Prep time: 15 mins | Cooking: 15 mins | Additional: 45 mins | Total: 1 hr 15 mins | Servings: 18 | Yield: 3 dozen
Do you often find yourself in your pantry with overripe bananas, which you need to use? I have plenty of banana bread recipes, but sometimes my kids just aren’t in the banana bread mood. Then I found this recipe, and it uses very ripe bananas that you wouldn’t like to eat. The riper the bananas, the more flavor they have. Bananas contain many vital nutrients and have benefits for digestion, heart health, and weight loss. These are not only very nutritious but also a highly convenient snack food.
Such cookies, or variants thereof, appear regularly at my house and are one of the boys’ most requested sweets. Some of the banana cookies I tried are smooth, crispy, and cakey. On the chewy side, these cookies are more like traditional chocolate chip cookies, which I prefer. They are so easy to make, you just scoop the dough, drop onto the cookie sheet, and bake. From now on, it will be my go-to banana cookie.
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¼ tsp baking soda
1 cup white sugar
⅔ cup butter softened
1 tsp vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips
1. Preheat oven at about 400 degrees F (200 degrees C). Grease the cookie sheet. Then sift together the flour, baking powder, salt, and baking soda. Set aside.
2. Mix and cream the butter with sugar until light and fluffy. Beat in vanilla and eggs. Mix mashed bananas. Add the flour mixture, then stir until mixed. Stir in the chocolate chips. Drop spoonfuls onto prepared cookie sheets.
3. In a preheated oven, bake it for 12-15 minutes.
1. Try adding any chopped pecans, or walnuts. They are delicious in banana bread, so they will also be delicious in these cookies
2. If you want it to be extra healthy, aside from the fact that we use bananas in this recipe, try using white whole wheat flour as a substitute to all-purpose flour.
Per Serving: 275.9 calories; 38.7 mg cholesterol; 195 mg sodium; 3.5 g protein; 39.2 g carbohydrates.’
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