Cocoa-Banana Cookies

Maybe the monkeys had the right idea when they chose the banana as their fruit of choice. This versatile ingredient is great on its own but gets an upgrade when it’s combined with other ingredients. Think banana bread, banana and peanut butter sandwiches, banana pudding, and so many other essential recipes. Our Cocoa-Banana Cookies are no exception to this rule. This easy recipes combines ripe bananas, dark cocoa, and chocolate chips for a rich, soft treat. Perfectly sweet and easy to make. And we know we sound crazy but they’re even better enjoyed frozen!

How to Tell Bananas are Ripe

We know the old school way of inspecting a banana’s color, and assuming the yellowest is the ripest. In all actuality, there are other elements you want to look for besides just the yellow. While you may think that an all yellow banana is better than one sporting some dark brown spots, you would be wrong. In fact, those brown spots guide you to the best of the bunch, especially for baking. You can also gently squeeze the banana to get a better idea of its ripeness. A ripe banana will give slightly, but shouldn’t be mushy. Lastly, you can trust your nose if you’re trying to decide between two good-looking bananas. You should be smelling a sweeter, fruity aroma.

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A delicious chocolatey treat with ripe banana and chocolate chips.

Cocoa-Banana Cookies


  • Author: Stephanie Sullivan

Description

A decadent chocolate cookie with the softness of ripe bananas.


Ingredients

Scale
  • 1½ cups flour
  • ¾ cup whole wheat flour
  • ½ cup dark cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 sticks butter, softened
  • 1½ cup turbinado sugar
  • 1 tsp vanilla
  • 2 eggs
  • 2 cup bananas, ripe, mashed
  • 1½ cup chocolate chips

Instructions

  1. Cream butter and sugar. Beat in eggs and vanilla.
  2. Add mashed banana to the mixture. Mix dry ingredients and add slowly to the creamed mixture. Stir in chocolate chips.
  3. Bake by spoonfuls on an ungreased baking sheet in a 350° oven for 12 minutes.

Notes

  • These are absolutely the best if you store them in the freezer and eat them frozen!!!

Recipe by Stephanie Sullivan
Photography by Dave Bryce

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