BANANA CHOCOLATE CHIP COOKIES
These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. -Vicki Raatz, Waterloo, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
BANANA CHOCOLATE CHIP COOKIES
This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.
Provided by Evelyn Brown
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
- Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
- Bake in preheated oven for 12 to 15 minutes.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 39.2 g, Cholesterol 38.7 mg, Fat 13.2 g, Fiber 1.9 g, Protein 3.5 g, SaturatedFat 7.8 g, Sodium 195 mg, Sugar 22.9 g
BANANA-WALNUT CHOCOLATE CHUNK COOKIES
In one batch of hearty cookies, find the flavors of two bakery classics: chocolate chip cookies and banana bread. Chopped walnuts and rolled oats add texture and more layers of taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Whisk together flours, salt, and baking soda in a small bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on mediumspeed until pale and fluffy. Reduce speed to low. Add egg and vanilla; mix until combined. Mix in banana. Add flour mixture; mix until just combined. Stir in oats, chocolate chunks, and walnuts.
- Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely. Cookies can be stored in airtight containers up to 2 days.
CHOCOLATE CHIP BANANA COOKIES
A delicious blend of all your favorite flavors, these sturdy little cookies vanish almost instantly!
Provided by Emily Vega
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 45m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Spread walnuts onto a baking sheet.
- Bake in the preheated oven until walnuts are toasted and fragrant, 5 to 7 minutes. Remove from oven and cool; coarsely chop.
- Whisk all-purpose flour, whole wheat flour, salt, and baking soda together in a bowl. Beat butter, brown sugar, and white sugar together in a bowl using an electric mixer until pale and fluffy; add egg and vanilla extract. Beat until just combined. Beat banana into creamed butter mixture until just combined.
- Stir flour mixture into creamed butter mixture until dough is just combined; fold in oats, chocolate chips, and walnuts. Drop heaping spoonfuls of dough onto the prepared baking sheets, spacing each mound about 1 1/2 inch apart.
- Bake on the center rack of the preheated oven for 6 minutes. Rotate pans and bake until edges are browned, 6 to 7 more minutes. Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 16.1 g, Cholesterol 15.3 mg, Fat 7.2 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 75.2 mg, Sugar 9.7 g
BANANA NUT CHOCOLATE CHIP COOKIES
Make and share this Banana Nut Chocolate Chip Cookies recipe from Food.com.
Provided by OceanIvy
Categories Drop Cookies
Time 19m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350,grease a cookie sheet.
- Beat the butter& sugar,and then eggs until light.
- Add bananas& vanilla extract,mix well.
- Blend in the flour,salt,baking powder& soda until well blended.
- Stir in nuts& chocolate chips.
- Drop by spoons onto greased cookie sheets.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 701.6, Fat 32.4, SaturatedFat 15.9, Cholesterol 111.2, Sodium 504.2, Carbohydrate 98.4, Fiber 4.4, Sugar 52.2, Protein 10.6
CHOCOLATE CHIP-BANANA CHIP COOKIES
Go bananas for this chocolate chip cookie with chopped banana chips baked right in.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 10
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the semisweet chocolate chips and banana chips.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
BANANA CHOCOLATE CHIP COOKIES
All the best parts of chocolate chip cookies - chewy, crispy and tons of chocolate chips - meet all the tender moistness of banana bread in a perfect treat that straddles both worlds. We start off with a bang by simultaneously caramelizing a banana and browning butter for unmatched depth of flavor. From there, it's just one bowl, two baking sheets and a little patience while the dough chills. But the result is worth the journey for a cookie that's equally appropriate for dessert and breakfast alike.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Melt the butter in a medium skillet over medium heat until foaming. While the butter melts, slice the banana in half across, then in half lengthwise to create 4 long pieces. Once the butter is melted and foaming, swirl the skillet and place the banana pieces cut-side down in the butter.
- Sauté the bananas, swirling the skillet occasionally, until nicely caramelized on the bottom and the butter smells rich and toasted and is deep golden-brown (see Cook's Note), 4 to 6 minutes. Transfer the bananas and browned butter to a small bowl and add the cinnamon. Use a fork to mash the banana.
- Whisk the flour, salt, baking powder and baking soda together in a medium bowl. Add the brown sugar and granulated sugar to the bowl and use the whisk to break up and incorporate the sugars into the flour. Add the egg, vanilla extract and the banana mixture and use a wooden spoon to stir until the ingredients are fully incorporated. Add the chocolate chips and then the walnuts if using and stir until just combined.
- Use a rubber spatula to scrape all the dough into the center of the bowl. Press plastic wrap directly on top of the dough and refrigerate for at least 1 hour or up to 24 hours. (The flavors will intensify as the dough chills.)
- Meanwhile, evenly position 2 racks in the middle of the oven and preheat to 350 degrees F. Grease 2 rimmed baking sheets thoroughly with more butter.
- Use a large ice cream scoop to scoop 6 mounds of dough (or have each one be 3 tablespoons) onto each prepared baking sheet, leaving 2 inches between each scoop. Bake the cookies, turning the baking sheets halfway through, until the edges are golden brown and the centers are very puffy and slightly domed, 12 to 14 minutes. (The centers will settle as they cool.) Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store the cookies at room temperature in a tightly sealed container for up to 5 days.
BANANA CHOCOLATE CHIP COOKIES
Over-ripe bananas sitting on the counter? You know what to do. Bake up a sweet new treat for your family! Whip up a batch of this amazing recipe for the best banana chocolate chip cookies your family will love - all made from scratch. These cookies are soft and chewy with just the right hint of banana flavor peeking through, plus a perfectly light and tasty walnut crunch. Mix up a bowl of simple and delicious banana frosting using just a container of premade classic Betty Crocker frosting mixed with a banana to spread on your cookies. Top them with a sprinkle of either nuts, mini chocolate chips, or even a delightful combination of both to give them that final touch!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 18
Number Of Ingredients 12
Steps:
- Heat oven to 375°F. Mash 2 of the bananas to measure 1 cup mashed; reserve remaining 1/2 banana. In large bowl, beat sugar, butter, vanilla, eggs and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt. Stir in chocolate chips and 1/2 cup walnuts.
- Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
- Bake 11 to 15 minutes or until set and edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Mash enough of remaining 1/2 banana to measure 2 tablespoons mashed. In medium bowl, stir frosting and mashed banana until smooth and spreadable. Spread each cookie with about 1 tablespoon frosting. Sprinkle 1/4 cup walnuts over frosted cookies.
Nutrition Facts : Calories 310, Carbohydrate 45 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 31 g, TransFat 0 g
MRS. FIELDS BANANA NUT COOKIES
This is an original recipe from Debbie Fields, which I found and posted in a Recipezaar forum in response to a request. It prompted such positive replies that I thought I should post the recipe for others who might be searching for it, too. (Servings are calculated at 3 cookies each.)
Provided by Northwestgal
Categories Drop Cookies
Time 45m
Yield 24-48 cookies, 8-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F
- In a medium bowl, combine four, soda and salt. Mix well and set aside.
- In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed until smooth. Add flour mixture, 1 cup of the chocolate chips and walnuts, and blend at low speed until just combined.
- Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
- Sprinkle cookies with chocolate chips, 6 to 8 per cookie.
- Bake 25-27 minutes until cookie edges begin to brown.
- Transfer immediately to a cool surface.
BANANA NUT COOKIES
A great alternative to breads and muffins when you want to use up those over ripe bananas. Savor a fresh banana taste, enhanced with spices and nuts. A perfect treat for any time of day.
Provided by Mimadoll
Categories Drop Cookies
Time 22m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
- In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
- Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
- Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
- Makes about 30 cookies.
CHOCOLATE CHIP BANANA NUT BREAD
A recipe (originally by Ann Tremont) my mother put in a cookbook that I have modified quite a bit. Every time I bring this to work, everyone wants a piece (and there's not enough to go around).
Provided by Sidewinder314
Categories Quick Breads
Time 1h40m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Hand mix flour, baking powder, baking soda, sugar, walnuts, chocolate chips, and vanilla extract in mixing bowl until chocolate chips and walnuts are evenly spread out throughout mixture.
- In another bowl, mash bananas and add to the main mixing bowl.
- Soften the butter (I microwave for 20 seconds) and add to the main mixing bowl.
- Add two whole eggs to main mixing bowl.
- Mix all ingredients together by hand until it has a batter-like consistency.
- Pour into greased loaf pan.
- Let mixture set for at least 20 minutes before baking (Preheat the oven to 325°F).
- Bake at 325°F for 65 minutes (may take longer depending on the oven and altitude).
- When finished baking, it is best to let it set overnight before serving.
- ---.
- An optional recipe: Instead of the chocolate chips, use 1 1/2 tsp of cinnamon to make Cinnamon Banana Nut Bread.
HEALTHY BANANA NUT CHOCOLATE CHIP COOKIES
These are SOO yummy and healthy!!! I like them best when warm! Got this recipe from my sister who found it somewhere online (I believe) ..If you know the source, let me know! ***Just entering them here, so that I can get the nutritional value to figure out the Weight Watcher Points for them.
Provided by gurleygotzgap
Categories Chocolate Chip Cookies
Time 14m
Yield 15 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Mix all ingredients together. Spoon onto greased cookie sheet. (should get 15 cookies).
- Bake at 375 for 11 minutes.
- (After cooled, I refrigerate them and keep them in air-tight container. When I want to eat one, I reheat in the microwave for about 8-10 seconds.).
Nutrition Facts : Calories 155.7, Fat 9.6, SaturatedFat 2.6, Cholesterol 12.4, Sodium 81.9, Carbohydrate 16.9, Fiber 4, Sugar 7, Protein 4
BANANA CHOCOLATE CHIP COOKIES RECIPE
Banana and chocolate were meant to be together. If you have leftover bananas, whip up a batch of these amazing super moist banana chocolate chip cookies. You'll be hooked after one bite.
Provided by Momma Cyd
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- In a large mixing bowl combine the butter and brown sugar, and sugar. Beat with a hand mixer until light and smooth.
- Add in the mashed bananas and vanilla and mix together on low speed.
- Add in flour, baking soda, and salt to the banana mixture. Mix just until combined.
- Fold in the chocolate chips and mix in with a wooden spoon.
- Chill dough for at least 40 minutes.
- Roll into balls and place on cookie sheet lined with parchment paper.
- Bake at 350 degrees for about 10 minutes or until the bottom and edges start to turn brown. You'll want them a little bit golden.
- Let cool in pan for a few minutes and then place on a cooling rack.
Nutrition Facts : Calories 119 kcal, Carbohydrate 19 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 10 mg, Sodium 129 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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- Preheat the oven to 375 degrees F. Line baking sheets with parchment paper (or silpat), or spray with nonstick spray.
- In a large bowl, use an electric mixer to beat the butter and sugars; mix on medium speed until pale and fluffy. Reduce the speed to low and add the egg and vanilla; mix until combined. Mix in the banana. Add the flour mixture; mix just until combined. Stir in the oats, chocolate chips and walnuts.
- Drop the dough by heaping tablespoonful onto the prepared baking sheets (or use a cookie scoop), spacing about 2 inches apart. Bake the cookies until golden brown and just set, 12 to 13 minutes. Let them cool on the cookie sheets for 5 minutes. Then transfer the cookies to wire racks; let cool completely.
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