The enticing aroma of freshly baked cookies filled my kitchen as I mixed together the last few ingredients, and I couldn’t help but smile. It was a rainy afternoon, perfect for indulging in something warm and sweet. That’s when these Banana Bread Chocolate Chip Cookies came into play—a delightful twist on two classic favorites that came together surprisingly well.
Imagine soft, chewy cookies infused with the natural sweetness of ripe bananas, complemented perfectly by rich, gooey chocolate chips. Not only do they satisfy a sweet tooth, but they also make use of overripe bananas that might otherwise go to waste—talk about a guilt-free treat!
With just 15 minutes of prep and a mere 12 minutes in the oven, you’ll whip up a batch of these satisfying cookies in no time. Whether you’re baking for yourself, family, or a gathering of friends, these cookies are guaranteed to be a crowd-pleaser. So, let’s get started and elevate your cookie game today!
Why You'll Love This Banana Bread Chocolate Chip Cookies
- These Banana Bread Chocolate Chip Cookies are incredibly easy to make, requiring just 15 minutes of prep time, making them perfect for a quick baking session.
- The flavor combination of ripe bananas and rich chocolate chips creates a delightful taste experience that everyone will love.
- These cookies are versatile enough to be enjoyed as a treat for yourself, served at gatherings, or gifted to friends and family.
- Visually, they are tantalizing with their golden edges and chocolatey goodness, making them a feast for the eyes as well as the palate.
Banana Bread Chocolate Chip Cookies Ingredients
• The perfect blend of banana and chocolate awaits!
For the Cookie Dough
• 1 cup mashed ripe bananas – adds natural sweetness and moisture, perfect for these Banana Bread Chocolate Chip Cookies.
• 1/2 cup unsalted butter, softened – ensures a rich and creamy texture for your dough.
• 1 cup brown sugar – brings a deep, caramel-like flavor.
• 1/2 cup granulated sugar – balances the sweetness and adds a little crunch.
• 1 large egg – binds the ingredients together and adds moisture.
• 1 teaspoon vanilla extract – enhances the flavors and adds warmth.
For the Dry Ingredients
• 2 cups all-purpose flour – the base for structure; make sure to measure it properly for the best results.
• 1 teaspoon baking soda – helps the cookies rise and become soft and fluffy.
• 1/2 teaspoon salt – enhances all the flavors in your cookies.
For the Chocolate
• 1 cup chocolate chips – the star ingredient that turns these cookies into a sweet delight!
How to Make Banana Bread Chocolate Chip Cookies
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Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly golden brown.
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Cream together the softened butter, brown sugar, and granulated sugar in a large bowl. Beat until light and fluffy, about 2-3 minutes, to create a rich base for your cookie dough.
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Mix in the mashed bananas, egg, and vanilla extract. Stir well until the mixture is smooth and well combined, creating a delightful blend of flavors.
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Whisk together the flour, baking soda, and salt in another bowl. This step ensures that your dry ingredients are evenly distributed, contributing to the perfect texture of your cookies.
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Gradually add the dry mixture to the banana mixture. Stir gently until just combined—be careful not to overmix; we want soft cookies!
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Fold in the chocolate chips using a spatula. This is where the magic happens—those gooey chocolate chips will be the highlight of each bite!
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Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Make sure to space them out about 2 inches apart, allowing room for spreading.
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Bake for 10-12 minutes, or until the edges are golden. Keep an eye on them; when they smell irresistible, they’re almost done!
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Cool on the baking sheet for a few minutes before carefully transferring them to a wire rack. Allow to cool completely to maintain that perfect chewy texture.
Optional: Drizzle with a bit of melted chocolate for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Banana Bread Chocolate Chip Cookies Variations
Feel free to make these cookies your own with these exciting twists!
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Nutty Delight: Add 1/2 cup chopped nuts like walnuts or pecans for a crunchy texture and earthy flavor. The combination of banana, chocolate, and nuts is simply divine!
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Spicy Kick: Sprinkle in 1/2 teaspoon cinnamon or a dash of nutmeg for a warm, inviting spice that complements the sweetness beautifully. It’s a cozy touch that adds depth to every bite.
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to create a gluten-free version without sacrificing taste. Just make sure to check your blend for best results!
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Extra Chocolatey: Replace half of the chocolate chips with white chocolate chips for a sweet contrast. The creaminess of white chocolate combined with bananas is a match made in heaven.
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Vegan Treat: Use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) instead of an egg and coconut oil in place of butter. You’ll still get soft and chewy cookies without the animal products.
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Fruit Fusion: Stir in 1/2 cup of dried fruit, like cranberries or raisins, for a pop of flavor and chewiness. These add bursts of sweetness and are perfect for cookie lovers!
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Coconut Twist: Incorporate 1/2 cup shredded coconut for a tropical flair that pairs beautifully with banana and chocolate. Each bite will transport you to a sunny paradise.
With these variations, you can customize your banana bread chocolate chip cookies to suit any occasion or craving!
How to Store and Freeze Banana Bread Chocolate Chip Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. This helps maintain their soft texture and prevents them from drying out.
