Aw shucks! Eliminated in round 2 of Project Food Blog AND a rainy Monday (and Tuesday, uggh)…this calls for some comfort food. There’s nothing better than a warm slice of banana bread fresh from the oven. So how about some warm banana bread cookies? Mmmm, with a hot cup of coffee, just what I need!!
I used Martha’s Banana-Walnut Chocolate Chunk Cookie recipe minus the oats and chocolate, and with pecans instead of walnuts. I was going for banana bread in a cookie, and that’s what I got. Soft and moist…delicious! When reading the recipe, I wasn’t opposed to the oats and chocolate, but the kids voted them out. No chocolate? Yep, these kids make chocolate chip cookies without the chocolate chips.
I’d like to keep these around, but they do go quick. I still have some ripe bananas left…better get busy!
Banana Bread Cookies
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon coarse salt
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup mashed ripe banana, about 1 large (don’t be shy)
1 cup old-fashioned rolled oats 8 ounces semisweet chocolate, coarsely chopped into 1/4-inch chunks
1/2 cup coarsely chopped
walnuts (about 2 ounces), toasted pecans