Makes 40 Cookies
1/2 cup softened butter
1 cup sugar
1 egg
1 cup of mashed bananas (2-3 ripened bananas)
1 teaspoon baking soda
2 cups flour
pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 cup chocolate chips
Directions:
Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy. In a bowl, mix the mashed bananas and baking soda with a fork and let sit for a couple minutes. Mix the banana mixture into the butter mixture. Mix together the flour, salt and spices and sift into the wet mixture, mixing until combined. Stir in the chocolate chips. Drop in dollops onto baking sheet lined with parchment paper. Bake for 11-13 minutes or until golden.
I have been trying to come up with recipes to use up brown bananas other than banana bread or muffins. We buy bananas by the ton (not really, but it feels like it!) and it always seems no matter how many we eat, there are always one or two (or three!) that don't get eaten before they get too soft to be appealing to the kids. This recipe is super easy and YUMMY. The cookies are not crispy, more cakey, but they taste delicious and are soft and moist right out of the oven. Delicious with a big glass of milk. You can leave out the spices if you don't like spice-type foods--this does have a "fall" spice to it similar to pumpkin pie or pumpkin bars, so leave out the cinnamon, nutmeg and cloves if you'd rather and replace it with a teaspoon of vanilla for some flavor. These cookies are a delicious way to use up those over-ripened bananas! Yummy!
