Chocolate and Banana Chip Cookies

If you’ve found your way to this blog and this recipe, odds are you’re not really a lover of banana chips.

You’re probably in the same boat as me.  It’s January, time to start the “eat down” on the pantry and deep freeze, and to your dismay you find a huge bag of banana chips. You have no idea why you bought them in the first place. Maybe it was a sale, maybe you had grand plans for homemade trail mix, maybe you just lost your mind.

Regardless, you’re stuck with them and they’re pretty horrible.  They don’t really taste enough like banana to qualify as banana, but have enough banana taste that they don’t qualify as chips.  They’re more like what happens when you pack a lunch with an over-ripe banana next to the kettle-cooked potato chips, and then try to eat the chewy chips a few days later.  But somehow, you can’t admit defeat and just throw the bag away.

It’s ok. This is a safe place. I’m here to help.

After a lot of recipe searching, I finally found a solution for my 2 pounds of banana chips. (Seriously, what was I thinking?) And like most solutions, it involves chocolate.  This recipe is a dairy and egg-free adaptation from Kristin’s creation over at A Pastry Affair, a fellow scientist-baker, and they turned out pretty doggone good. The banana chips are ground into a course flour of sorts. The end result is a crisp cookie with a gentle banana flavor, without the mushiness of adding actual fresh bananas.

Not that I have plans to consciously buy more banana chips just to make these cookies. But if it happens again, and I find myself staring incredulously at a new bag of banana chips hiding in the bottom of the deep freeze, I have a plan.

Chocolate and Banana Chip Cookies

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• Total Time: 25 minutes
• Yield: 18 cookies 1x

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Description

Dried banana chips are ground into a flour and baked up into dairy-free egg-free chocolate chip cookies.  The result is a chewy chocolate chip cookie with a little hint of banana, just the right hint. 

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Ingredients

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• 1 cup dried banana chips (I bought mine from Gerbs)
• 1 cup flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup dairy-free shortening or margarine
• ⅓ cup white sugar
• ⅓ cup brown sugar
• ¼ cup dairy-free milk 
• 1 t. vanilla
• 1 cup chocolate chips (I used Divvies)

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Instructions

1. In a food processor, grind down the banana chips into a course flour.
2. Add the flour, soda, powder and salt and pulse it all together.
3. In a mixing bowl, cream the shortening with the sugars.
4. Add the dairy-free milk and vanilla and beat until fluffy again.
5. Carefully blend in the flour-banana chip mixture.
6. Add the chocolate chips last.
7. Drop in spoonfuls onto a parchment lined baking sheet.
8. Bake at 350 for 12-15 minutes or until golden.

Equipment

Hand Mixer

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Big Sheet Pans

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Mixing Bowls

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Notes

I used Spectrum Palm Oil Shortening and Silk Coconut Milk for my shortening and dairy-free milk in this recipe today.  Check out my posts on dairy-free milk alternatives and dairy-free butter alternatives, if you need some product ideas. 

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Cookie
• Method: Baked
• Cuisine: American

I don’t even know what to say about this picture, except that it’s true.

I have no idea why his socks don’t match, or what is drawn on his hand, or why my pizza peel is being used as a stand to build Legos, or what he’s even building.

But it’s being fueled by cookies.