When you bite into a warm, gooey Banana Bread Chocolate Chip Cookie, the combination of banana and chocolate creates a comforting burst of flavor that feels like a hug from the inside. This delightful treat takes only about 30 minutes to prepare and bake, and the unique blend of bananas and chocolate chips ensures that these cookies stay soft and chewy.
This recipe is perfect for anyone who loves the classic flavor of banana bread but wants it in cookie form. Bake them on a weekend for a cozy family treat or whip up a batch for a last-minute gathering. You can easily store leftover cookies in an airtight container for up to a week, ensuring you can enjoy them any time you crave a sweet snack.
Why You’ll Love This Recipe
- The cookies are soft and chewy, thanks to the ripe bananas.
- They come together quickly, perfect for when you need a sweet fix.
- The chocolate chips add a rich flavor contrast to the banana.
- They store well, making them great for meal prep or snacks.
What You’ll Need
Here’s what you’ll need to make these delicious cookies:
For the Cookie Dough
- 2 ripe bananas, mashed
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
For the Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Mixing
- 1 cup chocolate chips
Use very ripe bananas for maximum sweetness.
Substitutions & Swaps
- Substitute coconut oil for butter.
- Use dark brown sugar for a richer flavor.
- Swap half the flour for whole wheat flour for added fiber.
- For egg-free, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
How to Make It
Follow these simple steps to bake delicious cookies!
Cream Together
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by greasing it lightly.
- Cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
Beat In
- Beat in the egg, mashed bananas, and vanilla extract until well combined.
Whisk Together
- Whisk together the flour, baking soda, and salt in a separate bowl.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold In
- Fold in the chocolate chips until evenly distributed.
Drop Dough
- Drop spoonfuls of dough onto the greased baking sheet, spacing them apart.
Bake
- Bake for 10-12 minutes or until the edges are golden.
Cool
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Store It
Fridge: up to 7 days in an airtight container.
Freezer: yes, for up to 3 months.
Reheat: microwave for 10-15 seconds or until warmed.
Tips for Best Results
- Use very ripe bananas for extra sweetness and moisture.
- Don’t overmix the dough; stop when just combined for best texture.
- For an extra treat, sprinkle a few chocolate chips on top before baking.
- Allow the cookies to cool completely for firmer texture.
Serving Suggestions
- Serve them warm with a glass of milk.
- Pair with a scoop of vanilla ice cream for a delicious dessert.
- Enjoy alongside a hot cup of coffee or tea for a cozy afternoon snack.
