UPDATE, JULY 11 2013: After years of playing around with this recipe, I’ve finally settled on a newer version that is very tasty, does not have quite as many problems with being too moist on the surface, and is not crumbly at all.
Chocolate Banana Cookies – Original recipe from Doris M. Good
- 1/2 cup butter
- 1 cup sugar
- 2 average bananas, ripe or overripe
- 2 eggs
- 1 tsp vanilla
- 2 – 1/4 cups flour
- 1/4 tsp baking soda
- 2 tsp baking powder
- 6 rounded Tblsp cocoa
- 1/4 (or more) boiling water
- 1 cup chopped nuts
Cream butter and sugar. Add eggs and vanilla and mix on low speed. In separate bowls, mash bananas and mix with paste of boiling water and cocoa. Add to creamed butter mixture. In another bowl, mix flour, soda, and baking powder. Add to creamed butter, banana and cocoa mixture. Add nuts. Drop by rounded spoonfuls onto cookie sheet and bake for 10 minutes at 375 F. More bananas makes cookies spread more.
Chocolate Banana Cookies – Modified to half again as large and extra ingredients by C Good
- 3/4 cup butter (1 – 1/2 sticks)
- 1 cup dark brown sugar
- 3 average bananas, overripe
- 3 eggs
- 1 – 1/2 tsp vanilla
- 1 – 1/2 cups wheat flour
- 3/4 cup oat flour
- 3/4 cup oatmeal, instant or regular
- 1/2 tsp baking soda
- 3 tsp baking powder
- 5 Tblsp Dutch process cocoa
- 10 Tblsp regular cocoa
- 3/8 (or more) boiling water
- 1 Tblsp DARK rum, Appleton’s worked best (standard type is fine, doesn’t have to be any of the fancier Appleton’s), can also use Pousser’s or Tres Generations or similar types
- As many chopped nuts as you want
Cream butter and brown sugar. Add eggs and vanilla and mix on low speed. In separate bowl, mash bananas and mix with cocoa. It will be a fairly puffy and crumbly mixture. Add enough water initially to help it all hold together, and once it is all mixed in, add the rest of the water. Add to creamed butter mixture. In another bowl, mix wheat flour, oat flour, oatmeal, soda, and baking powder. Add to creamed butter, banana and cocoa mixture. Add nuts and rum. Drop by rounded spoonfuls onto cookie sheet and bake for 10 minutes at 375 F.
Other notes about this recipe
Over time, these cookies will become very moist to the point where they stick to each other. If you store a lot of them together, you may want to put parchment or waxed paper in between layers of cookies. Because of their moistness, they are an EXCELLENT combination to store the monster cookies I mentioned a few weeks ago. The monster cookies will absorb the moisture from the chocolate banana cookies and become very soft and moist, while also keeping the chocolate banana cookies from getting as sticky as they would otherwise.