I had a lot of bananas that were going to go bad and normally I would think, “banana bread!”, but I wasn’t feeling it that day. These cookies were just the solution! Banana bread flavor, moist, and chocolate… who doesn’t like chocolate?!?! Check out the original recipe from Simply Recipes.

Ingredients

• 1/2 cup unsalted butter (1 stick), room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 1 cup mashed bananas (about 2 1/2 large bananas)
• 1 tsp baking soda
• 2 cups all-purpose flour
• Pinch salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg or mace
• 1/2 tsp ground cloves
• 1 cup chocolate chips (walnuts or pecans will also work great as well!)

Directions

1. Preheat oven to 350°F.
2. Beat butter and sugar together until light and fluffy. Add the egg, and continue to beat until the mixture is light and fluffy.
3. In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas, which in turn will give the cookies their lift and rise.
4. Pour the banana mixture into the butter mixture.
5. Whisk together the flour, salt, and spices. Add to the butter and banana mixture, and mix until just combined.
6. Fold pecans or chocolate chips (if using) into the batter.
7. Drop in dollops onto a parchment paper-lined baking sheet. Bake for 11 to 13 minutes or until nicely golden brown. Let cool on wire racks before serving.
8. Baked banana cookies will keep at room temperature for up to 3 days, as long as they are covered with plastic wrap or stored in an airtight container.