I’m pretty sure everyone has tried banana bread, and I have yet to meet a person who dislikes it. The chances are, you’ve seen it time and time again at family events like Christmas or Thanksgiving, but have you ever seen it in cookie form?

I’m firmly against plain chocolate chip cookies because they are just plain boring so when I saw this recipe, I had to try it. I hardly cook anything ever so if these are a success for me, then truly anyone can make them.

Ingredients:

• 1/2 cup of softened butter
• 1/2 cup of brown sugar
• 1 overripe banana
• 1 large egg
• 1/2 tsp of vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1 1/4 cups of flower
• 1/2 cup of chocolate chips

Instructions:

1. Preheat your oven to 350 degrees.
2. Next, you’ll do the mixing of the sugar and butter together in a bowl.
3. Then you’ll add the overripe banana to the butter and sugar mixture. For this step, I recommend you use a room-temperature ripe banana to avoid separation in the mixture.
4. Next, add the egg and vanilla extract to the bowl and mix it all together.
5. In a separate bowl, mix together your dry ingredients, flour, baking soda and cinnamon until combined.
6. Now you’ll add the dry ingredients a little at a time to the wet mixture until fully incorporated.
7. Lastly, add in your chocolate chips, personally I think it was way too much chocolate in the cookies but if you have a sweet tooth and enjoy chocolate, stick to the recipes’ 1/2 cup.
8. Now line up your cookies on a baking sheet and let them cook for 10-12 minutes then enjoy!

I would rate these cookies a 7.5/10 for me. I think they were just a little too moist and spongy than regular cookies, which I guess is understandable since a banana was added. The amount of time I cooked them could have also been a factor in the too-soft texture since I opted to bake them for only 10 minutes because I have a fear of burning food. I would recommend cooking them for the full 12 minutes.

The flavor was pretty good minus the too-much chocolate which is probably just my personal preference. If I were to bake these again, I think I might try to add in something like walnuts to give more texture and break up the sweetness. I still believe people should give this recipe a try and perhaps have more success than I did.