So I had these bananas that were about to be chunked in the trash – I can’t STAND eating brown bananas. I’ll take ’em green ANY day over brown. Some people really like them when they’re overly ripe. Not me!
But the riper bananas are, the more flavor they have and they’re good for baking in breads and such. I can handle that. I recently came across this recipe for homemade banana walnut chocolate chip cookies, and was excited about recycling my brown bananas into something delicious!
It was kind of like a “banana bread cookie”, if that makes any sense. They were moist in the middle, but crispy on the edges. I like the idea of being able to share them easier than slicing banana bread.
In a bowl, mix together flour, salt and baking soda. You’ll be using both whole wheat and all purpose flour.
Using an electric mixer, mix brown sugar, granulated white sugar and softened butter on medium speed until fluffy. Reduce speed to low, then add egg, vanilla, banana and the flour mixture. Using a large spoon, stir in chopped walnuts, cooking oats and chocolate chips.
Drop dough onto a baking sheet lined with parchment paper (about a heaping tablespoon for each cookie).
Bake until golden brown, about 12-13 minutes. These cookies can be stored in an airtight container for up to two days at room temperature.Print