This recipe produces delicious banana chocolate chip cookies. If your family likes banana bread & chocolate chip cookies then they will LOVE these cookies! Banana chocolate chip cookies are a fusion of sweet ripe bananas and traditional chocolate chip cookies. They are easy to make and allow you to make delicious & unique cookies that are a step beyond “ordinary” chocolate chip cookies.
Banana Chocolate Chip Cookies
Recipe Sections
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Key Ingredient – Soft RIPE Banana
Ingredients
- 1/2 Cup – Unsalted Butter (softened) – 115 grams – 1/2 cup equals 8 tablespoons
- 1 Egg (large)
- 1/2 Cup – Mashed Banana – 115 milliliters
- 3/4 Cup – White Granulated Sugar – 150 grams
- 3/4 Cup – Light Brown Sugar (packed) – 161 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 2 1/4 Cups – All Purpose Flour – 270 grams
- 1 Teaspoon – Baking Soda – 5 milliliters
- 1/2 Teaspoon – Salt – 2.5 milliliters
- 1 1/2 Cups – Semi-Sweet Chocolate Chips – 255 grams
Servings – Roughly 24-30 cookies (amount depends on the size of the cookie that you create)
Equipment – Measuring cup & spoons, mixing bowl, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven.
Optional – Add Chips on Top of Dough “Patties” for Better Cookie Appearance
Instructions
- Preheat oven to 375 degrees F.
- Lightly beat the egg.
- Mash bananas.
- Mix butter, egg, mashed banana, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand. However, don’t overmix. Only mix for 1-2 minutes with an electric mixer.
- Add the chocolate chips to the cookie dough. Use a large spoon (not electric mixer) to stir in chocolate chips. Stir until chips are mixed evenly throughout the dough.
- Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
- Scoop the dough with a tablespoon or cookie dough scoop and place this dough “ball” onto a non-stick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 9-11 minutes or until golden brown.
- Remove baking sheet/tray from the oven. Wear oven mitts. Leave the cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from the baking sheet.
- Use a spatula to remove the banana chocolate chip cookies and place the cookies on wire cooling racks in order to cool completely.
- Please read the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.
If you liked this recipe, please leave a comment below & give us a 5 star rating. We LOVE to hear from people who have enjoyed our recipes!!! Jump to comment section
Related Bread Dad Sections
- Baking Tools & Equipment – Cookie scoops, etc.
- Bread Machine Cookbooks
- Dessert Mixes – Cookies, brownies, donuts, etc.
- More Books & Tools – Sourdough, etc.
Helpful Tips
- The tips below are designed to help cookie “novices” and/or people with limited baking experience. Please read the tips section in order to ensure that your banana chocolate chip cookies come out correctly.
- Click on our “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include our tips section. Please read the tips section in order to avoid common recipe problems.
- Use RIPE bananas for the best cookie results!! If you use unripe green or hard yellow bananas, your cookies will not have much banana flavor. Unripe bananas have more starch and less sugar than ripe bananas.
- How do you know when bananas are ripe? Ripe bananas are soft and have many small dark spots on the exterior of the yellow banana peels.
- Some of the science behind ripe bananas – According to Wikipedia, “During the ripening process, bananas produce the gas ethylene, which acts as a plant hormone and indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a “starchier” taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations.”
- How do you mash bananas? You should use a fork to squash (mash) the soft bananas. In my opinion, you get better cookie results if you squash the bananas into a “paste” (versus leaving some large banana chunks to stir into the cookie dough). This allows for a more even distribution of the banana flavor within the cookies.
- 1/2 cup of mashed bananas equals ROUGHLY one large banana. However, you should measure the mashed bananas carefully with a measuring cup (or your cookies could be too dry or too moist if you are add too little or too much mashed bananas).
- If you have leftover mashed bananas, you can freeze them (for later use) or use them to make one of our Banana Bread Recipes.
- Some people like to add banana extract to their banana cookies in order to add extra banana flavor. However, in my opinion, this can be a little overpowering. I prefer to use the natural flavor of mashed bananas with my banana cookies.
- Optional – For even more variety, you can replace 50% of the chocolate chips with M&Ms, chopped walnuts, dried cranberries, raisins, etc. However, always check to see if any people eating your banana cookies have food allergies and do not serve any cookies with ingredients that they might be allergic to.
- Cookies come out much better if you mix the ingredients with an electric mixer for 1-2 minutes. The cookie dough comes out “creamier”. However, don’t overmix (don’t mix for more than 1-2 minutes) because this could result in problems such as cookies spreading too thin during baking.
- Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for 1-2 minutes for the best results.
- Tips to prevent “spreading” (i.e. overly thin cookies) – Chill the dough (see tip below), don’t squish the dough flat (higher dough results in higher cookies), use fresh baking soda (cookies made with stale baking soda don’t rise properly), measure the recipe ingredients exactly!! (too much oil results in “runny” dough and flatter cookies), always use cool or room temperature baking sheets (don’t reuse a hot baking sheet to make another batch… i.e. the hot baking sheet that was used to bake your first batch of cookies), don’t overmix the dough (only use an electric mixer for 1-2 minutes), make sure to use the right oven temperature (follow the recipe’s instructions because ovens that are too hot will cause cookies to “melt” too quickly and thus they will spread more than expected), etc.
