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No eggs, no milk, no yeast? No problem! You can still get your bake on with only two bananas and a few items from the pantry. You can make these soft and tasty “no egg” Banana Chip Cookies. If you don’t have butter you can substitute shortening however cookies made with shortening are less flavorful. They also bake up taller and are more cake-like. Most banana cookies end up being really cake-like, and while I like “cakey” cookies, I was pleasantly surprised that these cookies made with butter are not as cake-like as other banana cookies I’ve made.
I always have bananas in my freezer, as soon as they start to get too ripe they get tossed in the freezer. Sometimes I peel them and seal them using a food saver but more often than not I just throw them in the freezer with only their skin. Bananas freeze extremely well if you’re planning on baking with them. You can read about what other foods freeze well here. If you use frozen bananas let them thaw before cooking with them. Two bananas should equal about one cup when mashed.
I used a mixture of milk chocolate and semi-sweet chips in these cookies. Feel free to use whatever kind of chips you want. Peanut butter or white chocolate chips would be good.
Banana Chip Cookies
- ¾ cup salted butter, softened
- 1 cup brown sugar, lightly packed
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup overripe mashed banana
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ cups chocolate chips
- Preheat oven to 350°.
- Cream together butter and sugars, then add the mashed bananas, and vanilla until well combined.
- Add the flour, baking soda, and baking powder, and mix until well combined. Add chocolate chips. The dough will be sticky.
- Drop cookie dough by rounded tablespoons on parchment-lined baking sheets.
- Bake for 11-12 minutes or until golden brown. Allow to cool on the baking sheet for 1 minute before moving to a rack.