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
