Banana Bread Chocolate Chip Cookies Recipes

BANANA CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan, preferably glass.
• Mix flour, baking powder, baking soda, and salt in a bowl. Stir bananas, milk, and cinnamon in another bowl. Beat butter and sugar in a third bowl until light and fluffy. Add eggs to butter mixture, one at a time, beating well after each addition. Stir banana mixture into butter mixture. Stir in dry mixture until blended. Fold in chocolate chips until just combined. Pour batter into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
• Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
• Bake in preheated oven for 12 to 15 minutes.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 13-16 minutes or until edges are lightly browned. Remove to wire racks to cool.

CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside.
• In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips.
• Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month.

BANANA BREAD CHOCOLATE CHIP

Steps:

• Make the Go-To Chocolate Chip Cookies, adding 1 ripe mashed banana with the eggs, and folding in 3/4 cup roughly chopped walnuts with the chocolate chips. Bake as directed.

ONE BOWL CHOCOLATE CHIP BANANA BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a bowl, add the bananas and mash until smooth. Add in the melted butter and stir until well combined.
• Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
• Add in the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
• Bake for 50 minutes to an hour, or until a toothpick comes out clean.
• Cool completely before serving.
• Enjoy!

BANANA CHOCOLATE CHIP COOKIES RECIPE

Steps:

• In a large mixing bowl combine the butter and brown sugar, and sugar. Beat with a hand mixer until light and smooth.
• Add in the mashed bananas and vanilla and mix together on low speed.
• Add in flour, baking soda, and salt to the banana mixture. Mix just until combined.
• Fold in the chocolate chips and mix in with a wooden spoon.
• Chill dough for at least 40 minutes.
• Roll into balls and place on cookie sheet lined with parchment paper.
• Bake at 350 degrees for about 10 minutes or until the bottom and edges start to turn brown. You'll want them a little bit golden.
• Let cool in pan for a few minutes and then place on a cooling rack.

POTATO CHIP BANANA BREAD COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in bananas, eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Fold in potato chips and butterscotch chips., Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake 10-12 minutes or until edges are golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.

CHOCOLATE-CHIP BANANA BREAD

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, mash the bananas coarsely using a fork. They should be fully broken apart, but it's OK if some larger lumpy pieces remain. Whisk in the melted butter, yogurt, brown sugar, eggs and vanilla until well combined.
• In a medium bowl, whisk the flour, baking soda and salt to combine. Add the flour mixture to the banana mixture and stir to combine using a silicone spatula or wooden spoon. Scrape the sides and base of the bowl well to make sure the mixture is uniformly combined.
• Gently stir in the chocolate until combined, then pour the batter into the prepared loaf pan and spread into an even layer. If using, sprinkle the surface generously with coarse sugar.
• Transfer the pan to the oven and bake until the edges of the loaf start to pull away from the edge of the pan, and a tester inserted into the center comes out with just a few moist crumbs attached, 60 to 75 minutes. If the top of the loaf is becoming too dark before it's baked through, loosely cover with foil.
• Transfer from the oven to a cooling rack and run a thin knife around the edge of the banana bread to separate it from the pan. Let cool in the pan for 10 minutes before unmolding and cooling completely.

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. Mash 2 of the bananas to measure 1 cup mashed; reserve remaining 1/2 banana. In large bowl, beat sugar, butter, vanilla, eggs and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt. Stir in chocolate chips and 1/2 cup walnuts.
• Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
• Bake 11 to 15 minutes or until set and edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Mash enough of remaining 1/2 banana to measure 2 tablespoons mashed. In medium bowl, stir frosting and mashed banana until smooth and spreadable. Spread each cookie with about 1 tablespoon frosting. Sprinkle 1/4 cup walnuts over frosted cookies.

CHOCOLATE-BANANA BREAD COOKIES

Steps:

• In medium microwavable bowl, microwave chocolate chips uncovered on High 50 to 60 seconds, stirring every 30 seconds, until melted and smooth; cool 10 minutes.
• In large bowl, beat butter, bananas and egg with electric mixer on medium speed 2 minutes. Add cooled chocolate; beat 1 minute or until blended. Add cookie mix; beat on low speed 30 seconds or until soft dough forms. Stir in walnuts. Cover and refrigerate 30 minutes or until firm.
• Heat oven to 375°F. Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie about 2 inches apart (refrigerate any remaining dough until ready to use). Bake 10 to 12 minutes or until puffed and dry on tops (centers will be very soft). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container, using waxed paper between cookie layers.