Treats for Your Cookie Jar (and You)

Chocolate and banana happens to be one of my all-time favorite flavor combinations. On ice cream, in muffins or breakfast breads—it’s all good! One place I hadn’t tried this combo was in a cookie though. I started out wanting just a banana chocolate chip cookie, but thought the texture might be a bit off. It turns out that some hearty oats is just what this idea needed to come to life. The cookies below are nice and chewy with bits of chocolate and rolled oats throughout. The banana adds a subtle sweetness and familiar flavor that I bet you’ll love. Enjoy!

Banana-Oatmeal Chocolate Chip Cookies by somethingwewhippedup.com

Banana-Oatmeal Chocolate Chip Cookies by somethingwewhippedup.com

Banana-Oatmeal Chocolate Chip Cookies

Makes about 3 dozen

  • 1/2 cup unsalted butter (1 stick), at room temperature
  • 1/2 cup sugar
  • 1/2 cup tightly packed dark brown sugar
  • 1 egg
  • 1/2 cup mashed ripe banana (about 1 banana)
  • 1 tablespoon vanilla extract (check out our homemade vanilla extract recipe)
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1 cup semi-sweet chocolate chips

1. In a large bowl or in a stand mixer, cream together the butter, sugar and brown sugar. Mix for 2 to 3 minutes until fluffy. Add in the egg and mix to combine. Mix in the mashed banana and vanilla extract; set aside.

2. In a medium bowl, combine the flour, baking soda, salt and cinnamon. Add dry ingredients to the wet in two batches, mixing until completely combined each time.

3. Fold in the oats and chocolate chips until well combined. Chill dough for 30 minutes.

4. Preheat oven to 350°F. Spoon dough onto a parchment paper-lined baking sheet in 1 1/2 teaspoonful scoops. Space cookies at least 2.5-inches apart. Bake for 9 to 11 minutes or until almost set in the middle. Remove from oven and let cool on baking sheet for 1 to 2 minutes, then carefully transfer to a wire rack to cool completely. Store in an airtight container.

SWWU Tip 1: Bananas going bad? When they start to turn, stash them in your freezer. We always have a few on hand. To defrost, just move to the fridge the day before you want to use them. They’re great for smoothies, banana bread, and of course, these cookies.

SWWU Tip 2: Try adding half a cup of walnut or almond pieces to this recipe. A bit of crunch could be a nice addition. (Someone in this house is allergic to nuts, so I wasn’t able to try this tip out though, I’m sure it’s delightful!).

SWWU Tip 3: Sandwich two of these around a scoop of ice cream (chocolate, vanilla, cinnamon—whatever you like) for a special treat.

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A Snack Worth Going Bananas For

I’m a big fan of bananas. Typically they’ll end up as a base for a sundae or sliced up and added to a piece of toast topped with Nutella. Of course, I always mange to let a few from every bunch I get over-ripen so they can be used to make the perfect banana bread. This past weekend I decided to try something new and baked up some lightly sweetened slices and ended up with a delightful afternoon snack. With crispy edges and a slightly soft middle, these tasty rounds can quickly become an addiction. See for yourself.

Baked Banana Chips

Baked Banana Chips by somethingwewhippedup.com

Baked Banana Chips

Makes 4 servings

  • 4 bananas, sliced into thin coins
  • 1 tablespoon butter, melted
  • 1/2 teaspoon salt
  • 2 tablespoons dark brown sugar

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top; set aside.

2. In a medium bowl, combine bananas, butter, salt and brown sugar. Toss to coat. Spread banana slices in an even layer on the wire rack over the prepared baking sheet. Bake for 25 to 30 minutes or until browned and crisp on the edges (cooking times may vary based on how thick your slices are). Let cool completely, then transfer to an airtight container for storage.

Baking the Baked Banana Chips by somethingwewhippedup.com

Baking the Baked Banana Chips by somethingwewhippedup.com

SWWU Tip 1: These chips will crisp up a bit more as they cool. Be sure they are room temperature before storing to prevent them from becoming soggy. They’re best if eaten within a day or two of baking and taste especially good within a few hours of coming out of the oven.

SWWU Tip 2: These taste great on top of ice cream, yogurt or on their own. Enjoy!

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The BEST Banana Bread

°Sorry, mom! I don’t know how to tell you this, but I’ve fallen for a new banana bread recipe. It’s not that I don’t like yours, I love it! In fact, I still expect you to make a loaf or two (or four) every time I’m visiting because it feels like home. But when I’m making my own batch, I’ll be following a different recipe.

Maui Banana Bread by somethingwewhippedup.com

Maui Banana Bread by somethingwewhippedup.com

While flipping through the latest issue of Bon Appetit I spotted a familiar green hut, Julia’s in the village of Kahakuloa on the island of Maui. Three years ago this May I was standing in the very spot pictured in the magazine, sampling the still warm bread. I’ve thought about the dense, sweet bread frequently since my trip and thought the only way I would get another bite would be to go back. While I’m sure Julia has her own special touch (probably the extra sweet bananas that grow on the island), this version is a close second.

Maui Banana Bread

(Recipe adapted from Julia’s Best Banana Bread, printed in the March 2013 issue of Bon Appetit)

Makes 1 loaf

  • Cooking spray or vegetable shortening
  • 1 cup ripe bananas (about 2 large), mashed
  • 3 eggs
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon kosher salt

1. Preheat oven to 350°F. Coat a 9x5x3″ loaf pan with cooking spray or vegetable shortening and set aside.

2. In a large bowl, combine the bananas, eggs, sugar and oil. Set aside.

3. In a medium bowl, whisk the flour, baking soda and salt together. Add the dry ingredients to the banana mixture and stir until just combined.

4. Pour batter the into prepared pan and bake for 60 to 70 minutes or until a tester inserted into the middle comes out clean. Transfer to a wire rack and let cool in the pan for 15 minutes. Run a knife around the inside of the pan to release the bread, turn out onto the wire rack and cool completely.

SWWU Tip 1: Bananas going bad? When they start to turn, stash them in your freezer. We always have a few on hand. To defrost, just move to the fridge the day before you want to use them. They’re great for smoothies, muffins and of course, banana bread.

SWWU Tip 2: We’re looking forward to adding our own twist to this recipe. For a different flavor, add 1/2 cup semi-sweet chocolate chips or 1/2 cup roughly chopped walnuts.

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