Banana Drop Cookies/Guest Post by Krystal Keith

Today, I have the fun job of introducing you to Krystal Keith.  Krystal is a country girl at heart who loves to spend time in her kitchen. She just happens to make a living singing country music. So, kick back and take some time getting to know Krystal. The  recipe, and accompanying story, for  her Banana Drop Cookies are sho’ ’nuff winners.

Here’s Krystal!

First of all I want to say thanks to Jackie for having me as a guest here at Syrup and Biscuits. I am so honored and excited to share my family recipes with y’all. My name is Krystal Keith and though some of you may know me as a Country singer/songwriter (Daddy Dance With Me, Get Your Redneck On, etc.) I still have a few tricks up my sleeve. I have far more than a passion for food, it’s a way of life and the centerpiece to every celebration for my family. I grew up on a farm in Oklahoma barefoot in my Poppa’s garden and elbow deep in batter in my Grannie’s kitchen. The saying “it takes a village” could not be closer to the truth for my family. I was, and still am blessed to have grown up with my entire family, both immediate and extended, living within 10 minutes of my house. I’m talking aunts, uncles, cousins, grandparents, the whole bunch were just a short drive away. It truly was a village that raised me and my family gatherings were large, loud and full of amazing food. Some of the recipes I was raised on were passed down through 5 or more generations and I love keeping those traditions alive by sharing them with my friends and fans. You can find these family favorites, along with some of my own creations on my blog TheBarnyardBistro.com or on my weekly column on GAC.com appropriately titled “Krystal Keith in the Kitchen.” I don’t claim to be an expert, I’m just a girl that has a husband to feed…so I experiment, I share and I hope to inspire if all else fails.

This recipe was passed down from my great-grandmother, Nannie. My dad, the amazingly talented singer/songwriter/producer/label exec/superstar Toby Keith (aka…my boss, haha), has written numerous songs about this amazing woman and I was blessed to have her in my life for 22 amazing years. When she passed away I was given a stack of her hand written recipes which are more valuable than gold to me. When someone asks me where my inspiration for cooking comes from, her name is the first one off my lips. I made these cookies for our Easter feast and it was a blast from the past for everyone. I kept overhearing my Grannie say “You gotta getcha one!” She told the story of how every time her momma (my Nannie) made them, she would always get a glass of milk ready so they could enjoy them hot out of the oven. These cookies are soft and cakey and the perfect cross between a snickerdoodle and banana nut bread.

Banana Drop Cookies. Photo courtesy of Krystal Keith

 Banana Drop Cookies

1 1/2 cups granulated sugar

2/3 cup shortening

1 tsp vanilla

2 eggs

1 cup mashed ripe bananas

2 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup chopped nuts

1/2 tsp cinnamon

Preheat oven to 400 degrees. In a large bowl beat 1 1/4 cups of the sugar, shortening and vanilla until fluffy. Beat in eggs and bananas. In a separate bowl combine flour, baking powder, salt and baking soda. Beat into sugar mixture. Stir in nuts. Chill for 30 minutes. Drop by the teaspoonfuls, two inches apart on to a greased cookie sheet. Combine the remaining 1/4 cup of sugar and the cinnamon; sprinkle over cookies. Bake 8-10 minutes until lightly browned. Makes 4-5 dozen cookies.

Find Krystal here:

The Barnyard Bistro

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