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Goin' Bananas: Kahlua Cream Banana Cookies

Goin' Bananas: Kahlua Cream Banana Cookies
Goin' Bananas: Kahlua Cream Banana Cookies
Chef Larry Edwards/Casa de Cuisine

A cookie is a cookie is a cookie, or so the adage goes. Sometimes, however, a cookie has the ability to separate itself from the ordinary. In the case of recipe, it's not just the cookie that is incredible, it is also the unreal Kahlua Cream Frosting and the presentation. This is a gourmet cookie but don't let that deter you from making them.

The one thing you might find different about these cookies is the fact they are almost feather soft and very light. They almost have the texture of a very delicate cake, yet there is a very subtle crunch about them. The secret to their texture is not just the banana, but they way in which the banana is mashed. To achieve perfect results when using mashed banana's ( such as in breads and muffins) you want to mash the banana's with your hands. Simply take the banana's into the palms of your hands and squeeze them until the pulp runs through your fingers. In mashing the banana this way, you are keeping some of the texture of the banana and it will lighten your dough and/or batter.

The frosting to these cookies simply must be tasted to be believed. Unlike other frostings, this one takes some cooking. You will actually be making a very rich syrup to whisk into the powdered sugar. The accent of Kahlua in the frosting was created by Chef Larry Edwards to bring out even more of the banana taste in the cookie.

Ingredients needed to make Banana Cookies with Kahlua Cream Frosting (makes 36 cookies):

  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 2 bananas, mashed (see above)
  • 1 egg
  • 1 Tbs. vanilla
  • 2 cups flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Steps:

  1. Pre-heat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicon sheet.
  2. Into a mixer with a paddle attachment, add the butter and brown sugar and beat until smooth.
  3. Add the mashed banana, egg and vanilla and beat until very well incorporated and smooth.
  4. Add the flour, baking powder, baking soda and salt and beat until light and creamy.
  5. Using a cookie scoop (the Chef uses a #60 scoop), scoop the batter onto the prepared pan.
  6. Place in the oven and bake 10 minutes.
  7. Remove from the oven and let cool completely on a rack (cookies must be completely cool before frosting).

Ingredients for the Kahlua Cream Frosting:

  • 2 Tbs. butter
  • 3 Tbs. brown sugar
  • 2 Tbs. heavy cream
  • 2 Tbs. Kahlua
  • 1 1/4 cups powdered sugar

Steps:

  1. Into a small saucepan over medium heat, stir together the butter and brown sugar until the butter has melted and the brown sugar as dissolved.
  2. Remove the pan from the heat and stir in the cream and Kahlua.
  3. Pour the syrup into the powdered sugar and stir until it is thick, creamy and smooth.
  4. Frost the completely cooled Banana Cookies and serve.

The new cookbook from Chef Larry Edwards, "Edwardian Cooking: The Unofficial Downton Abbey Cookbook" is now available worldwide and features 80 dishes from the era of the most acclaimed television show in the history of PBS, Downton Abbey.