Sunday, August 29, 2010

More Cooking With Bananas: Another Shared Recipe

I stumbled on Farmgirl Fare's blog and my wife and I immediately fell in love: A Californian woman who sells her bakery to move to a remote farm in Missouri in search of sustainability? Yes, please.

Anyway, I found this recipe, and thought I'd share it with you. It's more cooking with bananas (Funny, I hate bananas, but love cooking with them)!

Banana Chocolate Chip Cookies
  • 1 cup butter, softened (we accidentally used pre-salted cream butter, but it turned out fine. If you'd like vegan cookies, use margarine, instead)
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs (try using about 3 tablespoons of honey, instead. It makes for a yummy egg substitute when baking! If you're going vegan, however, try using 2 tablespoons of canola oil, instead)
  • 1 teaspoon vanilla
  • 2-1/4 cups mashed very, very ripe organic bananas (don't forget to recycle the peels!)
  • 2 teaspoons baking soda
  • 2 cups all-purpose flour
  • 2 cups white whole wheat flour (be careful which kind you get, as it could turn the cookies grainy--again, I'd stick with King Arthur Flour)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 bag semi-sweet chocolate chips
  • 2 cups chopped walnuts
Preheat the oven to 350 degrees.

In a large mixing bowl, cream the butter and sugars until light and fluffy (a couple minutes in an electric mixer). Add the eggs (honey or oil) and beat until well-combined. Beat in the vanilla.

Combine the baking soda and mashed bananas in a small bowl and let sit for 2 minutes.

Mix the bananas into the butter mixture, then gradually add the flours, cinnamon, nutmeg, and salt.
Combine thoroughly. The batter will be more like a thick cake batter than cookie dough.

Stir in the chocolate chips and nuts. Drop on a non-stick cookie sheet and b
ake cookies until nicely browned, about 16 to 20 minutes. Cool on a wire rack.

And there you have it, folks! Yummy banana-nut-chocolate-chip cookies!

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