Persimmon Banana Cookies Food

PERSIMMON BANANA NUT BREAD

Steps:

• Preheat the oven at 350 degree Fahrenheit. Peel and puree the persimmon. Mash the banana with fork and set aside. Prepare 8.5X4.5 inch loaf pan by coating with thin layer of butter and then dust with flour. See Note 2 and 3 for details.
• In a wide bowl, whisk the dry ingredients - flour, sugar, baking soda, nutmeg, and salt and set aside.
• In a small bowl, combine wet ingredients - egg, milk, melted cooled butter. Whisk until egg mix well with milk. Add into dry ingredients along with pureed persimmon, mashed banana, nuts and raisins (if using).
• Fold the ingredients until just combined. Don't over mix.
• Pour into prepared loaf and bake for 45-50 minutes or until toothpick inserted in the middle comes out clean.
• Let bread cool 10 minutes before slicing. Serve with tea or orange butter (*recipe in notes). Enjoy!

PERSIMMON BANANA COOKIES

Steps:

• Dissolve soda in pulp.
• Cream shortening and sugar.
• Add egg and mix well.
• Mix dry ingredients together.
• Chop nuts and raisins finely, combining with sugar mixture.
• Add pulp.
• Drop on well-greased baking sheet.
• Bake 10-12 minutes at 350°.
• Keep in tight container.

PERSIMMON BANANA BREAKFAST COOKIES

Steps:

• Preheat toaster oven or oven to 350 F and line your cookie sheet with a small silicone baking mat.
• In a medium bowl mix together the mashed banana, persimmon, vanilla extract, cinnamon and cardamom. Stir in oats, flax meal and shredded coconut until well combined. Lastly stir in the chopped raisins.
• Using an ice cream scoop drop dough at least 1 inch apart on prepared cookie sheet. The "dough" will be sticky but should maintain its shape when scooped. If your dough is too wet to scoop, stir in an extra tablespoon or two of rolled oats.
• Bake cookies at 350 F for 18 to 20 minutes until the edges are browned and the cookies are set. Allow cookies to cool at least 10 minutes before using a spatula to carefully remove them.
• These fruit based cookies are best enjoyed the day they are baked but will keep for 2-3 days if stored in a sealed container in the refrigerator.

12 DELICIOUS PERSIMMON RECIPES (+PERSIMMON APPLESAUCE)

Steps:

• Cook all ingredients in a slow cooker on high for 2 hours.
• Mash with a potato masher or use an immersion blender.

VEGAN PERSIMMON-BANANA COOKIES WITH DARK RUM ICING

Steps:

• 1. In a blender, place chopped persimmons and bananas with 1 tsp vanilla extract. Blend until smooth. Add 1 tsp baking soda. Blend in briefly.
• 2. Cream butter and sugar in mixer.
• 3. Blend 1.5 tsp NRG egg replacer with 2 tsp warm water. When smooth, add to creamed butter and sugar. Whip butter, sugar, NRG egg replacer mixture until smooth.
• 4. Add dry ingredients (except nuts) and fruit puree to butter, sugar, NRG egg replacer mixture. Mix. Fold in chopped walnuts by hand.
• 5. Preheat oven to 350F (or 330F for convection ovens). Place foil on cookie tray and butter surface lightly with the end of a stick of butter. Add dollops of cookie batter to tray with enough room between so they don't combine. Bake for 12 minutes Remove to cooling tray.
• 6. Optional: drizzle cookies with an icing made by combing confectioner's sugar with just enough dark rum to create a thick paste. Dribble over surface of cookies.

PERSIMMON COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Dissolve baking soda in persimmon pulp and set aside.
• Sift flour, spices and salt together, set aside.
• Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
• Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.

CLASSIC BANANA COOKIES

Steps:

• Preheat oven to 400 degrees.
• Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
• Add butter or margarine. Mix well.
• Add remaining ingredients. Mix well.
• Drop by teaspoonfuls on cookie sheet.
• Bake in preheated oven 12 minutes.

PERSIMMON OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Whisk oats, flour, toffee bits, baking soda, salt, nutmeg, cinnamon, and cloves together in a bowl.
• Beat brown sugar and butter together in a bowl with an electric mixer until creamy, 2 minutes. Beat in egg. Beat persimmon puree and vanilla into butter mixture.
• Mix flour mixture into persimmon mixture until dough is just moistened and no streaks of flour or oats remain. Drop spoonfuls of dough 1 1/2 inches apart onto ungreased baking sheets.
• Bake cookies in the preheated oven until slightly browned on the edges, 8 to 12 minutes. Cool on the baking sheet for 10 minutes before transferring to wire racks to cool completely.

BANANA AND PERSIMMON CINNAMON MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
• Mash bananas and persimmon together in the bowl of a stand mixer. Add 3/4 cup sugar, coconut oil, egg, and vanilla extract, 1 at a time, mixing well after each addition.
• Sift flour, baking powder, and salt together in a separate bowl. Stir flour mixture into banana mixture using a spoon just until batter is combined. Fill each muffin cup 3/4-full with batter.
• Mix 1 tablespoon sugar and cinnamon together in a bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 23 minutes.

PERSIMMON COOKIES

Steps:

• In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
• Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
• Combine dry ingredients with persimmon mixture and blend well.
• Add raisins and nuts.
• Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.

PERSIMMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
• In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
• In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
• Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.

PERSIMMON COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
• Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
• Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.