Recipe preparation:
Source: https://www.vkusnyblog.com/recipe/bananovoe-pechene-s-shokoladom/Notes on ingredients:
Bananas. Any ripeness of bananas is suitable – from beautiful yellow to slightly brown. The riper the banana, the more aromatic the cookies will be. And the darker their shade will be. 1 medium banana weighs about 100 g.
Butter. Here, butter is used, with a fat content of 72% and above. Before preparation, the butter should be soft but not melted.
Eggs. Yes, you read that right – this cookie is made without eggs. Bananas themselves bind the mass quite well, and there are quite a few of them relative to other ingredients.
Sugar. Regular white refined sugar works perfectly. But if you want to add a light caramel note to this cookie, you can use brown sugar.
Vanilla sugar. It can be replaced with vanilla extract (1 tsp) or a pinch of vanillin.
Flour. Regular premium flour with about 10% protein works perfectly. As always with cookies, we avoid bread flour to prevent tough baked goods due to excess gluten.
Fillings. I used dark chocolate chips for this cookie. You can choose chocolate with a different cocoa content to your taste. You can also replace or complement the chocolate with nuts (walnuts, pecans, roasted peanuts, hazelnuts, cashews) or dried fruits (raisins, cherries).
Let's move on to the preparation.
Mash the bananas well with a potato masher.
Add the soft butter, salt, and sugar – regular and vanilla. Beat well. The mixture may look a bit separated, which is normal.
Add the sifted flour with baking soda and baking powder. Knead the dough.
Add the chocolate (if you are using a bar instead of chips, chop it with a knife).
Mix until the chocolate is evenly distributed.
Divide the dough into pieces of 40-45 g and form them into balls. Place them on a baking sheet and slightly flatten. Leave enough space between the pieces, considering that they will spread during baking and may stick together if placed too close.
Send to a preheated oven at 180 °C and bake for about 15 minutes. Remember, the longer you keep the cookies in the oven and the darker they get, the crispier they will be.
Anything that doesn't fit on the baking sheet for the first batch can wait its turn in the refrigerator.
Remove the finished cookies from the baking sheet to a wire rack. Let cool and serve.
Enjoy your tea time!
This recipe has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.
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