinoa flour.
  3. 1 Tbsp (or more??) dried ginger and 1/4 to 1/2 cup sugar in place of the chopped candied ginger.

One thought on “Chocolate Banana Muffin Cookies — Final recipe

  1. Pingback: Chocolate Banana Cookies – Original and modified | C Good's Things

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