Bananas Foster is all about the carmelized banana, and you’ll do that here too. But don’t worry, it’s easier than it sounds, and doesn’t require a candy thermometer or anything like that. Honestly, its very likely that you’ll already have everything you need in your kitchen.
Plus, for what ever reason these taste fancy. And that makes you fancy 😊
- 2 large bananas (ripe, not overripe like you’d use for, say, banana bread)
- 1 cup butter
- 4 t vanilla, divided
- 1 t cinnamon
- 3 cups flour
- 1 t baking soda
- ½ t salt
- ½ t baking powder
- ¾ cups sugar
- ¾ cup dark brown sugar
- ¼ cup shortening
- 2 eggs, brought to room temperature
- 2 cups semisweet chocolate chips
DirectionsPeel the bananas and chop them into slices. Not too big – just to make them easier to cook down. Set them aside – you’ll need them shortly.
Place the butter into a medium saucepan and melt over a very low heat. Once the butter is all melted turn the heat up to medium, grab your bananas and 1 t vanilla and thrown them into the pan as well.
Cook them, stirring often to keep the bananas moving and preventing them from burning. Keep cooking and stirring until the bananas are a nice medium brown color and smell really (really) good. There’s no specific time for this – but figure 12-14 minutes-ish, depending on your stove. Note that the bananas and butter won’t blend together, but the bananas will break down.
Take the bananas off the heat, stir in the cinnamon and let the whole pot cool.
While its cooling you can mix the dry ingredients. In a bowl add in the flour, baking soda, salt and baking powder and whisk together until well combined. Set aside.
Once your banana mixture is cool throw it into a large bowl along with the sugar, the brown sugar and the shortening.
Mix on medium for a couple minutes until everything is well combined. Add in the eggs and remaining 3 t vanilla and mix another 2 or so minutes. Turn the speed down to low and add in the flour, mixing until everything is combined.
Stir in the chocolate chips and place the dough in the fridge to cool, about a half hour.
Once the dough is cool take it out of the fridge, roll into balls about the size of a ping pong ball and place them on a sheet lined with parchment paper. They’ll spread some, so assume 6 cookies per sheet.
Place whatever dough you haven’t used back in the fridge until it’s time for the next batch to go in the oven.
Bake at 350 degrees for about 12 minutes, until the edges and bottoms are a nice golden brown. Let them cool for a couple minutes on the sheets, then transfer them to a wire rack to cool completely.
Makes about 4 dozen cookies. Enjoy!