I was of the mindset that overripe bananas = banana bread, or banana muffins until I found this recipe. I find most banana bread or muffins heavy and overpowering, so finding this recipe was extra exciting. These are cakey, fluffy cookies that aren’t too sweet and have a light hint of banana. (Don’t worry, the coconut is optional, if you don’t like coconut.) Next time you have leftover bananas and don’t want bread, give this a try!
Time: 30 minutes total
Yield: 30 cookies
1/2 cup (113g) of butter, room temperature
3/4 cup of sugar
1 cup of mashed bananas (about 2 medium bananas)
1 teaspoon of baking soda
2 cups of flour
1/2 cup shredded coconut
1/2 teaspoon of ground cinnamon
1/2 teaspoon of vanilla extract
1 cup of chocolate chips
1. Preheat the oven to 350F (180C) . In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla and continue to beat until the mixture is light and fluffy.
2. In a separate bowl, mix the mashed bananas and baking soda. Let it sit for 2 minutes. The baking soda will react with the acid in the bananas which will make the cookies fluff up.
3. Mix the banana mixture into the butter mixture. Sift the flour into into the butter and banana mixture and beat until it’s combined.
4. Mix in the chocolate chips. Drop in dollops onto parchment paper-lined baking sheets. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
Adapted from this recipe. I added coconut, and cut down on the sugar, and added vanilla.