Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies created by Boomette

Easy to make and delicious. Children love them.

Ready In:
22mins
Yields:
Units:

ingredients

directions

  • Cream butter and beat in sugar gradually.
  • Beat in egg and vanilla. Add mashed bananas to butter mixture.
  • Add mashed banana mixture alternately with the dry ingredients, beating each addition well.
  • Stir in chocolate chips and drop dough onto a buttered cookie sheet.
  • Bake at 375 degrees for 9-12 minutes.
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RECIPE MADE WITH LOVE BY

@LizCl
Contributor
@LizCl
Contributor
"Easy to make and delicious. Children love them."
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  1. Boomette
    This recipe is so easy to do. I followed the recipe as described. The cookies have a great taste. Thanks LizCI :) Made for all you can cook buffet
    Reply
  2. Boomette
    Banana Chocolate Chip Cookies Created by Boomette
    Reply
  3. Sakeenah
    These were great and fun to make with the kids. I subbed flax seed meal for the egg and used chocolate chunks instead of chips.
    Reply
  4. Sakeenah
    These were great and fun to make with the kids. I subbed flax seed meal for the egg and used chocolate chunks instead of chips.
    Reply
  5. nethope
    I started making these cookies, and discovered to my surprise that all of my eggs had been hard-boiled! Thanks to my younger son's now-outgrown allergies, I know how to replace eggs in baking. Since bananas are one of the options, I used more banana. From reading other reviews, I knew to expect very moist batter, so I added cocoa since I want my older son to eat these cookies.<br/><br/>So I added 2 Tbs cocoa to the sifter while mixing the dry ingredients. Instead of 1 egg and 1/2 cup mashed banana, I used 1 cup mashed banana and made sure to mix it until it was Very Fluffy (the egg->banana trick). It's OK to use a mixer before adding the leavening of baking powder and baking soda -- those do NOT want mixer beating, so I made it fluffy before folding in the dry. Instead of 1/3 cup butter, I used 2 Tbs butter and the rest of the 1/3 cup volume with apple pulp (drier than applesauce for a wet recipe). Then it was late, so I put the batter in the frig overnight (usually safe, and often advisable for very wet cookie batters) before baking in the morning.<br/><br/>Cocoa is a nice addition! The extra banana did not make the banana flavor overpowering (although I like bananas so I wouldn't mind). I can taste the apple, so I don't recommend that substitution. I got about 24 soft (soft cake-like inside, a bit denser on the outside) cookies so be careful not to over-bake! These cookies did not spread much during baking. I like these cookies, but the point was to get some fruit in my kids, and oddly enough (since chocolate cookies with chocolate chips are The Flavor!) they don't like these. Still, it's a great recipe when you have one or two black bananas and want soft cookies.
    Reply
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