I love banana bread so much. So much that I am always looking for an excuse to bake a loaf, or incorporate the sweet flavors of banana bread into another sweet treat. This Banana Bread Cookies recipe fits the bill and then some! When I received confirmation that I was able to participate in this year’s The Great Food Blogger Cookie Swap, I knew that I would be baking up a batch of these moist, chocolaty banana bread cookies for my matches!
I love making cookies, they’re actually my very favorite thing to bake! While I do enjoy eating cake and pie, my own decorating skills leave something to be desired, and my cakes always end up looking like they were dropped…and pies? Well, as much as I love them, I’ve never been able to master the art of the perfect pie crust, so I usually end up scooping that delicious pie pilling out of the shell and eating it straight up.
I love participating in The Great Food Blogger Cookie Swap each year because it’s all about my favorite baked good: COOKIES!
This is my third year participating and I think I get more excited as the years go by. I love baking the cookies, writing out the recipe by hand on cute little recipe cards, packaging the cookies and shipping them out. I spend an entire morning getting everything ready and by the time the boxes are shipped…there aren’t very many cookies left for me to munch on!
I need to start making two batches…
Banana Bread Cookies Recipe
- 3 large, ripe bananas
- 1 cup granulated sugar
- 1 stick unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
- Beat together the butter and sugar until light and fluffy, then add your eggs, vanilla and bananas.
- On low speed, mix in the flour, baking soda, and salt, until just combined. Stir in chocolate chips.
- Drop by teaspoonfuls onto your lined cookie sheet, about 2 inches apart. Batter will be very wet - don't worry if you aren't able to form the dough into balls.
- Bake for 12 minutes, until the edges begin to turn a light golden brown.
NOTE: The batter will look very wet and mushy when you plop it down on the baking sheet. It’s okay, don’t worry! It’s supposed to look like that.
If you’re a food blogger – or even just a blogger who sometimes writes about recipes, go check out The Great Food Blogger Cookie Swap and subscribe so that you’ll receive a notification when the project opens up for 2015! Donations go to a great cause, Cookies for Kid’s Cancer.