Mike and I had some sketchy-looking bananas on our countertop a few weeks ago, and I’m just getting around to blogging what I made with them. Behold, banana chocolate chip cookies! Yes, those leopard-like bananas can be made into much more than bread. Not that there’s anything wrong with banana bread, of course. It’s a classic, easily adapted to include walnuts, chocolate chips, or whatever else you may like.
I found this recipe over at Mom in Time Out and adapted it to include just chocolate chips, rather than the original chocolate and peanut butter chip combination, at Mike’s request. He loved them, and now I have a new go-to recipe when our bananas go south. If you’re looking to add some crunch, I’d suggest stirring in a half-cup of chopped walnuts or pecans to your batter.
- 2 cups flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- 1/2 teaspoon salt
- 8 tablespoons butter, softened
- 2 medium ripe bananas
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups milk chocolate chips
In a medium bowl, whisk together flour, baking soda, corn starch, and salt; set aside.
In a mixer fitted with the paddle attachment, cream the butter, bananas, and sugars until combined, then add vanilla extract and mix to combine. Stir in flour mixture, then chocolate chips. Cover and refrigerate the dough for about 15-20 minutes.
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
Using a two-inch cookie scoop, drop scoops of dough on prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, until very light golden brown. Remove from oven and cool on the baking sheet for about 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for about 3 days. Makes about 2 dozen.