Banana Chocolate Chip Cookies
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Banana chocolate chip cookies are soft, chewy cookies that pair rich chocolate chips with sweet ripe bananas. They have a cake like texture and pocket of gooey chocolate chips.
It seems like there are two things that I bake quite frequently.  Those are chocolate chip cookies and banana bread.
Of course I rarely make just plain banana bread or plain chocolate chip cookies. I like to jazz them up with ingredients that I have in the kitchen or pantry.
I love adding butterscotch chips and oats to make Banana Butterscotch Oatmeal Bread. For a bit of hazelnuts and chocolate I go for these Banana Nutella Muffins. I’ve even made a holiday Banana Bread with eggnog!
I do the same thing with chocolate chip cookies. In the summer I’ve added pieces of sugar cones and M&M’s to make Sugar Cone Chocolate Chip Cookies. When I want an adult twist I make these Bailey’s Irish Cream Chocolate Chip Cookies. In the fall you can’t beat Pumpkin Chocolate Chip Cookies. Â
So I decided that instead of trying to figure out a new way to make each of these baking favorites I would put them together and make Banana Chocolate Chip Cookies!Â
One of the most important things to have on hand when making these are overripe bananas.  If you don’t have overripe bananas don’t fear, you can make them ripe in a hurry!
How do I ripen Bananas quickly?
Since you need ripened bananas sometimes you need to speed up the process if yours are not already ripe. Place the bananas in a paper bag with either an already ripened banana or an apple and fold down the opening of the bag to close the fruits in together. Your bananas will ripe n in a day or two.
If you need the bananas the same day then place unpeeled bananas on a foil lined baking sheet Bake at 300 degrees for 15-20 minutes and your bananas will be ripe.
The other main ingredient is the chocolate chips. Make sure you use a good quality chocolate chip in these cookies.
What kind of chocolate chips should I use?
I like using semi-sweet chocolate chips because I always have them on hand. However, dark chocolate chips pair really nicely with the sweet, ripe bananas.  If you want something a little different you can always go for peanut butter or cinnamon chips as well.
Ingredients:
- overripe bananas (see note above on how to quickly ripen them)
- salted butter (or unsalted if you prefer)
- light brown sugar
- vanilla extract
- all purpose flour
- baking soda
- ground cinnamon
- salt
- semi-sweet chocolate chips (or your favorite type of chips)
Preheat the oven to 350 degrees.  In a large bowl cream together the butter and brown sugar. Add in the vanilla and mashed bananas. Mix well.
How do I mash bananas?
If the bananas are ripe enough you can put them in your hands and squeeze them until they are mashed and then put them into the bowl.  You can also use a fork and place the bananas in a bowl and mash them with the fork. Another way is to use your hand mixer to mash the bananas by cutting them into pieces and starting the mixer on low and increasing until the bananas are mixed.
In a medium bowl combine the flour, baking soda, cinnamon, and salt.  Add the dry ingredients to the wet ingredients and mix well. Fold in the chocolate chips. Using a 2 tablespoon cookie scoop, scoop the dough onto a baking sheet 2 inches apart. Bake for 11-12 minutes.
These cookies were delicious!  They came out of the oven puffed up but once out of the oven they flattened out. While they weren’t puffy they still somehow had a cake like texture to them.
How do you store Banana Chocolate Chip Cookies?
Store these cookies in an air tight container at room temperature for up to 5 days. You can also wrap in plastic wrap and place in a freezer bag and then freeze up to 6 months.
I really enjoyed the rich, chocolate flavor along with the sweetness from the bananas. It made for a delicious cookie that can be eaten for dessert or even breakfast.
Banana Chocolate Chip Cookies
Equipment
Ingredients
- 1 large overripe banana
- 1/2 cup salted butter softened
- 1 c. light brown sugar packed
- 1 teaspoon vanilla
- 1 1/3 cup all purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2/3 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl cream together the butter and brown sugar.
- Add in the vanilla and mashed banana and mix well.
- In a medium bowl combine the flour, baking soda, cinnamon, and salt. Mix well.
- Add the dry ingredients to the wet ingredients and mix well to combine.
- Fold in the chocolate chips.
- Using a 2 Tablespoon cookie scoop, scoop the dough onto a baking sheet spaced 2 inches apart.
- Bake for 11-12 minutes. Remove from oven and cool for 1 minute before removing to a cooling rack to cool completely.
Notes
