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Recipe Card
ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoons salt
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/4 teaspoon ground all spice
- 1/4 teaspoon ginger, ground
- 1 stick of cold unsalted butter, cubed
- 1/3 cups hazelnuts, chopped, optional
- 1/2 cup buttermilk + 3 tablespoons buttermilk, divded
- 1 medium ripe banana, mashed
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- Nutella®, for drizzling
Method
Step 1
Heat oven to 450°F. Line a baking sheet with parchment paper.
Step 2
Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger in a large bowl and stir with a whisk or fork. Add in cubed butter. Using your hand or pastry cutter, cut the butter into the dry ingredients. It should look like a bowl full of small peas. Mix in hazelnuts if using.
Step 3
In a small bowl, mash the banana. Add buttermilk, maple syrup and vanilla extract.. Stir to combine.
Step 4
Make a well in the center of the dry ingredients and add in the banana mixture. Stir 3-4 times until dough comes together. It should be slightly sticky. Add a tablespoon more of buttermilk if needed.
Step 5
Use a ice cream scoop, two spoons, or a ¼ cup to drop the batter on the cookie sheet (8 total). Place in freezer for about 15 minutes.
Step 6
Remove and brush with remaining buttermilk. Bake for 12-15 minutes or until golden brown. Serve warm and drizzle with Nutella.