Chocolate Chip Banana Cookies

Irresistible Chocolate Chip Banana Cookies Recipe

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Tired of throwing away overripe bananas? Transform those spotty fruits into something extraordinary! These Chocolate Chip Banana Cookies are the perfect balance of chewy, sweet, and satisfying. Each bite delivers the comforting flavor of banana bread with the indulgent pleasure of chocolate chip cookies.

As a pastry chef who’s spent years perfecting banana-based desserts, I can promise you these cookies will become a family favorite. The natural sweetness of ripe bananas means less added sugar, while their moisture creates an irresistibly soft texture that stays fresh for days.

In this recipe, I’ll guide you through selecting the perfect bananas, share my secret ingredient for extra flavor, and answer common questions about achieving that perfect cookie texture. Whether you’re baking for a weeknight treat or weekend gathering, these versatile cookies will impress everyone.

Why This Chocolate Chip Banana Cookies Recipe Works

  • Uses those overripe bananas that would otherwise go to waste
  • Requires basic pantry ingredients you likely already have on hand
  • Ready in under 30 minutes from start to finish
  • Perfect balance of banana flavor and chocolate sweetness
  • Healthier than traditional cookies with less refined sugar
  • Stays moist and soft for days (if they last that long!)

Choosing the Right Bananas

Best Bananas for Baking

The secret to incredible Chocolate Chip Banana Cookies is using properly ripened bananas. Look for bananas with dark spots covering most of the peel. These overripe bananas are sweeter, more flavorful, and blend more easily into your batter. The darker the spots, the better the flavor!

Buying Tips

If you need to make these cookies soon, purchase bananas that already show signs of ripening. Speed up ripening by placing bananas in a paper bag with an apple, which releases ethylene gas to accelerate the process. For the best flavor, allow bananas to ripen naturally until they’re quite spotty.

Substitutions

If you don’t have fresh overripe bananas, frozen bananas work wonderfully (just thaw before using). In a pinch, you can substitute ½ cup unsweetened applesauce for one banana, though this will change the flavor profile slightly. For banana allergies, sweet potato puree makes a surprisingly good alternative.

Ingredients & Prep

  • 2-3 very ripe bananas (about 1 cup mashed)
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar (light or dark)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup chocolate chips (semi-sweet or dark)

Banana Prep

Mash bananas thoroughly with a fork until smooth with minimal lumps. For extra flavor, some bakers like to “brown” their bananas in the oven for 10 minutes at 300°F before mashing—this caramelizes the sugars for deeper flavor.

Pantry Mix-Ins

Beyond chocolate chips, consider adding ½ cup of any of these for flavor variations:

  • Chopped walnuts or pecans
  • Shredded coconut
  • Rolled oats (reduce flour by ¼ cup)
  • Peanut butter chips

Step-by-Step Cooking Instructions

Pre-Baking Prep

  1. Preheat your oven to 350°F (175°C)
  2. Line two baking sheets with parchment paper
  3. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon
  4. In a large bowl, cream together butter and brown sugar until light and fluffy (about 2-3 minutes)

Mixing Method

  1. Add mashed bananas, egg, and vanilla to the butter mixture and beat until well combined
  2. Gradually add the dry ingredients, mixing just until incorporated (overmixing leads to tough cookies)
  3. Gently fold in the chocolate chips with a spatula
  4. For best results, chill the dough for 30 minutes (optional but recommended)

Baking Process

  1. Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies
  2. For flatter cookies, slightly press down the dough balls with the back of a spoon
  3. Bake for 10-12 minutes, until edges are golden but centers still look slightly underdone

Cooling

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to set up as they cool, giving you that perfect soft-baked texture.

Pro Tips for Perfect Chocolate Chip Banana Cookies

Avoiding Dry Cookies

  • Use very ripe bananas for maximum moisture
  • Measure flour correctly by spooning into measuring cups and leveling off (don’t pack it down)
  • Don’t overbake—remove cookies when edges are golden but centers still look slightly underdone
  • Add an extra tablespoon of butter if your dough seems dry

Tool Recommendations

  • Use a cookie scoop for uniform cookies that bake evenly
  • Silicone baking mats or parchment paper prevent sticking and promote even browning
  • Light-colored baking sheets prevent bottoms from burning

Storage & Freezing

  • Store in an airtight container with a slice of bread to maintain moisture for up to 5 days
  • Freeze baked cookies for up to 3 months in a freezer-safe container with parchment between layers
  • Freeze cookie dough balls on a tray, then transfer to a bag for fresh-baked cookies anytime

Flavor Variations

Spiced Banana Cookies

Add ¼ teaspoon nutmeg, ⅛ teaspoon cloves, and an extra ½ teaspoon cinnamon for a warm, spiced flavor perfect for fall and winter.

Dietary Adaptations

  • Gluten-Free: Substitute a 1:1 gluten-free flour blend
  • Vegan: Replace butter with coconut oil, egg with a flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
  • Sugar-Free: Use mashed dates or monk fruit sweetener instead of brown sugar

Creative Twists

  • Banana Bread Cookies: Add ¼ cup chopped walnuts and ¼ teaspoon nutmeg
  • Tropical Banana Cookies: Mix in ⅓ cup toasted coconut and ⅓ cup dried pineapple pieces
  • Peanut Butter Banana Cookies: Swirl in ¼ cup natural peanut butter before adding chocolate chips

Serving Suggestions

These Chocolate Chip Banana Cookies pair beautifully with:

  • A cold glass of milk or plant-based alternative
  • Coffee or espresso for an afternoon pick-me-up
  • Vanilla ice cream sandwiched between two cookies
  • Drizzled with warm caramel sauce for dessert

For a special occasion, arrange cookies on a platter with sliced bananas and chocolate sauce for dipping.

FAQs

Can I use frozen bananas?

Yes! Thaw completely and drain excess liquid before mashing. They may be slightly wetter than fresh bananas, so add an extra tablespoon of flour if needed.

Why are my cookies too cakey?

This could be from too much flour or banana. Measure flour correctly and stick to the recommended amount of banana. For chewier cookies, use melted butter instead of softened.

Can I reduce the sugar?

Yes, the natural sweetness of very ripe bananas allows you to reduce the brown sugar to ½ cup with good results. You can also substitute half the sugar with honey or maple syrup.

How can I make these cookies crispier?

For crispier edges, flatten the cookies more before baking and extend baking time by 1-2 minutes. Using all butter (rather than part shortening) also creates crispier cookies.

Conclusion

These Chocolate Chip Banana Cookies transform humble overripe bananas into a delightful treat that’s perfect for any occasion. With their soft texture, balanced sweetness, and irresistible chocolate chunks, they’re sure to become a favorite in your recipe collection.

Whip up a batch tonight and discover why thousands of home bakers have fallen in love with this versatile recipe! And once you’ve mastered these, why not try our Banana Bread Muffins with Streusel Topping or Caramelized Banana Pudding for more ways to use those spotty bananas?