Chocolate Chip Banana Cookies
Delicious chocolate chip banana cookies combine ripe bananas and chocolate chips for a sweet treat, perfect for satisfying cravings and sharing with friends and family.
Ingredients
Instructions
- Sift together the flour, baking powder, soda, and salt.
- Mix together the bananas, Sego milk, and vanilla.
- Cream together the shortening, sugar, and eggs.
- Combine all the mixture until well blended.
- Add the chocolate chips to the batter.
- Drop spoonfuls of dough onto a baking sheet and bake at 400°F for 10 minutes.
Tips & Substitutions
For the best texture, use overripe bananas as they provide natural sweetness and moisture. If you don't have Sego milk, regular milk can be substituted. Consider adding nuts or oats for added texture. Ensure to sift the dry ingredients to prevent clumping, which contributes to a lighter cookie. For a unique twist, try adding a pinch of cinnamon or nutmeg.
Serving Suggestions
Serve these cookies warm with a glass of milk or alongside a scoop of vanilla ice cream for a delightful dessert. They also pair beautifully with Clara Mae'S Chocolate Pie for a sweet treat platter. Consider adding fresh fruit on the side to balance the sweetness.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in the oven for a few minutes to regain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Banana Cookies contains roughly 92 calories, with 2g protein, 18g carbohydrates, and 2g fat.
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 result in a denser cookie. Consider using a mix of both for a lighter texture and added nutrition.
What can I use instead of shortening?
You can replace shortening with unsalted butter or coconut oil. If using butter, the cookies may spread slightly more, so keep an eye on baking time.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still slightly soft in the center. They will firm up as they cool, so avoid overbaking.
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).