Banana Chocolate Chip cookies… or what do I do in a sea of bananas?

Most every week I am gifted with about seven bananas in each Bountiful Basket.   One for each day.   Sounds like a perfect plan.

I only like them when they start looking more like a cheetah than a banana.   Here’s where the war begins. ….My other half sees one of those precious yummy spots and he’s done, fini, end of story.

For a while we compromised and life was great. … the name of this compromise was SMOOTHIE.   Then the newness of the Ninja wore off.  Back to the drawing board, or the cookbook.

Somewhere I saw a recipe where someone made gluten free cookies using bananas.  I’ve personally substituted applesauce for oil in a cake.   Hmmm, how about banana chocolate chip cookies?   My aunt used to make frozen chocolate dipped bananas as a summer treat, so obviously the flavors pair well.   Off to the invention room (you may know it as a kitchen).

Banana Chocolate Chip cookies… or what do I do in a sea of bananas?

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

2 dozen


  • 2 mashed bananas
  • 1 cup brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 1 3/4 cops all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cops chocolate chips


  1. Mix all ingredients and portion into 2 tablespoon sized scoops (flattened slightly)
  2. Bake for 20 minutes in a 300º oven
  3. Makes roughly 2 dozen


  1. I just bought a new gadget called a “Yonanas” (I hear you can do the same thing in a food processor). Take (minimum) 1 chetah-skin, peeled, frozen banana + 1/2 to 1 cup other frozen fruit. Run half a banana through (put a bowl down to catch the flow), add the other fruit, then the 2nd half of the banana, and stir it up–and what comes out of the machine has the texture and consistency of soft-serve ice cream. You can stir in other things if you like, and lots of recipes are available, but I can attest to the deliciousness of strawberry-banana yonanas, straight out of the machine. I now have 10 frozen bananas, and am seriously thinking about working a deal with a local grocer for too-ripe bananas. Delicious, fast, and sinless!

  2. I just bought a gadget called a “Yonanas.” You take 2 peeled, frozen “chetah” bananas, and 1/2 to 1 cup of other frozen fruit, run it through this gadget, and what emerges is mildly banana + whatever other fruit you added flavored soft-serve ice cream–the more “other fruit”, to less banana-like taste, though it is pretty mild. No added sugar, unless you stir it in afterwards. I now have 10 frozen bananas in the freezer, and am seriously considering working some sort of a deal with a local grocery to buy over-ripe bananas in bulk. Lots of recipes and ideas available online for it.

  3. Almond flour sounds like a wonderful substitute. I’m afraid to use it because I have a sweet treat thief in my world who has a terrible nut allergy.

  4. wonderful cookies! okay full admission: i substituted 1 C almond flour (remainder white flour) and three smaller very ripe bananas. Poured into a cake pan, and baked about 40 minutes, this is a wonderful cookie-bar–coffee cake—banana cake–whatever! moist, flavorful, excellent! Will definitely be trying more recipes posted here. THANKS!

  5. I’m so glad you posted this recipe! My family is getting tired of banana bread in all its forms and incarnations. I’m looking forward to trying this recipe this weekend.

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