Q: How did you achieve a good balance of banana flavour and colouration?
A: To obtain a good banana flavour, use overripe bananas. They provide the most banana flavour. If in doubt whether the taste of the banana is sufficient, taste it before deciding whether to use it for the recipe.
As I have mentioned, more baking time = less banana flavour. However, if you would still want to achieve that nice brown colouration, what I did was to use a black baking tray ( it absorbs heat better ) and hence cook better with the same amount of baking time as compared to other trays.
Also, I place it on the top rack ( but not too close ). You really have to look at the cookies carefully.
Just keep tasting each batch to get a good gauge!
Q: What will be the outcome if I underbake or overbake it, if I am unable to attain the combination of flavour and colouration?
A: If you underbake it, you will have a nice and soft banana cookies but without the colouration. If you overbake it, you will get some tasty chocolate chip cookies with the colouration but without the banana flavour. You will have to find a balance!
Q: Will the chocolate and banana flavour complement or clash?
A: Complement at anytime below or at the balance point, clash after the balance point!
Do consult me for further questions not mentioned here! Without further ado, the recipe!
Q: Are the cookies soft or crispy?
A: They are really soft. As such, its also alright if you want to bake gigantic ones instead, something like Subway’s, but give a longer baking time of about 15-18 minutes.
Banana Chocolate Chip Cookies
by Javier Tan November-26-2017
The delicious combination of Banana and Chocolate is always so underrated!
- 1 and 1/4 Cup or 150g All Purpose Flour
- 1/3 Cup or 70g Granulated White Sugar
- 1/3 Cup or 70g Brown Sugar
- 3/4 Teaspoon or 3g Baking Powder
- 1/4 Teaspoon or 1.5g Baking Soda
- 1/4 Teaspoon or 1.5g Salt
- 1, about 55g Large Egg, at Room Temperature
- 1/2 Cup or 115g Unsalted Butter, Softened to Room Temperature
- 7/8 Cup ( 3/4 + 2 Tablespoons ) or 260g Mashed Bananas
- 2/3 Cup or 120g Mini Semisweet Chocolate Chips
- Preheat your oven to 180 degrees C and line your baking trays with parchment paper.
- Beat the butter for a minute to loosen it up, then add the two sugars in and cream them together until light yellow and fluffy.
- Add in the egg, and mix well until there are no longer dark yellow streaks of egg yolk.
- Add in the mashed bananas and mix well until evenly distributed.
- Add in the chocolate chips next, and mix well until evenly distributed.
- Before adding in the dry ingredients, mix salt, baking powder, baking soda and all purpose flour in a bowl using a spoon.
- Add the dry ingredients in and mix well until there are no longer lumps of flour.
- Transfer the batter in teaspoon-sizes, about 2 inches / 4 cm apart to your baking tray and bake for about 11-13 minutes.
- Cool at room temperature for about 20 minutes before serving.
- Prep time: 10 mins
- Cook time: 50 mins
- Total time: 1 hour
- Yield: At least 55 Cookies
- Please please please read the QnA section on top and watch the video. This is not as simple as a recipe as it might seem! It is challenging to balance between the banana and chocolate.
- It stores well for up to 5 days at room temperature, in an airtight container
- To pin it, click here.
- As a way of thanking me ( if you would like to! ), please do help to share this recipe around such as linking it with your social media posts, or the Youtube video etc! I appreciate a mention or shoutout too :)!
– Bakeomaniac, Javier!