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
Makes about 3 1/2 dozen
- 6 tablespoons unsalted butter, softened to room temperature
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup mashed ripe banana (from one small or ½ of a larger banana), in a bowl
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 1 cup all purpose flour
- 1 teaspoon curry powder
- Pinch of salt
- 3 tablespoons unsweetened shredded coconut
- Fleur de sel for sprinkling
- 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.