Banana Chocolate Chip Cookies Recipe

Learn how to make the best homemade banana chocolate chip cookies with this easy baking recipe! Overripe bananas add natural sweetness and moisture, while chocolate chips create indulgent pockets of melty goodness. These soft, chewy cookies are perfect for using up spotty bananas and satisfying chocolate cravings in one delicious treat.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">150g brown sugar</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1 large egg, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 medium very ripe bananas, mashed (about 200g)</li><li class="ingredients-single-item">200g semi-sweet chocolate chips</li><li class="ingredients-single-item">50g chopped walnuts (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (hand or stand)</li><li class="equipment-single-item">Cookie scoop or tablespoon</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper or silicone mats. This preparation ensures your cookies won't stick and will bake evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, and salt. This thorough mixing distributes the leavening agent evenly throughout the dry ingredients, ensuring consistent rise in your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. The brown sugar contains molasses which adds moisture and chewiness to your cookies, while beating incorporates air for a better texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Beat in the egg and vanilla extract until well combined, about 1 minute. Then add the mashed bananas and mix until incorporated. Don't worry if the mixture looks slightly curdled - this is normal due to the moisture in the bananas.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Over-mixing will develop the gluten in the flour and result in tough cookies, so stop as soon as no dry flour remains visible.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the chocolate chips and walnuts (if using) with a rubber spatula. The chocolate chips should be evenly distributed throughout the dough for consistent flavor in each cookie.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>The dough will be softer than traditional cookie dough because of the banana's moisture. If it feels too soft to scoop, chill in the refrigerator for 30 minutes to firm it up slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 5cm (2 inches) apart. The cookies will spread during baking, so give them room.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 10-12 minutes, until the edges are golden but the centers still look slightly soft. Banana cookies can brown quickly due to their natural sugars, so watch them carefully in the last few minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheet for 5 minutes - they'll continue cooking slightly from residual heat and firm up during this time. Then transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Store in an airtight container at room temperature for up to 3 days. The banana makes these cookies extra moist, which means they'll stay soft longer than traditional chocolate chip cookies. For longer storage, freeze in a single layer then transfer to a freezer bag for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Banana Chocolate Chip Cookies Recipe?

These cookies feature all-purpose flour, baking soda, salt, unsalted butter, brown sugar, granulated sugar, egg, vanilla extract, ripe bananas, semi-sweet chocolate chips, and optional chopped walnuts. The ripe bananas provide natural moisture and sweetness.

How to cook Banana Chocolate Chip Cookies Recipe at home?

Learn how to cook Banana Chocolate Chip Cookies by preheating your oven to 180°C, mixing your dry and wet ingredients separately, then combining them with mashed bananas and chocolate chips. Scoop onto parchment-lined baking sheets and bake for 10-12 minutes until golden at the edges but still soft in the centre for that perfect chewy texture.

How ripe should bananas be for the best cookie flavour?

The best bananas for baking are those with plenty of brown spots or that are completely brown but not mouldy. These overripe bananas offer maximum sweetness and the strongest banana flavour, making your cookies more flavourful while adding natural moisture.

Can I freeze the cookie dough for baking later?

Absolutely! Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. When ready to bake, place the frozen dough balls on baking sheets and add 1-2 minutes to the regular baking time.

What makes these cookies soft and chewy rather than crispy?

The mashed bananas add significant moisture that creates a naturally soft texture. Additionally, the brown sugar contains molasses which contributes to chewiness, while the slightly shorter baking time ensures the centres remain tender rather than crisping up completely.

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