Banana Chocolate Chip Cookies


I had sad bananas this morning. Really sad. Mushy. Great for a baby whose little gums are sore and tender from the four, yes, four teeth coming in all at once. However, I had three and she only ate one. By morning, they’ll be attracting fruit flies. So into a cookie they went. Ok, before I go further, I must give a disclaimer here. These are cookies by technicality in that I dropped them onto a cookie sheet and they are not smothered in frosting. However, texture, they remind me very much of cake. Which is great actually because I prefer most of my cookies to still taste like dough. To make these even better, with fact that they have fruit in them makes me feel as though I should probably eat four or five so that I get a full serving of fruit for the day. So I did. And then I had more fruit. 

The original recipe called for 2/3 cup butter. Seriously? 2/3 cup? Don’t they know butter comes in sticks? Who measures 2/3 cups of butter? It takes 5 1/3 tablespoons of butter to equal 1/3 cup of butter, multiply by two and….well that’s just stupid. I’m a mom, I work three days a week and I bake while my child naps. I don’t have time to eyeball what is 1/3 a tablespoon of butter. I either use the whole stick or I cut it in half. If I have to actually stop and measure, she might wake up! So that was the long way for me to tell you that I altered it to just use one and one half sticks of butter (or 3/4 cups for you fraction lovers) instead of 2/3 cup. 

At one point I wondered if I broke my batter, it didn’t look very batter-y to me but after adding the flour and other dry ingredients, it came together nicely. I was tempted to eat a spoonful of dough but I had already eaten half a bowl of icing from a cupcake project this morning so I decided to pass. But it was tempting. If you find you are short on perfectly ripe bananas, use 1 cup of banana baby food instead, no one will know the difference! 



Banana Chocolate Chip Cookies

adapted from 


  • 2  1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup white sugar
  • 3/4 cups (1 1/2 sticks) butter
  • 2 eggs
  • 1 teaspoons vanilla
  • 1 cup mashed banana
  • 2 cups chocolate chips
Preheat the oven to 400
Sift the flour, baking powder, salt, and baking soda and set aside. (Unless you have a Kitchen Aid mixer because I never actually do this)
Cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in the mashed bananas. After the flour mixture and stir just until combined. Stir in the chocolate chips and drop by spoonfuls onto cookie sheets. 
Bake for 7 minutes, until set.