Chocolate Chip and Banana Cookies
The wonderful flavour combination of chocolate and banana are brought together in these delicious cookies. They are soft, cake-like cookies with a fantastic flavour.
Ingredients
Makes: 3 dozen
- 310g plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon bicarbonate of soda
- 200g caster sugar
- 150g butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 225g mashed extra-ripe bananas
- 335g dark chocolate chips
Method
Prep:15min ›
Cook:15min ›
Extra time:45min cooling ›
Ready in:1hr15min
- Preheat oven to 200 C / Gas 6. Grease baking trays. Sieve the flour, baking powder, salt and bicarbonate of soda together; set aside.
- Cream butter with sugar until light and fluffy. Beat in eggs and vanilla. Mix in bananas and fold in flour mixture. Stir until just combined. Fold in chocolate chips.
- Drop spoonfuls of the mixture onto prepared baking tray. Bake in preheated oven for 12 to 15 minutes.
Cookie how-to
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(541)
Reviews in English (451)
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)
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)
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)
Write a review
