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Mouthwatering Banana Bread Chocolate Chip Cookies

Delightful cookies combining the flavors of ripe bananas and rich chocolate chips for a comforting treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ripe bananas (about 2 medium bananas; the riper, the better!) The riper the bananas, the better the flavor and sweetness.
  • 1/2 cup unsalted butter, softened Always a comforting touch.
  • 3/4 cup brown sugar For that rich, molasses-like flavor.
  • 1/2 cup granulated sugar To balance sweetness.
  • 1 large egg Either farm-fresh or your go-to.
  • 1 teaspoon vanilla extract The magic ingredient.
  • 2 cups all-purpose flour Can swap with whole wheat for added nutrition.
  • 1 teaspoon baking soda For that essential rise.
  • 1/2 teaspoon salt To enhance all the delicious flavors.
  • 1 cup chocolate chips A mix of semi-sweet and dark works wonders!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, mash the ripe bananas until smooth, leaving a few chunks for added texture if desired.
  3. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the mashed bananas to the butter mixture, followed by the dry ingredients: flour, baking soda, and salt. Stir until just combined; do not overmix.
  6. Gently fold in the chocolate chips.
  7. Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 12-15 minutes or until the edges are golden.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

For added crunch, you can mix in 1/2 cup of chopped walnuts or pecans. To enhance flavor, try adding a teaspoon of cinnamon or a pinch of nutmeg. For a gluten-free version, replace half the flour with almond flour.