My dear friend Kristina sent me this recipe for chocolate chip cookies made with bananas from Taste of Home. I was skeptical at first but they turned out really well! The texture was like half cookie, half cake. I could see them going over well at a party where they are eaten quickly, or frozen as an ice cream sandwich (maybe with peanut butter swirl ice cream), as they only stayed fresh for a day or so in a container on the counter. The cookies got oddly sticky and moist by the next day, which was pretty weird.
The recipe is below, but I made a few changes from what is listed on the Taste of Home website. I ended with close to two dozen cookies, instead of the three listed by Taste of Home, so I adjusted the calorie count to reflect.
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 medium mashed ripe banana
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup semisweet chocolate chips
In a small bowl, cream butter and sugar until light
and fluffy. Beat in the egg, banana and vanilla. Combine the flour,
baking powder, salt and baking soda; gradually add to creamed mixture
and mix well. Stir in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto baking
sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until
edges are lightly browned. Remove to wire racks to cool. Yield: 2 dozen.
Calories: 125 per cookie
We ate these for snacks and breakfast. They have a banana in it so they are okay for breakfast, right? :)
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