Why You’ll Love This Recipe

Perfectly soft and chewy – A cross between banana bread and cookies, they have a delightful texture.
Easy to make – No complicated steps, just mix, scoop, and bake.
Great way to use ripe bananas – A tasty solution to avoid food waste.
Loaded with chocolate chips – Every bite is filled with melty chocolate goodness.
Kid-friendly – A treat the whole family will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Ground cinnamon (optional)
Chocolate chips

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the bananas in a bowl until smooth.
Cream the butter and sugars together in a separate bowl until light and fluffy.
Add the egg and vanilla to the butter mixture and mix well.
Stir in the mashed bananas until fully incorporated.
Whisk together the dry ingredients (flour, baking soda, salt, and cinnamon) in another bowl.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chips.
Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them apart.
Bake for 10-12 minutes or until golden brown around the edges.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and Timing

Servings: Makes about 20-24 cookies
Prep time: 10 minutes
Cook time: 10-12 minutes
Total time: 20-25 minutes

Variations

Nutty Twist – Add chopped walnuts or pecans for extra crunch.
Spiced Flavor – Enhance the taste with a pinch of nutmeg or allspice.
Healthier Option – Substitute half of the all-purpose flour with whole wheat flour.
Dairy-Free Version – Use dairy-free butter and chocolate chips.
Oatmeal Addition – Replace part of the flour with oats for a heartier texture.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in an airtight container for up to a week.
Freezer: Freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm in the microwave for a few seconds for a freshly baked taste.

FAQs

How ripe should the bananas be?

The riper, the better! Overripe bananas with brown spots provide the best sweetness and moisture.

Can I use frozen bananas?

Yes, but thaw and drain excess liquid before using them in the batter.

Can I make these gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend.

Why are my cookies too soft?

Banana adds moisture, so avoid over-mashing and ensure you measure the flour correctly.

Can I make these cookies without sugar?

You can reduce or replace sugar with honey or a sugar substitute, but the texture may change.

How do I keep them from getting too cakey?

Avoid overmixing the dough, and don’t add extra banana beyond what the recipe calls for.

Can I use dark chocolate chips?

Yes! Dark chocolate pairs wonderfully with the sweetness of bananas.

Do I need to chill the dough?

No, these cookies bake well without chilling, but chilling can help them hold their shape better.

Can I add peanut butter?

Yes! Swirl in a couple of tablespoons of peanut butter for added flavor.

What if I don’t have baking soda?

You can use baking powder, but the texture may be slightly different.

Conclusion

Chocolate Chip Banana Bread Cookies are an easy, delicious treat that combines the best of banana bread and cookies in one bite. Whether you make them for a snack, dessert, or breakfast on the go, they’re sure to be a hit. Give this recipe a try and enjoy the rich banana flavor with gooey chocolate chips in every bite!