Banana Chocolate Chip Cookies Recipe

Banana Chocolate Chip Cookies Recipe Banana Chocolate Chip Cookies Recipe photo by Taste of Home Rating 4

These soft cookies have a cake-like texture and lots of banana flavor that folks seem to love, promises Vicki Raatz of Waterloo, Wisconsin.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Banana Chocolate Chip Cookies Recipe
  • Prep: 20 min. Bake: 10 min./batch
  • Yield: 36 Servings
20 10 30

Ingredients

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup mashed ripe banana
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.
  • Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 3 dozen.

Nutritional Facts 1 cookie equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Originally published as Banana Chocolate Chip Cookies in Light & Tasty February/March 2007, p21

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Reviews for Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies Recipe

Banana Chocolate Chip Cookies

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(21-30) of 33 reviews

Reviewed on Dec. 23, 2011 by jenluv37

Delicious recipe! I made it with almond flour instead of all purpose flour, so it needed an additional cup. Talk about the best chocolate/banana/nut flavor EVER! YUM!!!

Reviewed on Nov. 27, 2011 by 1275

This recipe was okay; I didn't have much against it; it was just a little boring. The only problem was that my family ate some of them, then lost interest. I really like bananas, but I will probably stick with banana bread. Banana cookies are interesting- so don't just take my judgement into account, you may like them.

Reviewed on Oct. 30, 2011 by Sunny1978

Very good. They're definitely a soft cookie often described to me as banana muffin tops. Last time I made them I used butterscotch chips in lieu of chocolate and they were just as good.

Reviewed on Oct. 27, 2011 by Erin-Kathleen

I loved how fluffly these cookies were. And it was the perfect hint of banada.

Reviewed on Oct. 25, 2011 by Louba

My family loves these cookies! The first time I made them I put in 1 cup of chocolate chips which is what the recipe calls for. My daughter found that too much so the second time I made them I put in 3/4 cup. Next time I'll try 1/2 cup as 3/4 cup is still too much unless you'd rather taste the chocolate chips instead of the cookie. The recipe calls for 1 cup (6 oz) which is incorrect because 1 cup is actually 8 oz.

Reviewed on Oct. 12, 2011 by cassieandra23

Didn't like these. Maybe it was a texture thing. They didn't taste like cookies at all. No one else would eat them either. Had to throw a bunch out

Reviewed on Sep. 27, 2011 by elendil

These were very good! Thank you for sharing the recipe!

Reviewed on Sep. 26, 2011 by NanaCarole

It was not great . It was just ok

Reviewed on Sep. 19, 2011 by joyceena

I loved this recipe!! I added 1/4 teaspoon banana essence, and used a small ice cream scooper to scoop the batter in small paper cupcakes (size of a tablespoonful) since this cookie has a fluffy texture, it turned out a great yummy treat :P (Might use tiny chocolate chips next time instead of regular ones.)

Reviewed on Sep. 09, 2011 by sava_nutrici0n

They do have a fluffy cake texture, and there actually prettey good, and eassy to do

 
 

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