Banana Bread Chocolate Chip Cookies Recipe

Introduction

This Banana Bread Chocolate Chip Cookies Recipe combines the comforting flavor of banana bread with the classic appeal of chocolate chip cookies. It’s a simple and delicious way to use up ripe bananas for a soft, chewy treat. For another great banana-based dessert, try The best way to use up those ripe bananas is these delicious Peanut Butter Banana Chocolate Chip Cookies.

Ingredients

These soft, cake-like Chocolate Chip Banana Cookies are wonderfully moist with warm cinnamon spice and melty chocolate chips in every bite.

• 1 small overripe banana, mashed (about 1/4 cup)
• 1/2 cup vegetable oil or melted butter
• 1 cup light brown sugar, packed
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup chocolate chips

Timing

Prep Time	10 minutes
Cook Time	12 minutes
Total Time	22 minutes

Context: These Chocolate Chip Banana Cookies are about 20% faster to make than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients: 2 ripe bananas, 1¾ cups all-purpose flour, ½ cup softened butter, ¾ cup brown sugar, 1 egg, 1 teaspoon vanilla extract, ½ teaspoon baking soda, ¼ teaspoon salt, and 1 cup chocolate chips.

Tip: Use very ripe bananas with brown spots for maximum sweetness and easy mashing.

Step 2 — Mash Bananas and Cream Wet Ingredients

In a medium bowl, mash bananas thoroughly with a fork until smooth. In a separate large bowl, cream together softened butter and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until fully incorporated, then stir in the mashed bananas.

Step 3 — Combine Dry Ingredients

Whisk together flour, baking soda, and salt in another bowl. Gradually add these dry ingredients to the wet mixture, stirring just until combined.

Avoid overmixing to keep your Chocolate Chip Banana Cookies tender.

Step 4 — Fold in Chocolate Chips

Gently fold 1 cup of chocolate chips into the cookie dough until evenly distributed.

For extra flavor, try using a mix of semi-sweet and milk chocolate chips.

Step 5 — Chill the Dough

Cover the bowl and refrigerate dough for at least 30 minutes. Chilling prevents cookies from spreading too much during baking.

For best results, chill dough up to 2 hours for thicker, chewier cookies.

Step 6 — Preheat Oven and Prepare Baking Sheets

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Proper preheating ensures even baking for perfect Chocolate Chip Banana Cookies.

Step 7 — Scoop and Space Dough

Drop rounded tablespoons of dough onto prepared sheets, spacing them about 2 inches apart.

For uniform cookies, use a small cookie scoop or two spoons.

Step 8 — Bake to Golden Perfection

Bake for 10–12 minutes until edges are lightly golden and centers appear set.

Watch carefully—ovens vary. Cookies will continue to firm up as they cool on the sheet.

Step 9 — Cool and Serve

Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Store cooled Chocolate Chip Banana Cookies in an airtight container for up to 5 days.

Nutritional Information

Calories	98
Protein	1.2g
Carbohydrates	15.8g
Fat	4.1g
Fiber	0.9g
Sodium	58mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Use almond flour — A gluten-free swap that adds a nutty flavor and keeps these Chocolate Chip Banana Cookies moist.
• Swap butter for coconut oil — A dairy-free alternative that gives a subtle tropical note to your cookies.
• Replace sugar with mashed banana — Naturally sweetens the dough while reducing added sugar and enhancing banana flavor.
• Add protein powder — Mix in a scoop of vanilla or unflavored protein powder for a protein boost without overpowering taste.
• Use dark chocolate chips — Lower in sugar than milk chocolate, offering a rich, bittersweet contrast to the sweet banana.
• Substitute applesauce for some fat — Reduces overall fat content while maintaining a soft, cake-like texture in the cookies.
• Try oat flour — A whole-grain, gluten-free option that lends a hearty, wholesome flavor to your batch.
• Skip added salt — Rely on the natural sweetness of banana and chocolate for a low-sodium version that’s still delicious.

Serving Suggestions

• Pair warm Chocolate Chip Banana Cookies with a cold glass of milk for a classic comfort snack.
• Serve these Chocolate Chip Banana Cookies alongside vanilla ice cream for an easy dessert.
• Pack Chocolate Chip Banana Cookies in lunchboxes or for picnics—they travel well.
• Crumble Chocolate Chip Banana Cookies over yogurt or oatmeal for a breakfast treat.
• Arrange on a wooden board with fresh fruit for a casual gathering or brunch.
• Dust with powdered sugar just before serving for a simple, elegant finish.

These Chocolate Chip Banana Cookies are wonderfully versatile, fitting perfectly into snack time, dessert, or even a sweet breakfast addition.

Common Mistakes to Avoid

• Mistake: Using overripe, mushy bananas. Fix: Opt for bananas with brown spots but still firm for better structure and flavor.
• Mistake: Overmixing the cookie dough. Fix: Gently fold ingredients until just combined to avoid tough, dense cookies.
• Mistake: Skipping the chilling step. Fix: Refrigerate dough for at least 30 minutes to prevent excessive spreading while baking.
• Mistake: Measuring flour incorrectly. Fix: Spoon flour into the measuring cup and level it off for accurate, non-dry results.
• Mistake: Using cold butter straight from the fridge. Fix: Let butter soften to room temperature for proper creaming and aeration.
• Mistake: Baking on a hot cookie sheet. Fix: Always use a cool baking sheet to ensure even cooking and perfect browning.
• Mistake: Overcrowding the baking pan. Fix: Leave 2 inches between each Chocolate Chip Banana Cookie to allow for proper air circulation.
• Mistake: Overbaking for a crispy texture. Fix: Remove cookies when edges are golden; they firm up as they cool for a soft, chewy bite.

Storing Tips

• Fridge: Store cooled Chocolate Chip Banana Cookies in an airtight container for up to 5 days.
• Freezer: Freeze in a single layer, then transfer to a freezer bag or airtight container for up to 3 months.
• Reheat: Warm in a 300°F oven for 5–8 minutes or until heated through; ensure internal temperature reaches 165°F for food safety.

For best texture, let frozen Chocolate Chip Banana Cookies thaw at room temperature before reheating.

Conclusion

These Chocolate Chip Banana Cookies are the perfect way to use up ripe bananas for a delicious treat. We hope you love this recipe! Try making our Creamy Banana Pudding Cheesecake Bars Recipe next. Leave a comment to share how yours turned out, and subscribe for more easy dessert ideas!

Print

FAQs

Can I use frozen bananas for Chocolate Chip Banana Cookies?

Yes, you can use frozen bananas. Thaw them completely and drain any excess liquid before mashing. This helps maintain the right texture for your Chocolate Chip Banana Cookies.

How should I store these cookies to keep them soft?

Store your Chocolate Chip Banana Cookies in an airtight container at room temperature. For longer freshness, you can add a slice of bread to the container to help retain moisture.

Can I make these cookies gluten-free or vegan?

Yes, you can easily adapt this recipe. Use a gluten-free flour blend for a gluten-free version. For vegan Chocolate Chip Banana Cookies, substitute the egg with a flax egg and use dairy-free chocolate chips.