Happy Friday! Over here in my neck of the woods it has been raining. This week, my husband has been out of town at a pastors' conference and my Matthew has had a fever, so I didn't get to do much during our spring break but stay home. It was especially hard to keep my younger son from disrupting his big brother's rest, so I had to think of ways to engage him. Aha! I've shared with other moms about cooking with their kids. I think this is a good time to do it myself. I actually wanted to share these last week when I made them for my son's sleepover party. Before I knew it, they were gone. This was the last one. I was too late.
So, making these cookies was a good way to kill several birds with one stone. I needed something to do with Jonathan. We were out of cookies. And I wanted to make some to share. Perfect!
These are Matthew's favorite cookies, even though he detests bananas. Go figure. He just about gags every time he has to eat a real banana, but he will eat these without a complaint. We inherited this recipe from a lady who attended our church a couple years ago, and I think of her each time I make them. Don't you love recipes like that?
Anyways, it's very simple. You'll need:
1 cup mashed ripe bananas (about 2)
1 tsp. baking soda
½ cup butter, room temperature (if I forget, I put it in my mixing bowl and zap it in the microwave on high for about 10-15 seconds)
1 cup sugar
1 egg, room temperature
1 cup whole wheat flour
1 cup white all-purpose flour
Pinch of salt
1 Tbsp. vanilla
1 cup mini chocolate chips (I have also used regular chocolate chips in a pinch. It just tastes more chocolatey.)
Preheat your oven to 350 degrees F.
Mash bananas in a small bowl. This is perfect for the kids! I used a pastry blender to mash. You can use a fork. Then mix together your banana and baking soda. As you can see, this takes intense concentration. Let it sit for about 2 minutes. From what I'm told, this helps the cookies rise.
While you're waiting for two minutes...
Cream butter and sugar together till fluffy and creamy. Add egg and beat.
Add your banana mixture into the butter mixture. It may look a bit curdled, like this:
Add in flour, salt and vanilla till just combined. I taught Jonathan how to measure flour today, but I forgot to snap a photo. Oh well. Anyways, don't mix it too much. It should look like this:
Drop dough into little balls. I like to use a dark, non-stick cookie sheet. The shiny ones give me flat cookies, which I don't like. You can also line the cookie sheet with parchment paper or silpat sheets if you wish.
Bake for 14-16 minutes. Post a guard if needed.
Here they are, fresh out of the oven. Notice how hearty they are? Almost like little cakes...
Remove and cool on a wire rack. Although we have been known to eat them a couple of minutes out of the oven.
I hope you enjoy! Have a wonderful weekend.
If you'd like the no-frills recipe, here it is: Chocolate Chip Banana Cookies