Caribbean muffin top banana cookies

4 servings
30 min
20 min
Very Easy


Number of serving: 4
2-1/2 cups all-purpose flour

3/4 teaspoon double-acting baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1-1/2 sticks unsalted butter

1 cup firmly packed light brown sugar

1/2 cup granulated sugar

1 shot Cointreau

3 large eggs

1 tablespoon freshly grated lemon zest

2 mashed ripe bananas

1/2 cup drained of juice

3 tablespoons sour cream

3/4 cup chopped walnuts

1 cup sweetened flaked coconut


  • Pre-heat oven to 350 degrees. prepare a jelly roll pan with parchment paper.
  • Sift flour, baking powder, baking soda, and salt together in a medium bowl. In another large bowl, cream butter with sugars with an electric mixer.
  • When mixture is light and fluffy beat in rum, eggs, one at a time, zest, banana, pineapple, tropical trio and sour cream.
  • Add flour mixture, beating batter until it is just combined. Stir in walnuts and coconut. Bake 30 minutes. Remove from pans. Complete cooling on racks.


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