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Banana spice cookies

A recipe from the Good Food collection.


Murdoch Recipe Article Lead - narrow
  • 185 g (6½ oz/¾ cup) unsalted butter, softened
  • 230 g (8¼ oz/1 cup) caster (superfine) sugar
  • 1 teaspoon natural vanilla extract
  • 1 egg yolk
  • 150 g (5½ oz/1 cup) dried banana chips, chopped
  • 125 g (4½ oz/1 cup) plain (all-purpose) flour
  • 125 g (4½ oz/1 cup) self-raising flour
  • 2 teaspoons ground mixed spice
  • 45 g (1⅔ oz/½ cup) desiccated coconut
  • 2 tablespoons whole cloves, to garnish


1. Preheat the oven to 170°C (325°F/Gas 3). Line two baking trays with baking paper.

2. Cream the butter, sugar and vanilla in a medium-sized bowl using electric beaters until pale and fluffy, then add the egg yolk and beat until just combined. Add the banana and stir to combine. Sift the flours into the butter mixture and add the mixed spice and coconut. Stir with a wooden spoon until a soft dough forms.

3. Shape tablespoons of dough into balls and place on the prepared trays 4 cm (1½ inches) apart. Flatten the balls slightly, then press a clove into the top of each one. Bake for 12 minutes, or until lightly golden around the edges. Allow to cool on the trays for a few minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough.

4. Banana spice cookies will keep, stored in an airtight container, for up to 1 week.

Main ingredient:
Snacks, Lunchbox
Morning/Afternoon Tea, Children's Party, Picnic


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