Banana Chocolate Chip Cookies Recipe - Allrecipes.com
Banana Chocolate Chip Cookies Recipe
  • READY IN hrs

Banana Chocolate Chip Cookies

Recipe by  

"This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have."

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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
  2. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
  3. Bake in preheated oven for 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2003

Very good recipe. I read the reviews first though and made the following changes - used only 1 teaspoon of baking powder and also split the 1 cup of white sugar to be 1/2 cup white sugar and 1/2 cup brown sugar. I also used 1 1/2 cups of mashed bananas - 3 ripe bananas. These cookies were very moist, very cakelike and gone very quickly! Extra chocolate chips never hurt!

 
Most Helpful Critical Review
Jun 23, 2003

These cookies are very cakey. You will not like these if you like gooey cookies.

 
Feb 13, 2004

I'm eating one of these fresh out of the oven as I type this..... These cookies are wonderful! My sister made cookies like these when I was little, but she doesn't remember making them anymore and I could never get the recpie from her. These are almost exactly them.... I made these with milk chocolate chips (compliments the banana very well), reduced the baking powder to 1 1/4 tsp, and used 3 (about 1 and 1/4 cups mashed) very ripe but NOT brown bananas... I couldn't wait for them to ripen that much ;) The banana flavor is delicate, but definitely there.... I think those who want a more banana-y flavor may want to try replacing some of the vanilla with banana extract. The cookies do have a slightly "muffin-y" texture to them... but don't let that put you off of trying them. I've never had muffins as good as these cookies. (also, I baked these on parchment paper, and found they rounded themselves out reasonably well - better than it sounds like they did for other with just an ungreased pan)

 
Nov 03, 2003

Excellent cookie!Used parchment paper rather than greased pan. Added Dutch chocolate sprinkles. Dough is a little sticky and is easier to handle when chilled. Cookie stays moist and doesn't spread while baking.Increased banana to 1-1/2 cups and flavor is still subtle.Decreased baking powder to 1 tsp.Used 1/2 white, 1/2 brown sugar.My family loved the results!

 
Jan 18, 2003

I made a few adjustments (1/4 cup sugar instead of 1 cup, low calorie butter, 2 bananas instead of 1, 1 cup chips instead of 2) to make them a tad healthier and they still came out great. I really enjoyed these cookies.

 
Oct 07, 2002

Excellent recipe! I needed to use up some old bananas and these cookies were perfect! I added some walnuts in addition to the choc chips. Will definately make again.

 
Sep 25, 2002

These cookies taste great and the recipe makes a large batch which is great because everyone loves them.

 
Oct 11, 2010

Very Yummy. The only changes I made was to substitute the sugar with Splenda, put carob chips instead of chocolate chips, and I halved the baking powder to 1 teaspoon. They are still coming out of the oven, batch after batch, and my 5 year old son is eating them up! He's had 2 so far, and loves them. These are nice puffy cookies that would be GREAT with a cuppa tea. I will be using semi sweet chocolate chips next time I make these because I love the two flavours together and carob just doesn't do it for me. ;) I was trying to be healthy about baking. Is there such thing really? hahaha! Thank you for sharing a great recipe!

 

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Nutrition

  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 195 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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