Hi, my name is Heather. I have a problem. A problem with buying too many bananas.
I have such big dreams of smoothies and banana ice cream, but when it comes down to it I just get too lazy and then panic as they start to turn black on my counter. And y’all, black bananas will not an awesome smoothie make.
So what happens to these poor, tired, overripe bananas after they’ve endured too many days in our fruit/veggie bowl? It’s called baking. And it is these bananas’ savior.
There are so many times that I do the safe banana bread recipe, but this time around I decided to make cookies. And, to entice my husband to eat them (yeah, right, like I have to do anything to do that) I added chocolate chunks. Lots of ’em. Because let’s be honest here: a cookie sans chocolate is just not a cookie.
Can I get an AMEN?!
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 3-4 very ripe bananas, mashed well
- 3 cups flour (add 1/2 cup if you’re at high altitude)
- 1 tsp salt
- 1 tsp baking soda
- 1 bag chocolate chunks (or chocolate chips)
In a bowl cream together the butter and sugar. Add the eggs and vanilla, combine well. Mix in the mashed banana. Sift together the flour, salt, and baking soda, then mix into the wet ingredients until just combined. Fold in the chocolate chips. Refrigerate for at least one hour before baking. The batter will be wet, much like banana bread, and it will just spread everywhere if it’s not chilled.
When you’re ready to bake the cookies, preheat oven to 375. Spoon the dough onto a cookie sheet lined with parchment or a silpat, being sure to space them about 2″ apart. Bake at 375 for 10-13 minutes until just slightly golden brown. Let cool slightly before digging in!
That’s right, calorie-free cookies. You’re welcome 🙂