Sunday, 1 May 2011

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies, originally uploaded by Vegan Year.

As seen at the FVHDA competition this last Saturday, and as mentioned on FB, and requested by the readers there, here we have the recipe for.....

Banana Chocolate Chip Cookies
Makes 18 to 20

While testing for both Vegan Cookies Invade Your Cookie Jar (Isa Chandra Moskowitz and Terry Hope Romero) and Viva Vegan! (Terry Hope Romero) I came across the method for reducing fruit or vegetable puree to reduce some of the moisture and make thicken it to go in baking (apple and pumpkin in VCIYCJ and Sweet Potato in VV!). I wondered, as I do, if this would work for banana, so I tried (and then tried some more, but I’m not going into that right now) and finally got something that worked.

You can use fresh ripe banana or previously frozen and thawed ripe banana, though the frozen one does take a few minutes longer to thicken (there’s often ice to melt away too) and is not so pretty a color. If you have bananas becoming over ripe on your counter, peel, break into pieces and freeze wrapped in plastic wrap. Use these pieces from frozen in smoothies, Banana Soft Serve (page 000) or thaw for baking.
Once you have reduced the banana, hold it in a container in the fridge until required. Bring to room temperature prior to using.

Preparation time – 40 minutes including reducing banana
Cooking time – 10 minutes

2 medium-sized very ripe Bananas, see above
¼ cup Maple Syrup

¼ cup vegan Margarine
¼ cup all vegetable Shortening
½ cup light Brown Sugar, packed

¼ teaspoon Vanilla Extract

1 cup + 1 tablespoon All Purpose Flour
½ teaspoon Baking powder
½ teaspoon salt

½ cup vegan Chocolate Chips, see Note

In a small saucepan mash the banana and maple syrup together with a fork until very few small lumps remain.
Simmer over medium heat, uncovered and stirring to stop sticking, more frequently towards the end of the cooking time, until darkened, thick, and jam like, for roughly 20 minutes. You will end up with around ⅓ Cup banana mix.
Place the saucepan on a pot holder in the fridge to cool to room temperature, about 10 minutes. Alternatively allow to cool on the counter top for at least 30 minutes.
Preheat oven to 350°F and line two baking sheets with parchment paper.
While the banana mix is cooling, cream together the margarine, shortening and sugar until light and creamy.
Add the vanilla and banana mix and stir well.
Sift in the flour, baking soda, and salt, and mix to form a soft dough. Stir in the chocolate chips.
Form heaping tablespoons of dough into balls, flatten to 2-inch discs and place 2-inches apart on the prepared sheets.
Bake for 10 to 12 minutes until puffy, a little spread with browned edges and soft middle. The cookies will firm as they cool.
Cool on sheets for 5 minutes before moving to a rack to complete cooling.

[nut free]

In one trial I used a combination of white and semi sweet vegan chocolate and that was a nice variation.


Elizabeth said...

I love banana chocolate chip cookies. I learned of the banana reduction method in America's Test Kitchen when they made their banana bread. Such a great idea!

Laulie123085 said...

I just made these and LOVE them. Moist and delicious :) I could imagine the banana reduction being very versatile. I see a banana "cream" pie in my future!

Laulie123085 said...

I just made these and LOVE them. Very moist and delicious :) I could imagine the banana reduction being very versatile. I see a banana "cream" pie in my future!

Carla said...

Hooray! for tummies full of Banana Cookie goodness. said...

Yum! I love the banana choc chip combo.