Over ripe bananas?

I can’t tell you how many times I wasted bananas because I let them come over ripe and tossed them out, rather than making banana bread. Then I found a recipe several years back for making banana chocolate chip cookies and it’s so easy that I decided to try it out. Turns out I love the cookies and sometimes purposely leave a couple of bananas to become over ripe so I can make them again! You can easily double the recipe, and I’ve sometimes thrown in a ½ cup of oats to replace a ½ cup of the flour. A listener recently asked for the recipe and I’ve included it below. I hope you enjoy them!

Cheers,
Larry

Ingredients

2 cups all-purpose flour
1 tsp baking soda
1 tbsp corn starch
1 tsp salt
1/2 cup unsalted butter softened
2 ripe bananas peeled
1 cup brown sugar
1/4 cup granulated sugar
2 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips

Instructions

1. Whisk together the flour, baking soda, corn starch, and salt in a bowl and set aside.

2. Cream butter, bananas, and sugars together until light and fluffy. Beat in vanilla extract until combined.

3. Stir in the flour mixture just until combined. Stir in chocolate chips.

4. Refrigerate dough for 30 minutes.

5. Preheat oven to 375F. Line two cookie sheets with parchment paper or lightly spray with cooking spray.

6. Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.

7. Bake cookies for 9-10 minutes or just until they start to turn light, golden brown on top.

8. Let cookies cool completely on cookie sheets.