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If you are looking for a deliciously comforting treat that combines the natural sweetness of ripe bananas with the irresistible charm of melty chocolate chips, then this Chocolate Chip Banana Cookies Recipe is just what you need. These cookies bring together soft, chewy texture with a subtle hint of cinnamon and a rich, buttery flavor that makes every bite feel like a warm hug. Perfect for a quick snack, an after-school treat, or even a little breakfast indulgence, this recipe is simple to whip up and sure to become a beloved favorite in your cookie collection.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking perfect cookies, and this recipe calls for straightforward, pantry-friendly items that each play a vital role in flavor and texture. From the creamy butter that adds richness, to the bright, aromatic cinnamon that elevates the banana’s sweetness, every component contributes to the ultimate Chocolate Chip Banana Cookies experience.
- 1 ½ cups all-purpose flour: The base that gives structure and the perfect tender crumb to the cookies.
- ½ teaspoon baking soda: Helps the cookies rise slightly and achieve that perfect chewiness.
- ½ teaspoon salt: Balances sweetness and enhances all the flavors beautifully.
- ½ teaspoon cinnamon: Adds a warm, cozy note that pairs amazingly with banana.
- ½ cup unsalted butter, softened: Provides a rich, creamy texture and keeps the cookies moist.
- ½ cup brown sugar, packed: Brings deep, caramel-like sweetness and chewy texture.
- ¼ cup granulated sugar: Adds light sweetness and helps with a slight crisp edge.
- 1 large egg: Binds ingredients together while giving a tender crumb.
- 1 teaspoon vanilla extract: Enhances the overall flavor with its sweet, fragrant notes.
- 1 ripe banana, mashed: The star of the show delivering natural sweetness and moistness.
- 1 cup semi-sweet chocolate chips: Little pockets of melty chocolate that bring happiness in every bite.
How to Make Chocolate Chip Banana Cookies Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick and bake evenly. This simple prep step makes cleanup a breeze and keeps the bottoms of your cookies perfectly tender rather than burnt.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Taking a moment to do this ensures that the leavening agent and spices are evenly distributed throughout your dough, which means every cookie will have that consistent, delightful taste and texture.
Step 3: Cream Butter and Sugars
Using a large bowl, beat your softened butter along with the brown and granulated sugars until the mixture becomes light and fluffy. This step is crucial because the air incorporated here helps your cookies stay soft yet slightly crisp on the edges—exactly the texture you want for a homemade cookie.
Step 4: Add Wet Ingredients and Banana
Now, mix in the egg and vanilla extract until fully combined, followed by the mashed ripe banana. The banana adds natural sweetness and moisture, making these cookies wonderfully tender and flavorful without overwhelming the chocolate chips.
Step 5: Combine and Fold in Chocolate Chips
Gradually add the dry ingredients you whisked earlier to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cookies. Finally, gently fold in the semi-sweet chocolate chips, ensuring every cookie gets a generous, melty surprise.
Step 6: Scoop Cookies and Bake
Drop tablespoon-sized portions of the dough onto your prepared baking sheet, spacing each about 2 inches apart to allow them room to spread beautifully. Bake for about 10-12 minutes, keeping a close eye so the edges turn just golden while the centers remain soft and chewy.
Step 7: Cool and Enjoy
When the baking time is up, let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack. This cooling time lets the cookies firm up just enough while keeping the inside tender, making your Chocolate Chip Banana Cookies Recipe absolutely perfect with every bite.
How to Serve Chocolate Chip Banana Cookies Recipe
Garnishes
For a delightful finishing touch, sprinkle a tiny pinch of flaky sea salt over the warm cookies right after baking. This contrast enhances the chocolate’s sweetness and brings out the banana’s flavor beautifully. Alternatively, a light dusting of cinnamon sugar can add a cozy, sweet sparkle that complements the cookie’s warm spice.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a creamy cup of coffee, making them a perfect afternoon pick-me-up. For a more indulgent treat, serve alongside a scoop of vanilla ice cream or dollop of whipped cream to elevate the experience to dessert-worthy status.
Creative Ways to Present
Want to impress your guests? Arrange cookies on a rustic wooden board alongside fresh fruit like strawberries or sliced bananas for a visually stunning snack platter. You can even sandwich softened vanilla ice cream between two cookies for an irresistible ice cream sandwich twist on this classic Chocolate Chip Banana Cookies Recipe.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 3 days. This prevents them from drying out while maintaining the perfect balance of softness and chewiness that makes this recipe so special.
Freezing
If you want to enjoy these cookies later, they freeze beautifully. Place cooled cookies in a freezer-safe bag or container with parchment paper between layers, and freeze for up to 2 months. When you’re ready for a treat, just thaw at room temperature or gently warm them up.
Reheating
To bring back that fresh-baked warmth and softness, pop a cookie in the microwave for about 10 seconds or heat in a preheated oven at 300°F (149°C) for 5 minutes. This quick reheating breathes life back into the cookie’s tender texture and melty chocolate chips without drying them out.
FAQs
Can I use overripe bananas for this Chocolate Chip Banana Cookies Recipe?
Absolutely! Overripe bananas are actually ideal for this recipe because they are sweeter and easier to mash, which enhances the flavor and moisture of your cookies perfectly.
What if I don’t have cinnamon on hand?
If cinnamon is missing from your spice shelf, you can skip it or substitute with a pinch of nutmeg or allspice, though cinnamon really brings out the warm depth in this particular recipe.
Can I substitute the all-purpose flour for gluten-free flour?
Yes, you can use a gluten-free all-purpose blend in the same quantity. Just be sure it contains xanthan gum or a similar binder to help maintain the texture of your cookies.
How long do these cookies last fresh?
Stored properly in an airtight container, these cookies stay fresh and delicious for about 3 days at room temperature before they start to lose their perfect chewiness.
Is it okay to use dark chocolate chips instead of semi-sweet?
Definitely! Dark chocolate chips will add a richer, slightly more intense chocolate flavor which pairs beautifully with the banana’s sweetness. Feel free to experiment to find your favorite balance.
Final Thoughts
I wholeheartedly encourage you to try this Chocolate Chip Banana Cookies Recipe if you want a cookie that’s both simple to make and utterly delightful to eat. They hit that sweet spot between soft, chewy, and rich with the comforting flavors of banana and chocolate dancing together in every bite. Whether you’re baking for yourself, your family, or a crowd, these cookies are sure to bring smiles and requests for seconds. Happy baking!
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Print
Chocolate Chip Banana Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and chewy Chocolate Chip Banana Cookies, bursting with natural sweetness from ripe bananas and rich semi-sweet chocolate chips. Perfectly spiced with cinnamon and a hint of vanilla, these cookies offer a delicious twist on a classic favorite. Easy to prepare and perfect for sharing, they make an excellent snack or dessert.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
Mix-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Set this mixture aside for later.
- Cream Butter & Sugar: Using a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture becomes light, fluffy, and well combined.
- Add Wet Ingredients: Incorporate the egg and vanilla extract into the creamed butter mixture, mixing well. Then, stir in the mashed ripe banana until fully blended.
- Combine & Fold: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Gently fold in the semi-sweet chocolate chips ensuring even distribution throughout the dough.
- Scoop & Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake & Cool: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure the banana is very ripe for maximum sweetness and moisture.
- Do not overmix the dough once combined to keep cookies tender.
- Cookies will firm up as they cool, so avoid overbaking for a soft texture.
- You can substitute chocolate chips with nuts or dried fruit if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
