Banana Chocolate Chip Cookies

Super easy recipe. And tasty.

3/4 c. salted butter, melted

1 c. brown sugar, lightly packed

1/4 c. sugar

1 tsp. vanilla extract

1 c. mashed ripe bananas

2 3/4 c. all purpose flour

2 tsp. cornstarch

1 1/2 c. semi sweet chocolate chips

 

Preheat oven to 350 F.

 

Line a baking sheet (or two) with parchment paper. Set aside.

 

In a large bowl, mix together butter, brown sugar, sugar, vanilla, and bananas until well combined.

 

Add the flour and cornstarch. Mix.

 

Stir in chocolate chips. Dough will be thick and sticky.

 

Scoop 2 tbsp per cookie onto the prepared baking sheet. Pat scoops down a bit to flatten them out a little. They'll spread a little when baking, but not much.

 

Bake for 12-14 minutes, until edges are lightly golden. The center will still look a little undercooked, but will continue cooking and firm up as it cools.

 

Remove cookies from oven and allow to cool for about a minute on cookie sheet.

 

Move cookies to a cooling rack to finish cooling.

 

Enjoy!

 

Here's a link to the recipe I used: http://www.lifeloveandsugar.com/2015/02/11/banana-chocolate-chip-cookies/

 

Banana Peanut Butter Muffins with Chocolate Chips

6 Tbsp. butter, softened
2 eggs

2 ripe bananas
1 c. lite sour cream
2/3 c. sugar
1/3 c. creamy peanut butter
1 c. flour
1 c. whole wheat flour
3/4 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 c. chocolate chips

Preheat oven to 350 F.

Mix together the butter, eggs, bananas, sour cream, sugar and peanut butter in a large mixing bowl.

Whisk together dry ingredients in a separate bowl.

Combine wet and dry ingredients and stir until just combined. Stir in chocolate chips.

Lightly grease muffin tin. Scoop into muffin tins and then bake for 20-25 minutes or until toothpick comes out clean from center.

This recipe made a dozen regular sized muffins and 22 mini muffins. If you use the mini muffin tin, the bake time is 15-20 minutes.

Here is a link to the recipe I used: http://barefeetinthekitchen.blogspot.com/2011/05/peanut-butter-chocolate-chip-banana.html

Cranberry Banana Bread

This turned out quite well. Here is a link to the recipe I used: http://chocolateandzucchini.com/archives/2004/05/cranberry_banana_bread.php

1/4 c. butter, softened
1 c. sugar

Cranberry banana batter

2 eggs
2 bananas, sliced
1 c. cranberries (I used fresh)
1/4 c. water
1 tsp. vanilla
1 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon

Preheat oven to 350 F. Grease a bread pan.

Cream the butter and sugar together in a food processor. Add in the eggs one by one, mixing well between each addition. Add in the cranberries, banana slices, the water, and the vanilla extract. Mix again until blended, but not too much.

In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients into the batter, mixing until just combined - do not overmix. Since I only have an 8 c. food processor, before adding the dry ingredients, I poured the cranberry banana mixture into a large bowl and then stirred in the dry ingredients.

Pour the batter into the prepared pan, and bake for 55 minutes or until the top of the cake is nicely brown and a cake tester comes out clean. Let rest for 10 minutes, then run a knife around to loosen the sides. Turn out on a wire rack to cool completely.

Banana Bread

1 c. sugar
1/2 c. shortening
2 eggs, beaten
3 large, very ripe bananas
2 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. nuts (optional)

Preheat oven to 325 F.

Grease a bread pan. Set aside.

Cream sugar and shortening together. Then add eggs and bananas. Stir, and then add the flour, salt, and soda. If you want nuts, add them last. Stir, then pour into greased loaf pan. Bake for 55-75 minutes. Toothpick inserted in the middle should come out clean.

Recipe courtesy of Trudy Lund