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!
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 this for dessert or when I need a sweet treat, but I say it is totally acceptable for breakfast, brunch, snack…anytime! 🙂
It’s 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 cookies…or my Banana and Date Muffins. Which, by the way, are equally yummy and I also love them to pieces.
In fact, here’s a confession: I often let bananas go brown on purpose just to give myself the excuse to turn them into some of these treats. I also happen to be one of those people who actually like to eat over ripe bananas more than the just ripe ones.
What can I say – I’m all about those ripe bananas. And if you are making this recipe, you should be too! 😉
How to Make Banana Chocolate Chip Cookies
The good news is, this is quite a simple task!
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 dough onto cookie sheet.
Super simple, and a fun and delicious twist to traditional chocolate chip cookies!
Tips and Tricks
- 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.
- 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!
How to store and reheat Banana Chocolate Chip Cookies
I like to store them in the refrigerator so they last longer, and it can be stored up to 5-7 days. 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!
A lighter, simple 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
- White Chocolate Peppermint Cookies
- Molten Chocolate Lava Cake
- Nutella Cookie Butter Banana Grilled Cheese
- Banana Oat Cookies (by Brooklyn Farm Girl)
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!