I had two overripe bananas to use up earlier this week. I didn’t feel like making yet another loaf of bread or batch of muffins, and there’s still a slice of leftover banana cake in the fridge from the last time I baked. So I did a quick search for “banana cookies” online and found a recipe that sounded good. I tweaked it a bit, and the end result was so freaking good that I accidentally ate six cookies while they were still warm from the oven. I think I just found my new go-to recipe for overripe bananas.

Spiced Banana Chocolate-Chip Pecan Cookies
Based on Garret McCord‘s Banana Cookies. Makes about 36 cookies.

NOTES: These are best fresh from the oven, so serve them that day if you can. I stored my leftover cookies in an airtight container with wax paper between the layers to prevent the cookies sticking to each other, and although they softened quite a bit they’re still delicious several days later. I imagine these cookies would make fantastic ice-cream sandwiches.*

• 1/2 c. butter, softened
• 1 c. sugar
• 1 egg, room-temperature (place in a bowl of hot tap water for 10 minutes)
• 1 c. mashed ripe banana (approx. 2 large bananas)
• 1 tsp. baking soda
• 1 c. all-purpose flour
• 1 c. whole-wheat flour (or all-purpose, if you don’t have whole wheat)
• 1 tsp. kosher salt (or 1/2 tsp. table salt)
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 c. chopped pecans (or walnuts)
• 1/2 c. semi-sweet chocolate chips

1. Preheat oven to 350F.
2. In a small bowl, whisk together flour, salt, and spices. Set aside.
3. In another small bowl, stir together mashed banana and baking soda; let sit for 2 minutes.
4. Cream butter and sugar together, preferably in a stand mixer, until light and fluffy. Add the egg and continue to beat until well-combined.
5. Add bananas to the butter mixture and stir. Add flour mixture and stir till just combined. Fold nuts and chocolate chips into batter.
6. Spray cookie sheet with non-stick spray or line with parchment paper. Drop tablespoonfuls of cookie dough onto sheet about 1 inch apart. Bake for 13-15 minutes, until nicely golden brown. Cool on sheets for 5 minutes, then move to wire racks.

*Ice Cream Sandwiches: Spread cookies on a baking sheet with wax paper between layers and stick in freezer for 20 or so minutes. Remove from freezer and spread a scoop of softened ice cream between pairs of cookies. Stick back in freezer till ice cream is firm again. Wrap individual sandwiches in plastic wrap or wax paper and store in a zip-lock bag or air-tight container.