Mom’s Banana Chocolate Chip Cookies Recipe

My mom makes the BEST homemade Banana Chocolate Chip Cookies using leftover frozen bananas. Like me, she will toss her overly-ripe bananas into the freezer and use them later on in various recipes. I think freezing them gives them a stronger banana taste. At least in my honest opinion!

Freezing bananas is easy! Leave them in their peel and place into a freezer bag. Purge out the air, zip close. You can thaw them on the counter-top for an hour or simply remove the peel and run warm water over the banana. Then mush them up in a bowl using a potato masher. This recipe utilizes 3 bananas (fresh or thawed).

Once the cookies have baked and cooled…you can indeed freeze them for later. Just place cooled cookies into a freezer container or bag. They will keep for up to 3 months in the freezer.

Mom’s Banana Chocolate Chip Cookies Recipe

1/2 cup butter, softened
1 cup granulated sugar
1 large egg
1 cup mashed ripe bananas (about 3 medium-sized bananas)
1 tsp. baking soda
2 cups all-purpose flour
1/4 tsp. salt
1/2 cup semi-sweet chocolate chips

Notes: Sometimes my cookie dough is overly-moist once I have all of the ingredients combined. When it’s like that I’ll add additional all-purpose flour (by the tablespoon) until it’s the consistency that I like. Wet, but not overly-so.

Preheat oven to 350 degrees F. Spray baking sheet with a light coating of non-stick baking spray.

In a large mixing bowl cream together the butter and granulated sugar using an electric hand mixer. Beat in the large egg until combined. In another large mixing bowl mashed up the bananas with the baking soda. Let this mixture sit for 3-4 minutes and then beat the banana mixture into the first mixing bowl. Mix together the all-purpose flour, salt and ground cinnamon until combined. Beat this mixture into the first batter bowl and then fold in the semi-sweet chocolate chips by hand.

Drop cookie dough onto the baking sheet using a tablespoon and leaving 2″ of space between each cookie. Bake in a preheated 350 degrees F. oven for 10-12 minutes or until done. Remove and let them cool on a baking rack and then store cookies in an airtight container.

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