• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes about 36 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • ¾ cup Carnation® Fat Free Evaporated Milk
  • 2 tbsp vinegar
  • 1 cup ripe mashed bananas (2-3 medium)
  • 1 banana, sliced (¼” /5 mm) and quartered (about ⅔ cup/150 mL)
  • 1 tsp baking soda
  • 1 egg
  • ¾ cup packed brown sugar
  • ¼ cup Canola or Vegetable Oil
  • 1 tsp vanilla extract
  • 2½ cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • ⅓ cup semi-sweet chocolate chips
  • 36 banana chips (optional)

Serving Size: about 36 cookies


Serving Size: about 36 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Combine evaporated milk and vinegar in a medium bowl. Stir well. Mixture will thicken. 
  • Add mashed bananas, sliced bananas and baking soda to the evaporated milk mixture.
  • Whisk egg, brown sugar, oil and vanilla in a separate large bowl.  Stir in flour and baking powder. Add banana mixture and stir until mixture is well combined. Add chocolate chips.
  • Drop 2 tbsp (30 mL) dough on prepared baking sheets, about 2” (5 cm) apart. Place a banana chip on top of each cookie (if using).
  • Bake in preheated oven, 13 to 15 minutes until the edges are lightly golden. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer.


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