I’ve had a couple of mushy old bananas sitting in the freezer for quite some time, and since banana bread’s a little boring – these cookies have put them to much better use! Sorry for the nonpareils sprinkle overload, what else am I going to do with the leftovers from this week’s cake?!
PS- they’re delicious. Tastes just like banana bread, but feels like a chocolate chip cookie!
Banana Bread Chocolate Chip Cookies: yields approx 20 small cookies
1/2 cup butter
1 cup sugar
3/4 cup banana
2 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 or 1 cup chopped dark chocolate
-Using a stand mixer paddle together the butter, sugar, salt, and cinnamon until well blended.
-Add the eggs and banana and blend until combined, scraping down the bowl with a spatula once or twice.
-Add the dry ingredients including the chocolate and mix again until well combined.
-Chill in the fridge for one hour and then bake for 12-15 minutes or until the very edges show signs of golden. Remove, rest on the tray for 10 minutes, then transfer to a wire rack and cool to room temperature. Keeps for one week in an airtight container.