Banana Chocolate Chip Cookies

Chocolate chip cookies bring up warm memories for many people. They are simple, homey and full of deep flavor. These chocolate chip cookies have the additional benefit of bananas. If you have a few extra brown bananas, put them to good use. Once you try these, you may have to buy bananas specifically for these cookies to satisfy your cravings.

My sister, Elina, found this recipe in a Taste of Home magazine and we’ve been enjoying them for years. I love the soft, cakey texture of these cookies with melted chocolate chips sprinkled in. Pack these into lunchboxes, take them along on a picnic, or on a road trip. They are perfect to snack on throughout the day.

Yields: About 3 dozen cookies

Ingredients:

1/3 cup butter, softened (5 1/3 Tablespoons)

1/4 cup sugar

1 egg

1/2 cup mashed bananas

1 teaspoon vanilla

1 cup flour

1 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon salt

3/4 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees.

Cream the butter and sugar together in a bowl with the paddle attachment on your standing mixer or hand mixer until it is light and fluffy. IMG_0275 Add egg, vanilla and mashed bananas. It will look a little curdled, that’s normal. IMG_5330  In a separate bowl, whisk the flour, baking powder, baking soda and salt together. IMG_5320 Add to the butter mixture and mix just until combined. Add the chocolate chips. IMG_5332 On a parchment lined baking sheet, (or spray a baking sheet with baking spray or grease with oil), drop the batter by 1 Tablespoonful about 2 inches apart. It doesn’t have to be perfect; they will spread out evenly in the oven as they bake. IMG_5338 Bake for 10-12 min. IMG_5359

 

IMG_5352

 

Banana Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Ingredients
  • ⅓ cup butter, softened (5⅓ Tablespoons)
  • ¼ cup sugar
  • 1 egg
  • ½ cup mashed bananas
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cream the butter and sugar together in a bowl with the paddle attachment on your standing mixer or hand mixer until it is light and fluffy.
  3. Add egg, vanilla and mashed bananas. It will look a little curdled, that's normal.
  4. In a separate bowl, whisk the flour, baking powder, baking soda and salt together.
  5. Add to the butter mixture and mix just until combined.
  6. Add the chocolate chips.
  7. On a parchment lined baking sheet, (or spray a baking sheet with baking spray or grease with oil), drop the batter by 1 Tablespoonful about 2 inches apart.
  8. Bake for 10-12 min.
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Comments

  1. Natasha says

    these cookies are sososososososososo gooooooooood!!!!!!! they remind me of iced blueberry cookies from North Star Orchards (my favorite, yummm) b/c they’re perfectly fluffy and not super sweet :) so next time, I’m gonna put blueberries instead of chocolate chips :D

    Thank you for the recipe!!!

    • says

      Lena,
      I have never used Canadian flour and don’t know what what kind of flour it is or what difference there is between Canadian flour and regular all purpose flour. I live in Florida, which is quite a bit of a way from Canada:).

  2. Ruslana says

    I tried making these cookies yesterday. They tasted great, but they were a little burnt on the bottom. I did leave them in for a little longer because they didn’t look ready in 12 minutes. Or do they look like that because the banana gives it moisture?

  3. Nelli says

    Thank you for the recipe Olga. I made the cookies today and they turned out spectacular! I dropped by a spoonful but only got 22 pieces instead of 36. What size cookies do you get when you make 36 of them?

  4. Lena S. says

    I was on a spontaneous mission to make some chocolate chip cookies. All the recipes I came across had to have brown sugar which I ran out of but I’m so glad I came upon this recipe. I just finished making these cookies and they are fluffy and yummy. My husband said they are like mini “bylochki” and I thought they tasted more like soft bannanna chocolate chip scones. I did use Canadian bakers flour,for those who wondered, made them maybe sligltly fluffier then in your picture. Thanks Olga for another great recipe.

  5. Yelena says

    If I want more of these cookies, should I double all ingredients? We can’t get enough of them, they are gone in few minutes.

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