Fridge: If you want to keep them fresh longer, place the cookie container in the fridge for up to a week. Just let them come to room temperature before enjoying!
Freezer: For longer storage, freeze cookies individually by wrapping them tightly in plastic wrap and placing them in a freezer bag. They can last up to 3 months.
Reheating: To enjoy your frozen banana bread chocolate chip cookies, simply thaw them at room temperature or microwave for a few seconds to warm them up for that just-baked experience!
Make Ahead Options
These Banana Bread Chocolate Chip Cookies are perfect for meal prep enthusiasts! You can prepare the cookie dough up to 24 hours in advance, simply mix according to the recipe, and then wrap it tightly in plastic wrap or store it in an airtight container. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes before scooping onto your baking sheet. Additionally, if you want to save time during busy weekends, you can bake the cookies and cool them completely, then refrigerate them for up to 3 days. Just reheating them in a preheated oven for a few minutes will bring back their delightful chewy texture, ensuring they’re just as delicious as when fresh out of the oven!
What to Serve with Banana Bread Chocolate Chip Cookies?
Creating a perfect meal doesn’t stop with the cookies; it’s about a delightful harmony of flavors that complement every bite.
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Coffee or Tea: A warm cup will enhance the rich flavors of the cookies. The bitter tones balance the sweetness beautifully.
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Vanilla Ice Cream: A scoop of creamy, cold ice cream elevates the cookie experience, creating a comforting contrast to the warm treat.
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Fresh Berries: Juicy raspberries or strawberries add a refreshing, tangy bite that cuts through the sweetness, providing a vibrant refreshing layer.
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Milk: A classic pairing that is perfect for dipping, milk adds nostalgia and enhances the chocolatey notes of the cookies.
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Peanut Butter: Drizzling or dipping your cookies in peanut butter creates a deliciously nutty flavor profile that perfectly complements the banana and chocolate.
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Chocolate Sauce: For the chocolate lovers, a drizzle of warm chocolate sauce will intensify the dessert experience, making it feel extra indulgent.
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Coconut Whipped Cream: Light and fluffy coconut cream brings a tropical twist that pairs wonderfully with the banana flavor while adding a hint of decadence.
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Nut Mix: A handful of mixed nuts provides a crunchy texture, adding a savory contrast to the soft cookies while boosting the nutritional value.
Chef's Helpful Tips
- When making Banana Bread Chocolate Chip Cookies, ensure that your bananas are very ripe for maximum sweetness and moisture, as this will enhance the flavor significantly.
- A common mistake is overmixing the dough; mix just until combined to achieve a soft and chewy texture.
- For even baking, dropping rounded tablespoons of dough onto the baking sheet spaced about 2 inches apart will help them expand properly.
- Keep an eye on the cookies during the last few minutes of baking as they will continue to cook slightly after being removed from the oven, so take them out when the edges are golden but the centers look a bit underbaked for the perfect soft bite.
Banana Bread Chocolate Chip Cookies Recipe FAQs
What type of bananas are best for this recipe?
Absolutely! The best bananas to use for Banana Bread Chocolate Chip Cookies are very ripe ones. Look for bananas with plenty of brown spots or even some dark patches; this indicates they are sweet and have a soft texture that’s perfect for baking. If your bananas are still a bit green, let them sit at room temperature for a day or two until they ripen.
How should I store these cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. This will help maintain their soft and chewy texture. If you wish to keep them for a longer time, you can refrigerate them for up to a week. Just let them sit out for a bit to return to room temperature before enjoying!
Can I freeze Banana Bread Chocolate Chip Cookies?
Very! To freeze your cookies, I recommend wrapping each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature or pop them in the microwave for a few seconds to warm them up—this brings back their delicious just-baked taste!
What should I do if my cookie dough is too sticky?
No worries! If you find your cookie dough is too sticky, the likely culprit is too much moisture or not enough flour. You can gradually add a little more flour, a tablespoon at a time, until it reaches a manageable consistency that you can scoop and shape easily. Remember, just mix until combined to maintain that soft texture!
Are these cookies friendly for dietary restrictions?
While the Banana Bread Chocolate Chip Cookies contain common allergens such as gluten and eggs, they can be adapted for specific dietary needs. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. You can replace the egg with a flaxseed or chia egg (1 tablespoon of ground flaxseed or chia seeds mixed with 2.5 tablespoons of water, let sit for 5 minutes). Always check the chocolate chips for vegan options if needed.
How long do these cookies need to cool before serving?
I recommend letting your cookies cool on the baking sheet for about 5 minutes after baking before transferring them to a wire rack. This allows them to firm up slightly, making them easier to move without falling apart. For the best experience, let them cool completely before serving, but hey, enjoying them warm is perfectly okay too!
Banana Bread Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar in a large bowl for 2-3 minutes until light and fluffy.
- Mix in the mashed bananas, egg, and vanilla extract until smooth and well combined.
- Whisk together the flour, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the banana mixture and stir gently until just combined.
- Fold in the chocolate chips using a spatula.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
