These soft, cake-like cookies are a great way to use up a single leftover banana. The sweet and fruity flavor of these cookies pairs really well with slight bitterness of the semi-sweet chocolate chips. Also, since they contain so little butter, these banana cookies are much healthier than normal chocolate chip cookies.
This recipe is adapted from the banana chocolate chip cookie recipe found in Taste of Home Cookies:
Chocolate Chip Banana CookiesNotes:
1 cup (140 g) all-purpose flour
1 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/3 c butter (room temperature)
1/2 c sugar
1 egg (room temperature)
1/2 c mashed banana (about 1 banana)
1 tsp vanilla extract
1 c semi-sweet chocolate chips
1. Preheat your oven to 350°.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until they are light and fluffy. Add the egg, mashed banana, and vanilla extract, and beat until everything is well combined. Gradually beat the flour mixture into the butter mixture. Stir in the chocolate chips by hand.
4. Drop tablespoons of the finished batter onto a lightly greased cookie sheet, leaving at least 2 inches between each cookie. Bake for 9-11 minutes or until a toothpick inserted into the center of a cookie comes out clean. Carefully move the cookies to a wire rack to cool completely.
- These cookies tend to stick together, so separate any stacked layers with some parchment paper.
- These cookies will stay fresh for four or five days if kept in an airtight container.
- These cookies freeze well.
- Each cookie is about 90 calories.