Hi, my name is Heather. I have a problem. A problem with buying too many bananas.
I have such big dreams of smoothies and banana ice cream, but when it comes down to it I just get too lazy and then panic as they start to turn black on my counter. And y’all, black bananas will not an awesome smoothie make.
So what happens to these poor, tired, overripe bananas after they’ve endured too many days in our fruit/veggie bowl? It’s called baking. And it is these bananas’ savior.
There are so many times that I do the safe banana bread recipe, but this time around I decided to make cookies. And, to entice my husband to eat them (yeah, right, like I have to do anything to do that) I added chocolate chunks. Lots of ’em. Because let’s be honest here: a cookie sans chocolate is just not a cookie.
Can I get an AMEN?!
BANANA BREAD CHOCOLATE CHUNK COOKIES
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 3-4 very ripe bananas, mashed well
- 3 cups flour (add 1/2 cup if you’re at high altitude)
- 1 tsp salt
- 1 tsp baking soda
- 1 bag chocolate chunks (or chocolate chips)
In a bowl cream together the butter and sugar. Add the eggs and vanilla, combine well. Mix in the mashed banana. Sift together the flour, salt, and baking soda, then mix into the wet ingredients until just combined. Fold in the chocolate chips. Refrigerate for at least one hour before baking. The batter will be wet, much like banana bread, and it will just spread everywhere if it’s not chilled.
When you’re ready to bake the cookies, preheat oven to 375. Spoon the dough onto a cookie sheet lined with parchment or a silpat, being sure to space them about 2″ apart. Bake at 375 for 10-13 minutes until just slightly golden brown. Let cool slightly before digging in!
I think this recipe is pretty awesome, namely because it dually removes the black bananas from my counter top and makes a bunch of smaller cookies, which makes it calorie free.
That’s right, calorie-free cookies. You’re welcome 🙂
A perfect combo of flavors, and a great idea, too! I don’t usually have a lot of brown bananas with 4 kids, but when I do, I covet them!
YUM!!! Those look great!
I just signed up to bring cookies to a first communion party! These just shot to the top of my must bake list!
So good. Everyone needs to go make these. Now.
I love the combination of bananas and chocolate! 🙂
I do the same thing, except I usually force the BH to eat the black ones if I’m short on time and can’t make a lovely banana bread 🙂 Now I have another recipe in the banana holster with these cookie gems!
Yum. And yum. I love how white those cookies are… bananas are amazing in baked goods… or frozen…. or eating as is. I usually go through mine before I can get mine brown. 😉
Banana Bread cookies? An amazing idea! I can’t wait to try this recipe!
I do the same thing!! I bought a bunch yesterday and when my boyfriend came over he asked how on earth I planned to eat them all before they went bad.
Those cookies look delicious! I think I’ll try making them tonight!
Oooh bananas+ chocolate in a cookie? Sounds perfect!
Calorie free cookies are the best! I’ll definitely be trying your recipe!
I have a whole bushel of bananas waiting for a recipe like this.
Haha, I love that you adjusted your recipe for high altitude! 😀
mmmm I think you should bring a GF, vegan version of these with you 🙂 NOw, that’ll be a challenge!
I feel like I always either buy too many bananas or not enough! I have been on the “too many” kick recently so this recipe is perfectly timed for me! 🙂
I also purposefully over-buy bananas so that I end up with plenty of black ones. 🙂
Yum! Banana bread and chocolate chip cookies are two of my favorite things! What a great combination!
Yum! I eat a banana every single day – they never get the chance to blacken in my house haha. And yeah, a cookie without chocolate is not really a cookie!
This happens to us all the time! I usually end up making banana bread to avoid throwing them out!
I am just getting into the banana craze. I usually hate them! But lately I have been able to stomach them as long as they are green and extremely underripe. I did actually add a semi soft one into my oatmeal the other day and was completely shocked at the volume it added to my oatmeal and I enjoyed (kind of) the underlying banana flavor. But in the end…I am just not a banana girl.
You got yourself an amen here on the chocolate in cookies!
That looks great! I love banana bread and chocolate chip cookies, what a magical combination! When my bananas start to turn brown I peal them, chop them up, put them in Tupperware and freeze. They last a while and I can thaw them to use in oats, baking and smoothies!
These look really good! I love the mixture of banana and chocolate!
Yum! My husband makes a similar version with peanut butter in them, too.
I want to dive into that container of dough.
These cookies are automatically healthy because they have fruit in them…right? RIGHT?!
Right.
Looks like overbuying bananas is a good thing:-)
Black bananas DO make good smoothies! You just gotta break ’em up and freeze ’em. Makes the smoothie extra sweet and delicious 🙂
1. I purposefully overbuy bananas so that I can bake with them when they overripen. It’s acceptable adult behavior.
2. To ensure they last for smoothies, I buy them in large quantities when they are on sale, and then cut them up and freeze them in snack-size ziplock bags.
3. I still let a few overripen.
Love the banana & chocolate combo! And in cookie form is even better 🙂