Banana Bread Chocolate Chip Cookies

2 3/4 c. flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 stick butter
1/2 c. creamy peanut butter
1/2 c. sour cream
1/2 c. loosely packed brown sugar
1/2 c. granulated sugar
1 egg
2 teaspoons vanilla extract
2 ripe medium bananas, mashed
3/4 c. chocolate chips or mini choc chips
3/4 c chopped walnuts

Preheat oven to 350° degrees F.

Melt the butter in a frying pan and brown it until it smells slightly nutty.  Do not blacken.  Remove from heat and blend with the sugars.  Let it cool 10 minutes. 

While cooling, mix the flour, salt and baking soda in a bowl and set aside. In another large bowl, whisk together peanut butter, sour cream and butter-sugar mixture until combined. Whisk in egg and vanilla extract until smooth. Add in the mashed banana and mix until combined – mixture will not be smooth. Gradually add in the dry ingredients, mixing with a large spoon until a dough forms.  This recipe may be too loose.  Add a bit of extra flow, 1/4 c. at a time to firm it up so that a spoonful of dough holds its shape on a cookie sheet.  Fold in chocolate chips and nuts.


Shape the dough into the size of a golfball (or size of your choice) and place on a nonstick baking sheet about 2 inches apart from each other. Bake for 10-13 minutes, until the edges are golden and the middles are puffy – do not overbake! Let cool completely then dig in. I suggest letting these cool completely before storing them in a sealed container or bag, and they will stay very soft because of the banana.

These need storage in the fridge as the banana will promote molding if left out and covered.