Banana Chocolate Chip Cookies
If you like banana bread, you'll love these Banana Chocolate Chip Cookies. They are a great way to use up overripe bananas and have a soft cake-like texture
Servings 24 servings
Calories 113kcal
Equipment
Ingredients
- 1/3 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 large eggs at room temperature
- 1/2 cup ripe banana about 1 banana
- 1/2 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup chocolate chips
Instructions
- Preheat oven to 350ºF. Line baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the butter and granulated sugar until well combined and fluffy, about 2 minutes. Beat in the egg, mashed banana and vanilla extract until combined.
- Mix flour, baking powder, salt and baking soda and gradually add to the creamed mixture. Stir in the chocolate chips.
- Scoop the dough onto the prepared baking sheets. Bake 10-14 minutes, or until the edges are lightly browned.
- Cool for 5 minutes before removing to wire racks to cool completely.
Video
Notes
Recipe: This recipe is from Lil Luna. I didn't make any changes and it came out perfect.
Storage: They will typically stay fresh in a sealed container for 3-4 days but can last up to a week when stored with a piece of sliced bread.
Substitutes: For best results, follow the recipe as is. However if you have any questions for substitutions, please let me know!
Nutrition
Calories: 113kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 57mg | Potassium: 89mg | Sugar: 7g | Vitamin A: 95IU | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 0.8mg