Banana Chocolate Chip Cookies

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5 from 4 reviews

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.


  • 8 Tablespoons (1/2 cup) butter, softened to room temperature
  • 1/8 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg, room temperature
  • 1/2 cup mashed bananas (about 1 large banana)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. Add egg, vanilla and mashed bananas. Mix until combined.
  4. In a separate bowl, whisk the flour, baking soda and salt together.
  5. Add to the dry ingredients and mix just until incorporated.
  6. Add the chocolate chips to the batter and mix to combine.
  7. 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.
  8. Bake in the preheated oven for 10-12 min. Remove the cookies to a wire rack to cool.
  9. Store at room temperature for about 3 days or freeze for up to 3 months.


We usually double the recipe and make a double portion of cookies.