Rating: 3.9 stars
61 Ratings
  • 5 star values: 23
  • 4 star values: 17
  • 3 star values: 16
  • 2 star values: 2
  • 1 star values: 3

When one gets a craving for chocolate, it's usually the magnesium one is craving. Magnesium is found in chocolate, nuts, and bananas, and these cookies are chock-full of all three!

Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the mashed banana and peanut butter until well blended. Stir in the brown sugar, white sugar and vanilla until smooth. Combine the flour and baking powder; add to the peanut butter mixture and mix well. Finally, fold in the chocolate chips. Cover and chill dough for at least 1 hour.

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  • Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper. Roll dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

  • Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

79 calories; protein 1.8g; carbohydrates 12.7g; fat 2.7g; sodium 69.5mg. Full Nutrition
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Reviews (56)

Most helpful positive review

Rating: 4 stars
02/18/2008
This is a distinctive cookie and the result is quite enjoyable. The texture is more like that of a blondie just in a cookie shape. I followed the recipe and instructions exactly and enjoyed the final product. This recipe is deceiving in that it seems simply (due to the few ingredients) but is actually hard to do correctly because the dough is very dry. If the chef over mixes the glutens will become tough and ruin the cookie. Read More
(13)

Most helpful critical review

Rating: 1 stars
09/07/2007
Im sorry but I did not like these cookies at all. I LOVE the combination of chocolate peanut butter and banana and I was so excited to try these. I followed the recipe exactly and I took the advice of previous reviews and flattened the cookie before baking. I didnt like the texture color or taste. sorry! Read More
(6)
61 Ratings
  • 5 star values: 23
  • 4 star values: 17
  • 3 star values: 16
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
02/17/2008
This is a distinctive cookie and the result is quite enjoyable. The texture is more like that of a blondie just in a cookie shape. I followed the recipe and instructions exactly and enjoyed the final product. This recipe is deceiving in that it seems simply (due to the few ingredients) but is actually hard to do correctly because the dough is very dry. If the chef over mixes the glutens will become tough and ruin the cookie. Read More
(13)
Rating: 4 stars
02/04/2007
These were an interesting change of pace--not exactly cookie consistency, but still delicious. A great way to use up leftover bananas. I used two bananas, 1/2 c of chocolate chips and natural pb to make mine. I agree with another reviewer to flatten the cookies before you bake them. I will make them again. Read More
(10)
Rating: 5 stars
09/29/2004
These cookies were an instant favorite the first time I made them and they are a "hit" everytime. The only thing I would suggest is to flatten them slightly before baking. The dough freezes well and I often mix up a double batch and freeze half. Read More
(10)
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Rating: 5 stars
03/19/2010
EXCELLENT base recipe. I did make a couple of changes. I used 3 over ripe bananas, substituted splenda for the white sugarand used old fashioned oats for 1/3 cup of the flour. Also used two heaping 1/4cup fulls of chunky, natural peanut butter. I could not keep my two year old out of these. Read More
(10)
Rating: 5 stars
09/23/2007
I had to change the recipe a little my boys are allergic to peanuts so I used soynut butter. I didn't have any brown sugar so I use 3/4 c. of white sugar and dipped my leveling knife into molasses and added that to the mixture. I also took a tip from one of the other reviews and used cocoa powder instead of chocolate chips and I feel it strengthens the flavor of the banana. The dough was extemely sticky and I wasn't sure how they were going to turn out but like other reviews it's crisp on the outside with a soft and chewy inside. This is a recipe we will surely keep. It's a different type of cookie but my boys loved them. It almost seems hard to mess this recipe up so see what you can come up with. Read More
(7)
Rating: 1 stars
09/06/2007
Im sorry but I did not like these cookies at all. I LOVE the combination of chocolate peanut butter and banana and I was so excited to try these. I followed the recipe exactly and I took the advice of previous reviews and flattened the cookie before baking. I didnt like the texture color or taste. sorry! Read More
(6)
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Rating: 5 stars
07/15/2005
This is a good recipe for me since I like to make small batches of cookies (less guilt when we finish the batch in one sitting). Since there are no eggs this is easy to scale down. These tasted REALLY good and were extremely soft. Next time I'll probably cut the white sugar down by half because they were a little sweeter than I prefer. Read More
(5)
Rating: 3 stars
11/08/2004
I made these cookies because I needed to get rid of an overripe banana and my husband loves peanut butter and banana sandwiches. Their texture is wonderful. Lightly crisp outside and chewy inside. Unfortunately hubbie wasn't overly impressed with the flavor. I thought they were pretty good if not a bit odd. It seems the tastes of banana and peanut butter are fighting for dominance! And the chocolate chips at only 1/4 C are hardly enough to matter. I would either leave them out or put in a 1/2 C instead. I didn't mind them nice to have something sweet around but probably won't make them again. Read More
(4)
Rating: 5 stars
12/08/2009
This turned out amazingly! However here are my edits: 1 c mashed banana 1/4 c brown sugar 1/4 c white sugar 1/2 c chocolate chips everything else i did the same and they turned out great. they are so delicious and all without eggs! what a great way to use overripe bananas. Read More
(4)