Banana Bread Chocolate Chip Cookies

These Banana Bread Chocolate Chip Cookies combine the best of two treats—banana bread and chocolate chip cookies! Soft, chewy, and packed with banana flavor, they’re perfect for any occasion. The rich chocolate chips take these cookies to the next level, making them a favorite for both kids and adults alike.

Why You’ll Love This Recipe

• Combines the comforting flavors of banana bread with the fun of chocolate chip cookies.
• Soft, chewy texture with a deliciously moist center.
• Easy to make and perfect for using up ripe bananas.
• Great for snacking, dessert, or even a sweet breakfast treat.
• No need for a mixer—just a bowl and spoon are enough!

Ingredients

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

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, melted
• Granulated sugar
• Brown sugar
• Ripe bananas, mashed
• Vanilla extract
• Egg
• Chocolate chips

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate large bowl, combine the melted butter, granulated sugar, and brown sugar. Stir in the mashed bananas, vanilla extract, and egg until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
5. Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving space between each cookie.
6. Bake for 10-12 minutes or until the edges are lightly golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe makes about 24 cookies.
• Prep time: 15 minutes
• Cook time: 10-12 minutes
• Total time: 25-30 minutes

Variations

• Add nuts: For extra crunch, mix in chopped walnuts or pecans.
• Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-free: Use dairy-free chocolate chips and replace the butter with coconut oil or a plant-based butter alternative.
• Oatmeal version: Add ½ cup of rolled oats for a heartier texture.
• Cinnamon twist: Stir in a teaspoon of cinnamon to complement the banana flavor.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: You can freeze the cookie dough by portioning it out onto a baking sheet and freezing the dough balls until solid. Transfer the frozen dough balls to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.
• Reheating: These cookies are best enjoyed at room temperature, but you can warm them slightly in the microwave for 10-15 seconds to bring back their soft texture.

FAQs

1. Can I use overripe bananas?

Yes! Overripe bananas are ideal for this recipe as they add more moisture and sweetness.

2. Can I substitute the chocolate chips with other mix-ins?

Absolutely! Try using white chocolate chips, dried fruit, or butterscotch chips for a different twist.

3. How do I know when the cookies are done baking?

The edges should be lightly golden, but the centers will still look slightly soft. They’ll firm up as they cool.

4. Can I make these cookies without eggs?

Yes, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water).

5. How do I keep the cookies from spreading too much?

Chill the dough in the fridge for about 30 minutes before baking to help the cookies hold their shape.

6. Can I double the recipe?

Yes, you can easily double the recipe to make a larger batch.

7. What type of chocolate chips work best?

Semi-sweet chocolate chips are the most commonly used, but you can use milk or dark chocolate chips based on your preference.

8. Do I need to use a mixer for this recipe?

No, this recipe can be made by hand using a whisk and a spoon—no mixer required.

9. Can I use frozen bananas?

Frozen bananas can be used if thawed, but be sure to drain any excess liquid before mashing them.

10. How long can I freeze the baked cookies?

Baked cookies can be frozen for up to 2 months. Just thaw them at room temperature before serving.

Conclusion

Banana Bread Chocolate Chip Cookies are a delightful fusion of two beloved treats. They are soft, flavorful, and easy to make, perfect for any time you have ripe bananas on hand. Whether you’re baking for a family gathering or just want a sweet snack, these cookies are sure to please. Give them a try, and enjoy the perfect blend of banana bread and chocolate chip goodness!

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