I’ve been baking lots of banana bread lately and while I love it, I wanted something different to do with my ripe bananas. Found this recipe and tweaked it some to make it mine. They have a very soft, cake-like texture. Enjoy!
-This recipe is truly Blue Ribbon worthy! Conratulations!!!
Made these yummy cookies yesterday and 24 hrs later none are left. Easy to make but unfortunately very delicious & addicting:) By the time I finished baking 4 dozen cookies I had eaten the first batch all by myself. Yes 12 soft full of banana flavor cookies. You said they have a cake like texture, so I thought…why not make cupcakes. Made 6 cupecakes and they weren’t as soft as the cookies but just as tasty. They also disappeared:) Thanks for posting!
-Made 7 dozen of these and took them to a Christmas party and they were gone in less than 2 hours. They are delicious and a nice change but I love my banana nut bread too! LOL!
-These look and sound reslly good. Something a little different instead of banana bread all the time. You have been pinched..
Cook time: 15 Min Prep time: 10 Min
2 1/2 c flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c mashed bananas
1/2 c sour cream
1 stick butter
1/2 c sugar
1/2 c brown sugar
2 tsp vanilla extract
1/2 c mini chocolate chips
1/2 c walnuts, chopped
1. Heat the butter in a small saute pan until it turns brown and smells nutty. Remove from heat and add the white and brown sugars. Let sit for about 5 minutes to cool. Pour into a large mixing bowl and add the egg and vanilla. Mix in banana and sour cream. In separate bowl, combine flour, baking soda, baking powder and salt. Fold into banana mixture. Fold in chocolate chips and nuts, if desired. Choose your own additions, you could also use raisins, toffee bits, pecans, etc. Refrigerate dough for at least 30 minutes. Drop a one inch ball of dough onto cookie sheets 2-inches apart and bake at 350 degrees for 10-13 minutes or until edges are brown.
Last Step: Don’t forget to share!