Banana Chocolate Chip Cookies

I’ve been making this banana cookie recipe for a long time now. I always joke that I have two mottos in my kitchen: no fry left behind and no banana thrown out! My kids will inhale bananas one day and ignore them the next, so I never know what I’ll be working with. I’m that weirdo who buys ripe bananas on purpose just so I can bake with them!

The combination of banana and chocolate is so good, and the natural sweetness in ripe banana means less sugar! They’re perfect for using up leftover bananas at the end of the week getting too ripe to eat. The best flavor comes from really brown bananas with lots of spots, not yellow bananas!

This is such an easy recipe to make, no kitchen scale needed, just your handy dandy measuring cup.  A potato masher makes mashing the bananas fun for the kids, and a rubber spatula helps you scrape down the sides of the bowl. But I just use a fork and spoon, stuff you already have on hand! If you want a stronger banana flavor, use an extra tiny banana or make sure yours are really overripe!

Recipe Ingredients:

You’ll need the following ingredients to make this overripe banana recipes: 

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Unsalted butter- Use salted butter if that’s what you have, either is fine!
• Packed light brown sugar
• Granulated sugar
• Large egg
• Mashed ripe bananas
• Vanilla extract
• Semi-sweet chocolate chips

Ingredient Notes:

• Bananas: Use very ripe bananas with lots of brown spots for the best cookies. They’re sweeter and mash easily.
• Butter: Make sure it’s softened to room temperature. I never recommend using melted butter in place of softened.
• Brown Sugar: Adds moisture and flavor. You can also use coconut sugar for less sweetness if you prefer.
• Chocolate Chips: Semi-sweet chocolate chips work best, but mini chips are great too, they distribute more evenly throughout the dough. I use whichever I have on hand.
• Cinnamon: Just a hint complements the banana flavor. You can leave it out if you prefer.
• Flour: All-purpose flour works great. For gluten-free options, use a 1:1 blend. You can also substitute whole wheat pastry flour for half the all-purpose, though regular whole wheat flour will make them denser. Oat flour is another option if you want to experiment.

How to Make Banana Chocolate Chip Cookies Step-by-Step:

STEP 1: Heat oven to 350°F. Line baking sheets with parchment paper to make a prepared baking sheet.

STEP 2: In a small bowl (or separate bowl), whisk together flour, baking soda, baking powder, salt, and cinnamon.

STEP 3: In a large mixing bowl, beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

STEP 4: Add egg (you can use just an egg yolk for richer cookies if you want), mashed banana, and vanilla extract, beating until well combined.

STEP 5: Gradually add dry ingredients to the wet ingredients and mix until just combined.

STEP 6: Stir in the semi-sweet chocolate chips.

STEP 7: Scoop rounded tablespoons of dough (about 1 tbsp of dough per cookie) onto prepared baking sheets about 2 inches apart in a single layer.

STEP 8: Bake 10-12 minutes until edges are golden brown but centers still look slightly soft.

STEP 9: Let cool on the baking sheet 5 minutes before moving to a wire rack.

Storage and Reheating:

Storage: Store leftover cookies in an airtight container at room temperature for up to 3-4 days.

Reheating: Warm in the microwave for 10-15 seconds, if you must.

Freezing: These freeze beautifully! Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature. You can also freeze the dough, scoop cookie dough balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

Additions and Substitutions:

ADDITIONS:

• Nuts: Add 1/2 cup chopped walnuts or pecans for extra crunch.
• White Chocolate: Add white chocolate chips along with or instead of semi-sweet chips.
• Peanut Butter: Swirl in 1/4 cup peanut butter for a peanut butter banana combo.
• Oats: Add 1/2 cup old-fashioned oats for a chewier texture.

SUBSTITUTIONS:

• Butter: Can substitute with coconut oil for dairy-free, but the texture will be slightly different.
• Sugar: You can use all brown sugar for chewier cookies.
• Gluten-Free: Use a 1:1 gluten-free flour blend. Cup4Cup is a good brand. They may be slightly more delicate though.

FAQs about these Choc Chip Banana Cookies:

Why are my cookies flat?

 Make sure your baking soda and baking powder are fresh. Also check that your butter isn’t too soft.

Can I use frozen bananas? 

Yes! Thaw them completely and drain any excess liquid before mashing.

My cookies are too cakey, what happened? 

You probably added too much flour or over baked them.