Serves a Crowd
by: gingerroot
October27,2011
4
4 Ratings
- Makes about 3 1/2 dozen
Jump to Recipe
Author Notes
My daughter Lily has a predictable, yet refined young palate. A lover of tomatoes in any form and a good white bean soup, she does not like anything spicy or too sweet. She also eschews fruit in a main dish and can pick a carrot out of a fruity mango smoothie (EWW! Disgusting! You put carrot in this!). She knows I am endlessly trying to cajole her taste bud horizons and I am often defeated. However, I consider these cookies one small victory. She loves these cookies, in spite of the fact that normally she does not like bananas. Or curry powder, for that matter. Somehow, together, with the butter and sugar these become indescribably fragrant one-bite-crispy-on-the-outside-tender-in-the-middle cookies, that she cannot stop eating. One small victory for me.
Note: While I love these with a sprinkling of fleur de sel, Lily preferred hers plain or with roasted cashew half. If you want to add a nut, gently press into the dropped dough before baking. —gingerroot
- Test Kitchen-Approved
What You'll Need
Ingredients
- 6 tablespoonsunsalted butter, softened to room temperature
- 1/4 cuplight brown sugar, packed
- 1/4 cupgranulated sugar
- 1/4 cupmashed ripe banana (from one small or ½ of a larger banana), in a bowl
- 1/2 teaspoonbaking soda
- 1/2 teaspoonvanilla
- 1 cupall purpose flour
- 1 teaspooncurry powder
- Pinch of salt
- 3 tablespoonsunsweetened shredded coconut
- Fleur de sel for sprinkling
Directions
- Preheat oven to 300° F.
- Cream the butter and sugars together until light and fluffy.
- Add 1/2 teaspoon baking soda to mashed banana. Set aside for a minute.
- In a bowl, stir together flour, curry powder and salt.
- Mix banana mixture into butter mixture. Add vanilla, mixing to evenly combine.
- Add half of dry mixture to wet ingredients and mix for 10 seconds. Add remaining dry ingredients and mix until just combined, using a spatula to scrape down the sides. Fold in unsweetened coconut.
- Drop by the teaspoonful on two parchment lined baking sheets, leaving about an inch between each. Bake, one sheet at a time, until golden brown, about 14 to 16 minutes, rotating the pan once halfway through. Sprinkle hot cookies with fleur de sel if desired. Transfer to wire racks to cool. Best enjoyed warm.
- Note: If cookies soften in storage, reheat on a pan in a 300° F oven for 5 minutes.
Tags:
- Cookie
- Fruit
- Grains
- Banana
- Serves a Crowd
- Fall
- Winter
- Christmas
- Dessert
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Taylor Stanton
My most vivid childhood memories have to do with family and food. As a kid, I had the good fortune of having a mom who always encouraged trying new things, and two grandmothers who invited me into their kitchens at a young age. I enjoy cooking for the joy it brings me - sharing food with loved ones - and as a stress release. I turn to it equally during good times and bad. Now that I have two young children, I try to be conscientious about what we cook and eat. Right about the time I joined food52, I planted my first raised bed garden and joined a CSA; between the two I try to cook as sustainably and organically as I can. Although I'm usually cooking alone, my children are my favorite kitchen companions and I love cooking with them. I hope when they are grown they will look back fondly at our time spent in the kitchen, as they teach their loved ones about food-love. Best of all, after years on the mainland for college and graduate school, I get to eat and cook and raise my children in my hometown of Honolulu, HI. When I'm not cooking, I am helping others grow their own organic food or teaching schoolchildren about art.
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31 Reviews
Melissa W. May 14, 2020
I took a chance on these interesting sounding cookies as afternoon tea for two picky young children... and they were gobbled up. I love the curry powder in them! Initially I thought to reduce it because of the kids but after reading the reviews I gave it a go and so glad I did. The only negative comment I received after five in a row were devoured was that the salt on top made them a bit strong. I however like the little salt hit as well.
erinrae April 28, 2020
I made these delightful little guys MOSTLY according to the recipe, but took my chances using up my overripe banana and probably doubling the amount noted. As a previous commenter noted, they spread out a lot more, to be a very thin, crisp-chewy cookie. Delicious, if not the intended outcome. I'll try it by the book next time, but anyone worried about the curry--don't be! It's delightful.
Brenda S. July 8, 2019
Very disappointed with the way the cookies turned out. They were flavorless to me.
Samantha W. August 25, 2018
I swapped the curry powder with cinnamon and it had an extra bite as well. My husband and I love them this way.
Kate V. August 12, 2018
These are one of my favourites. I’ve found that dabbing on the sea salt with my finger works better before they go in the oven. Less mess and better stick. I use black salt from the Dead Sea and it looks amazing!
