Persimmon Banana Cookies
Soft, moist, and bursting with fruity sweetness, Persimmon Banana Cookies are the perfect treat for any occasion. This recipe combines ripe persimmon puree and mashed banana for a naturally sweet and tender cookie that's finished with warm notes of cinnamon. The addition of optional walnuts or chocolate chips allows you to customize each batch, making every bite deliciously unique. These cookies are easy to prepare, coming together in just 15 minutes of prep time and baking to golden perfection in under 12 minutes. Perfect as a snack or dessert, they pair beautifully with a cup of coffee or tea, creating a cozy, autumn-inspired experience with every bite. Bake a batch of these irresistible cookies and discover a delightful new favorite!
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Recipe Information
Ingredients
- 2 whole Ripe persimmons
- 1 whole Ripe banana
- 113 grams Unsalted butter
- 100 grams Brown sugar
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 50 grams Chopped walnuts (optional)
- 50 grams Chocolate chips (optional)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Peel the persimmons and remove any seeds. Mash the persimmon pulp in a bowl until smooth. You should have about 1/2 cup of persimmon puree.
In a separate bowl, mash the banana until smooth and set aside.
In a large mixing bowl, beat the unsalted butter, brown sugar, and granulated sugar together until light and fluffy.
Add the persimmon puree, mashed banana, and vanilla extract to the butter-sugar mixture. Mix well to combine.
In another bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
If desired, fold in the chopped walnuts and/or chocolate chips for added texture and flavor.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set in the middle.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious homemade Persimmon Banana Cookies with a cup of tea or coffee!
Nutrition Facts
Calories |
3064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.4 g | 189% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 431.5 g | 157% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 232.9 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1705 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
