– 2 ¾ cups All-purpose flour – 1 teaspoon Baking soda – 1 teaspoon Salt – 1 cup Unsalted butter melted and cooled to room temperature – 1 cup White granulated sugar – ½ cup Brown sugar packed light brown sugar – 2 Ripe bananas mashed – 1 Egg yolk room temperature – 1 teaspoon Pure vanilla extract – 1 cup Nilla Wafer crumbs small and medium sized crumb – 1 cup White chocolate chip – ½ package Vanilla Instant Pudding Mix – ½ cup Milk – 1 teaspoon Pure vanilla extract – 1 cup Heavy cream – Nilla Wafers for decoration
In a larger basin, combine flour, baking soda, and salt. Set aside. Place bananas on a platter and mash thoroughly.Beat melted butter (cooled to room temperature), sugar, and brown sugar on high speed for 2 minutes in a mixer.
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Mix mashed bananas, vanilla, and egg yolk. Medium-mix until blended.Add dry ingredients and mix slowly. Next, add Nilla Wafer crumbs and white chocolate chips.
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Heat the oven to 350°F. Use parchment on two cookie sheets. Wait 10 minutes for the gluten to integrate into the cookie dough.Large cookie scoop (2 oz or 2 TBSP). Per sheet, scoop 6 cookie dough balls.
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Baking one sheet at once. Bake 10-12 minutes. Bake until edges are just browned.After 5 minutes on the heated pan, move the cookies to a cooling rack to finish cooling.
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Mix vanilla pudding mix, milk, and vanilla in a medium bowl with a hand mixer on high for 2 minutes.rack to cool fully.Freeze a metal bowl and stir for 10 minutes. Next, whip heavy cream fast until stiff peaks form.
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Mix the whipped cream with the pudding using a rubber spatula. Handle this gently.Scoop pudding mixture onto cookies with a 1 Tablespoon or tiny cookie scoop. Spread evenly. Put some Nilla wafer crumbs on top.
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