Chocolate chip cookies bring up warm memories for many people. They are simple, homey and full of deep flavor. These chocolate chip cookies have the additional benefit of 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 to satisfy your cravings.
My sister, Elina, found this recipe in a Taste of Home magazine and we’ve been enjoying them for years. 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.
Yields: About 3 dozen cookies
Ingredients:
1/3 cup butter, softened (5 1/3 Tablespoons)
1/4 cup sugar
1 egg
1/2 cup mashed bananas
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees.
Cream the butter and sugar together in a bowl with the paddle attachment on your standing mixer or hand mixer until it is light and fluffy.Add egg, vanilla and mashed bananas. It will look a little curdled, that’s normal. In a separate bowl, whisk the flour, baking powder, baking soda and salt together.Add to the butter mixture and mix just until combined. Add the chocolate chips.On a parchment lined baking sheet, (or spray a baking sheet with baking spray or grease with oil), drop the batter by 1 Tablespoonful about 2 inches apart. It doesn’t have to be perfect; they will spread out evenly in the oven as they bake.Bake for 10-12 min.
Cream the butter and sugar together in a bowl with the paddle attachment on your standing mixer or hand mixer until it is light and fluffy.
Add egg, vanilla and mashed bananas. It will look a little curdled, that’s normal.
In a separate bowl, whisk the flour, baking powder, baking soda and salt together.
Add to the butter mixture and mix just until combined.
Add the chocolate chips.
On a parchment lined baking sheet, (or spray a baking sheet with baking spray or grease with oil), drop the batter by 1 Tablespoonful about 2 inches apart.
Bake for 10-12 min.
32 Comments
Julia @ The Roasted Root
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!
Olga K.
I agree! I love banana bread too, but this is another way of using bananas that is SO delicious.
Natasha
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!!!
Olga K.
What a great idea! I love blueberries, so I’ll have to try it too.
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:).
Masha
I made them… They are great. =)
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?
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?
That’s awesome, Lana! So glad to hear that you liked the cookies.
Lena S.
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.
Hi Yelena,
Yes, you can double all the ingredients if you want to have double the amount of cookies:).
Yelena
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:)
Mariya
Olga
Do you think it will make a difference if I bake them on baking stone?
Add egg, vanilla and mashed bananas. It will look a little curdled, that’s normal.
In a separate bowl, whisk the flour, baking powder, baking soda and salt together.
Add to the butter mixture and mix just until combined. Add the chocolate chips.
On a parchment lined baking sheet, (or spray a baking sheet with baking spray or grease with oil), drop the batter by 1 Tablespoonful about 2 inches apart. It doesn’t have to be perfect; they will spread out evenly in the oven as they bake.
Bake for 10-12 min.
Julia @ The Roasted Root
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!
Olga K.
I agree! I love banana bread too, but this is another way of using bananas that is SO delicious.
Natasha
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!!!
Olga K.
What a great idea! I love blueberries, so I’ll have to try it too.
Natasha
Hi Olga,
Do they come out soft or crunchy?
olgak7
Soft.
lena
Can i use canadian flour?
olgak7
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:).
Masha
I made them… They are great. =)
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?
olgak7
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.
Ruslana
K I will try making them again with your tip 🙂 how long did it take you for the butter to become fluffy ?
olgak7
Ruslana, make sure you start out with room temperature butter. It usually takes about 3-5 minutes.
Ruslana
K I am making them again today I will let you know how they turn out with those changes. Thanks 🙂
Ruslana
Thanks for your help the cookies turned out amazing this time 🙂
olgak7
Glad to hear it, Ruslana!
Nelli
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?
olgak7
I like my cookies on the smaller side, so I got 36. I drop the cookies by 1 Tablespoonful on the cookie sheet.
Lana
These cookies turned out perfectly!! It takes little time to make them but they’re sure taste goooood!
olgak7
That’s awesome, Lana! So glad to hear that you liked the cookies.
Lena S.
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.
olgak7
I’m thrilled to hear that you enjoyed this recipe. It’s a favorite in our family:).
alena
about how much bannanas do you need to fill up half a cup
olgak7
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.
Yelena
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.
olgak7
Hi Yelena,
Yes, you can double all the ingredients if you want to have double the amount of cookies:).
Yelena
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:)
Mariya
Olga
Do you think it will make a difference if I bake them on baking stone?
olgak7
I’ve never baked cookies on a baking stone, Mariya. I’m afraid the stone might get too hot.
Diana svistun
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 .
★★★★★
olgak7
That’s awesome, Diana! Good for you. I’m so glad you enjoyed the cookies.
Oxana
Great recipe! Kids gobbled them all 😋definetly a keeper! Thank you Olga for the recipe!
★★★★★