Last year, I came across this recipe while I was looking for something to do with brown bananas and it quickly became my favorite way to deal with forgotten bananas. Usually I use chocolate chips instead of blueberries, but as I mentioned in my last post, we have an excess of blueberries around here lately, so I thought I'd experiment with the blueberries. The cookies were good but not great, definitely better with chocolate chips. The cookies themselves are sweet, but the berries were a little tart. It kind of reminded me of biting into a cranberry muffin.
Ingredients:
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg, room temperature
1 cup mashed bananas
1 tsp baking soda
2 cups flour
pinch salt
1/2 teaspoon vanilla
1 cup blueberries (or chocolate chips)
What You'll Do...
1) Preheat the oven to 350F. Cream the butter and sugar until light and fluffy. Add the egg and continue to beat until light and fluffy.
2) Mix the mashed bananas and baking soda in a bowl and let sit for 2 minutes to froth a bit. The baking soda will react with the acid in the bananas which will give the cookies their lift and rise.
3) Mix the banana mixture into the butter mixture. Mix the flour, salt, and vanilla and sift into the butter and banana mixture and mix until just combined.
4) Fold in the blueberries or chocolate chips. Drop into dollops onto a parchment paper lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
~note, this time, while baking they took about 15 minutes instead of the usual 11-13
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