Social media, food bloggers, and celebrity chefs with too much free time have all contributed to the popularity of crispy pig belly. You can’t channel-surf through a cooking show without running into it; it’s a common sight on menus all around the country. The fact that people are not as afraid to consume a small amount of fat also helps.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 18 |
| Yield: | 3 dozen |
Ingredients
- ½ cup shortening
- 1 cup packed brown sugar
- 2 eggs
- 1 cup mashed bananas
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ cup chopped pecans
- 3 cups sifted confectioners’ sugar
- 1 tablespoon butter, melted
- ¾ teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Preheat oven to 350 degrees F (180 degrees C).
- Cream shortening; add brown sugar, beating well. Add eggs and banana; beat well.
- Sift together flour, baking powder, baking soda, salt, and spices. Add to creamed mixture; mix well. Stir in pecans.
- Drop dough by rounded tablespoonfuls, 2 inches apart onto greased cookies sheets. Bake for 12 minutes. Remove to wire racks to cool. Dip half of cooled cookies into Powdered Sugar Icing.
- To Make Icing: Combine 3 cups confectioner’s sugar, 1 tablespoon melted butter or margarine, and 3/4 teaspoon vanilla extract. Add milk to yield desired consistency (you may need to add a little extra), beating until smooth.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 171 mg |
| Sugars | 34 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
They’re ok. Not my cup of tea as a cookie.
I omitted the pecans and the icing only because I made these for someone with many allergies. They taste just like banana bread. I’m sure these would taste better with the pecans and icing. Next time will make them for my household and include everything. Thanks for the recipe
Turned out as expected, little denser than traditional banana bread. Good.
I needed a new recipe to use my bananas on, I doubled the recipe and used 4 cups of confectioners sugar instead of 6 and added 1/2 tsp of allspice and 1 tbsp of clove and got a crunchy cookie. Now I got impatient and put all the dough in a 9×13 pan to experiment. Wish me luck!
I’ve made these twice now, with and without the pecans and with and without the shortening (butter instead). I half and half the shortening and butter for the best flavour and stress that They are ok without the pecans but epic with them! Next time I will add even more pecans—the flavour is divine. Thank you for sharing this recipe!!
So delicious. I added semisweet chocolate chips. My family n friends loved it! Thankyou.
I add a lot more spice, and serve them warm with butter.
I only made a couple small changes. I substituted butter for the shortening and used 1/2 of cloves and 1/2 of cinnamon, instead of all cloves. I made one batch and decided that all they needed was a drizzle of the icing. They are good on their own. For the 2nd half of the batter, I added a spoonful of peanut butter. It only gave it a slight hint of peanut butter. Still very good.
came out great. I used chocolate chips and the family loved them. like banana bread in cookie form. I didn’t ice them, no need.
Turned out very moist. Used a bit more banana too. Did not make the icing, but a little honey drizzled on them works very well!!
I’ve made this at least three times and it never disappoints. I always put cream cheese (1/2 package) in the frosting. Yummy!
These are easy and delicious. I didn’t have quite enough banana so I added a couple of tablespoons of cinnamon applesauce to make up the difference. I was out of confectioners sugar, so I melted some chocolate chips and used that to attach a whole pecan to the baked cookies (also added some chips to the batter because…chocolate). Yummy and pretty! Perfect for football brunch…I call them muffin top cookies which is a lot like what they are. Thanks for the recipe!
Very good cookies. I used white chocolate chips instead of pecans cause I didn’t have any. you don’t need the eggs. I used 3 bananas left out the eggs the bananas held the cookie together nicely.
This was great use of soft bananas. Used gluten free flour and still tasted great. Thanks for the recipe, will be making again.
Good without the icing. I also used walnuts.
These were delicious! A nice change from making banana bread with over ripe bananas. I substituted chopped chocolate chips for the nuts, because I don’t care for nuts in cookies. Grandkids loved them. Soft and moist. I did not frost them, figuring the chocolate added enough extrasweetness
These cookies are ok. I had to make a few adjustments so that they weren’t bland; I used 1.5 times the amount of ground cloves and double the pecans. Also, don’t make the mistake of using unripe bananas. If there isn’t another option, just add another green one.
These are ok, I think they are a little dry. They are more cake than cookie, I was expecting them moist. I made half the icing and drizzled it on top and had leftover. I used walnuts and chocolate chips instead of pecans
very easy and yummy
I did make some changes. I used EnerG Egg Replacer and Earth Balance butter instead of eggs and shortening to make it cholesterol free. I also used Cashew milk in the frosting to keep it cholesterol free.
I had to cook them about 2 1/2 longer. They are very, very good and easy