Banana Choc Chip Cookies

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This simple but delicious recipe is just perfect for using up a ripe banana.

Although I’m not a fan of eating overripe bananas, I’m a big fan of baking with them. The thing is that so many recipes call for multiple bananas and I’ve always wondered what I can bake when I’m left with just one.

Well, now I know. If you have one sad and lonely banana in your fruit bowl, these Banana Choc Chip Cookies are just the thing. To be honest, I was actually going to call these ‘cakies’ rather than cookies because while they look and taste like cookies, they have a lovely soft cake-like texture.

Like so many of my recipes, this one was came about through circumstance and necessity. One of our dear neighbours was seriously ill and his family had rallied to his bedside. It was such a sad and difficult situation and I was at a loss to know how to help so I did the only thing I can do in these situations – I baked.

These cookies were just the ticket. They’re quick and easy to make, use a relatively short list of ingredients and aren’t overly sweet. They’re easy to eat on the go and are just the thing for when you need to eat your feelings. The cookies were so well received that I’ve made quite ‘a few’ batches since!

What I also love about these cookies is that banana aside, they’re made with ingredients that most people will already have in their pantry. And if like me, you live with a bananaphobe, don’t worry – the banana flavour is not overpowering at all, even if you use an uber ripe banana.

I know these cookies will never win any beauty contests but what they lack in looks they more than make up for in flavour. They’re perfect for sharing, guaranteed to please a crowd and a great way to make sure that that last lonely banana does not go to waste!

So tell me, what do you like to do with overripe bananas? And if you were baking for a family in need, what would you make?

Makes about 16 cookies

Ingredients

115g butter

100g brown sugar

50g white sugar

1 egg

1 teaspoon vanilla essence

1 ripe banana

220g plain flour

1/2 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

1 1/2 teaspoon cinnamon

80g choc chips

How to – Traditional

  1. Preheat the oven to 180C and line two baking sheets with baking paper.
  2. In a large bowl beat together the butter and sugars until pale and creamy.
  3. Add the egg and vanilla and beat until well combined.
  4. Mash the banana in a small bowl, then stir it into the mixture until just combined.
  5. In a separate bowl, mix the flour, bicarb, baking powder, cinnamon and a pinch of salt and until combined. Add the dry ingredients to the wet ingredients and mix until a soft dough forms. Be careful not to overmix.
  6. Stir through the chocolate chips, reserving a small handful to press into the tops of the cookies before baking.
  7. Cover the bowl and chill the dough in the fridge for 30-60 minutes.
  8. Use a tablespoon to form rough dough balls and place about 5cm apart onto the prepared trays.
  9. Place a few of the reserved choc chips on top.
  10. Bake for 10-12 minutes until they are light brown in colour and feel dry to the touch.
  11. As soon as they come out of the oven, place a round cookie cutter or mug over each cookie and swirl gently in circles to neaten the edges.
  12. Leave to set on the tray for 5 minutes before transferring to a cooling rack to cool completely.

How to – Thermomix

  1. Preheat the oven to 180C and line two baking sheets with baking paper.
  2. Place the butter and sugars to the TM bowl and mix for 20 seconds on speed 4. Scrape down sides of bowl and mix again for another 20 seconds on speed 4.
  3. Add the egg and vanilla and mix for 10 seconds on speed 4. Scrape down sides of bowl.
  4. Add the banana and mix for 5 seconds on speed 4.
  5. Next add the flour, bicarb, baking powder, cinnamon and a pinch of salt and mix for 5 seconds on speed 4. Scrape down sides of bowl and mix again for another 5 seconds on speed 4.
  6. Set aside a handful of choc chips to decorate and add the rest to the TM bowl. Mix on reverse speed 3 for 10 seconds. If necessary, use the spatula to ensure the choc chips are evenly distributed.
  7. Transfer the dough to the fridge to chill for 30-60 minutes.
  8. Use a tablespoon to form rough dough balls and place about 5cm apart onto the prepared trays and place a few of the reserved choc chips on top.
  9. Bake for 10-12 minutes until they are light brown in colour and feel dry to the touch.
  10. As soon as they come out of the oven, place a round cookie cutter or mug over each cookie and swirl gently in circles to neaten the edges.
  11. Leave to set on the tray for 5 minutesbefore transferring to a cooling rack to cool completely.