Best Banana Choc Chips Biscuits

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    Best Banana Choc Chips Biscuits

    Best Banana Choc Chips Biscuits

    (538)
    30min


    478 people made this

    About this recipe: A great way to use the very ripe bananas that you wouldn't want to eat. It's a flavourful treat!

    Ingredients
    Makes: 18 Biscuits

    • 310g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon bicarbonate of soda
    • 200g white sugar
    • 150g butter, softened
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 225g mashed banana
    • 335g dark chocolate chips

    Directions
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 degrees C. Grease baking trays. Sift the flour, baking powder, salt and bicarb 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 baking trays.
    3. Bake in preheated oven for 12 to 15 minutes.
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    Reviews and ratings
    Global ratings:
    (538)

    Reviews in English (538)

    by
    449

    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!  -  07 Aug 2002  (Review from Allrecipes US | Canada)

    by
    136

    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)  -  13 Feb 2004  (Review from Allrecipes US | Canada)

    by
    85

    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!  -  03 Oct 2002  (Review from Allrecipes US | Canada)

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