Soft and tender banana chocolate chip cookies are a delicious way to use your brown bananas in one of the most iconic and classic cookies. The cookies have a lovely cakey texture, a mild banana flavor and gooey melted chocolate chips in each bite.
Chocolate chip cookies bring up warm memories for many people. They are simple, homey and full of deep flavor. A wonderful variation to chocolate chip cookies is to add some bananas. If you have a few extra brown bananas, put them to good use. Once you try these, you may have to buy bananas specifically for these cookies because they are so good.
The addition of bananas gives the cookies a wonderful banana flavor and adds sweetness to the batter, which means you don't have to add too much sugar. I really like that these cookies aren't too sweet. I love the soft, cakey texture of these cookies with melted chocolate chips sprinkled in. Pack these into lunchboxes, take them along on a picnic, or on a road trip. They are perfect to snack on throughout the day.
We really enjoy banana desserts in our family, like Banana Cream Cheesecake, which is my personal favorite, Banana Muffins are so simple and are so nice with coffee or milk and a simple but unique banana recipe is my Banana Coffeecake. One of my boys' favorite breakfast that doesn't have any flour or sugar are Banana Egg Pancakes, so these chocolate chip cookies are another way to enjoy bananas.
Ingredients For Banana Chocolate Chip Cookies:
- butter - I use unsalted butter, but salted butter will work here too. The butter needs to be at room temperature, so take it out of the fridge before you start making the cookies.
- sugars - the best chocolate chip cookies use both granulated sugar and brown sugar. They will give the cookies the best texture and flavor.
- egg - 1 large egg. The egg also needs to be at room temperature.
- bananas - brown, soft and overripe bananas are best for this recipe. 1 large banana will usually be enough but you may need to use more than 1 banana if your bananas are small. Mash the banana and measure before adding tot he batter to make sure you have the proper amount.
- vanilla extract - vanilla is a must in cookies and gives these a wonderful aroma and flavor.
- flour - I use unbleached all purpose flour in this recipe and have not experimented with other flours.
- baking soda - this will add a bit of color to the cookies and, course, help them rise and become fluffy.
- salt - I like adding just a bit of salt to most baking recipes too.
- chocolate chips - you can use any chocolate chips or chocolate chunks that you like. I like semi sweet because they aren't too sweet.
How To Make Banana Chocolate Chip Cookies:
- Preheat the oven to 350 degrees Fahrenheit. Line 1-2 rimmed baking sheets with parchment paper.
- Cream the butter and sugars until light and fluffy.
- Add the egg, banana and vanilla. Mix to combine.
- Mix the dry ingredients separately.
- Add the dry ingredients to the batter and mix to combine.
- Add the chocolate chips and mix to combine.
- Scoop out the cookie dough into about 2 Tablespoon portions and place on a baking sheet.
- Bake the cookies for 10-12 minutes in the preheated oven until set and lightly golden on the bottom and the edges.
How To Store Cookies:
Store the cookies at room temperature for about 3 days. You can cover them up with a clean kitchen towel or plastic wrap so they stay soft and don't absorb any odors.
These cookies freeze really well too. You can freeze them in an airtight container or a freezer bag for up to 3 months.
Helpful Tips:
Use room temperature butter and eggs.
In baking, it's really important to use room temperature ingredients, especially butter and eggs. This will give you the best texture. If the butter is too cold, you won't be able to incorporate enough air into the batter when you are mixing it with the sugar. The eggs also need to be at room temperature. If you add a cold egg into fluffy and creamy butter and sugar, it will cause the butter to get cold and the batter will look curdled.
Cream the butter and sugars for at least 5 minutes.
This will make sure that there is enough air whipped into the butter, which will make your cookies soft and fluffy.
Use really ripe bananas.
Bananas that are really ripe will be sweeter and have a more concentrated banana flavor. They are also easier to mash. Plus, this is a great way to put them to good use and enjoy the yellow bananas fresh.
Use a rubber spatula to mix the dry ingredients.
Since there is a good amount of flour in this recipe, if you start mixing it with a mixer, you can have a cloud of flour all around the kitchen. Either start the mixer on really low speed or just mix the flour in by hand. The dough is pretty soft, so it's really easy to do.
Flatten the cookies before baking.
The cookies don't spread out very much when they are baking, and they will puff up too, so I like to flatten them out just a bit after portioning them out onto the baking sheet.
Don't overmix the batter.
After adding the dry ingredients, mix just until combined. If you overmix after adding the flour, the cookies can end up dense. (That's another reason mixing it by hand is a good idea.)
Don't bake the cookies too long.
The cookies will be really tender and fluffy if you don't overcook them. Remember that they will still continue to bake even after you take them out of the oven on the hot baking sheet, so take them out when they are still soft in the center. Start checking them 5 minutes before they should be done.
