80g white sugar
110g brown sugar
320g plain flour
3/4 tsp bi carb
1/2 tsp baking powder
1/4 tsp salt
1 egg, beaten
2 tsp vanilla extract
220g mashed ripe bananas (about 2 large bananas)
125g sour cream
80g chocolate chips
50g walnuts/almond nuts, chopped
1/2 cup desiccated coconut
In a small saucepan melt the butter until it turns light brown (about 5 mins)
In separate bowl, sift flour, baking soda, baking powder and salt.
Pour the sugar mixture into a large mixing bowl and add the egg and vanilla and mix well.
Add in the banana and sour cream and mix well.
Fold the flour into the banana mixture.
Fold in the chocolate chips, desiccated coconut and nuts. Dough will be wet.
Refrigerate dough for at least 30 minutes. Drop a 1/2 tablespoon ball of dough onto cookie sheets 2-inches apart
Sprinkle some desiccated coconut on top and bake at 175°C for 10-12 minutes or until edges are brown. Do not over bake.
Note: Recipe adapted from the girl who eat everything