Banana Choc Chip Cookies

Banana Choc Chip Cookies

Banana Choc Chip Cookies

Like a lot of us I had some bananas that no one wanted to eat because the skins had gone brown, but the fruit inside was still good. Having tried banana bread recipes before and still having wastage, I decided to check out alternatives. 

Ingredients         Mixture ready to bake

I found a recipe for soft cookies using bananas as well as chocolate chips and thought it sounded okay. I have to admit I am not quite sure where my mind was at the time of making these, as I certainly messed the recipe up.  Not only did I use the wrong flour, I added twice as much banana as required. To counteract the excess banana I decided to add some cocoa and replace a portion of the flour with rolled oats.

Ready to bake         Baked Cookies, Cooling

At the moment with school holidays and having my grandson with us I did not make a great job of the cookies shape before baking. As you can see when baked they are a little “rustic”.

Ready to eat

These are a very soft, cake type consistency cookie. Not being able to eat bananas myself I can’t actually tell you what these are like. However, when I presented my grandson with some today he commented to his friends “I have just been given these awesome cookies my Nan made!”

I guess that says it all.



Banana Choc Chip Cookies
  1. 80g butter, soft
  2. 1/2 cup sugar
  3. 3/4 cup self raising flour
  4. 1/4 teaspoon salt
  5. 1/4 cup rolled oats
  6. 1/4 teaspoon baking powder
  7. 1/8 teaspoon bi-carb soda
  8. 1/4 cup cocoa
  9. 1 cup mashed ripe banana
  10. 1 egg - room temperature
  11. 1 teaspoon vanilla essence
  12. 1 cup chocolate chips (or melts chopped into smaller pieces)
  1. Pre-heat oven to 150˚C (350˚F)
  2. Cream butter and sugar until light and fluffy.
  3. Put oats in separate bowl and add sifted dry ingredients, mix together.
  4. Add egg, mashed banana and vanilla essence, beat to combine.
  5. Gradually add dry ingredients and mix well.
  6. Finally mix in chocolate chips (pieces).
  7. Drop tablespoonfuls onto baking paper lined cookie trays.
  8. Bake for 9-11 minutes, until edges are very lightly browned.
  9. Cool on wire racks.
Sweet Saffron Spice

Leave a Reply

Your email address will not be published. Required fields are marked *