Culinary Cannabis

Banana Chocolate Chip Cookies Story

Hello Everyone!

Thanks for stopping by today to talk about these kooky cookies! When I first encountered this recipe I was convinced that there was a typo in the recipe. It used absolutely no egg! How were the cookies going to hold together? Well, it turns out the mashed bananas do the trick. The cookie is dense and chewy and very satisfying. My husband says the cookies taste like banana nut muffins.

Some fun food facts about bananas; botanically they are a berry. They also do not grow on trees, but rather on large herb plant. Bananas come in red, black or blue along with the common yellow. Finally, at least in my humble opinion, the Caribbean Island nation of Saint Lucia makes the best banana coladas and banana pancakes on the planet! Now you know everything about bananas that you could have lived your whole life without!

This is a different way to use all those over ripe banana we all seem to accumulate. I peel my overripe bananas and pop them into the freezer in a resealable bag to have available for cookies, bread and muffins of the banana persuasion. There always seems to be one banana in every bunch I buy that doesn’t get eaten before it gets too mushy, so it only takes me a week or two to gather enough bananas for a recipe.

I used a blueberry muffin strain in both the sugar and butter infusion.

Banana Chocolate Chip Cookies Recipe.docx

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Banana Chocolate Chip Cookies

1 ½ c mashed, over ripe bananas (3-4 medium)
1 1/3 brown sugar sugar
¾ c infused canna sugar
½ c infused canna butter, melted
3 c all-purpose flour
1 t kosher salt (infused if you have it)
1 ½ t baking soda
1 t vanilla extract
1 t banana flavoring
1 t cinnamon
1 t cardamon
1 t orange zest
1 c dark chocolate chips
1 c chopped, toasted pecans

In a large mixing bowl, mix mashed bananas with the brown sugar, canna sugar and canna butter until light and fluffy. Add vanilla extract , banana flavoring and orange zest, then mix again.

In separate bowl, combine flour, salt, baking soda, cinnamon and cardamon. Slowly mix into the banana, butter and sugar mixture.

Stir in chocolate chips and pecans.

Refrigerate dough for at least 1 hour and up to 24 hours.

When ready to bake, preheat oven to 375 F. Line baking sheets with parchment, silpat or grease lightly.

Drop dough by tablespoon to prepared sheets. Bake for 10-12 minutes or until edges are lightly browned and top is golden.

As with all cannabis infused food start with a small portion till you learn your tolerance level.

Culinarily Yours in Cannabis,

Mary Ann