Banana pudding is an iconic Southern summer dessert, and these cookies are a fun alternative for a family outing. For the best flavor, you must use ripe bananas that are soft, aromatic, and with a light freckling. The vanilla wafers should just be broken up into small pieces, not reduced to crumbs. Some people top these with whipped cream and a banana slice, but that’s just over the top, and it makes them soggy.
1/2 cup softened butter
1 cup cane sugar
1 teaspoon pure vanilla extract
1 ripe banana mashed
1 package banana cream instant pudding mix
2 large eggs, lightly beaten
2 1/2 cups flour
1/2 teaspoon baking soda
1 cup white chocolate chips
1 cup smashed vanilla wafers
Preheat oven to 350, and line baking pans with lightly oiled parchment paper. Combine flour and baking soda, then set aside. Cream butter and sugar thoroughly, add the banana, pudding mix, and eggs. Mix until smooth and slowly stir in the dry ingredients, then blend in the chips and wafers. Use about a tablespoon of dough for each cookie. Bake until lightly browned, about ten minutes. Cool before transferring to a rack.