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BROWN BUTTER BANANA BREAD COOKIES WITH FROSTING RECIPE

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BROWN BUTTER BANANA BREAD COOKIES WITH FROSTING RECIPE
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BROWN BUTTER BANANA BREAD COOKIES WITH FROSTING RECIPE: Brown Butter Banana Bread Cookies that are exceptionally chewy and soft. The frosting feels and tastes exactly like a slice of traditional banana bread. In addition to adding moisture, brown butter imparts a nutty flavour, and sour cream and overripe bananas are also included. Using only the most fundamental ingredients and the least amount of baking equipment, this recipe is sure to be a hit with you.

BROWN BUTTER BANANA BREAD COOKIES WITH FROSTING RECIPE

In this recipe for Banana Bread Cookies with Frosting, the traditional banana bread is reimagined. A flavour that is reminiscent of a dream is added by brown butter (who doesn’t adore it?), and a simple cream cheese frosting contributes the ideal finishing touch. That’s not even the greatest part: they come in the form of cookies!

These simple frosted banana bread cookies are a favourite of mine to make because I am a busy mother. I serve them with yoghurt and fruit, and they are a go-to quick and easy breakfast treat that I always have on hand. In the same way that baked banana donuts and banana muffins are a playful addition to the menu, they are also a pleasant addition for entertaining brunch.

INGREDIENTS

Cookies

  • 113 g (1/2 cup) unsalted butter
  • 280 g (2 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 medium ripe bananas, mashed
  • 147 g (2/3 cup) light brown sugar
  • 1 large egg
  • 45 g (3 tablespoons) sour cream, at room temperature

Cream Cheese Frosting

  • 113 g (1/2 cup) cream cheese, at room temperature
  • 1 tablespoon unsalted butter, at room temperature
  • 90 g (3/4 cup) powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • pinch of ground cinnamon

INSTRUCTIONS

Cookies

  • At a temperature of medium-high, melt the butter in a small skillet or saucepan. While tossing the mixture occasionally, continue cooking the butter until it has brown flecks mixed throughout. It is important to avoid burning the butter. Proceed to remove the dish from the heat and place it in a large basin. While it is cooling, do not allow it to thicken.
  • To make the batter, combine the flour, baking powder, baking soda, and salt in a medium basin and whisk them together. Put aside for later.
  • A big bowl should be used to combine the brown butter, banana, brown sugar, egg, and sour cream by whisking them together.
  • Incorporate the flour mixture in a gentle manner until it is equally blended.
  • Placing the bowl in the refrigerator for at least two hours or overnight with the plastic wrap covering it is recommended.
  • Take the cookie dough out of the refrigerator and let it sit at room temperature for approximately fifteen minutes.
  • Bake at 350 degrees Fahrenheit (177 degrees Celsius). Using parchment paper, line two large baking sheet pans with the baking sheet.
  • Cookie dough balls should be scooped out using a tiny ice cream scoop, and then they should be lined up on the sheet pan that has been prepared, with a gap of approximately two inches between each cookie. Each cookie should be slightly flattened.
  • Bake for nine to twelve minutes in an oven that has been preheated.
  • After removing the cookies from the oven, continue to allow them to cool for five minutes on the heated sheet pan. After the cookies have been totally cooled, transfer them to a cooling rack.

Cream Cheese Frosting

  • Cream cheese and butter should be mixed together in a medium bowl using a hand-held mixer or a stand mixer that is equipped with a paddle attachment. Allow the mixture to be beaten for two to three minutes on medium-high speed until it is smooth and creamy.
  • The powdered sugar should be added and then mixed on a low speed until the powdered sugar is almost completely integrated.
  • Bring the speed up to medium-high and continue beating for three minutes.
  • After adding the cinnamon and vanilla, mix while maintaining a medium speed for thirty seconds. Frost the cookies after they have totally cooled.

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