Soft Banana Chocolate Chip Cookies

    Soft Banana Chocolate Chip Cookies

    (33)
    1save
    26min


    29 people made this

    About this recipe: These cookies are a nice change of pace from the usual chocolate chip cookies. They have extra sweetness from the ripe banana and milk chocolate chips.

    Ingredients
    Makes: 24 

    • 155g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 75g butter, softened
    • 35g brown sugar
    • 1 ripe banana, mashed
    • 1 egg
    • 1 teaspoon vanilla essence
    • 125g milk chocolate chips

    Directions
    Prep:10min  ›  Cook:11min  ›  Extra time:5min chilling  ›  Ready in:26min 

    1. Preheat oven to 180 degrees C. Grease baking trays. Sift together the flour, baking powder and salt; set aside;
    2. In a medium bowl, cream together the butter and brown sugar. Beat in the banana and egg, then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven. Allow biscuits to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.
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    Reviews and ratings
    Global ratings:
    (33)

    Reviews in English (33)

    by
    14

    This tastes amazing if you add a package of fat-free instant vanilla pudding with the dry ingredients. The pudding really brings out the banana flavour. I give it one star without the pudding, 5 stars with it!  -  17 Dec 2005  (Review from Allrecipes US | Canada)

    by
    10

    They came out great! The only things I did different was to use half brown sugar half white instead of using the called for all white sugar and change the baking time to 10 mins. My cookies where burned at the bottom at 13 mins. My family ate them up!  -  27 Nov 2001  (Review from Allrecipes US | Canada)

    by
    7

    i make these all of the time. i originally got the recipe from granmas secrets... i use white chocolate chips instead, and i use powdwered sugar instead of white sugar... they are very cake like and taste best warm. i also bake mine on wax paper the original recipe i had said to move the wax paper to the counter (from the pan) and allow them to cool for 2 minutes before removing them from the wax paper onto a wire rack. and i only cook mine 7-9 minutes so they dont dry out. i love them and they are a huge hit!! i am making them in a few minutes for a birthday party this afternoon  -  08 Aug 2009  (Review from Allrecipes US | Canada)

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