Yes I’m back :0) It was a long break from cooking and there was a joyful reason to that. We welcomed with lots of love amidst us our 2nd child in the month of June…a beautiful baby boy, whom we named Marc (yea, we’ve gone all French this time). Marc was one of Jesus’ disciples and also one of the 4 gospel books in the Bible is Mark.
He’s now 3 months old and the elder one has started school again so that gives me some time to do basic cooking. I’m not too hopeful on doing full-fledged cooking or making dishes that require a lot of time and effort. So when cooking itself is a doubt, I can’t even think about photography. But I promise you even if the frequency of posts will decline for a bit, each recipe that’s posted will still be as delicious as the previous ones. Infact, I’m thinking of using this time to post all my pending recipes lying in the drafts.
Today I’ve brought for you a very healthy cookie recipe that’s got all the good stuff – banana, chocolate, butter, flour, sugar and eggs. When you make something that has all this, it can never taste bad!!! Ya I know they’re not the perfect round but like I always say, there’s perfection in imperfection. It’s perfect for kids who don’t eat bananas and also a perfect tummy filling snack for kids to take to school. The good thing about these cookies is that they can be made anytime of the year as bananas are always available. But remember you’ll need to use really ripe bananas that’s turned brown with age….cos this will yield moist cookies with lots of banana flavor! So plan ahead by buying bananas 2-3 days before you want to bake or else freeze the ripe bananas so that you can make it whenever you feel like. The Joy of baking site gives a tip on how to freeze ripe bananas – ” place very ripe bananas in a plastic bag either whole or you can peel and mash them (in food processor), stir in 1 teaspoon lemon juice for each banana, and then freeze in an airtight container or bag. They will keep about six months in the freezer.”
This recipe has been slightly adapted from here.
BANANA CHOCOLATE CHIP COOKIES
Yields – 16-20 cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 very ripe bananas, mashed well
- 1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or line 2 baking sheets.
Sieve together the flour, baking soda, and salt.
In a large bowl, beat together butter, sugars, egg, and vanilla.
With a rubber spatula or wooden spoon, lightly fold the flour mixture into the wet mixture. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough cookies).
Mix in the banana and chocolate chips until just combined.
Drop by the tablespoons onto the baking sheet, spacing dough an inch apart. Bake for 12-15 minutes, until lightly golden brown. Remove to cooling racks.