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Topic: Banana and White Chocolate Chip Cookies  (Read 1086 times)
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SilverFire
« on: July 05, 2011 01:58:41 PM »

My mom's recipe for using up old bananas is always for muffins. But I was in a cookie mood. This is my first recipe post, so I hope I did everything right, and it's not too awful compared to some of the wonderful stuff in the other threads. <_<

Apparently I haven't posted enough times to be allowed to post a picture yet, so... here's a link instead. ._.;;


It's not triple-tested (yet) but it's double-tested, and has been a success so far. Measurements are all posted in metric, imperial, and American cup-measurements.

Ingredients:
- 200g / 12 oZ white chocolate chips (or plain or milk, if you wish)
- 2 overly ripe bananas
- 1 egg yolk
- 200g/ 7oZ /1 cup caster/superfine sugar
- 250g/ 9oZ /2 cups plain flour
- 150g/ 5oZ / 1 stick plus 2 Tbsp butter
- 2 tsp vanilla essence
- pinch of baking powder
- pinch of salt (optional)

Instructions:
Makes around 15

1. preheat oven to gas mark 5/190oC / 375 Degrees Fahrenheit.

2. In a bowl, mash the two bananas thoroughly.

3. Add the egg yolk and vanilla, and stir in.

4. Add the butter and stir in (I zap the butter in the microwave for a few seconds beforehand just to soften it).

5. In a separate bowl, mix the sugar, flour, baking powder, salt, and choc chips.

6. Combine wet and dry ingredients, and mix well.

7. Line a baking tray with baking paper. Scoop up heaped table-spoon sized dollops of the mixture and place on the baking tray. Place in oven for 15 minutes, or until golden.

8. Remove from oven and leave to cool for 5-10 minutes.

9. Transfer to a wire-rack to cool completely, or enjoy now while the chocolate is still gooey.

Notes & Tips:
- I always find white cooking chocolate tastes nothing like normal white chocolate, so I tend to use normal stuff instead. I splash out for Green & Blacks, 'cause I just love white chocolate.

- White chocolate also burns very easily, so if possible switch to another tray while waiting for the first one to cool.

- It doesn't matter a huge amount if the banana isn't overly ripe, but riper bananas are softer (easier to mash) and slightly sweeter.

- Vegan butter works just fine for this, though in my experience soya-based butter works better than sunflower oil-based butter for cooking.

- If you're not a fan of chocolate, try substituting it for chopped almonds.
« Last Edit: July 06, 2011 01:07:16 PM by TroubleT - Reason: revealed picture » THIS ROCKS   Logged

TroubleT
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« Reply #1 on: July 06, 2011 01:08:45 PM »

YUM! I'm going to give these a try soon! Cheesy
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SilverFire
« Reply #2 on: July 06, 2011 03:14:48 PM »

Woo-hoo! ^^ Let me know how they turn out. Smiley
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« Reply #3 on: July 14, 2011 08:06:13 AM »

sounds jummy, for some reason i always bake cake, but this is really something i should try.
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Bobbi414
« Reply #4 on: August 06, 2011 11:07:21 PM »

I bet these smell wonderful when they're baking!  Great idea, I can't wait to try them.
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rossie
« Reply #5 on: November 12, 2013 04:44:54 PM »

Just tried this recipe, they are delicious Smiley 
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