Here's a quick-hit cookie for the bananas turning brown on the counter.
The recipe comes via blogger Lee Ann Owens at edinaeater.com, where you can find a variety of toppings to dress up the cookies, too.
The dough has a pudding-like consistency. Using a small cookie scoop will double the output from three dozen to six dozen cookies. I found an 8-minute baking time worked best. If you don't have spiced rum on hand (I didn't), a teaspoon of orange extract will do just fine.
Soft Chocolate Banana Cookies
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. cinnamon
Dash of salt
½ cup unsalted butter
¼ cup shortening
1 1/3 cups granulated sugar
2 medium eggs
1 cup bananas, mashed (3 medium)
3 Tbsp. spiced rum
1 tsp. vanilla extract
Preheat oven to 350 degrees. Lightly grease a few large baking sheets with shortening and set aside.
In a large mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, cinnamon and salt. Set aside.
In a separate mixing bowl, beat together butter and shortening until combined. Beat in sugar. Add eggs one at a time and beat until light and fluffy. Slowly whip in mashed bananas, spiced rum and vanilla extract. Carefully fold dry flour mixture into wet ingredients just until combined.
Use a tablespoon to drop small blobs of cookie dough on a sheet. Bake in preheated oven just until firm -- about 7 minutes.
Cool on wire rack and serve. Makes 3 dozen.