Good Morning! How are you doing? What are you doing to pass the time at home? I am still going into the office for half days at this point to help pass information at my level, but we are definitely working to get folks home and help them stay there.
I was thinking that if I was home all day, I would definitely have to have structure to my day — major list person over here — but I think that would help me feel productive and make it through being home!
Enough about that — lets get to these cookies! So good! and easy. I know everyone stocked up on banana’s last weekend and you’ve probably got a couple that are starting to go super brown by now (or if you’re like me you’ve got some frozen in your freezer :-P) But really, a couple of banana’s and some basic ingredients are all you need for these amazing cakey banana cookies.
I also added some peanut butter and chocolate chips to mine, and topped the whole dang thing off with a peanut and chocolate drizzle. o-m-g. absolutely not necessary, but totally worth it.
These cookies are also a little different in that they are cakey/muffin texture. The dough is quite soft, so it is easiest to use a cookie scoop to transfer the dough to the baking trays (get my favorite one here). They also “puff” up in the oven and although they are set when they are done baking, they will still look a little under-done a soft to the touch. Basically, cake muffin tops. Which is something we all need right now.
So get after it in the recipe down below — stay safe, stay healthy. See ya next time!
Cakey Banana Cookies
- 1/3 cup butter softened
- 1/2 cup sugar
- 1 large egg
- 1/2 cup mashed ripe banana
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup semisweet peanut butter & chocolate chips
For the Drizzle:
- 1/4 Cup Chocolate Melted
- 1/4 Cup Peanut butter Melted
In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate/peanut butter chips.
Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool. Drizzel with melted chocolate and peanutbutter as desired.
These cookies are best stored in the fridge — you can do so for up to 3 days.