So, once again I find myself with multiple frozen brown bananas in my freezer…what to do?
· 2 ¾ cup flour
· 2 t cornstarch
· 1 ½ t salt
· 1 t baking soda
· ¾ cup butter, softened to room temperature
· 1 ¼ cups sugar
· 1 egg
· 2 ½ t vanilla
· 1 cup ripe banana, mashed for all it’s worth (we’re basically talking banana goo here…)
· 1 cup semisweet chocolate chips
· ¾ cup milk chocolate chips (you don’t really have to separate it like this, but this works for me and I like the variety)
DirectionsPut the flour, cornstarch, salt and baking soda into a bowl and whisk until fully mixed – set that bowl aside.
In a separate bowl put the butter and beat that with your hand mixer until creamy, probably a couple minutes. Add in the sugar and beat again until that’s well-blended.
Next, add in the egg, vanilla and smashed banana and mix that until the whole thing is well-blended.
Add in the dry ingredients and blend again until you’ve got a nice batter going. Put the hand mixer away – you’re done with that bad boy.
Add in the chips and stir with a wooden spoon until they’re well-distributed throughout the batter.
Take the bowl and put it in the fridge for a half hour or so (cover it with aluminum foil or plastic wrap so it doesn’t get crusty).
When you’re ready to bake, preheat the oven to 350. Put the dough in balls onto a cookie sheet lined with parchment paper.
Bake for 15-18 minutes, or until they’re starting to get a nice golden brown around the edges. These will rise a bit, so make sure the middles look cooked too before taking them out of the oven.
Cool them on a wire rack, and enjoy!!