Banana Bread Chocolate Chip Cookies
57 min
|
easy
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 45 min | 12 min | 57 min |
Introduction
These banana bread chocolate chip cookies taste like your favorite cozy loaf wrapped up in a soft, chewy cookie.
They are packed with ripe banana flavor, warm cinnamon spice, and plenty of melty chocolate in every bite.
Whip up a batch for after-school snacks, casual get-togethers, or anytime you need an easy, crowd-pleasing treat.
Ingredients (24 servings)
Ingredients
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How to Make Banana Bread Chocolate Chip Cookies
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Prep the pans and oven
Preheat your oven to 350°F and line two baking sheets with parchment paper.
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Mash the bananas
Peel the bananas and mash them in a bowl until mostly smooth, with just a few small lumps.
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Cream the butter and sugar
In a large mixing bowl, beat the softened butter and brown sugar together until light, creamy, and well combined.
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Add the remaining wet ingredients
Beat in the maple syrup, mashed bananas, egg, and vanilla until the mixture looks smooth and slightly fluffy.
It may look a little curdled at first, but it will smooth out as you mix.
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Combine the dry ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
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Make the cookie dough
Add the dry ingredients to the wet mixture and stir gently just until no streaks of dry flour remain.
Fold in the chocolate chips so they are evenly distributed throughout the dough.
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Chill the dough
Cover the bowl and chill the dough in the refrigerator for at least 30 minutes to help it firm up.
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Scoop and bake the cookies
Use a tablespoon or small cookie scoop to drop rounded mounds of dough onto the prepared baking sheets.
Space the mounds about 2 inches apart, since the cookies will spread slightly as they bake.
Bake one sheet at a time for 10 to 12 minutes, until the edges look set and lightly golden.
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Cool and serve
Let the cookies cool on the baking sheet for 5 minutes to finish setting.
Transfer them to a wire rack to cool completely, then enjoy warm or at room temperature.
Substitutions
- Use coconut oil instead of butter
- Swap the butter for an equal amount of refined coconut oil for a dairy-free cookie with a light coconut aroma. Chill the dough well, since coconut oil softens faster at room temperature than butter.
- Use honey instead of maple syrup
- Replace the maple syrup with honey for a slightly richer sweetness and a bit more chew. Watch the cookies closely, since honey can help them brown a touch faster at the edges.
- Use a 1:1 gluten-free flour blend instead of all-purpose flour
- Use a cup-for-cup gluten-free baking blend to keep the texture soft while making the cookies gluten-free. Let the dough rest for 10 minutes before baking, which helps hydrate the gluten-free starches.
Tips
- Choose the right bananas
- Use very spotty bananas for the best flavor; green or barely ripe bananas will taste bland. Measure the mashed banana so you have about 1 cup, since extra moisture can make the cookies bready.
- Cream the butter fully
- Beat the butter and sugar until noticeably lighter in color to help the cookies bake up soft and tender. If you skip this step, the cookies can bake up dense and heavy.
- Chill for thick cookies
- A chilled dough spreads less, which keeps these banana cookies chewy instead of thin and flat. If your kitchen is very warm, chill a little longer than 30 minutes for best shape.
- Use parchment for easy release
- Line your pans with parchment instead of greasing them, since greased pans can encourage extra spreading. Parchment also makes it easier to slide whole batches to a rack to cool.
- Adjust baking time for texture
- Bake on the shorter end for very soft, cake-like cookies, or closer to 12 minutes for sturdier edges. Remember they will continue to set on the hot pan as they cool.
Nutrition Facts *
| Energy | 141 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 7 | g |
| Carbohydrates | 20 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cookies turn out very cakey and bread-like?
- These cookies are naturally soft, but too much banana or flour can push them into muffin territory. Measure the mashed banana so it is close to 1 cup, not more. Stir the flour in gently and stop as soon as you no longer see dry spots. Overmixing builds gluten, which makes the cookies puff and firm instead of staying chewy.
- Can I make these banana bread cookies without eggs?
- Yes, you can replace the egg with a flax egg for a vegan-friendly version. Stir 1 tablespoon ground flaxseed with 3 tablespoons water, then let it thicken for about 5 minutes. The cookies will be a little softer and more delicate, so let them cool fully before moving.
- Can I use frozen bananas for this recipe?
- Frozen bananas work well as long as you thaw them completely and drain off any excess liquid. Measure the mashed banana after draining, then proceed with the recipe as written.
- How should I store these cookies and how long do they keep?
- Store the cooled cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer, then move to a freezer bag for up to two months. Thaw at room temperature or warm briefly in the microwave for a soft, fresh-baked feel.
Serving Suggestions
These banana bread chocolate chip cookies shine with a sprinkle of flaky sea salt on top for sweet-salty contrast.
For dessert, pair them with a scoop of vanilla ice cream or cinnamon ice cream for an easy sundae-style treat.
You can also sandwich them around cream cheese frosting for a whoopie-pie twist that leans into the banana bread vibes.
More pairings:
Reviews
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Donna, Minneapolis: These came out tasty and super soft with great banana flavor, but mine spread a lot more than expected even after the 30-minute chill. Next time I’ll chill longer or add a couple tablespoons of flour so they hold their shape a bit better.
: Happy you liked the flavor, Donna! If they’re spreading a lot, try chilling the dough longer and making sure the butter is truly softened (not melty), and adding 1 to 2 tablespoons of flour is a solid tweak for extra structure.
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