Other Delicious Banana Desserts:
- Banana Upside Down Cake
- Banana Coffeecake
- Banana Egg Pancakes
- Banana Cream Cheesecake
- Banana Walnut Muffins
- Banana Ice Cream
Banana Chocolate Chip Cookies
Soft and tender banana chocolate chip cookies are a delicious way to use your brown bananas in one of the most iconic and classic cookies. The cookies have a lovely cakey texture, a mild banana flavor and gooey melted chocolate chips in each bite.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 minutes
- Yield: 16 cookies 1x
- Category: Sweets
Ingredients
- 8 Tablespoons (½ cup) butter, softened to room temperature
- ⅛ cup granulated sugar
- ¼ cup brown sugar
- 1 egg, room temperature
- ½ cup mashed bananas (about 1 large banana)
- 1 teaspoon vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Cream the butter and sugars together in a bowl with the paddle attachment on your standing mixer or hand mixer until it is light and fluffy, at least 5 minutes.
- Add egg, vanilla and mashed bananas. Mix until combined.
- In a separate bowl, whisk the flour, baking soda and salt together.
- Add to the dry ingredients and mix just until incorporated.
- Add the chocolate chips to the batter and mix to combine.
- On a parchment lined baking sheet (or greased baking sheet), portion out the batter using an ice cream/portion scoop that holds about 2 Tablespoons of batter. Place them on a baking sheet about 2 inches apart. Flatten out the cookies slightly on top. You will have about 16 cookies.
- Bake in the preheated oven for 10-12 min. Remove the cookies to a wire rack to cool.
- Store at room temperature for about 3 days or freeze for up to 3 months.
Notes
We usually double the recipe and make a double portion of cookies.
This recipe was originally published on January 17, 2012. I have updated the photos and clarified the instructions.
I am only 10 years old, and I love the cookies I found it they are one of my favorites I want everyone to try them .
That's awesome, Diana! Good for you. I'm so glad you enjoyed the cookies.
Olga
Do you think it will make a difference if I bake them on baking stone?
I've never baked cookies on a baking stone, Mariya. I'm afraid the stone might get too hot.
I made theses today. They are super yummy! I like that they have a little less flour, sugar and butter then most chocolate chip cookies! I love your recepies! Every single one of them I ve tried has been a success:)
If I want more of these cookies, should I double all ingredients? We can't get enough of them, they are gone in few minutes.
Hi Yelena,
Yes, you can double all the ingredients if you want to have double the amount of cookies:).
about how much bannanas do you need to fill up half a cup
It depends on the size of the bananas. On average, 1 banana is about 1/3 of a cup mashed, so you would need a little bit more than 1 banana.
I was on a spontaneous mission to make some chocolate chip cookies. All the recipes I came across had to have brown sugar which I ran out of but I'm so glad I came upon this recipe. I just finished making these cookies and they are fluffy and yummy. My husband said they are like mini "bylochki" and I thought they tasted more like soft bannanna chocolate chip scones. I did use Canadian bakers flour,for those who wondered, made them maybe sligltly fluffier then in your picture. Thanks Olga for another great recipe.
I'm thrilled to hear that you enjoyed this recipe. It's a favorite in our family:).
These cookies turned out perfectly!! It takes little time to make them but they're sure taste goooood!
That's awesome, Lana! So glad to hear that you liked the cookies.
Thank you for the recipe Olga. I made the cookies today and they turned out spectacular! I dropped by a spoonful but only got 22 pieces instead of 36. What size cookies do you get when you make 36 of them?
I like my cookies on the smaller side, so I got 36. I drop the cookies by 1 Tablespoonful on the cookie sheet.
I’m pregnant with my second and was craving something sweet, I saw these and knew I had to make them, these are AMAZING!! they didn’t last long until they were all gone lol! Thanks for a great recipe
Hi Bella,
Congratulations on your pregnancy! I’m so happy to hear these cookies hit the spot for your sweet cravings! 😊 It’s awesome that they didn’t last long—definitely a good sign! Thank you for trying the
Thanks for your help the cookies turned out amazing this time 🙂
Glad to hear it, Ruslana!
I tried making these cookies yesterday. They tasted great, but they were a little burnt on the bottom. I did leave them in for a little longer because they didn't look ready in 12 minutes. Or do they look like that because the banana gives it moisture?
Hi Ruslana,
The secret to baking perfect cookies is not overbaking them:). They will always look like they aren't ready, but they really are.
K I will try making them again with your tip 🙂 how long did it take you for the butter to become fluffy ?
Ruslana, make sure you start out with room temperature butter. It usually takes about 3-5 minutes.
K I am making them again today I will let you know how they turn out with those changes. Thanks 🙂
I made them... They are great. =)
Can i use canadian flour?
Lena,
I have never used Canadian flour and don't know what what kind of flour it is or what difference there is between Canadian flour and regular all purpose flour. I live in Florida, which is quite a bit of a way from Canada:).
Hi Olga,
Do they come out soft or crunchy?
Soft.
Love these cookies
Only problem is how fast they disappear
these cookies are sososososososososo gooooooooood!!!!!!! they remind me of iced blueberry cookies from North Star Orchards (my favorite, yummm) b/c they're perfectly fluffy and not super sweet 🙂 so next time, I'm gonna put blueberries instead of chocolate chips 😀
Thank you for the recipe!!!
What a great idea! I love blueberries, so I'll have to try it too.
I love that you use banana in this recipe! Bananas are such a great ingredient for flavoring and sweetening up a baked good. Thanks for the great idea!
I agree! I love banana bread too, but this is another way of using bananas that is SO delicious.