Taylor S. December 30, 2017
Baked these up for my mom last night and we both really enjoyed them. I used dark brown sugar and a whole banana (spread more than the picture) but mixed with the curry powder, the flavors were so deep and sweet and comforting.
gingerroot January 1, 2018
Thanks so much for letting me know! Happy New Year!
tessga September 26, 2016
Just made these yesterday. Really yummy, like crisp little pieces of banana bread. I was hesitant about the curry as the fam are not fans but went with it anyway. It adds a lovely little heat and umami that's fantastic.
My 6 year old at 4 of these directly off the cooling rack. Now that's a ringing endorsem*nt!
KBay July 19, 2016
Just made these with Garam Masala (because I didn't have any curry powder). They work out pretty well gluten free but they are a little too sweet so I'd make them again and find a way to put in less sugar
Leemoe J. July 22, 2015
I just made these and they came out perfect! I halved the recipe because 3.5 dozen seemed like way too many, and now I'm sorry that I did. They're so good! I made one change which was I used a whole banana and some extra coconut in the halved recipe. Still came out crispy on top and soft in the middle. Next time will probably also use a little more curry powder. Super tasty!
gingerroot July 27, 2015
So glad you enjoyed them! Thanks for letting me know.
erinielliott December 11, 2014
These are so delicious-the coconut adds a great texture. I added mini semi-sweet chocolate chips. I didn't get 3.5 doz out of this recipe. Maybe I made them too big? They are just standard size cookies....
gingerroot July 27, 2015
Hi! Sorry for the very belated reply. They are definitely smaller than a standard sized cookie - more like a one bite treat.
ATG117 April 22, 2014
No egg?
Also, how prominent is the curry flavor?
gingerroot July 27, 2015
Whoa, apologies for such a late reply! The curry flavor melds with the sweet banana and sugars for a fragrant, caramel-banana bite.
fhp October 21, 2013
Just made these. I was a little concerned as to whether or not I could chill the batter in the fridge until they were ready for baking. (I wanted them warm when they came to table.) I served them alongside a flan and they were a big hit. I was shy on the curry and will not be so timid next tome round. It made me want to put a bit of curry in my persimmon pudding and pumpkin pie this season. Who knew?
gingerroot December 6, 2014
Apologies for the belated reply, fhp. So glad you enjoyed these! Happy Holidays!
Jessica W. September 21, 2012
Yummm!!!! I just made these and they are awesome! I added chopped walnuts to the batter since I am a nut fanatic and loved it! Thanks!
gingerroot October 30, 2012
Thanks for letting me know! Sorry for the late reply - I'm just finding your comment now.
arielleclementine February 5, 2012
oh gingerroot! these were fantastic! we devoured them. i love love that there are no eggs or nuts, which meant my nine-month old could eat them too- he loved them! thanks for a recipe i'll make again and again!
gingerroot February 7, 2012
Arielleclementine! You've made my day. Love that you enjoyed these, and little Henry too.
arielleclementine December 8, 2011
definitely going to try these! love the idea of a banana cookie!
gingerroot December 9, 2011
Thank you, arielleclementine! They are a tasty little bite, and it's easy to eat a few more than you planned. : )
hardlikearmour October 27, 2011
Yum! Love the idea of curry in a cookie. One of my favorite chocolate bars (the Naga by Vosges) has curry and coconut in a dark milk chocolate.
gingerroot October 31, 2011
Thanks, hardlikearmour! Apologies for the delayed response...I've had trouble replying to more than one comment at a time and since I did not get an email notification, remembered today that I left you hanging. Although I was not sure how the curry addition to the cookie would taste, here combined with the banana results in a taste reminiscent of gingerbread. Ooh, I've had a small taste size (.5 oz) of the Naga bar but now want to get a big one (3 oz)!
fiveandspice October 27, 2011
These sound delicious! I can just imagine popping a whole batch into my mouth, one after the other. And with banana in them, we can pretend they're healthy, right? :)
gingerroot October 28, 2011
Thanks, fiveandspice! As for being healthy, that's what I've been telling myself, lol.
gingerroot October 27, 2011
Thank you, Bevi! Although I've never used banana in my curry, I know I've had banana chutney as a condiment for curry and that is where I got the idea to use it here.
lorigoldsby October 27, 2011
I can't wait to try these...I have frozen ripe bananas in the freezer, can I use them or should I go buy some bananas and wait a few days?
gingerroot October 27, 2011
Hi Lori! Thanks for your comment. I used frozen ripe bananas so definitely don't go out and buy some. I just took it out of the freezer while I waited for my butter to soften.
Bevi October 27, 2011
What a great idea! I use banana in my chicken curry - it only stands to reason it's a good combo in a confection. Nice!
