Bananas Foster Cookies
Time: 35 minutes (including making caramel)
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 ripe bananas, mashed
2 tbsp milk
1/2 tbsp vanilla extract
1 tbsp bourbon
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
Vanilla bean ice cream
Bourbon caramel sauce (recipe follows)
- Preheat the oven to 325 F.
- Cream the butter and sugars together in a stand mixer with the paddle attachment.
- Mix in the bananas until well incorporated then add the milk, vanilla and bourbon.
- Add in the flour, baking powder, baking soda and cinnamon and blend well. Note: the banana will dull the cinnamon flavor somewhat, so you might want to add more to balance it out.
- Place tbsp sized amounts of batter on a baking sheet lined with parchment paper and bake for 10-14 minutes or until the bottoms start to lightly brown.
- Remove from the oven and let rest on the baking sheet for two minutes then cool them on wire racks.
- Prior to serving, heat up in a microwave (10-15 seconds) then top with a scoop of ice cream and a drizzle of bourbon caramel.
The hardest part about making banana cookies is always getting the texture right. I decided to use my snickerdoodle with some slight alterations in hopes that it would hit that perfect crispy texture I was looking for. In order to do this, I added some bourbon and replaced sour cream with bananas while relying on the brown sugar and cinnamon goodness that already existed in the cookies. Opening the oven resulted in the most ridiculously amazing aroma as the bananas and bourbon immediately lit up my nose. The cookie itself had an outstanding banana and cinnamon flavor, but wasn't crispy like I had hoped it would be (one day I'll figure this banana thing out). This shortcoming actually turned out to be a blessing in disguise as the soft cookie served to replicate the delicate banana from a traditional bananas foster dessert.
Bourbon Caramel Sauce
Servings: More than enough for double the cookies
Time: 15 minutes
2 cups sugar
1/2 cup water
1 tbsp light corn syrup
1 cup heavy cream
1/2 cup bourbon
|The portion of this charred on my stove is not as appetizing looking (nor does it smell as amazing).|
- Bring the sugar, water and corn syrup to a boil in a medium saucepan over high heat. Once the sugar is dissolved, periodically swirl (but do not stir) until an amber color forms (about 10 minutes).
- Remove from heat and carefully stir in the cream in a slow, steady stream (be careful a lot of steam will be given off).
- Let cool for 1 minute then stir in the bourbon.
- Bring the mixture to a boil and cook over moderate heat for 1 minute while stirring.
- Freak out that the mixture has boiled over and is now sticking to your stovetop. Spend the next 30 minutes frantically trying and failing to remove it.
- Breathe a sigh of relief when you realize it still tastes quite delicious (what's in the pot not what's stuck to the stove. That just tastes kind of burnt.).
- Transfer the sauce to a bowl. When ready to serve, you can heat it up by microwaving it over medium power in 30 second increments.
The caramel sauce was far more liquidy than I would have imagined when I think of caramel, but it worked nicely for a lighter finish to the dessert than a thick, super-rich caramel would have. The bourbon really comes through to produce a sauce that could easy go on other desserts like bread pudding.
|Cafe TH owner, Minh, eats dessert like he cooks (read: like a total boss). Whoopie pies and bananas foster cookies at the same time!|