This recipe is from my favorite recipe finder website www.allrecipes.com. It said "High Altitude" Banana Chocolate Chip cookies but it says for a lower elevation to "increase baking powder to two teaspoons, and reduce flour to three and one quarter cups." They are cakey and soft and delicious! My kids absolutely love these too! Be careful not to overcook these or they will get dry really fast. You only want the edges to be a very light golden brown. The top doesn't need to brown.
Banana Chocolate Chip Cookies
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup mashed banana
2 cups semisweet chocolate chips
1.Preheat the oven to 375 degrees F. Sift together the flour, baking powder, baking soda and salt, set aside.
2.In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
3.Bake for 11 to 13 minutes in the preheated oven or until edges are just barely light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.