Recipe By Evelyn Brown
Published Dec 29th
Prep 15m Cook 15m Additional 45m Ready In 75m
Servings 3 dozen Calories 275.9

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.

Recipe Ingredients

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup white sugar
  • ⅓ cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed bananas
  • 2 cups semisweet chocolate chips

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Bake in preheated oven for 12 to 15 minutes.

Nutrition Facts

  • Calories 275.9
  • Carbohydrate 39.2 g
  • Cholesterol 38.7 mg
  • Fat 13.2 g
  • Fiber 1.9 g
  • Protein 3.5 g
  • Saturated Fat 7.8 g
  • Sodium 195 mg
  • Sugar 22.9 g


  1. Very Yummy. The only changes I made was to substitute the sugar with Splenda put carob chips instead of chocolate chips and I halved the baking powder to 1 teaspoon. They are still coming out of the oven batch after batch and my 5 year old son is eating them up! He's had 2 so - Read more ...
  2. I've never heard tell of baking a cookie at 400 degrees. This cooking temp HAS to be off! The only things I would ever bake at that temp are yeast breads such as French, and homemade pizza! Any cookie or quickbread recipe calls for no more than 375! While reading these reviews, over and over - Read more ...
  3. I'm eating one of these fresh out of the oven as I type this..... These cookies are wonderful! My sister made cookies like these when I was little, but she doesn't remember making them anymore and I could never get the recpie from her. These are almost exactly them.... I made these with milk chocolate - Read more ...
  4. Excellent cookie!Used parchment paper rather than greased pan. Added Dutch chocolate sprinkles. Dough is a little sticky and is easier to handle when chilled. Cookie stays moist and doesn't spread while baking.Increased banana to 1-1/2 cups and flavor is still subtle.Decreased baking powder to 1 tsp.Used 1/2 white, 1/2 brown sugar.My family loved the results!
  5. Very good recipe. I read the reviews first though and made the following changes - used only 1 teaspoon of baking powder and also split the 1 cup of white sugar to be 1/2 cup white sugar and 1/2 cup brown sugar. I also used 1 1/2 cups of mashed bananas - 3 ripe bananas. - Read more ...
  6. These cookies are very cakey. You will not like these if you like gooey cookies.
  7. I made a few adjustments (1/4 cup sugar instead of 1 cup, low calorie butter, 2 bananas instead of 1, 1 cup chips instead of 2) to make them a tad healthier and they still came out great. I really enjoyed these cookies.
  8. Excellent recipe! I needed to use up some old bananas and these cookies were perfect! I added some walnuts in addition to the choc chips. Will definately make again.
  9. These cookies taste great and the recipe makes a large batch which is great because everyone loves them.

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