Directions

• Whisk together 390 g (2 1/2 cups) of the flour, the salt, and cloves in a medium bowl, and set aside.
• Use a fork to mash the banana in a small microwave-safe bowl. Stir in the remaining 18 grams (2 Tablespoons) of flour. Microwave the banana mixture, stirring every 30 seconds increments, until the mixture has thickened into a paste (about 2 minutes total). This is the Tangzhong Technique I mentioned in my introduction.
• Transfer the banana paste to the bowl of a stand mixer. Add brown sugar and beat with a paddle attachment to break up the paste and incorporate the sugar. Allow the mixture to cool before proceeding.
• Add the butter and resume mixing until smooth and creamy, 1 to 2 minutes. Beat in the egg and vanilla until uniform.
• Reduce the speed to low and add the flour mixture until combined. Scrape the sides of the bowl and stir in the chocolate chips.
• Roll the dough between plastic wrap to a 1/4 inch thickness. place on a baking sheet and refrigerated for at least an hour.
• Preheat the oven to 350 degree Fahrenheit. Line two baking sheets with parchment paper.
• Take the dough from the refrigerator and cut desired shapes – I attempted to make little bananas but, as my son pointed out, I managed to create cute half moons instead. Transfer them to the baking sheets, leaving about 1 inch between them.
• Bake until the edges are just starting to brown, 18 to 22 minutes. Remove from the oven and let them cool for 5 minutes on the sheet before transferring to a cooling rack. Repeat with the remaining dough, rerolling the scraps of dough, if necessary.
• After cooling, the cookies can be stored in an airtight container at room temperature for several days.