I have to tell you this—these banana chocolate chip cookies were a total accident in my kitchen, and now I can’t stop baking them.
You know when you’ve got ripe bananas lying around, and you’re tired of banana bread? That’s how this recipe was born.
I thought, why not mix the sweetness of banana with melty chocolate chips in a cookie? And let me tell you—these cookies are soft, chewy, and taste like a warm hug.
If you love bananas and chocolate, you’ll love every single bite.
Why You’ll Love These Cookies
These cookies are special because they’re not your regular chocolate chip cookies. The ripe bananas add natural sweetness and keep the cookies soft for days.
No dry, crumbly cookies here—just chewy, moist goodness. Plus, the chocolate chips take the flavor to another level.
It’s like banana bread and chocolate chip cookies had the perfect baby.
Ingredients You’ll Need
The best part? You don’t need any fancy stuff. Here’s what you need to grab:
- 1 ripe banana (the spottier, the better)
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
That’s it. Simple pantry items you probably already have at home.
Step-by-Step Instructions
Step 1: Mash the Banana
Peel and mash your ripe banana in a bowl until it’s smooth. This will give your cookies that sweet banana flavor.
Step 2: Mix the Wet Ingredients
In another bowl, cream together the softened butter, brown sugar, and white sugar. Then add the egg, vanilla, and mashed banana. Mix until everything is smooth.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet mixture.
Step 4: Add the Chocolate Chips
Fold in the chocolate chips gently. Don’t overmix—just enough so the chips are spread out nicely.
Step 5: Scoop and Bake
Scoop small spoonfuls of dough onto a baking tray lined with parchment paper. Bake at 350°F (175°C) for 10–12 minutes, or until the edges turn golden brown.
Step 6: Cool and Enjoy
Let them cool for a few minutes (if you can wait). They’ll be soft, chewy, and full of banana-chocolate goodness.
Tips to Make Them Even Better
- Use extra ripe bananas for the best flavor.
- Chill the dough for 20 minutes if you want slightly thicker cookies.
- Add a pinch of cinnamon for a cozy twist.
- Try mixing in nuts or peanut butter chips for extra fun.
Storing Your Cookies
Keep the cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy because of the banana. You can also freeze them for up to 2 months—just reheat when you’re craving one.
FAQs
Q1: Can I use frozen bananas?
Yes, just thaw them and drain excess liquid before mashing.
Q2: Can I make these without eggs?
Yes, you can replace the egg with another mashed banana or use a flax egg.
Q3: Can I make them gluten-free?
Yes, just swap the all-purpose flour with a 1:1 gluten-free baking flour mix.
Q4: Can I use dark chocolate instead of milk chocolate?
Absolutely. Dark chocolate tastes amazing with banana.
Q5: How do I know they’re done baking?
Check the edges—once they’re golden brown, they’re ready. The centers will set as they cool.
That’s it! These banana chocolate chip cookies are my go-to treat when I want something quick, comforting, and sweet. Bake a batch and trust me—you’ll thank yourself later.