banana chocolate cookies recipe

Written ByJenny Smyth Posted on
banana chocolate cookies recipe
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The Best banana chocolate cookies recipe

I’ve always been a fan of classic banana chocolate cookies.

There’s something about the combination of ripe bananas and rich chocolate that just can’t be beat.

I remember making these cookies for the first time as a kid, using my mom’s recipe, and being amazed by how delicious they turned out.

Since then, I’ve experimented with various tweaks to the recipe, but this one remains a favorite among my family and friends.

It’s perfect for any occasion, whether it’s a quick snack or a special treat for the kids after school.

Banana Chocolate Cookies

Banana Chocolate Cookies

4.9 from 1140 votes

These soft and chewy banana chocolate cookies combine the natural sweetness of ripe bananas with rich chocolate chips. Perfect for using up overripe bananas, they are a quick and satisfying treat for any time of day.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookies

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe banana (about 2 medium bananas)
1 cup semi-sweet chocolate chips

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
3In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4Add the egg and vanilla extract, beating until well incorporated, then mix in the mashed banana until smooth.
5Gradually add the dry ingredients to the wet mixture, stirring with a spatula or on low speed just until no streaks of flour remain.
6Fold in the chocolate chips gently until evenly distributed throughout the dough.
7Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8Bake for 10 to 12 minutes, until the edges are golden brown and the centers appear set but still soft.
9Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10The cookies will firm up as they cool, becoming soft and chewy.

🔧Equipment

Mixing bowls
Electric mixer or whisk
Baking sheet
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 85mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 13g🥩Protein: 2g

📝Notes

For extra flavor, add 1/2 cup chopped walnuts or pecans along with the chocolate chips. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Banana Chocolate Cookies Works

To keep these banana chocolate cookies fresh, store them in an airtight container at room temperature for up to four days. If you want to enjoy them later, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer bag.

They will keep for three months. When you are ready to eat, let them thaw on the counter for about 15 minutes or warm them in the microwave for 10 seconds.

These cookies are perfect for any occasion because they are easy to make and everyone loves them. I often bring them to family gatherings, potlucks, or school events, and they always disappear fast.

They work just as well for a casual weekend treat or a holiday dessert plate. The combination of banana and chocolate is a classic that never gets old, and this recipe is one I will keep making for years to come.

❓ Frequently Asked Questions About Banana Chocolate Cookies

Q: What type of chocolate is best for this recipe?

For this recipe, I recommend using high-quality dark or semisweet chocolate. The bitterness of the dark chocolate complements the sweetness of the bananas perfectly, creating a delightful flavor balance. If you prefer a milder flavor, you can use milk chocolate instead.

Q: Can I use frozen bananas in this recipe?

Frozen bananas work just as well as fresh ones in this recipe. Simply thaw them at room temperature or in the refrigerator before using.

Q: How do I store leftover cookies?

Leftover cookies can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. For longer storage, freeze the cookies in an airtight container or freezer bag for up to 3 months.

Q: Can I make these cookies without eggs?

You can replace the eggs with an additional 1/2 cup of mashed banana and 1 teaspoon of baking powder. This substitution will give your cookies a slightly different texture but still maintain their delicious flavor.

Q: How do I ensure my cookies are soft and chewy?

To achieve soft and chewy cookies, it’s essential to not overbake them. Remove them from the oven when they’re lightly golden brown around the edges and still slightly undercooked in the center.

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