Sometimes we buy Malcolm a bunch of bananas for the week and he gobbles them down in a few days ... Other times, they sit on the counter, untouched, slowly ripening past the point of no return.
Those weeks with uneaten, ripening bananas are my favorite because they often mean I'll get to whip up a batch of my "Auntie Marianne's Banana Chocolate Chip Cookies" (or "BCCs" for short).
These delicious sweet and chocolately cookies have a long withstanding history in my life ... "Auntie" Marianne is actually my mom's old college roommate and dear family friend, so, growing up, every time we'd get together we could expect our fill of BCCs. I fondly remember downing about a dozen of these cookies the morning of my wedding ... Breakfast of champions!
Anyway, Auntie Marianne was kind enough to share the recipe with me years ago, and since it is so easy (everything goes in one bowl!) to make, I thought I'd post it for posterity's sake.
You will need:
2/3 cup of shortening
1 cup of (granulated) sugar
1 teaspoon vanilla
1 cup of bananas, mashed (typically two bananas)
2 1/4 cups of flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
pinch of salt
12 oz. bag of chocolate chips
To make the cookies:
Preheat the oven to 350 degrees F.
In a large mixing bowl, blend the shortening, sugar, eggs, and vanilla. Add the mashed bananas and mix thoroughly. Stir in flour, baking powder, baking soda, and salt. Add the chocolate chips.
Using two spoons, drop by teaspoonful onto an ungreased cookie sheet (or a cookie sheet lined with parchment paper) and sprinkle with more granulated sugar.
Bake for 10-12 minutes or until lightly browned around the edges. Then remove to a wire rack to cool. Store in a covered container ... Although they will go fast!
Makes about three dozen cookies.
Note: I have found that is is helpful if you allow the cookies to cool slightly on the pans before attempting to move them to a cooling rack. The chocolate chips will be very gooey and because these cookies are soft, you can end up with a huge mess on your hands if you are too anxious! Even after waiting, it is sometimes necessary to scrape off your spatula so that all the stuck-on chocolately goodness does not damage the cookies as you scoop them off the pan.