In case you didn't know, I go bananas over anything made with bananas (see here and here for proof). The latest and greatest banana recipe is very drool-worthy and sinfully sweet...introducing Chocolate Chip Banana Cookies.
I discovered the recipe out of sheer laziness. Every year for Easter, I love to make Giada's Lemon Ricotta Cookies. Last Saturday night, I began to make the cookies and I realized I forgot to buy the ricotta cheese...obviously one of the essential ingredients. Not wanting to drag my butt back out to the store, I noticed I had a few very ripe bananas...bingo! I found this recipe and tweaked it a bit to my liking. The cookies came out incredibly moist and the banana & chocolate together is heavenly.
1/2 cup of unsalted butter, room temperature
1 cup of sugar
1 egg, room temperature
1 cup of very ripe mashed bananas (about 2 1/2 bananas)
1 teaspoon of baking soda
2 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of all spice
1 cup milk chocolate chips
1 cup of walnuts
Directions:
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 light and fluffy.
2. In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes.
3. Mix the banana mixture into the butter mixture. In a separate bowl, mix together the flour, salt, and spices. Gradually combine the flour mixture with the banana mixture, stir until well blended.
4. Fold into the batter the chocolate chips and walnuts. Drop in dollops onto parchment paper-lined baking sheet. Bake for 9-11 minutes or until the bottoms are golden brown. Let cool on wire racks.
Makes about 30 cookies.
