If you are looking to combine the warm, comforting flavors of banana bread with the fun, chewy texture of cookies, you have to try this Classic Banana Bread Chocolate Chip Cookies Recipe. It’s like your favorite slice of banana bread got a playful makeover, packed with ripe banana goodness, the perfect amount of cinnamon and nutmeg spice, and pockets of rich chocolate chips for a delightful bite every time. Whether you want a cozy afternoon snack or a sweet treat to impress your friends, these cookies deliver flavor and nostalgia in every mouthful.
Ingredients You’ll Need
These ingredients are straightforward yet come together in a way that makes these cookies incredibly flavorful and moist. Each one plays a crucial role, from the natural sweetness of bananas to the warm spices and melty chocolate, creating a cookie that’s both familiar and exciting.
- 1.5 large bananas (well-speckled): Ripe bananas add natural sweetness and moisture that keep the cookies soft and tender.
- 2/3 cup vegetable oil: This oil keeps the texture perfectly moist without overpowering the banana flavor.
- 3/4 cup brown sugar: Brown sugar introduces a deep, caramel-like sweetness that complements the banana beautifully.
- 1 egg yolk: The yolk enriches the dough and helps with binding everything together.
- 1.5 tsp vanilla extract: Vanilla enhances the aroma and brings out the cookie’s sweet, warm notes.
- 1.33 cups all-purpose flour: Acts as the cookie’s base, giving it structure and chewiness.
- 1/2 tsp baking soda: Provides a gentle rise and tender crumb.
- 2 tsp cinnamon: A key spice that adds warmth and a lovely depth of flavor.
- 1/4 tsp ground nutmeg: Nutmeg teams up with cinnamon for a subtle but important spice kick.
- 1/2 tsp salt: Balances the sweetness and heightens all the flavors.
- 2/3 cup chocolate chips: Rich semi-sweet chocolate chips add bursts of melty delight in every bite.
How to Make Classic Banana Bread Chocolate Chip Cookies Recipe
Step 1: Prepare the Banana Mixture
Start by mashing your well-speckled bananas in a bowl until they are mostly smooth with just a few chunks left for texture. This natural sweetness and moisture are the heart of the recipe and set the tone for these delicious cookies.
Step 2: Combine Wet Ingredients
In the same bowl, stir in the vegetable oil, brown sugar, egg yolk, and vanilla extract until the mixture is smooth and well blended. This combination ensures the cookies will be juicy and richly flavored.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This blend of flour and spices provides the structure and that signature banana bread taste infused in the cookie dough.
Step 4: Bring Wet and Dry Ingredients Together
Gradually stir the dry ingredients into the wet banana mixture, mixing just until everything is combined. Avoid overmixing to keep the cookies tender and moist instead of dense.
Step 5: Fold in the Chocolate Chips
Gently fold in the chocolate chips, making sure each bite promises melty chocolate to balance out the sweetness and spice.
Step 6: Bake the Cookies
Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake at 350 degrees Fahrenheit for about 12 to 15 minutes, or until the edges are lightly golden but the centers still look slightly soft. Let them cool directly on the baking sheet before transferring to a wire rack. This resting time helps cookies finish setting perfectly.
How to Serve Classic Banana Bread Chocolate Chip Cookies Recipe
Garnishes
To elevate these cookies visually and flavor-wise, sprinkle a tiny pinch of flaky sea salt on top right after baking to contrast the sweetness beautifully. Or try topping with a light dusting of powdered sugar for a pretty, bakery-style finish.
Side Dishes
Pair these banana bread chocolate chip cookies with a cold glass of milk, a cup of rich coffee, or creamy hot chocolate. They also go wonderfully with a dollop of vanilla ice cream for an indulgent dessert twist.
Creative Ways to Present
Arrange several cookies on a wooden board with fresh banana slices and small bowls of chocolate chips or cinnamon sugar. You could even sandwich a scoop of banana-flavored ice cream between two cookies for a dreamy twist that guests will love.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Classic Banana Bread Chocolate Chip Cookies Recipe fresh by storing them in an airtight container at room temperature. They should stay soft and tasty for up to 3 days, perfect for snacking anytime.
Freezing
If you want to keep these cookies longer, freeze them in a sealed freezer bag or container. When properly stored, they can last up to 2 months frozen without losing their flavor or texture.
Reheating
When you’re ready to enjoy frozen cookies, simply warm them up in the oven at 300 degrees Fahrenheit for about 5 minutes or microwave for 15 seconds for that freshly baked feel with gooey chocolate chips.
FAQs
Can I use overripe bananas for this recipe?
Absolutely! Overripe bananas with lots of spots are ideal because they’re extra sweet and soft, creating moist, flavorful cookie dough perfect for this recipe.
Is it necessary to use brown sugar instead of white sugar?
Brown sugar adds a richer, caramel-y flavor and extra moisture which works beautifully here. White sugar can be used but your cookies might be less tender and less flavorful.
What if I do not have vegetable oil—can I substitute it?
Yes, you can substitute vegetable oil with melted coconut oil or a mild-flavored olive oil. Just make sure the oil is neutral so it won’t overpower the banana flavor.
Can I make these cookies gluten-free?
To make this Classic Banana Bread Chocolate Chip Cookies Recipe gluten-free, swap the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum for best results.
How do I know when these cookies are done?
Look for golden edges and slightly soft centers. The cookies set as they cool, so taking them out of the oven before they look completely firm will give you that perfect chewy texture.
Final Thoughts
You really cannot go wrong with the Classic Banana Bread Chocolate Chip Cookies Recipe when you want to mix comfort and indulgence in one bite. It’s a guaranteed crowd-pleaser that feels like a warm hug from your childhood, now ready to be shared with your friends and family. Give it a try and watch these cookies disappear fast!
Print
Classic Banana Bread Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 12 cookies)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Classic Banana Bread Chocolate Chip Cookies, combining the moist, rich flavors of banana bread with the irresistible indulgence of chocolate chip cookies. Perfectly soft and chewy, these cookies are a delicious treat that balances sweet cinnamon and nutmeg with the natural sweetness of ripe bananas and bursts of semi-sweet chocolate.
Ingredients
Wet Ingredients
- 1.5 large ripe bananas (well-speckled for natural sweetness)
- 2/3 cup vegetable oil
- 3/4 cup brown sugar
- 1 egg yolk
- 1.5 tsp vanilla extract
Dry Ingredients
- 1.33 cups all-purpose flour
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
Add-ins
- 2/3 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add vegetable oil, brown sugar, egg yolk, and vanilla extract, mixing thoroughly until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening agents and spices.
- Mix Dough: Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a tender texture.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough to ensure pockets of chocolate in every cookie.
- Scoop Cookies: Using a cookie scoop or spoon, place dollops of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for approximately 12-15 minutes, or until the edges are golden and the centers are set but still soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use well-ripened, speckled bananas for the best natural sweetness and moisture.
- Do not overmix the dough to keep cookies soft and tender.
- Feel free to use dark or milk chocolate chips according to preference.
- Store cookies in an airtight container at room temperature for up to 3 days.
- You can freeze the dough balls for later baking; bake directly from frozen adding a couple of extra minutes to baking time.