- Some bakers like to chill the cookie dough in their refrigerator for at least 30 minutes before baking in order to prevent flat/thin cookies. Colder dough results in less spreading. Others like to chill the dough for at least 2 hours in order to improve the taste of the cookie and to reduce potential spreading even further.
- Chilling the dough also make it easier to shape the cookie dough. It will be less sticky/runny. Thus it is easier to shape into a round cookie with smooth edges.
- DON’T OVERBAKE!!! Overbaked cookies come out hard & dry. Don’t leave the cookies in the oven longer than recommended & don’t use a higher than recommended baking temperature. For the best baking results, you should monitor your oven’s actual temperature (versus relying on an oven dial – which is often inaccurate by 25+ degrees) with an inexpensive oven thermometer.
- Do not substantially reduce the sugar in this recipe. For the best results, always use the ingredient amounts called for by a recipe. Reducing sugar can affect a cookie’s texture and taste. If you make a significant reduction to the sugar quantity then you will get much drier & blander cookies. Sugar helps to retain moisture. For more on this issue, you might like to read this King Arthur Baking article.
- Do not eliminate the brown sugar called for in this recipe (i.e. replace it with white granulated sugar). The slight acidity of the brown sugar helps to activate the baking soda (which is needed for softer & airier banana cookies). Brown sugar also adds a slightly richer taste to cookies.
- Use FRESH ingredients (i.e. baking soda and flour) for the best results. For example, if you use stale baking soda, your cookies will not rise properly. The cookies will be flat and dense. In addition, you might find small hard clumps of baking soda (which has a bitter taste) in your cookies. Baking soda & powder is best if used within 6 months of opening the container.
- You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.
- Use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
- For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a pancake shape.
- For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your chocolate chip cookies will taste great and just have a few more natural edges and bumps.
- Optional – Once you have placed the cookie dough balls/patties on the baking tray, you can press extra chips into the top of the cookie dough if you want an even greater chocolaty appearance.
- Place the baking tray on the oven’s middle rack for best results. If the baking tray is placed too high or too low in the oven, the baking tray may be too close to the heating element and this could result in overbaked or burnt cookies.
- If you have a problem with a banana cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- If your family enjoys chocolate chip cookie variations, you might like our recipes for Cranberry Chocolate Chip Cookies, Butterscotch Chocolate Chip Cookies and M&M Chocolate Chip Cookies.
- Always wear oven mitts/gloves when dealing with hot ovens, baking trays, etc.
- Please visit Bread Dad’s section on Easy Cookie Recipes if you are looking for more simple & delicious homemade cookie ideas.
If you liked this recipe, please leave a comment below & give us a 5 star rating. We ALWAYS love to hear from people who have enjoyed our recipes. Jump to comment section
Reference Sources
- Wikipedia, Banana
- Wikipedia, Banana Bread
- Wikipedia, Chocolate Chip
- Wikipedia, Chocolate Chip Cookies
Banana Chocolate Chip Cookies Recipe
This recipe produces delicious banana chocolate chip cookies. If your family likes banana bread & chocolate chip cookies then they will LOVE these cookies! Visit Bread Dad (BreadDad.com) for more easy recipes.
Servings: 30 Cookies
Calories: 159kcal
Ingredients
- 1/2 Cup Unsalted Butter (softened) – 115 grams – 1/2 cup equals 8 tablespoons
- 1 Egg (large)
- 1/2 Cup Mashed Banana – 115 milliliters
- 3/4 Cup White Granulated Sugar – 150 grams
- 3/4 Cup Light Brown Sugar (packed) – 161 grams
- 1 Teaspoon Vanilla Extract – 5 milliliters
- 2 1/4 Cups All Purpose Flour – 270 grams
- 1 Teaspoon Baking Soda – 5 milliliters
- 1/2 Teaspoon Salt – 2.5 milliliters
- 1 1/2 Cups Semi-Sweet Chocolate Chips – 255 grams
Instructions
- Preheat oven to 375 degrees F.
- Lightly beat the egg.
- Mash bananas.
- Mix butter, egg, mashed banana, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand. However, don't overmix. Only mix for 1-2 minutes with an electric mixer.
- Add the chocolate chips to the cookie dough. Use a large spoon (not electric mixer) to stir in chocolate chips. Stir until chips are mixed evenly throughout the dough.
- Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
- Scoop the dough with a tablespoon or cookie dough scoop and place this dough "ball" onto a non-stick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 9-11 minutes or until golden brown.
- Remove baking sheet/tray from the oven. Wear oven mitts. Leave the cookies on baking sheet to cool for 2-3 minutes. Otherwise, cookies might break when removed from the baking sheet.
- Use a spatula to remove the banana chocolate chip cookies and place the cookies on wire cooling racks in order to cool completely.
- Please read the tips section below for extra information on how to make this recipe successfully & to avoid common cookie problems.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. Material on this website is copyright protected under the US Digital Millennium Copyright Act. Legal Disclaimer
The nutritional information is provided using recipe widgets such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. The information is only provided as a courtesy to our visitors. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Cookie | Sodium: 80mg | Calcium: 14mg | Vitamin C: 1mg | Vitamin A: 109IU | Sugar: 14g | Fiber: 1g | Potassium: 85mg | Cholesterol: 14mg | Calories: 159kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 7g | Protein: 2g | Carbohydrates: 23g | Iron: 1mg
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