Ripe bananas got you down? No problem! I have a recipe to use a couple of them. This time we’re not talking bread or muffins. No, these bananas are going to make some of the most delicious cookies you’ve ever tasted!
Can I Use Bananas in Cookies?
You can. . .and you should! And I’m kicking myself for not finding this recipe sooner.
I do have one existing banana cookie recipe, a Banana-Biscoff inspired recipe, but it’s nothing like this simple one! You can whip these up in no time! And they bake beautifully!
Sure, I’ve used ripe bananas to make my Easy Cake Mix Banana Muffins. And yes, I’ve used them for my Banana Berry Cake (yum!) I’ve used up speckled bananas in my Easy Bananas Foster Cinnamon Rolls, a personal favorite, as well as my Old-Fashioned Banana Bread with Mayonnaise. (Yes, you read that right. . .mayonnaise!)
I love this idea of using ripe bananas so much that I devoted an entire post to them: 20 Amazing Ways to Use Ripe Bananas.
Unfortunately–or fortunately–I’m going to have to rewrite that post soon. Or start a new one. And this new cookie recipe will be near the top of the list! It’s absolutely delightful and I can’t believe it took me this long to make them!
Where I Found this Recipe
I’m all for making up my own recipes. I do it all the time. (Sometimes things work out, other times they don’t.) Today, though? I needed to use up some bananas quickly and didn’t have time to mess around. I’m also in house-cleaning mode with a lot on my plate. So I didn’t need (or want) and failed cookies to add to my woes.
So, I went on a search across the World Wide Web and landed on the Mom on Timeout Site, where I found this recipe for Chocolate Chip Banana Cookies. They looked delicious!
I decided to whip up a batch. As usual, I only bake one tray and then create dough balls to freeze (to be baked later, when guests come over).
I guess you could call me a cookie prepper. If the Zombie Apocalypse happens I’ve got you covered with cookies. (But seriously. . .I love to prep cookie dough in advance. It’s so easy to pop frozen balls of dough onto a cookie tray and bake them.)
Banana Cookie Ingredients:
These are simple ingredients and you’ve probably got them all on hand. I was short on butter but this recipe didn’t call for much so I merged butter and shortening to make 1/2 cup. You can do the same. . .or use all butter, if you like.
You’ll find a printable recipe card at the bottom of this post. For now, here’s what you’re going to need to make these flavorful cookies.
- room temperature butter (salted)
- ripe bananas
- light brown sugar, packed
- granulated sugar
- real vanilla extract
- all purpose four
- baking soda
- corn starch
- mini chocolate chips
- chopped pecans (optional)
How to Make Banana Chocolate Chip Cookies
Start by preheating your oven to 350 degrees Fahrenheit.
Combine your flour, baking soda, and cornstarch in a small bowl. Whisk together.
In a large bowl combine your butter, sugars, and vanilla.
Using an electric hand mixer (or stand mixer with paddle attachment) blend these together.
Because this recipe calls for less than the normal amount of butter (and because there are no eggs) this batter won’t be as creamy or smooth as your “typical” cookie dough.
That’s okay! You’re about to add your ripe bananas now. Blend them in until smooth. (No need to leave chunks, like you would in banana bread.)
Now your dough will look luscious!
It’s time to add the dry ingredients. Add the flour mixture to the wet ingredients and blend until fully incorporated.
You won’t believe how beautiful this dough is, or how wonderful it smells. At this point I was (literally) asking myself: “Why haven’t I made these before?”
One last step and it’s important: Add your chocolate chips and pecans. If you’re not a nuts fan, skip the pecans and up the amount of chips. I happen to believe that chocolate, bananas, and nuts go together, so I added all three.
Prepare a cookie sheet by adding parchment paper.
Press down with the palm of your hand.
Place in preheated oven and bake for 10-11 minutes.
When cookies are golden brown, remove them from oven and place the tray on a wire rack to cool.
When cookies can be handled, move them to the wire cooling rack to finish cooling.
