Snack: Banana Cookies
Brain booster rating: 7 out of 10 – there’s fruit in the cookies but adding a glass of milk on the side for some protein wouldn’t hurt!
Equipment: Mixing bowls, hand mixer, baking sheet
Ingredients: Overripe bananas, butter, sugar, one egg, flour, baking soda, cinnamon, chocolate chips
Confession: overripe bananas stress me out. This is totally unnecessary because there are so many great uses for brown bananas. You can freeze them and have everything you need to make a smoothie; you can mash the banana to make a deliciously sweet peanut butter sandwich. Overripe bananas are great because they are at their sweetest, and are thus the perfect ingredient to add to oatmeal, pancakes, you name it. They also provide a great excuse for one of my favorite activities: procrastibaking: “Well, I have to spend the morning in the kitchen because otherwise the bananas will go bad. Really, baking banana bread is the responsible thing to do.”
Banana bread is usually my go to when my bananas start to look a little bit funky, but I’ve recently gotten tired of making quick breads and was looking for another vehicle to use my produce. So I started thinking about banana cookies. I was looking for a cookie of the same ilk as banana bread, but one that would be a little bit denser, less like a breakfast food and more like a sweet treat. These cookies are great – the bananas make them almost cake-like, and in my opinion, they’re pretty genius, especially considering the recipe basically marries my two favorite baked goods: banana bread and chocolate chip cookies. Not to mention this is a healthier cookie than most because of the added fruit. (Let’s ignore the half cup of butter, shall we?)
So, next time your bananas are sitting on the counter, starting to look sad, try out this cookie recipe. They taste great warm out of the oven and just like a classic chocolate chip cookie, a glass of milk on the side is always a good idea.
Katie is a senior at Johns Hopkins University where she studies creative writing and spends an inordinate amount of time “procrastibaking” for her friends. Her favorite condiment is sriracha and she enjoys exploring the Baltimore restaurant scene on the weekends.
Yields about 30 cookies
Adapted from Simply Recipes
½ cup unsalted butter at room temperatue
1 cup sugar
1 cup mashed bananas (about 3 medium)
1 teaspoon baking soda
2 cups flour
pinch of salt
1 teaspoon cinnamon
1 cup chocolate chips
Preheat your oven to 350°F. With your hand mixer, cream the butter and sugar. Add the egg and beat until light and fluffy. In a bowl, mix the mashed banana and baking soda and let sit for two minutes – during this time, the banana will react with the baking soda and will eventually give the cookies a great cake-like quality.
Mix the banana mixture into the butter mixture. In a separate bowl, mix together the flour, salt and cinnamon and stir into the wet mixture in stages until just combined. Fold in the chocolate chips. Drop in rounds on a cookie sheet and bake for 11-14 minutes or until golden brown.