Use very ripe bananas for moist cookies with lots of banana flavor.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees Fahrenheit. Butter or line 2 baking sheets.

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  • Whisk together the flour, baking soda, and salt.

  • In a large bowl, beat together butter, sugars, egg, and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined.

  • Drop by the tablespoons onto the baking sheet, spacing dough an inch apart. Bake for 10-12 minutes, until lightly golden brown. Remove to cooling racks.

Reviews (13)

285 Ratings
  • 5 star values: 63
  • 4 star values: 92
  • 3 star values: 83
  • 2 star values: 29
  • 1 star values: 18
Rating: 1 stars
08/13/2018
Way too much sugar, not enough flour. Total Disaster.
Rating: 1 stars
11/16/2017
DO NOT use the amounts of sugar and salt that the recipe calls for! I cut both in half and still, once baked, all I got was super sweet and super salty, nothing else... no flavour from the banana, nor the chocolate. The only reason this recipe is not in my recycle bin yet is because I printed another one on the back of it. Regardless, I will not be using it again.
Rating: 1 stars
10/09/2017
Was reassured by all the rave reviews but these were a disaster for me. I spaced well apart but the batter was quite wet and they spread so much they were hard to separate! Should really learn my lesson and not follow American recipes that use cups as measurements! As an English baker I much prefer weights, especially when baking cakes and cookies where you need precision.
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Rating: Unrated
03/06/2017
Does anyone know how I might modify this to make bars? Like blondies?
Rating: Unrated
05/30/2016
That's not even Martha Stewart in the video...
Rating: Unrated
11/27/2015
Great recipe. Super tasty. Subtle banana aroma that further enhance the flavor of the cookie as a whole. I only used 1/2 tsp of salt vs. the whole teaspoon (which I found a bit odd as for most recipes, the salt and baking soda measurements are the same). Only thing is the batter is fairly moist so the cookies does spread quite a bit when baking (so space them apart well; an inch wasn't enough) and is on the thinner side (which I love but FYI in case you were hoping for slightly thicker cookies).
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Rating: Unrated
10/18/2013
I was excited to try these as I have been in need of a new way to use up those frozen bananas. When making them I thought 1tsp of salt was too much but added it anyway. Sadly, I was right and these leave a lingering salty after taste in your mouth. I will try again but will only use 1/2 tsp of salt instead. :)
Rating: 5 stars
01/26/2013
This cookie is excellent! It has a nice banana flavor, but not too overpowering. Super moist. Of course I added a little extra chocolate chips, yum! I am always looking for a creative way to use leftover bananas and this fits the bill! I got 24 cookies out of the batter instead of 16 and I used a tablespoon scooper.
Rating: Unrated
09/26/2012
I made this for my nieces 3rd birthday party. I also put a 3rd banana and doubled the recipe. they were excellent! I baked them on a pizza stone, which is nice for texture and speed. I definitely recommend this recipe.
Rating: Unrated
06/05/2012
These are great. I doubled the recipe, and also added a 3rd banana (depends how much flavor you want/how big your bananas are). Finally, added a teaspoon of Cinnamon for a tiny bit of spice.
Rating: Unrated
03/31/2012
OMG this was delicious! VERY "CAKE" like! LIght, fluffy and NOT too sweet! I made one batch (and I'm NOT a "baker") and decided to make another batch since I still have banana's left! YUM. Will share it with my "BAKER" friend Lisa! T.Y.
Rating: Unrated
07/18/2011
Delicious! I made these cookies just as the recipe called for and they turned out great. Will make these cookies again soon. Everyone loved them.
Rating: Unrated
06/26/2011
Great flavour. Nice.