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

Banana Chocolate Chip Cookies Recipe

Publisher Photo
These soft cookies have a cake-like texture and lots of banana flavor that folks seem to love. —Vicki Raatz, Waterloo, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 36 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Banana Chocolate Chip Cookies in Light & Tasty February/March 2007, p21

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.

Reviews for Banana Chocolate Chip Cookies

AVERAGE RATING
   (104)
RATING DISTRIBUTION
5 Star
 (71)
4 Star
 (19)
3 Star
 (11)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 2, 2014

"super good and super easy! i added some cinnamon but to be honest I can't even tell. Texture is cakey, which goes well with the banana flavor. Will definitely make again!"

MY REVIEW
Reviewed Dec. 1, 2014

"Good cookies but I probably won't make again. We prefer a more traditional chewy, crispy cookie. They were a snap to make but I only got 27 cookies. The flavor is outstanding but the texture is cake."

MY REVIEW
Reviewed Oct. 14, 2014

"Yum! I used shortening instead of butter and replaced 1/3 of the white sugar with brown (Ran out of white). They were great."

MY REVIEW
Reviewed Apr. 29, 2014

"I have been making these cookies for years. They are so light and yummy. They are a great choice for using up frozen bananas in my freezer rather than making banana loaf. I add just a liitle bit of cinnamon and nutmeg to my batch of cookies."

MY REVIEW
Reviewed Apr. 7, 2014

"Just completed this recipe. I used a mini cupcake tin for the batter - the most lovely, tasty cupcake cookie! YAY."

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