Banana Chip Cookies
While looking for a chocolate chip cookie that was a little different, I came up with this version. The result is a cake-like cookie that stands out from the rest. It's a great way to use up those ripe bananas.
While looking for a chocolate chip cookie that was a little different, I came up with this version. The result is a cake-like cookie that stands out from the rest. It's a great way to use up those ripe bananas.
- Carbohydrate 9.35549123264791 g
- Cholesterol 7.46956034005602 mg
- Fat 3.14395365601067 g
- Fiber 0.446973619140882 g
- Protein 1.32221930661258 g
- Saturated Fat 1.4616424437467 g
- Serving Size 1 1 Serving (23g)
- Sodium 1042.17640835922 mg
- Sugar 8.90851761350702 g
- Trans Fat 0.184274931564146 g
- Calories 69 calories
Step-by-step
- In a large bowl, cream shortening and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in milk, honey and banana.
- Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well.
- Stir in chocolate chips.
- Drop by heaping teaspoonfuls 2 in. apart onto lightly greased baking sheets.
- Flatten with a glass dipped in sugar.
- Bake at 350° for 10-12 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
Mashed fruit introduces moisture that transforms standard drop cookie dough into a pillow-soft, cake-like crumb. The resulting baked morsels yield a distinctly tender interior protected by lightly browned edges. This formulation relies on basic baking chemistry rather than specialty items to achieve its unique texture.
American bakers have long incorporated overripe produce into quick breads and cakes to salvage softening harvests. This specific drop cookie format adapts those traditional baking principles into single-serving portions. Shortening provides structural stability at room temperature while maintaining a tender bite without butter's high water content.
Creaming the shortening and sugar thoroughly incorporates air pockets necessary for expansion during baking. Dipping the pressing glass in granulated sugar prevents sticking while creating a crisp surface layer. Baking at 350 degrees Fahrenheit for 10 to 12 minutes ensures proper setting without over-browning the delicate sugars from the banana and honey.
Adjusting this batter for alternative diets requires careful substitutions. Swapping all-purpose flour for a 1:1 gluten-free baking blend works well when xanthan gum is already present in the mix. Plant-based milk and oil substitutes maintain the soft consistency for dairy-free diets.
