Banana Bread Chocolate Chip Cookies

There are two types of people in this world. People who like banana bread, and people who LOVE banana bread ( I fall in to the latter of the two). To those who claim they don't like bananas, I would have to say that that shit is bananas (B A N A N A S)

These cookies encompass my two favorite foods, cookies and bananas. They are super easy, cheap, and extremely delicious!

The most commonly made food during covid has been banana bread, and I am here for that. That being said, I thought it would be fun to take that classic and make it into a little more crunchy of a food!

Honestly though, these cookies are so incredibly tasty and give the perfect amount of banana to crunch ratio. I personally love a crunch in my bite, so that is why these cookies are a perfect combination for me!

The beauty in banana bread is that it’s super cheap. I think bananas are the cheapest fruits on the market, making them extremely versatile and easily accessible. Bananas, from the growing to the selling, actually have an extremely controversial life. The banana industry is one of conflict and mayhem, and if you are interested in learning more about the chaotic fruit I highly recommend you watch this documentary called Banana Land. Needless to say, once you watch it, you will gain an appreciation for how much work goes into banana farming.

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Ingredients ( makes about 2 dozen cookies):

• 2 C AP flour

• 1 tsp cornstarch

• 1/2 tsp salt

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/3 coconut oil (melted) *see note below

• 1/2 C brown sugar

• 1/2 granulated sugar

• 1 egg

• 1 tsp vanilla extract

• 3 mashed bananas

• 1 C rolled oats

• 1/3 C chocolate chips (or however much you prefer)

Directions:

*preheat oven to 350 degrees C*

1. In a medium bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda

2. In a large bowl, either by hand or with an electric mixer/kitchen aid mixer, mix together the coconut oil, brown and granulated sugar. Then beat in the egg, vanilla extract, and mashed bananas

3. Add the dry ingredients slowly into the wet. Then, fold in the oats and the chocolate chips

4. The dough should be sticky, but not too much that you can't grab it in your hands and roll into a ball. If it is too sticky, slowly add flour in 1/4 increments until dough is cookie like and easily moldable

5. Line 2 cookie sheets with parchment paper and either using your hand or a 1/4 measuring cup, roll out into balls, no more than 12 on each cookie sheet (as the cookies will expand with the coconut oil as they bake)

6. Bake for 14-18 minutes

7. Allow to cool, then enjoy!

Some notes:

• *Since I used coconut oil, the dough will feel a little more oily. This is okay, it's just a different consistency. It makes the cookies a little flatter than when you use butter. If you prefer to use butter, do 1/3 C softened butter! Beat the butter with the sugars, then add in the egg, vanilla, and bananas

• Use however many bananas you'd like to. This recipe can really be customized to your liking!

• These lasted about 5 days for maximum freshness