What to Expect From These Banana Chocolate Chip Cookies
These cookies are soft, moist, and delicious, like mini tea cakes. I can see serving them at a party or an event like a baby shower or anniversary party. They’re truly delightful!
Again, I’m wondering what took me so long. I consider myself to be something of a banana expert, having wasted so many of them over the years. (And having put together an extensive post on the subject.)
I kind of feel like a goober that it took me this long to figure out I could make cookies like this.
A special thanks to Mom on Timeout for this delectable recipe! I hope my readers will follow her blog and comment on it!
Variations on this Recipe
My first instinct is to say, “Why would I change anything in this recipe?” It’s literally perfect. That said, I might consider some of the following:
- Skip the chocolate chips and pecans and add 1.5 cups of chopped walnuts. (Hey, banana walnut bread, anyone?)
- Coconut. Hear me out. I think it would be yummy with pecans.
- Oats. I know. This might seem like a bit of a stretch, but what if you substituted 1/2 cup oats for 1/2 cup of the flour? Sound like it might be worth a try!
- Teacakes. I mentioned this above. This recipe is so good in cookie form, but what if you took a larger blog of it (like in my Easy Buttermilk scones) and baked them up as scones or teacakes? You could even drizzle them with melted chocolate on top when they finished baking. (Yum!)
Other Prepper Cookie Recipes
I noted above that I’m in the cookie prepping business. I was only half joking. I’ve created several cookie recipes that can be frozen and baked later. They include:
Chocolate Peanut Butter Pinwheels: You freeze these in logs to create slice-n-bake for later.
Peanut Butter Ranger Cookies: I keep these in my freezer at all times. They’re delicious!
Stuffed Brownie Cookies: I keep a bag of these dough balls in my freezer. They’re so easy to pull out and bake.
You can easily freeze my cut-out sugar cookie dough and use it later. In fact, it’s better to chill this recipe before using.
Speaking of prepping, I stumbled across a great site called 21 Prepper Recipe Ideas That’ll Keep Your Belly Full. It looks very helpful!
That’s it for now! Enjoy these yummy banana cookies. Let me leave you with one of my favorite verses, very fitting to today’s “fruity” recipe.
But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control; against such things there is no law.
About the Author
Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.
- 1/2 cup room temperature butter (salted)
- 2 ripe bananas
- 1 cup light brown sugar, packed
- 1/4 cup white sugar
- 1 teaspoon real vanilla extract
- 2 cups all purpose four
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- 1 cup mini chocolate chips
- 1/2 cup chopped pecans (optional)
- Start by preheating your oven to 350 degrees Fahrenheit.
- Combine your flour, baking soda, and cornstarch in a small bowl. Whisk together.
- In a large bowl combine your butter, sugars, and vanilla.
- Using an electric hand mixer (or stand mixer with paddle attachment) blend these together.
- Because this recipe calls for less than the normal amount of butter (and because there are no eggs) this batter won't be as creamy or smooth as your "typical" cookie dough.
- That's okay! You're about to add your ripe bananas now. Blend them in until smooth. (No need to leave chunks, like you would in banana bread.)
Now your dough will look luscious!
- It's time to add the dry ingredients. Add the flour mixture to the wet ingredients and blend until fully incorporated.
- You won't believe how beautiful this dough is, or how wonderful it smells. At this point I was (literally) asking myself: "Why haven't I made these before?"
- One last step and it's important: Add your chocolate chips and pecans. If you're not a nuts fan, skip the pecans and up the amount of chips. I happen to believe that chocolate, bananas, and nuts go together, so I added all three.
- Prepare a cookie sheet by adding parchment paper.
- Using a cookie scoop, scoop out cookie dough balls onto baking sheet.
Press down with the palm of your hand.
- Place in preheated oven and bake for 10-11 minutes.
- When cookies are golden brown, remove them from oven and place the tray on a wire rack to cool.
- When cookies can be handled, move them to the wire cooling rack to finish cooling.