You’ve been there, you bought a bunch of banana’s and they weren’t as popular as usual in the house, so they turned that lovely spotted brown colour that make no one want to eat them. This is usually where Banana Bread comes from, but I wanted to try out a different approach to getting rid of them. That is where this recipe steps in, and oh my, it is instantly a new favourite!
½ cup unsalted butter, at room temperature
1 cup sugar
1 egg, at room temperature
1 cup of mashed bananas (about 2 ½ large bananas)
1 tsp. baking soda
2 cups flour
pinch of salt
½ tsp. cinnamon
½ tsp. nutmeg
½ tsp. ground cloves
1 cup chocolate chips
Preheat the oven to 350°. In the bowl of an electric mixer, cream the butter and the sugar together until light and fluffy. Add the egg and continue to beat until well incorporated.
In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which will in turn give the cookies their lift and rise.
Mix the banana mixture into the butter mixture. Mix together the flour, salt and spices and sift into the butter and banana mixture until just combined.
Fold chocolate chips into the batter. Drop into dollops on baking sheet lined with parchment paper. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
Source: Annie’s Eats (I love almost all this girls recipes)
Nothing can prepare you for how good these are, they are like little tiny muffin tops, and the addition of spices into cookies that are not gingerbread…. Amazing!