It seems like at any given time I have at least a couple very ripe bananas sitting on my counter.
Truthfully, there’s only so much banana bread a girl can eat.
Ripe bananas are also fabulous in smoothies (and in Chocolate Chip Banana Cookie Dough Truffles), but their use doesn’t stop there…they also make a great natural sweetener for cookies!
My favorite way to enjoy these cookies is after they’ve cooled just a couple minutes from the oven when they’re slightly crispy outside and gooey inside (but be careful not to burn your tongue!). You can store them in an airtight container layered between parchment paper for up to two days at room temperature, but these cookies tend to get very soft. If I have any leftover I prefer to store them in the fridge and let them sit at room temperature for about five minutes before serving, which keeps them chewy.
Do you have a favorite recipe to use up super ripe bananas?Print