Banana ‘Cookies’ you ask? Well, they turned out more like a muffin-top cookie, a good one though. Whenever there’s ripe bananas I have a hard time throwing them away, so I usually make banana bread or muffins. This time I thought, cookies sounded interesting. I searched for recipes that had ingredients similar to a chocolate chip cookie recipe, plus bananas. I ended up combining the best of what I found, only to have them turn out more like a cake/bread. So the search is on for the perfect ‘Banana’ Cookie recipe. If anyone out there has a fabulous recipe or a link to one, please share the wealth and happy baking! (you’ll find my ‘tweaked’ recipe below)
DARK CHOCOLATE BANANA COOKIES
Makes about 24-30 cookies
- 1/2 cup of unsalted butter, room temperature
- 1/2 cup of sugar
- 1/2 cup dark brown sugar
- 1 egg, room temperature
- 1 cup of mashed bananas (about 2 ½ large bananas)
- 1 teaspoon of baking soda
- 2 cups of flour
- pinch of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon all-spice
- 1 cup of dark chocolate chips (walnuts, pecans or any other chocolate are fine alternatives)
1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.