We’re interrupting our usual schedule of kids’ activities, parenting inspiration, and family-friendly food to bring you 31 days of Kids Kitchen Recipes and Activities.
Today, Kimberley from Natural Beach Living is bringing a savoury touch to our Kids Kitchen Hop with her Southwestern Bean Dip recipe, so I thought we’d cover the sweet with our soft Banana Chocolate Chip Cookie recipe.
If your kids love banana bread, they will love this recipe for soft banana chocolate chip cookies. The banana flavour is subtle while the bananas lend the cookies a natural sweetness and fluffy, soft texture that the kids love.
A hint of cinnamon makes it so that you can leave out the chocolate chips completely, but I just can’t help myself – chocolate belongs in everything!
Have the children start out by peeling three bananas. This is a great fine motor skill which helps strengthen hand muscles for writing. You want overripe bananas – I tend to stick mine in the freezer once they start getting brown spots and that preserves them well until I need to use them for a recipe. (It is easier to peel the bananas and store them in a freezer bag beforehand, but I love that the peel provides a natural seal.)
Have them mix the dry ingredients together (sifting optional) and beat or whisk the wet ingredients together in a separate bowl, and then mix them both together.
I love baking recipes that require two bowls because it reduces fighting and allows each child (or each pair of children if you have a busy house like mine) to get their own work station and tasks. Most of the time, the kids are okay to trade off measuring and stirring, but there are days when separate bowls are a blessing!
Portion out the cookie batter onto a prepared cookie sheet using a tablespoon or a cookie scoop.
We like to use silicone baking mats on our cookie sheets to avoid using sprays or parchment paper, while ensuring that the cookies don’t get stuck and are easily removed.
Bake at 375F for 12-15 minutes until golden brown and an inserted toothpick comes out clean. Let the cookies rest on the cookie sheet for one minute before removing to a cooling rack to cool completely.
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup white sugar
- 2/3 cup coconut oil or softened butter
- 2 eggs
- 3 overripe bananas
- 2 teaspoons vanilla extract
- 1 cup mini semisweet chocolate chips
- Preheat oven to 375F.
- Sift flour, baking powder, salt, and baking soda together and set aside.
- Beat the sugar and coconut oil together until light and fluffy, then add each egg one at a time while continuing to beat the mixture. You can whisk this but the final cookies will not be as light and fluffy.
- Mash the bananas into the wet sugar mixture with a fork, along with the vanilla extract.
- Stir in the dry mixture until fully incorporated and then add your desired amount of chocolate chips.
- Portion out onto a prepared baking sheet with a cookie scoop.
- Bake 12-15 minutes until slightly golden and an inserted toothpick comes out clean.
What do you think? Would your kids like a soft banana chocolate chip cookie, or is a brown butter chocolate chip cookie more their taste?
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