Chocolate Banana Drop Cookies
Chocolate Banana Drop Cookies combine rich chocolate and ripe bananas in a soft, chewy treat perfect for chocolate lovers and banana enthusiasts alike, suitable for all ages.
Ingredients
Instructions
- Sift flour, baking powder, baking soda, and salt together.
- Thoroughly mix shortening, sugar, eggs, and vanilla until light and fluffy.
- At low speed, blend in melted chocolate, then alternately add flour mixture and mashed bananas.
- Drop by teaspoonfuls 1 1/2 inches apart onto ungreased cookie sheets.
- Bake at 400°F (200°C) for 12 to 15 minutes.
Tips & Substitutions
For a richer flavor, consider using dark chocolate chips instead of milk chocolate. If you don't have shortening, you can substitute with an equal amount of softened butter. Make sure to use very ripe bananas for the best sweetness and flavor. If you prefer a less sweet cookie, reduce the sugar by 1/4 cup. These cookies can be enjoyed warm or at room temperature.
Serving Suggestions
Serve these Chocolate Banana Drop Cookies with a glass of cold milk or a scoop of vanilla ice cream for a delightful treat. They also pair wonderfully with a cup of coffee or tea, making them perfect for afternoon snacks or dessert. For a fun twist, try them alongside a slice of Lemon Cake(No Frosting) for a variety of flavors.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. When ready to enjoy, thaw at room temperature or reheat in the microwave for a few seconds to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Banana Drop Cookies contains roughly 519 calories, with 12g protein, 80g carbohydrates, and 20g fat. It is an excellent source of calcium (35% of the Daily Value) and protein (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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, but it may change the texture slightly. Cookies made with whole wheat flour tend to be denser. To achieve a lighter texture, consider using a combination of whole wheat and all-purpose flour.
How can I make these cookies vegan?
To make these cookies vegan, substitute the eggs with flaxseed meal or applesauce. Use a plant-based shortening or coconut oil instead of regular shortening. Ensure that the chocolate chips are dairy-free. This will still yield delicious cookies while following a vegan diet.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can be added for extra crunch and flavor. Just fold in about 1/2 cup of nuts when blending the flour mixture and bananas. This addition will complement the chocolate and banana beautifully.
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).