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1 c. unsifted flour
1 tsp. baking powder
1/8 tsp. baking soda
1/4 tsp. salt
1/3 c. butter or margarine
1/2 c. sugar
1 large egg
1/2 tsp. vanilla
1/2 c. mashed ripe banana
1/2 c. semi-sweet chocolate

On wax paper thoroughly stir together the flour, baking
powder, soda and salt. Cream butter and sugar; beat in egg
and vanilla. Stir in flour mixture alternately with banana.
Stir in chocolate.
Drop by level tablespoonfuls, about 2 inches apart, onto
buttered cookie sheets. Bake in a preheated 400 degrees oven until
lightly browned around edges and baked through, 10 to 12
minutes. With a wide spatula, remove at once to wire racks to
cool. Makes about 3 dozen.
Store in a tightly covered container. The freshly baked
cookies will have a crisp exterior and a soft inside. They
will soften entirely during storage. To freshen, place in a
single layer on a cookie sheet or foil in 400 degrees oven for a few

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