3large overripe bananaspeeled and broken into 1-2 inch chunks
1 ¾cupor 210g white whole wheat flour
1 ½cupor 180g all-purpose flour
½teaspoonsalt
1teaspoonbaking soda
1teaspoonground cinnamon
Cinnamon Maple Frosting
¾cupunsalted buttersoftened
3cupspowdered sugar
3tablespoonsmaple syrup
1 ½teaspoonsground cinnamon
2-4tablespoonsmilk
Instructions
Preheat the oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper and spray with non-stick spray or grease with butter.
In a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and granulated sugar until combined.
Add the egg and vanilla to the butter mixer and beat until smooth and buttery yellow.
Add half of the banana chunks to the creamy butter mixture. Blend in on low speed until smooth.
Add the rest of the banana chunks to the mixture. Blend in on low speed until smooth. Note: the mixture may appear to look curdled at this point, but it is not. It's just the appearance of the bananas as they break down. Scrape down the sides of the bowl.
In a small mixing bowl, whisk together the white whole wheat flour, all-purpose flour, salt, and baking soda together with a fork until combined.
Add half of the flour to the butter mixture. Mix in on low speed until no streaks of flour remain. Scrape down the sides of the bowl.
Add the remaining flour to the butter mixture. Mix in on low speed until no streaks of flour remain.
Scoop heaping tablespoons of banana cookie dough onto the prepared cookie sheets 2-3 inches apart.
Bake the cookies for 14-16 minutes, or until the cookies are golden brown on the bottom, release easily from the pan, and are cooked through. Cool the cookies on the tray on cooling racks until cool to the touch.
While the cookies cool, make the frosting. In a clean mixing bowl with a clean hand mixer or in a clean bowl of a stand mixer fitted with a whisk attachment, mix together the softened butter and powdered sugar until thick but smooth. At first it will look crumbly and like there is not enough butter for the sugar. There is enough butter, but it just needs more time to whisk together. Stir down the sides of the bowl and continue to mix on slow speed. Once the mixture comes together, increase the speed to medium and whip the butter and sugar together until light and smooth.
Scrape down the sides of the bowl. Add the maple syrup and cinnamon. Mix in on medium speed until combined. Scrape down the sides of the bowl and mix on medium until the cinnamon is distributed evenly throughout the frosting.
While mixing on medium-low speed, add the milk to the frosting in 1 tablespoon increments until the frosting is light, fluffy, and spreadable.
Frost each cookie with 1 heaping tablespoon frosting. Enjoy immediately or let the frosting dry for 30 minutes - 1 hour before serving.
Notes
1. Store cookies covered in an airtight container in the refrigerator for 3-4 days. They also can be frozen for 2-3 months. 2. For the best and most consistent results, weigh the flour to measure it.