I've been baking lots of banana bread lately and while I love it, I wanted something different to do with my ripe bananas. Found this recipe and tweaked it some to make it mine. They have a very soft, cake-like texture. Enjoy!
Notes from the Test Kitchen:
These were a HUGE hit in the test kitchen. The flavors in these cookies are just right. I did add the chocolate chips and loved that addition. These are great, soft cookies.
1Heat the butter in a small saute pan until it turns brown and smells nutty. Remove from heat and add the white and brown sugars. Let sit for about 5 minutes to cool. Pour into a large mixing bowl and add the egg and vanilla. Mix in banana and sour cream.
In separate bowl, combine flour, baking soda, baking powder and salt. Fold into banana mixture.
Fold in chocolate chips and nuts, if desired. Choose your own additions, you could also use raisins, toffee bits, pecans, etc.
Refrigerate dough for at least 30 minutes. Drop a one inch ball of dough onto cookie sheets 2-inches apart and bake at 350 degrees for 10-13 minutes or until edges are brown.