If you’re searching for a treat that’s both irresistibly soft and bursting with cozy flavors, you absolutely need to try these Chocolate Chip Banana Cookies. Imagine the perfect marriage of classic chocolate chip cookies and sweet banana bread, all in one bite-sized delight. With their tender, cake-like texture and pockets of melted chocolate, these cookies are the kind of homemade joy that disappears in a flash—whether you’re sharing with friends or savoring them with a cup of coffee. Let’s dive into the magic that makes Chocolate Chip Banana Cookies a favorite for all ages!
Ingredients You’ll Need
You’ll be amazed at how a few simple, everyday ingredients come together to create such a scrumptious cookie. Each one plays a special role—some add moisture, others bring flavor, and a few work behind the scenes to give these Chocolate Chip Banana Cookies their signature texture and color.
- Ripe banana (mashed): The star ingredient, lending natural sweetness, moisture, and that unmistakable banana aroma.
- Unsalted butter (softened): Essential for a rich, tender crumb and classic cookie flavor.
- Brown sugar (packed): Adds warmth, depth, and a touch of chewiness to the cookies.
- Granulated sugar: Balances the brown sugar and helps the cookies spread just enough.
- Large egg: Binds everything together while adding structure and softness.
- Vanilla extract: Rounds out the flavors with a fragrant, homey note.
- All-purpose flour: Gives the cookies body and structure, preventing them from becoming too cakey.
- Baking soda: Provides lift, ensuring your cookies are light and tender rather than dense.
- Salt: Enhances all the sweet flavors and keeps things from getting flat.
- Ground cinnamon: Adds a subtle warmth that pairs perfectly with banana and chocolate.
- Semisweet chocolate chips: The melty, chocolatey highlight in every bite—don’t skimp!
How to Make Chocolate Chip Banana Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This little bit of prep ensures your cookies cook evenly and won’t stick—plus, cleanup is a breeze!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture is light and fluffy; this step helps create that signature tender texture in Chocolate Chip Banana Cookies.
Step 3: Add Banana, Egg, and Vanilla
Mix in the mashed banana, egg, and vanilla extract until everything is nicely combined. The banana will make the batter look a little bit looser than a classic cookie dough, but that means extra moist, cakey cookies!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This step ensures the leavening and spices are evenly distributed throughout every cookie.
Step 5: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated. Be careful not to overmix—stop as soon as you see no streaks of flour left.
Step 6: Fold in the Chocolate Chips
Gently fold in the semisweet chocolate chips. You want them evenly distributed, so every bite of your Chocolate Chip Banana Cookies has a burst of gooey chocolate.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are just golden and the centers look set. The aroma filling your kitchen will be pure bliss!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. This helps them set up perfectly. Once cooled, dig in—or share, if you must!
How to Serve Chocolate Chip Banana Cookies
Garnishes
For a little extra flair, sprinkle your cookies with a pinch of flaky sea salt right after baking. You could also drizzle them with melted chocolate or dust lightly with powdered sugar for a bakery-style finish.
Side Dishes
Pair your Chocolate Chip Banana Cookies with a cold glass of milk, a mug of hot cocoa, or a scoop of vanilla ice cream. If you’re feeling fancy, serve alongside a fresh fruit salad for a fun contrast.
Creative Ways to Present
Stack these cookies in a pretty jar for a homemade gift, or arrange them in a circle on a platter for parties. For a playful twist, make mini ice cream sandwiches with your favorite frozen treat nestled between two cookies.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Chip Banana Cookies fresh by storing them in an airtight container at room temperature for up to 3 days. If you want them to stay extra soft, tuck in a slice of bread—the cookies will absorb a bit of the moisture and stay perfect.
Freezing
You can freeze these cookies after baking for up to 2 months; just let them cool completely first. Or, freeze scoops of dough on a tray, then transfer to a freezer bag—bake straight from the freezer, adding a minute or two to the bake time.
Reheating
To revive that freshly baked magic, warm cookies in the microwave for 10–15 seconds or in a 300°F oven for a few minutes. The chocolate will get melty again and your kitchen will smell amazing all over.
FAQs
Can I use frozen bananas for Chocolate Chip Banana Cookies?
Absolutely! Thaw the bananas completely and drain off any excess liquid before mashing and adding to the dough. This way, your cookies won’t turn out too wet.
What’s the best way to make these cookies gluten-free?
Swap the all-purpose flour for a cup-for-cup gluten-free blend. The texture might be a tiny bit different, but you’ll still get deliciously soft Chocolate Chip Banana Cookies.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts or pecans add a lovely crunch, and shredded coconut or dried fruit can give your cookies a fun twist. Just keep the total mix-ins to about 1 1/2 cups.
Why are my cookies cakey instead of chewy?
These cookies are meant to be soft and cake-like, thanks to the banana. If you want them a little firmer, chill the dough for 30 minutes before baking, or try using slightly less banana.
Can I double the recipe for a crowd?
Yes! This recipe easily doubles or even triples. Just bake in batches and keep an eye on the oven, as larger scoops or crowded sheets might need a minute more baking time.
Final Thoughts
I hope you’re as excited as I am to whip up a batch of Chocolate Chip Banana Cookies. They’re simple, satisfying, and bring a smile to everyone who tries them. Give them a go and share your cookie joy with friends and family—they might just become your new signature treat!
Print
Chocolate Chip Banana Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Chip Banana Cookies are soft, moist, and bursting with flavor. Made with ripe bananas and semi-sweet chocolate chips, they offer a delightful combination of sweetness and a hint of cinnamon spice, perfect for a comforting dessert or snack.
Ingredients
Wet Ingredients
- 1 ripe banana (mashed)
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 1 cup semisweet chocolate chips
Instructions
- Prep the Oven and Baking Sheet: Preheat the oven to 350°F and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cookie dough.
- Add Banana and Egg: Mix in the mashed banana, egg, and vanilla extract until fully combined, adding moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon to evenly distribute the leavening agent and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the semisweet chocolate chips into the batter for pockets of melty chocolate in each cookie.
- Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheet about 2 inches apart, then bake for 10 to 12 minutes until the edges are lightly golden and centers are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up without becoming hard.
Notes
- These cookies have a soft and cake-like texture due to the inclusion of mashed banana.
- For a firmer texture, chill the dough in the refrigerator for 30 minutes before baking.
- Add chopped walnuts or pecans to the dough for an extra crunchy texture and nutty flavor.
- Use ripe bananas for maximum sweetness and moisture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
