Scottish Banana Cookies
Sweet and moist Scottish Banana Cookies feature ripe banana flavor complemented by almond essence, perfect for banana lovers and ideal as a snack or dessert treat.
Ingredients
Instructions
- Cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, and beat well after each addition.
- Add almond flavoring.
- Sift together flour, cornstarch, baking powder, baking soda, and salt.
- Add alternately with mashed bananas to the creamed mixture.
- Drop by teaspoon onto greased cookie sheet.
- Bake in a 400°F oven for 15 minutes.
Tips & Substitutions
For best results, use ripe bananas for maximum flavor and natural sweetness. If you don't have almond flavoring, vanilla extract can be a suitable substitute. To make the cookies chewier, consider adding a bit more cornstarch or using brown sugar instead of white. If you want a nutty twist, fold in some chopped walnuts or pecans before baking.
Serving Suggestions
These banana cookies are delightful on their own but can also be served with a scoop of vanilla ice cream for a decadent dessert. They pair beautifully with a cup of tea or coffee. For a fun twist, try serving them alongside Broiled Pineapple With Rum for a tropical-themed dessert platter.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag. To reheat, simply pop them in a warm oven for a few minutes until warmed through, which will help restore their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scottish Banana Cookies contains roughly 11 calories, with 0g protein, 3g carbohydrates, and 0g fat. Note that it is relatively high in sodium, at 577mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the cookies may turn out denser, so consider using half whole wheat and half all-purpose for a better texture while still adding some nutritional value.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 2 days before baking. Just make sure to cover it tightly to prevent it from drying out. You can also freeze the dough for up to 3 months; just thaw it in the refrigerator before baking.
What can I do if my cookies spread too much while baking?
If your cookies are spreading excessively, try chilling the dough for at least 30 minutes before baking. Additionally, ensure your baking powder and baking soda are fresh, as expired leavening agents can cause spreading issues.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).