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.