Imagine the comforting aroma of ripe bananas mixed with melted chocolate chips filling your kitchen. These Banana Bread Chocolate Chip Cookies combine the best of two beloved treats into one soft, chewy delight that you’ll want to bake again and again.
Whether you’re looking for a quick snack or a sweet ending to your day, this recipe offers a simple, delicious way to enjoy banana bread in cookie form. Once you try these banana bread chocolate chip cookies, you’ll never look back.
Why You’ll Love This Recipe
- Soft and chewy texture with the perfect balance of banana and chocolate flavors.
- Uses ripe bananas to reduce waste and add natural sweetness.
- Quick and easy to prepare, perfect for busy days or last-minute desserts.
- Great for sharing or packing in lunchboxes for a treat on the go.
- Customizable with nuts or different types of chocolate chips if desired.
Ingredients
Gather these simple ingredients to make your banana bread chocolate chip cookies. Using ripe bananas is key for maximum flavor and moisture.
- 1 cup ripe mashed bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: 30 minutes
- Servings: About 24 cookies
- Calories: Approximately 150 per cookie
How to Make Banana Bread Chocolate Chip Cookies – Broma Bakery
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, mashed bananas, and vanilla extract until combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and stir just until combined.
- Fold in the chocolate chips evenly throughout the dough.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are golden and the centers are set but still soft.
- Remove from oven and let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Best Results
- Use very ripe bananas with brown spots for natural sweetness and moistness.
- Do not overmix the dough once the flour is added to keep cookies tender.
- Chill the dough for 30 minutes if you want thicker cookies that hold their shape better.
- Swap semi-sweet chocolate chips for dark or milk chocolate to adjust sweetness.
- Add 1/2 cup chopped walnuts or pecans for a delightful crunch.
Storage and Reheating
Store your banana bread chocolate chip cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, place them in the refrigerator for up to a week.
If freezing, wrap the cookies tightly in plastic wrap and then place them in a freezer-safe container or bag for up to 3 months. To reheat, warm in a 300°F oven for 5-7 minutes or microwave for 10-15 seconds to bring back that just-baked softness.
Frequently Asked Questions
Can I use overripe bananas for this recipe?
Yes! Overripe bananas with brown spots are actually preferred because they are sweeter and easier to mash, adding more flavor and moisture to your cookies.
Will these cookies taste like banana bread?
They have the signature flavors of banana bread but with a cookie’s texture—soft and chewy rather than cakey. The chocolate chips add extra richness that complements the banana perfectly.
Can I substitute gluten-free flour?
Absolutely. Use a 1-to-1 gluten-free baking flour blend for similar results. Just make sure the blend contains xanthan gum or another binder to keep the dough cohesive.
How do I prevent my cookies from spreading too much?
Chilling the dough before baking helps control spreading. Also, avoid using overly melted butter and measure flour accurately to maintain the right dough consistency.
