It has been a while since I have made chocolate chip cookies. In Nick’s opinion, TOO LONG. I have been experimenting with ingredient substitutions; this time, I switched butter with bananas. My freezer is full of frozen bananas that need to be used!! Once a banana turns dark yellow (heaven forbid it has any bruises), it gets chucked into the deep freeze for times such as these.
1 cup of butter = 1 ripe banana. This substitution is best when baking brownies or cookies. Fat from the butter is replaced with a few extra vitamins from the banana. As for the sugar, what sugar?! Hehehe. Okay. So this cookie rates high on the sugar scale, but hey! Just one, right?
These cookies are light and fluffy, with a distinct banana taste; perfect for dipping in milk or coffee…just enough sweetness to brighten your day!
Banana Chocolate Chip Cookies
- 1 ripe banana
- 1/2 cup white sugar
- 1/4 cup packed brown sugar
- 1 tsp vanilla, 1 egg
- 2 cups all- purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips
- Step 1 Preheat oven to 350°F. In a large bowl beat banana and sugars together until creamy.
- Step 2 Add in the egg and vanilla, stir until just incorporated.
- Step 3 In a separate bowl, mix together the flour, baking soda, and salt. Slowly pour dry ingredients into the banana mixture while stirring. The cookie dough should not stick to your fingers! Add a little more flour if this is the case.
- Step 4 Fold in chocolate chips until well incorporated.
- Step 5 Using a spoon, scoop out a heaping spoonful of dough and roll in your hands. Place the cookies a couple inches apart, and place in the oven for about 9-11 min. Do not over bake! Let them cool on a rack for 15-20 min before eating.