There’s something truly comforting about biting into a warm, soft cookie infused with the natural sweetness of ripe bananas and gooey chocolate chips. This chocolate chip banana cookies recipe is one of my favorites to make when I want a quick and satisfying treat that feels both indulgent and wholesome.
Whether you have overripe bananas that need using or simply crave a twist on classic chocolate chip cookies, these cookies deliver soft texture and rich flavor every time. I’m excited to share this easy recipe that you’ll want to bake again and again.
Why You'll Love This Recipe
- Uses ripe bananas to add natural moisture and sweetness
- Soft, chewy texture that melts in your mouth
- Simple ingredients you likely have on hand
- Quick to prep—ready in under 30 minutes
- Perfect for snacks, lunchboxes, or dessert
Ingredients
Gather these straightforward ingredients to make your chocolate chip banana cookies. Using ripe bananas is key to the flavor and softness.
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 27-29 minutes
- Servings: 18 cookies
- Calories: Approximately 150 per cookie
How to Make CHOCOLATE CHIP BANANA COOKIES
- Preheat your oven to 350°F and line two baking sheets with parchment paper to prevent sticking.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
- Beat in the egg, mashed bananas, and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined—avoid overmixing to keep cookies tender.
- Fold in the chocolate chips evenly throughout the dough, saving a few to press on top of each cookie for presentation.
- Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheets, then gently press extra chocolate chips on top.
- Bake for 12 to 14 minutes, or until the edges are golden but the centers remain soft. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Results
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Don’t overmix the dough to keep the cookies soft and tender.
- Chill the dough for 15 minutes if it feels too sticky to handle.
- Press extra chocolate chips on top before baking for an attractive finish.
- Store cookies in an airtight container once cooled to maintain softness.
Storage and Reheating
Store your chocolate chip banana cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, place them in a freezer-safe bag and freeze for up to 3 months.
To reheat, warm cookies in a microwave for 10-15 seconds or in a preheated 300°F oven for 3-5 minutes to restore softness and gooey chocolate chips.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great once thawed and mashed. Just be sure to drain any excess liquid before mixing to avoid overly wet dough.
Can I substitute chocolate chips with other mix-ins?
Absolutely! Walnuts, pecans, or white chocolate chips are delicious alternatives that pair well with banana flavor.
How do I make these cookies vegan?
Replace butter with vegan margarine or coconut oil, use a flax egg instead of a chicken egg, and check that your chocolate chips are dairy-free.
Why are my cookies spreading too much?
Too-soft butter or overly ripe bananas can cause spreading. Chill your dough before baking and measure ingredients carefully to help cookies hold their shape.
