Soft, cake-like banana cookies are perfect as is, but when you throw in not one, but three kinds of chips, then you know have one of the best cookies around!

I have to get rid of all the packaged junk food in my house. Not because I believe in feeding my kids wholesome foods, I do believe in that, but I also believe in balance. I don’t ever want my kids to feel deprived.

The problem I am having with the kids and junk food is the lack of self-control. The kids have begun hiding and hoarding food. I don’t want to spiral into unhealthy food relationships so I have decided that at the moment, the best course of action is to just get rid of all the problem food.

I do want to treat the kids to sweets, especially to pack into their lunches and that is where these banana cookies come in. They are perfect sweet treats that are the envy of the lunchroom!

What Is A Banana Cookie?

A banana cookie is just like any other cookie recipe, but it also incorporates a couple of ripe bananas as well (a great way to use up those overripe bananas sitting in the kitchen). The ripe bananas help keep these cookies especially light and fluffy.

The bananas lend the banana flavor, but also give these cookies a very cake-like texture as well.

How To Make Banana Cookies?

These cookies are made much like any other chocolate chip cookie recipe.

1. Start by creaming together butter and sugar and brown sugar until creamy.
2. I add a bit of corn syrup which helps make these cookies both and soft chewy and I also add vinegar which will help the cookies lift and fluffy.
3. Stir in mashed bananas, eggs, and vanilla extract.
4. In another separate bowl, combine your dry ingredients. Carefully add your dry ingredients into the wet ingredients and mix until combined.
5. Then the fun begins! I added chocolate chips, peanut butter chips, and toffee chips to my cookie batter. You can even use cinnamon chips as I did with these Brown Sugar Cookies.
6. I like using a small cookie scoop to portion the dough onto lined baking sheets. These cookies will take under 10 minutes to bake up nice and soft!

How To Make Banana Cookies with Oatmeal

Oats are a wonderful addition to banana cookies! Oatmeal is a natural partner but it also lends a nice texture a slightly nutty flavor to the cookies.

Make sure you use rolled oats for this recipe and you can omit all or some the chips and add the same quantity of rolled oats to the recipe.

You can also use rolled oats for 1 cup of the flour in this recipe.

How To Store Banana Cookies

To store banana cookies, place in an airtight container or bag and store at room temp for up to 3 days.

Banana cookies can also be frozen. Arrange cookies in a single layer and freeze in an airtight container. Cookies can be frozen for up to 3 months.

More Banana Recipes:

Hazelnut Banana Muffins

Maple Cinnamon Banana Bread

Banana Bread Cobbler

Swirled Banana Cake

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Yield: 36

Triple Chip Banana Cookies

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Soft, cake-like banana cookies are perfect as is, but when you throw in not one, but three kinds of chips, then you know have one of the best cookies around!

Prep Time 15 minutes

Cook Time 9 minutes

Total Time 24 minutes

Ingredients

• ¾ cup butter
• 2/3 cup sugar
• ⅔ cup brown sugar
• 2 tablespoons corn syrup
• 1 tablespoon vinegar
• 2 eggs
• 2 mashed bananas
• 2 teaspoons vanilla
• 2 1/4 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup chocolate chips
• ¾ cup peanut butter chips
• ¾ cup toffee bits

Instructions

1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper and set aside.
2. In the bowl of a mixer, cream together the butter and sugars until creamy. Add corn syrup and vinegar.
3. Beat in eggs one at a time until completely incorporated. Add mashed bananas and vanilla.
4. In a small bowl, whisk together the flour, baking powder, baking soda and salt.
5. Slowly add dry ingredients to wet ingredients and mix until well blended.
6. Stir in the chocolate chips, peanut butter chips, and toffee chips.
7. Use a small cookie scoop to drop dough two inches apart on the prepared cookie sheets.
8. Bake cookies for 9 minutes or until the edges have set.
9. Allow cookies to rest on the baking sheets for 2-3 minutes before removing to a cooling rack.

Nutrition Information

Yield

36

Serving Size

1
Amount Per Serving Calories 173Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 106mgCarbohydrates 24gFiber 1gSugar 16gProtein 2g

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