I love making these chocolate chip banana cookies whenever I have ripe bananas on the counter. They are soft, chewy, and filled with rich chocolate chips, combining the comforting flavor of banana bread with the irresistible texture of a classic cookie. They come together quickly and make a perfect sweet treat for any day of the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup mashed ripe banana (about 2 medium bananas)
½ cup unsalted butter, softened
¾ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (optional)
1 cup semisweet chocolate chips
Directions
I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.
In a large bowl, I cream the softened butter and brown sugar together until the mixture becomes light and fluffy. Then I add the mashed bananas, egg, and vanilla extract, mixing until everything is fully combined.
In a separate bowl, I whisk together the flour, baking soda, salt, and cinnamon. I gradually add the dry ingredients into the wet mixture, stirring just until combined. I am careful not to overmix.
Next, I fold in the chocolate chips evenly throughout the dough.
Using a tablespoon, I drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart. I bake the cookies for 12 to 15 minutes, until the edges are lightly golden.
Once baked, I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies.
Prep time: 15 minutes
Bake time: 12–15 minutes
Total time: About 30 minutes
Variations
I sometimes swap semisweet chocolate chips for dark chocolate or milk chocolate depending on what I have available. For added crunch, I like to mix in chopped walnuts or pecans. If I want a slightly healthier twist, I replace half of the all-purpose flour with whole wheat flour. I also enjoy adding a sprinkle of sea salt on top before baking for a sweet and salty finish.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, I sometimes place a small slice of bread in the container. If I want to enjoy them warm again, I reheat a cookie in the microwave for about 10 seconds. I can also freeze the baked cookies for up to 2 months and let them thaw at room temperature before serving.
FAQs
Can I use frozen bananas?
I can use frozen bananas as long as I thaw them completely and drain any excess liquid before mashing.
How do I make the cookies extra chewy?
I chill the dough for about 30 minutes before baking, which helps create a thicker and chewier texture.
Can I make the dough ahead of time?
I often prepare the dough a day in advance and store it covered in the refrigerator. I let it sit at room temperature for a few minutes before scooping and baking.
Can I reduce the sugar?
I can slightly reduce the brown sugar, but I keep in mind that it may affect the texture and moisture of the cookies.
Why are my cookies too soft in the center?
If the centers seem too soft, I bake them for an additional 1–2 minutes. I also allow them to cool fully, as they continue to set while resting.
Conclusion
I find these chocolate chip banana cookies to be a wonderful way to use ripe bananas while satisfying a chocolate craving. They are soft, flavorful, and easy to make, which is why I return to this recipe again and again. Whether I bake them for family, friends, or just for myself, they always disappear quickly.
📖 Recipe:
Print
Chocolate Chip Banana Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft and chewy chocolate chip banana cookies made with ripe bananas, warm cinnamon, and rich chocolate chips. A delicious cross between banana bread and classic cookies, perfect for using up overripe bananas.
Ingredients
1 cup mashed ripe banana (about 2 medium bananas)
1/2 cup unsalted butter, softened
3/4 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon (optional)
1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the mashed bananas, egg, and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Fold in the chocolate chips evenly throughout the dough.
- Drop rounded tablespoon-sized scoops of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12–15 minutes, or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Swap semisweet chocolate chips with dark or milk chocolate if preferred.
Add chopped walnuts or pecans for extra crunch.
Replace half of the all-purpose flour with whole wheat flour for a heartier texture.
Sprinkle sea salt on top before baking for a sweet and salty flavor.
Chill the dough for 30 minutes for thicker, chewier cookies.
Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 11 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
