If you’re searching for the absolute best way to use up those overripe bananas languishing on your counter, let me introduce you to these Chocolate Chip Banana Cookies. Picture every cozy, nostalgic bite of banana bread transformed into a soft, cake-like cookie studded generously with gooey chocolate chips. They’re the ultimate treat: quick to whip up, perfectly sweet, and impossible to stop at just one! Even better, this recipe comes together with everyday pantry staples, so you can indulge your cravings any time the mood strikes.
Ingredients You’ll Need
This recipe keeps things delightfully straightforward, yet each ingredient plays a crucial role in achieving those signature Chocolate Chip Banana Cookies – soft, flavorful, and just the right amount of chewy. Here’s everything you need, plus some helpful tips to make each element shine:
- Ripe Banana: Overripe is best! It lends natural sweetness, moisture, and classic banana flavor to the cookies.
- Unsalted Butter: Softened butter creates a tender, rich base and helps the cookies stay soft.
- Brown Sugar: Adds depth and a subtle caramel note, making the cookies wonderfully chewy.
- Granulated Sugar: Balances sweetness and helps with that lightly golden edge.
- Large Egg: Binds the dough and gives the cookies structure for a perfectly cakey bite.
- Vanilla Extract: Enhances all the flavors, adding warmth and balance.
- All-Purpose Flour: Provides the foundation and brings everything together—don’t overmix!
- Baking Soda: Offers gentle lift, making the cookies fluffy rather than dense.
- Salt: A pinch sharpens every flavor and keeps the cookies from tasting flat.
- Ground Cinnamon (Optional): Adds a hint of cozy spice that pairs beautifully with banana (use it if you love that classic combo!).
- Semisweet Chocolate Chips: The gooey, melty highlight of every bite—feel free to be generous here.
How to Make Chocolate Chip Banana Cookies
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C) to ensure even baking from the moment your cookies go in. Line your baking sheet with parchment paper—this simple step guarantees an easy release and means zero sticky mess to scrub later. Trust me, it’s worth it!
Step 2: Cream Butter and Sugars
In a large bowl, cream the softened butter together with both the brown sugar and granulated sugar. Beat until the mixture is light and fluffy; this aerates the dough, leading to extra-soft, pillowy cookies. Use a hand mixer if you have one, but a good old wooden spoon and some elbow grease work, too.
Step 3: Add Banana, Egg, and Vanilla
Stir in the mashed banana, egg, and vanilla extract. The banana should be thoroughly mashed (almost pureed) for the smoothest texture. Mix until everything is just combined—this blend infuses the dough with banana flavor and the perfect level of moisture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together your all-purpose flour, baking soda, salt, and cinnamon if using. This step evenly distributes the leavening and salt, preventing any accidental pockets of bitterness or oversalting in your Chocolate Chip Banana Cookies.
Step 5: Mix Wet and Dry Together
Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Overmixing can make the cookies tough, so stop as soon as the flour disappears. The dough should look thick and creamy, flecked with hints of banana.
Step 6: Fold in the Chocolate Chips
Fold in the semisweet chocolate chips with a spatula, distributing them evenly but without overworking the dough. Every scoop should snag a fair share of those melty chocolate morsels—it’s what makes these cookies so irresistible!
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. This gives them plenty of room to spread and bake evenly. Pop them into your preheated oven and bake for 10–12 minutes, or just until the edges turn lightly golden and the centers look set (they’ll continue firming up as they cool).
Step 8: Cool and Enjoy
Let the freshly baked cookies rest on the sheet for a few minutes to finish setting, then transfer them to a wire rack to cool completely. This short cooling time keeps the bottoms perfectly chewy but prevents accidental breakage from transferring too soon. Now, pour yourself a glass of milk and enjoy that first warm, chocolate-studded bite!
How to Serve Chocolate Chip Banana Cookies
Garnishes
Take your Chocolate Chip Banana Cookies up a notch with a scattering of flaky sea salt just after baking—this small touch highlights the chocolate’s richness and adds a lovely contrast. For extra flair, drizzle with a little melted chocolate or dust with a sprinkle of powdered sugar before serving.
Side Dishes
These cookies absolutely shine on their own, but pairing them with a scoop of vanilla ice cream or a dollop of whipped cream turns everyday snacking into a decadent dessert. They’re also delicious with fresh berries or sliced bananas on the side for a bittersweet, fruity finish.
Creative Ways to Present
For parties, stack a few cookies and tie them with twine for a rustic and adorable edible gift. Sandwich a scoop of ice cream between two Chocolate Chip Banana Cookies for easy homemade ice cream sandwiches! Or serve them on a pretty platter lined with banana leaves for a whimsical, tropical touch.
Make Ahead and Storage
Storing Leftovers
Chocolate Chip Banana Cookies stay soft and moist for several days when stored in an airtight container at room temperature. Place a sheet of parchment between layers to prevent sticking, and tuck in a piece of bread to keep them from drying out—it’s an old bakery trick that works wonders!
Freezing
To freeze, simply arrange your cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top freezer bag. They keep their soft, cake-like texture beautifully for up to two months, making last-minute treats easy as can be.
Reheating
When you’re ready to enjoy, thaw cookies at room temperature or rewarm them gently in the microwave for about 10 seconds (longer if frozen). The chocolate goes gooey, and the banana aroma fills the air—just like fresh-baked!
FAQs
Can I use frozen bananas in this recipe?
Yes, absolutely! Just let the frozen bananas thaw completely and drain off excess liquid before mashing and adding to your cookie dough. The result will be just as moist and flavorful.
How can I make these cookies vegan?
To make vegan Chocolate Chip Banana Cookies, use vegan butter, swap in a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and choose dairy-free chocolate chips. The cookies will turn out just as tender and delicious.
Can I double this recipe?
Certainly! This recipe easily doubles—just make sure to use a larger bowl and consider rotating your baking sheets halfway through baking for more even results.
What other mix-ins can I add?
Chopped walnuts, pecans, shredded coconut, or even a handful of oats add incredible texture and extra depth to your Chocolate Chip Banana Cookies. Let your pantry inspire you!
Why are my cookies cakey and not crisp?
This is exactly what makes these cookies special! The banana yields a moist, cake-like texture rather than a crunchy finish. If you crave crisper edges, try baking them for a minute or two longer.
Final Thoughts
I can’t wait for you to try these Chocolate Chip Banana Cookies and see how quickly they become a family favorite. They’re downright irresistible, packed with personality, and the perfect answer to rescued bananas. So grab your mixing bowl and bake up a batch—you’ll be back for more in no time!
Print
Chocolate Chip Banana Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these soft and cake-like Chocolate Chip Banana Cookies that are bursting with sweet banana flavor and loaded with chocolate chips. Perfect for a quick and easy homemade treat!
Ingredients
Wet Ingredients:
- 1 ripe banana, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Ingredients: In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy. Add mashed banana, egg, and vanilla extract; mix well.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add to wet mixture, stirring until just combined. Fold in chocolate chips.
- Bake: Drop tablespoons of dough onto the baking sheet. Bake for 10–12 minutes until golden. Cool on sheet, then transfer to a wire rack to cool completely.
Notes
- These cookies are soft and cake-like due to the banana.
- For added texture, consider mixing in chopped walnuts or oats.
- Store in an airtight container for up to 4 days or freeze for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
