Banana Chocolate Cookies
Delicious banana chocolate cookies combining ripe bananas, semi-sweet chocolate pieces, and hearty oats for a sweet, moist treat suitable for all ages and occasions.
Ingredients
Instructions
- Sift together the flour, baking powder, and salt.
- Cream shortening and sugar; beat in eggs, one at a time, then add mashed bananas and vanilla.
- Add sifted dry ingredients and beat until combined. Stir in oats and chocolate pieces.
- Drop by teaspoons onto a greased cookie sheet.
- Bake in a 375°F oven for 8 to 10 minutes.
Tips & Substitutions
To enhance the flavor of the Banana Chocolate Cookies, consider using ripe bananas for maximum sweetness. If you don't have shortening, butter can be a great substitute, providing a richer flavor. For a healthier twist, you can replace half of the sugar with honey or maple syrup. Adding nuts, such as walnuts, can also provide a delightful crunch and pair well with these cookies.
Serving Suggestions
These cookies are delicious on their own but can be served with a glass of milk or a scoop of vanilla ice cream for an indulgent treat. They also pair beautifully with a slice of Lazy Woman Salad for a balanced meal. For an afternoon pick-me-up, enjoy them alongside a cup of Cafe Vienna.
Storage & Reheating
Store any leftover Banana Chocolate Cookies in an airtight container at room temperature for up to three days. For longer storage, you can freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, simply warm them in the oven at 350°F for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Chocolate Cookies contains roughly 755 calories, with 13g protein, 77g carbohydrates, and 46g fat. It is an excellent source of dietary fiber (29% of the Daily Value), calcium (28% of the Daily Value), and protein (25% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2294mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but the texture may be denser. It’s best to start with half whole wheat and half all-purpose to see how you like it before making a full switch.
What can I use instead of semi-sweet chocolate pieces?
If you don't have semi-sweet chocolate pieces, you can use milk chocolate or dark chocolate as substitutes. Alternatively, try using chocolate chips or even cacao nibs for a more intense chocolate flavor.
How can I make these cookies gluten-free?
To make gluten-free Banana Chocolate Cookies, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum, or add it separately to maintain the cookie's texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).