Soft, chewy, and packed with rich chocolate chips, these Chocolate Chip Banana Cookies are the perfect way to use up ripe bananas. They have the sweetness of banana bread combined with the indulgence of a classic chocolate chip cookie.
Why I Love This Recipe
I love how these cookies are both soft and chewy with a hint of cinnamon warmth. The banana keeps them moist, while the chocolate chips add the perfect amount of sweetness. They come together quickly, making them a great last-minute treat for any occasion. Plus, they are a fantastic way to use up overripe bananas without making banana bread!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 large egg
½ teaspoon cinnamon
½ cup unsalted butter, softened
1 teaspoon vanilla extract
½ cup brown sugar, packed
¼ cup granulated sugar
1 ripe banana, mashed
1 cup semi-sweet chocolate chips
Directions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg and vanilla extract until well combined.
Stir in the mashed banana until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chocolate chips.
Drop tablespoon-sized portions 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.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Calories: 150 kcal per cookie
Variations
Nutty Twist: Add ½ cup of chopped walnuts or pecans for extra crunch.
Darker Chocolate: Use dark chocolate chips for a richer flavor.
Oatmeal Addition: Replace ½ cup of flour with rolled oats for a heartier texture.
Spiced Up: Increase the cinnamon or add a pinch of nutmeg for a deeper spice flavor.
Healthier Swap: Use coconut oil instead of butter and replace half of the sugar with honey or maple syrup.
Storage and Reheating
Room Temperature: Store the cookies in an airtight container for up to 4 days.
Refrigeration: Keep them in the fridge for up to a week to maintain freshness.
Freezing: Freeze baked cookies in a sealed bag for up to 3 months. Let them thaw at room temperature before eating.
Reheating: Warm them in the microwave for 10 seconds to bring back their softness.
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FAQs
How ripe should the banana be for these cookies?
The riper, the better! A banana with brown spots or a fully browned peel will add the best sweetness and moisture.
Can I make these cookies without eggs?
Yes! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) or use ¼ cup unsweetened applesauce.
Why are my cookies too soft?
If the cookies are too soft, they may need a couple of extra minutes in the oven. Also, make sure to measure the banana correctly, as too much can make the dough overly moist.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be slightly denser. I recommend using half whole wheat and half all-purpose flour for a balanced result.
What can I do if my cookie dough is too sticky?
Chill the dough in the fridge for 30 minutes before baking. This helps prevent spreading and makes the dough easier to handle.
Conclusion
These Chocolate Chip Banana Cookies are the perfect blend of soft, chewy, and chocolaty. They’re an easy way to turn ripe bananas into a delicious dessert that everyone will love. Whether you enjoy them fresh out of the oven or save them for later, they’re sure to be a hit.
📖 Recipe:
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Chocolate Chip Banana Cookies
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy, and packed with rich chocolate chips, these Chocolate Chip Banana Cookies are the perfect way to use up ripe bananas. They combine the sweetness of banana bread with the indulgence of classic chocolate chip cookies. Easy to make and full of flavor, this recipe is a must-try for any cookie lover!
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ripe banana, mashed
1 cup semi-sweet chocolate chips
Instructions
- Preheat & Prep: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until well combined. Stir in the mashed banana until fully incorporated.
- Combine & Fold: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips.
- Scoop & Bake: Drop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake & Cool: Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
For a crunchier texture, add ½ cup chopped walnuts or pecans.
Want a richer flavor? Use dark chocolate chips instead of semi-sweet.
If the dough is too sticky, refrigerate it for 30 minutes before baking.
To make them healthier, swap butter for coconut oil and replace half the sugar with honey or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal
