I have about 20 frozen bananas in my freezer. I am now on a quest to start using them to clean out some space. Although, if cleaning out space is my goal, I should probably stop baking so much because I usually end up freezing a lot of what I bake so I can always have some treats on hand. Not a bad problem to have I suppose :)
This recipe has all my favorite dessert ingredients. If you smashed some vanilla or chocolate ice cream between 2 cookies it would be the ultimate dessert! Or maybe I will just jam a spoonful of peanut butter in between the cookies? Yes, that is how much I love peanut butter.
The cookies are thick and soft. But not so soft that they fall apart in your hand. They are ‘durable’ yet they melt in your mouth. Oh, and the banana is a pretty strong flavor in them. The aroma of the bananas, mmmmm. And if you took out the chocolate chips and added nuts, these would almost be like an energy bar. I am going to try that next…
Makes 20 cookies
2 very ripe bananas, mashed
1/2 cup chunky peanut butter
1/4 cup brown sugar
1/4 cup white sugar
1 tsp baking powder
1/8 tsp salt
1 1/2 cups whole wheat flour
1/2 cup mini chocolate chips
Pre-heat oven to 375 degrees. In a medium bowl, combine the bananas, peanut butter, and sugars. Then mix in the egg.
Mix in the baking powder and salt.
Gradually add flour, stirring after each addition.
Fold in chocolate chips.
Use a cookie scoop and drop onto a greased cookie sheet. Flatten the top of each cookie with your fingers or a spoon.
Bake for 9-11 minutes. Allow to cool slightly then eat with a glass of milk MMMM!!!