Roasted Banana Shortbread Cookies

Roasted Banana Shortbread Cookies

I have the luxury of time now, reflection, opportunity. I’m 24 but I wasted an embarrassing amount of years shoring up the flotsam of who I used to be. I don’t worry so much now. I know I’ve kissed boys I’ve regretted. I know I’ve eaten ice cream the carton and left it on the counter until morning. Laundry piles up, bills change color; but I keep waking up in the morning and find it comforting.

Time shifts. Slows down. There’s a birds nest that’s been shuddering with wakeful chicks since last Sunday. It’s an eyrie built in the rain gutter and there’s a poem in there somewhere. They keep me up at night, I hear their hungry cries. They’ve just woken up and I hear them through my window.

There’s a rise and fall to my emotions. I used to think they were impressionism, small strokes of color and enough space in between to contrast. I have a Rembrandt temper, deep and opaque.

I’m working on this.

I made these cookies for no one but myself. I made them because it’s rained for four days straight and it doesn’t seem to be letting up anytime soon. I made over two dozen and only ate a handful. The rest I took out, still on the pan, and threw them to the birds that peck at the apple tree wood. I threw them, one by one, and brought back an empty tray. I have a lot of time these days; I don’t mind sharing.

Roasted Banana Shortbread Cookies

Roasted Banana Shortbread Cookies


  • 1 banana, cut lengthwise
  • 8 tablespoons butter, divided and softened
  • ½ cup brown sugar, divided
  • 1 ¾ cup AP flour
  • Pinch of salt
  • ½ cup white sugar
  • 2 teaspoon vanilla
  • ½ teaspoon cinnamo
  • Nutella, optional


  1. First, you must roast the banana for this recipe
  2. Preheat oven to 400*F and prepare a pan with aluminum foil
  3. Lay banana, peel side down, on pan and cut three small cuts into the banana
  4. Top each banana half with 1 tablespoon butter and 1/8 cup brown sugar apiece
  5. Roast for 10-15 minutes until sugar is caramelized and bananas are soft and browned
  6. Remove from oven and allow to cool completely before continuing on
  7. While waiting for banana to cool, do the following: Reduce oven to 350*F; prepare a cookie sheet with parchment paper; sift flour and salt together in a mixing bowl
  8. When bananas are cooled, use a food processor and blend together bananas, remaining 6 TB butter, and remaining sugars. Process until well blended
  9. Add vanilla and cinnamon to the mixture
  10. With food processor on, slowly add flour through the feeding tube and continue to blend until a dough just starts to form
  11. Turn food processor off and turn onto a floured work surface. Dough will be a bit crumbly at first, so work it a bit with your hands and pat into a disc
  12. Wrap in plastic wrap and refrigerate for 30 minutes
  13. When 30 minutes are up, roll back onto floured work surface and cut into desired shapes (make sure the cookies aren’t over a 1/3 inch in thickness)
  14. Place shapes on your prepared cookie sheet and bake for 20-25 minutes or until edges are golden
  15. Allow to cool and you can eat as is, or top with Nutella and a little cinnamon
  16. Last for up to 3 days in an airtight container

Roasted Banana Shortbread Cookies
Roasted Banana Shortbread Cookies
Roasted Banana Shortbread Cookies
Roasted Banana Shortbread Cookies
Roasted Banana Shortbread Cookies