If you’ve ever stared down at that one overripe banana in your fruit bowl, longing for something both comforting and just a little bit indulgent, these Banana Chocolate Chip Cookies are here to answer your cravings. Imagine everything wonderful about a chocolate chip cookie – gooey chocolate, golden edges, a hint of caramel – blended with the cozy sweetness and moist texture only ripe bananas can bring. This is my go-to recipe for a treat that’s slightly unexpected yet instantly familiar, and I promise it will be yours too. The irresistible combination of banana and chocolate chips turns classic cookies into a bakery-worthy delight every time!
Ingredients You’ll Need
Gathering the right ingredients is the first step to cookie success! Each item on this list brings its own magic, from flavor and moisture to that perfect chewy bite and golden finish. Let’s take a look at what makes Banana Chocolate Chip Cookies shine:
- Ripe Banana: The riper, the better – it adds deep flavor, natural sweetness, and moistness to every cookie.
- Unsalted Butter (1/2 cup, softened): This brings richness and a tender crumb; make sure it’s softened for easy mixing.
- Granulated Sugar (1/2 cup): For crisp edges and just the right touch of sweetness.
- Brown Sugar (1/2 cup, packed): Helps with chewiness and infuses a slight caramel note that pairs beautifully with banana.
- Large Egg: Acts as a binder, ensuring the cookies hold their temptingly soft shape.
- Vanilla Extract (1 tsp): Enhances every other flavor and gives these cookies true, irresistible bakery vibes.
- All-Purpose Flour (1 1/2 cups): Provides structure without making the cookies heavy.
- Baking Soda (1/2 tsp): Lends lift for that ideal soft-and-chewy texture.
- Baking Powder (1/2 tsp): Ensures these cookies puff up just enough.
- Salt (1/4 tsp): Balances sweetness and makes all the flavors pop.
- Ground Cinnamon (1/2 tsp): A hint of warmth that makes the banana flavor even cozier.
- Semi-Sweet Chocolate Chips (1 cup): You can never go wrong with gooey, melty chocolate in every bite!
How to Make Banana Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Pan
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even baking – no sticking, no mess, just perfect cookies every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy; this little bit of work makes your Banana Chocolate Chip Cookies delightfully tender and sets their golden color.
Step 3: Add Banana, Egg, and Vanilla
Beat in the mashed ripe banana, large egg, and vanilla extract until the mixture is smooth and fully combined. The banana adds natural moisture and subtle sweetness, while the egg binds everything together. Vanilla gives that lovely aromatic note you’ll smell as soon as the cookies start to bake!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. This step ensures the baking agents are evenly distributed, giving you consistently fluffy cookies with a whisper of warm spice.
Step 5: Bring it All Together
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; a gentle hand keeps your Banana Chocolate Chip Cookies soft and cakey, not tough.
Step 6: Fold in the Chocolate Chips
With a spatula, gently fold in those glorious semi-sweet chocolate chips. Every cookie will be studded with bursts of melty chocolate, making them absolutely irresistible.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Bake for 10–12 minutes, or until the edges are lightly golden and the tops look set. The aroma alone will have everyone hovering around your kitchen!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This short rest helps them firm up just enough without drying out. Now the hardest part – waiting for them to cool enough to sneak your first taste!
How to Serve Banana Chocolate Chip Cookies
Garnishes
A light dusting of powdered sugar or a handful of extra chocolate chips pressed into the tops right after baking makes these Banana Chocolate Chip Cookies bakery-beautiful. If you want to elevate them even more, a sprinkle of flaky sea salt over the melty chocolate is heavenly.
Side Dishes
Pair these cookies with an ice-cold glass of milk for ultimate nostalgia, or serve alongside a cup of coffee or black tea for an afternoon pick-me-up. For a fun dessert platter, combine them with sliced fresh bananas, berries, or even a scoop of vanilla ice cream.
Creative Ways to Present
Stack a few cookies and tie them with kitchen twine for sweet gifts, or arrange them on a tiered stand for a brunch spread. For party treats, sandwich a thick layer of ice cream between two Banana Chocolate Chip Cookies and freeze for homemade ice cream sandwiches everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to four days. The banana keeps them softer longer than your average cookie, so every bite stays fresh and moist.
Freezing
Yes, Banana Chocolate Chip Cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet to firm up, then transfer to a zip-top freezer bag or container for up to three months. For fresh-baked flavor whenever you want, you can also freeze scoops of raw cookie dough – just add a minute or two extra to your baking time.
Reheating
Bring that bakery-fresh taste back by popping cookies in the microwave for 10–15 seconds, or in a low oven for a minute or two. This revives their warm aroma and gives you that gooey chocolatey center once again.
FAQs
Can I use frozen bananas for Banana Chocolate Chip Cookies?
Absolutely! Thaw the bananas first and drain any excess liquid before mashing and using. You’ll get all the sweetness and moisture that make these cookies so delicious.
Can I make these cookies vegan?
Yes, with a few swaps! Substitute plant-based butter for the dairy butter and use a flax egg in place of the egg. Also, make sure your chocolate chips are dairy-free. The results are still wonderfully soft and flavorful.
Why are my cookies turning out cakey?
The banana naturally adds moisture, which gives a softer texture. If you’d like a chewier cookie, use a slightly smaller banana or add a tablespoon more flour to the dough.
Can I add nuts or oats to the dough?
For sure! Chopped walnuts or pecans bring great crunch, while a quarter cup of rolled oats will add texture and heartiness to the Banana Chocolate Chip Cookies. Mix them in with the chocolate chips for best results.
Is it okay to double the recipe?
Definitely. This recipe doubles easily if you’re baking for a crowd or want to freeze extra. Just be sure to rotate your baking sheets between batches to ensure even results.
Final Thoughts
I can’t wait for you to try these Banana Chocolate Chip Cookies – they’re soft, chocolatey, and bursting with that sweet banana flavor that makes every bite special. Whether you’re treating yourself or sharing with friends, these cookies are sure to win hearts and disappear fast. Grab that ripe banana and let’s get baking!
Print
Banana Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Banana Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, with the added sweetness and flavor of ripe bananas. They are easy to make and perfect for a sweet treat any time of day.
Ingredients
Wet Ingredients:
- 1 ripe banana, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the mashed banana, egg, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for extra flavor and natural sweetness.
- Add chopped walnuts or pecans for a nutty crunch if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
