chocolate chip banana cookie recipe

Written ByJenny Smyth Posted on
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The Best chocolate chip banana cookie recipe

I’ve been making this chocolate chip banana cookie recipe for years, and it’s always a hit with my family. The combination of sweet bananas and dark chocolate chips is a perfect match.

My kids love helping me mix the dough, and they can never get enough of the fresh-baked cookies straight from the oven. As a busy mom, I appreciate that this recipe is easy to make and requires minimal ingredients.

The best part? It’s a great way to sneak in some extra fruit and nutrients into our diet.

I’ve served these cookies at family gatherings, birthday parties, and even as an after-school snack. They’re always a crowd-pleaser.

The aroma of banana and chocolate wafting from the oven is irresistible, and everyone can’t help but gather around the kitchen counter to grab a warm cookie fresh out of the oven. It’s become a staple in our household, and I’m excited to share it with you today.

One of the reasons I love this recipe is that it’s so versatile – you can make it as a sweet treat or as a healthier snack option by using less sugar and more bananas. My family loves when I make this recipe for special occasions, but we also enjoy having it as an everyday snack.

Chocolate Chip Banana Cookies

4.7 from 537 votes

Soft and chewy cookies made with ripe bananas and loaded with chocolate chips. These cookies are a healthier alternative to traditional chocolate chip cookies and are perfect for a snack or dessert.

Prep Time10 mins
Cook Time12 mins
Resting Time0 mins
Total Time22 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Dough

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 ripe bananas, mashed
1 cup semisweet chocolate chips

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a baking sheet with parchment paper.
3In a medium bowl, whisk together flour, baking soda, and salt.
Set aside.
4In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
5This should take about 2-3 minutes.
6The mixture should be pale and smooth.
7Beat in the egg and vanilla extract until well combined.
8Mix in the mashed bananas until fully incorporated.
9The dough will be thick and sticky.
10Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
11Fold in the chocolate chips.
12Using a tablespoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
13Bake for 10-12 minutes, or until the edges are lightly golden.
14The centers may still look soft, but that is okay.
15Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
16This allows the cookies to firm up slightly and makes them easier to handle.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Oven
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 150mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 2g

📝Notes

Tips: For best results, use ripe bananas. Overripe bananas with black spots will give the cookies the best flavor.

I always make this recipe for family gatherings. They are easy to make, and I can make a big batch to have them ready for when your guests arrive. I love that this recipe is versatile and can be made into muffins.

It is a great way to make them into a breakfast item. Plus, it’s a great way to use up overripe bananas and involve your kids in the kitchen. These cookies are always a hit with everyone, and they are always a hit with everyone.

Plus, they are easy to make and require minimal effort. You just need to mash the bananas, mix in the other ingredients, and bake. This recipe is a great way to use up overripe bananas.

Instead of letting them go to waste, you can turn them into a delicious treat.

❓ Frequently Asked Questions About Chocolate Chip Banana Cookies

Q: What type of bananas are best for this recipe?

A: You can use any ripe banana variety, but I find that Cavendish or plantain work best in terms of texture and flavor.

Q: Can I use other types of chocolate chips?

A: Yes, you can substitute dark chocolate chips with semisweet or milk chocolate chips if you prefer. However, keep in mind that the flavor profile will change slightly.

Q: How do I store leftover cookies?

A: Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. When ready to serve, thaw frozen cookies at room temperature or reheat them in the microwave for 10-15 seconds.

Q: Can I make this recipe vegan?

A: Yes, you can replace traditional eggs with flax eggs or mashed banana puree to create a vegan version of this recipe.

Q: What’s the best way to reheat cookies?

A: To reheat cookies, place them on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for 5-7 minutes or until warm through. Alternatively, you can reheat them in the microwave for 10-15 seconds.

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