Bananas and chocolate are a perfect pair. Indeed, even the most hard-hearted person melts a little bit at the taste of a chocolate-dipped frozen banana or a slice of fresh-from the oven banana bread with a cup of hot chocolate. And you know that there has got to be a reason that banana split sundaes are so famous.
So, logically, adding a mashed banana to a batch of chocolate chip cookies is the perfect way to jazz up an old favorite. One day we found ourselves with an over-ripe banana that we didn't want to waste, and banana chocolate chip cookies were born.
We've experimented a lot with these cookies so far, adding oatmeal for a heartier cookie, adding cinnamon or more banana for a heightened banana-bread-esque taste. The last time we made these, we chopped up chocolate bars instead of using chips. They're really delicious in any variation.
Make these cookies yourself by following our recipe below (or experiment with your own chocolate chip cookie recipe).
And as our last (and regretfully belated) food-month giveaway, WIN a dozen fresh-baked handfuls of experimental perfection. Just comment on this post (tell us about a cooking experiment gone right or wrong) for a chance to win!
1 cup butter, softened
¾ cup brown sugar
¾ cup granulated sugar
1-2 mashed ripe bananas
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
2 ¼ cup flour
1 cup quick oats (optional)
1 or 1 ½ cup semisweet chocolate chips
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Preheat oven to 350 degrees. Beat butter and sugars till fluffy. Add banana, eggs and vanilla; beat till smooth. Add flour, salt, baking soda and mix thoroughly. Stir in chocolate chips and oats. Drop batter in rounded spoonfuls onto a greased cookie sheet. Bake 8-10 minutes or until golden brown.
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