This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
45 mins
total:
1 hr 15 mins
Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.

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  • 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 cookie sheets.

  • Bake in preheated oven for 12 to 15 minutes.

Nutrition Facts

276 calories; protein 3.5g 7% DV; carbohydrates 39.2g 13% DV; fat 13.2g 20% DV; cholesterol 38.7mg 13% DV; sodium 195mg 8% DV. Full Nutrition
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Reviews (513)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/11/2003
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! Read More
(497)

Most helpful critical review

Rating: 2 stars
06/23/2003
These cookies are very cakey. You will not like these if you like gooey cookies. Read More
(28)
619 Ratings
  • 5 star values: 313
  • 4 star values: 199
  • 3 star values: 70
  • 2 star values: 25
  • 1 star values: 12
Rating: 4 stars
08/11/2003
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! Read More
(497)
Rating: 5 stars
02/13/2004
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) Read More
(150)
Rating: 5 stars
11/03/2003
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! Read More
(93)
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Rating: 4 stars
01/18/2003
I made a few adjustments (1/4 cup sugar instead of 1 cup, low calorie butter, 2 bananas instead of 1, 1 cup chips instead of 2) to make them a tad healthier and they still came out great. I really enjoyed these cookies. Read More
(52)
Rating: 5 stars
10/07/2002
Excellent recipe! I needed to use up some old bananas and these cookies were perfect! I added some walnuts in addition to the choc chips. Will definately make again. Read More
(40)
Rating: 2 stars
06/23/2003
These cookies are very cakey. You will not like these if you like gooey cookies. Read More
(28)
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Rating: 5 stars
09/25/2002
These cookies taste great and the recipe makes a large batch which is great because everyone loves them. Read More
(23)
Rating: 1 stars
03/17/2006
I've never heard tell of baking a cookie at 400 degrees. This cooking temp HAS to be off! The only things I would ever bake at that temp are yeast breads such as French, and homemade pizza! Any cookie or quickbread recipe calls for no more than 375! While reading these reviews, over and over u see the phrase, "the first batch burned"...be careful and adjust the oven temp. 350 would be a good place to start. Would hate to see bakers waste ingredients. Read More
(22)
Rating: 5 stars
10/11/2010
Very Yummy. The only changes I made was to substitute the sugar with Splenda put carob chips instead of chocolate chips and I halved the baking powder to 1 teaspoon. They are still coming out of the oven batch after batch and my 5 year old son is eating them up! He's had 2 so far and loves them. These are nice puffy cookies that would be GREAT with a cuppa tea. I will be using semi sweet chocolate chips next time I make these because I love the two flavours together and carob just doesn't do it for me.;) I was trying to be healthy about baking. Is there such thing really? hahaha! Thank you for sharing a great recipe! Read More
(19)
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