Banana Chocolate Chip Cookies
Okay people, brace yourself for these yummy Banana Chocolate Chip Cookies! If you are asking what is this banana cookie business…think banana bread meets chocolate chip cookies…the best of both worlds all wrap up in a warm gooey cookie.
And it is one fine package!
We love cookies a whole lot around here! Some of our reader favorites include this Strawberry Thumbprint Cookies, White Chocolate Raspberry Cookies, and Chocolate Marshmallow Cookies.
So of course I’m gonna turn my love of chocolate and banana into something cookie related. Duh.
When Banana Bread meets Chocolate Chip Cookies
So what exactly are Banana Chocolate Chip Cookies?
Here’s the deal: the texture is a cross between spongy quick bread and a perfectly soft cookie. The dough is made with both flour and mashed bananas. And yes, we loaded it generously with a whole lot of chocolate chips.
Because we want to and we can and we love chocolate chips with our whole hearts.
I typically make banana chocolate chip cookies for dessert or when I need a sweet treat, but I say it is totally acceptable for breakfast, brunch, snack, lunch… really just about anytime! 🙂
And of course, just like any other baked goods that calls for bananas, banana chocolate chip cookiesare also the perfect thing to bake when you are trying to use up leftover bananas.
In fact, when it comes to this, the more ripe the bananas, the more flavor and sweetness they will contribute to the cookies.
When bananas start turning brown, it’s always my cue to turn them into these yummy banana chocolate chip cookies…or my Banana and Date Muffins. Which, by the way, are equally yummy and I also love them to pieces.
In fact, I often let bananas go brown on purpose just to give myself the excuse to turn them into some of these treats.
Any excuses to make me more banana chocolate chip cookies!
How to Make Banana Chocolate Chip Cookies
The good news is, not only is it delicious, banana chocolate chip cookies call for pantry-friendly ingredients and are SUPER easy to make!
Here’s what you need:
- Bananas – use overripe bananas. Green or yellow bananas doesn’t give it enough flavor or sweetness.
- chocolate chips – I like to use semi-sweet chocolate chips for this recipe.
- all-purpose flour
- baking soda – used a rising agent for the cookies
- baking powder – also used a rising agent for the cookies
- granulated sugar
- brown sugar
- unsalted butter – softened is preferred. To softened, place butter in room temperature 1-2 hours before making. If butter is fully melted, cookies will be flat. Avoid using salted butter since we are adding salt to the cookies. If using salted butter, omit salt.
- vanilla extract – pure vanilla extract produces the best flavor for your cookies.
- salt – omit this if using salted butter
It’s the same process as baking chocolate chip cookies but with the extra step of mashing up the bananas. Mashed bananas are incorporated into the dough itself.
I don’t know about you but I love baking with bananas. It gives baked goods a nice texture while providing natural sweetness.
And here’s a high level summary of what is involved when it comes to baking these Banana Chocolate Chip Cookies:
- Mix the dry ingredients
- Mix the wet ingredients
- Combine dry + wet ingredients
- Drop spoonfuls of cookie dough onto cookie sheet.
Super simple, and a fun and delicious twist to traditional chocolate chip cookies!
These Banana Chocolate Chip Cookies are on the softer side, nice and chewy, filled with incredible banana flavors and oh yes, LOADED with chocolate chips.
We aren’t stingy with the chocolate chips around here!
Tips and Tricks
A few secrets to making Banana Chocolate Chip Cookies:
- Use overripe bananas for the best tasting cookies!
- Place cookie dough on cookie/baking sheet lined with parchment paper or baking mats for easier cleanup! It’s seriously a game changer!
- Once cookies are baked, let it sit on the cookie/baking sheet for just 1-2 minutes and then remove promptly onto a baking rack to cool. Do not leave cookies sitting on hot baking sheet for a long time, as doing so will overcook the cookies.
- Banana Chocolate Chip Cookies will be slightly soft when it comes out of the oven but will slowly solidify. You want the cookies to be slightly soft when it comes out of the oven to get the perfectly soft cookies at the end!
Storage and Reheating
I store my Banana Chocolate Chip Cookies in an airtight container room temperature for 2-3 days, and in the refrigerator for up to 7 days if I want them to last longer. Although they get consumed pretty fast and don’t last very long in our household!
When I am ready to eat them, I always heat them in the microwave for 10 seconds or so to get them warm and soft!
These chocolate chip banana cookies are such a light and yummy sweet treat! A fun twist to the traditional chocolate chip cookies…especially when you have bananas sitting around!
Happy baking, foodies! Until next time! 🙂
Other Banana and/or Chocolate Desserts!
- Banana and Date Muffins
- Strawberry Banana Nutella Crepes
- Chocolate Chip Pancakes
- S’mores Ice Cream
- No Bake Oreo Truffles
- White Chocolate Peppermint Cookies
- Molten Chocolate Lava Cake
- Nutella Cookie Butter Banana Grilled Cheese
- Banana Oat Cookies (by Brooklyn Farm Girl)
Other Cookie Recipes
- White Chocolate Peppermint Cookies
- Chocolate Marshmallow Cookies
- Strawberry Thumbprint Cookies
- Caramel White Chocolate Chip Chocolate Cookies
- White Chocolate Raspberry Cookies
Banana Chocolate Chip Cookies
- 1 1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup unsalted butter softened
- 1/2 tsp vanilla extract
- 1 large egg
- 3/4 cup mashed overripe bananas ~2 bananas
- 1 cup chocolate chips
- Pre-heat oven to 350 degrees.
- In a medium bowl, combine dry ingredients – flour, baking soda, baking powder, and salt.
- Mash bananas in a small bowl. Set aside.
- In a large bowl, combine wet ingredients – granulated sugar, brown sugar, softened unsalted butter, vanilla extract, egg, and mashed bananas.
- Add dry ingredients into wet ingredients. Use a spatula to mix well and combine. Fold in chocolate chips.
- Drop large spoonfuls of dough onto baking/cookie sheet lined with parchment paper or baking mat. Note: consistency of dough is slightly more runny than regular chocolate chip cookie dough.
- Bake for 12-13 minutes.
- Remove baking/cookie sheet from oven and let cookies sit for 1-2 minutes (not more than that!), then transfer them to baking rack to cool for 5 minutes.
- Serve and enjoy!
These were really good! It’s a spongy, soft cookie. I thought they weren’t done in the oven because they were so light, but they were perfect. Only thing I changed was I used 3/4 cup chocolate chips instead of a full cup. Thumbs up!
Yay! Glad you like it! Thank you for sharing your modification! 🙂
These cookies are so darn good!! I have already made them twice and I am making them again for our office potluck this week! Thanks for the great recipe!
Yay! Glad you like them!!
I am always looking for ways to use ripe bananas! These were so yummy!
Thank you! Glad you liked it!
It’s not often you find bananas in cookies, but these were a hit and we will be making them again. Thanks for the recipe!
You are so welcome! Glad it was a hit!
Made these to send to my boys in college, they loved them! Kinda healthy and oh so delish. Loved the tip to pop in the micro for a few seconds! I put some on a baking sheet and heated 3 minutes in a 350 degree oven from frozen! YUMMY!
I’m so glad your boys liked them! And thanks for sharing the reheating instructions for the oven!
The banana bread lovers in my house are OBSESSED with these cookies! SO GOOD!
Thank you for sharing and glad you all are loving this!
Bananas are my jam and I love the flavor profile! These cookies are super moist and delicious!
Thank you Jennifer! Happy to hear you loved it!
Great recipe for kids! I dropped these in their lunches through the week for school.
Great idea!! Thanks for sharing!