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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: A Banana Bread Chocolate Chip Cookie gives you all of the heavenly-flavored, plush-textured comfort eating of banana bread in super convenient cookie form. If that doesn’t sound tempting enough, these soft and tender cookies are absolutely packed with chocolate chips. The banana chocolate combo is a crowd favorite, and this recipe gives you a couple dozen for lunch box snacks, a perfect treat with tea, or maybe just eating warm, straight from the oven!
Table of Contents
- What are Banana Bread Chocolate Chip Cookies?
- Tools You Need to Make Banana Bread Chocolate Chip Cookies
- Key Ingredients and Why
- How to Make Banana Bread Chocolate Chip Cookies
- Can I Make Banana Bread Chocolate Chip Cookies in Advance?
- How to Store Banana Bread Chocolate Chip Cookies
- Gemma’s Pro Chef Tips
- More Banana Bread Recipes
What are Banana Bread Chocolate Chip Cookies?
- Banana Bread Chocolate Chip Cookies are the best of both worlds. They have all the ripe banana deliciousness and texture of your favorite loaf in a grab-and-go chocolate chip cookie form.
- Bananas became available in the United States in the early 20th century, and banana bread, made with pantry basics and overripe fruit, was a thrifty choice for homemakers during The Great Depression.
- In recent years, traditional banana bread has had a glow-up. Check out my Banana Bread Brownies for another deliciously decadent twist that’s definitely not your nana’s tea cake!
Tools You Need to Make Banana Bread Chocolate Chips Cookies
- Mixing bowl
- Measuring cups and measuring spoons
- Stand mixer or hand-held electric mixer
- Baking sheet and parchment paper
- Wire cooling rack
Key Ingredients and Why
- Mellowly sweet bananas are star in this recipe, adding distinct flavor and creamy texture. They’re creamy, fruity, and have the special nostalgic taste of a favorite childhood food.
- The riper the better! Use brown, older bananas for a much sweeter and more pronounced banana flavor, and easier are easier to blend.
- Mashing the bananas in the bowl by themselves first will allow you to get them much smoother and mushier. That is harder to do once the other wet ingredients are added.
- Sugar tenderizes the cookies by weakening gluten formation and softens cookies by holding on to and adding moisture.
- In addition, sugar coats air bubbles to retain air, making cookies rise so the results are not dense.
- Last but not least, sugar contributes to the browning process through the Maillard reaction, leading to a visually appealing golden-brown color.
- You can use the sugar substitute of your choice from my Sugar Substitute Chart but the result will be different.
- Baking soda is a leavening agent that makes the cookies lighter and puffier.
- Baking soda also reacts with hot sugar to create a lightly crispy exterior and give it a caramel flavor.
- Baking soda delays the setting process allowing cookies to spread more properly. Discover the science behind this in Baking Powder VS. Baking Soda When Baking Cookies.
- Read my post How to Make Baking Powder and Baking Soda Explained and save yourself a trip to the grocery store!
- Eggs provide protein to bind the ingredients together, forming a cohesive structure.
- They also add moistness and rich flavor to banana bread cookies.
- Eggs always need to be at room temperature in baking unless specified otherwise. See my post How to Get Room Temperature Eggs for tips.
- Vanilla acts as a seasoning to bring out the flavors of the other ingredients and adds warmth and a slight sweetness.
- It’s easy to whip up your own—see How to Make Homemade Extract to learn how.
Semi-Sweet Chocolate Chips
- Semi-sweet chips add pockets of melty, chocolate to the cookies, giving them a lovely gooey texture and complex cocoa flavor.
- If you want a sweeter option, go with milk chocolate chips, or opt for bittersweet or dark chocolate chunks if you like a more intense taste. Check out The Ultimate Guide to Different Types of Chocolate to Choose Your Favorite!
How to Make Banana Bread Chocolate Chip Cookies
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Mash the bananas.
Make the Cookie Dough:
- Whisk the flour, baking soda, and salt together.
- Cream the butter and sugar in the bowl of a stand mixer with a paddle attachment, or use a hand-held mixer. Add in the mashed banana, the egg, and the vanilla.
- Fold the flour mixture into the wet ingredients. Stir in the chocolate chips. Do not over-mix.
Bake the Cookies:
- Use a tablespoon to drop dough on the prepared baking sheet. Space them 3 inches apart.
- Bake for 13 minutes, until edges are brown and the centers are set. Cool on a wire rack.
Can I Make Banana Bread Chocolate Chip Cookies in Advance?
Unlike my other cookies, uncooked bananas brown quickly so this dough should be baked as soon as you mix it up.
How to Store Banana Bread Chocolate Chip Cookies
- Store cooled cookies at room temperature for two days.
- For longer storage, you can refrigerate your cookies in an airtight container for a week. or freeze your cookies for 2 to 3 months.
How much do two medium bananas measure in grams, ounces, or cups?
- Generally, one medium banana without peel measures around 113g (4oz/ 1/2 cup). So you need around 225g (8oz/ 1 cup) of mashed bananas.
My bananas aren’t that ripe. What can I do?
- Pop your bananas in a bag with an apple and seal. The bananas should fully ripen in 24 hours. Placing bananas in a warm place helps as well.
- Plan ahead so you can make Banana Bread Chocolate Chip Cookies whenever the craving hits. Anytime you have a super-ripe banana, peel it, put it covered glass container or a freezer bag, and freeze for up to two months.
- Defrost at room temperature for two hours.
Can I make Banana Bread Chocolate Chip Cookies without egg?
Yes, you can make the cookies without egg. I suggest flax eggs, and you can check out my Egg Substitute Chart for details and more shelf-stable options.
Is there a substitute for banana in this recipe?
- Taking out the banana would make it a completely different recipe, but if you’re looking for a similarly tender-textured cookie, you’ll love The Soft Chocolate Chip Cookies of Your Dreams.
Gemma’s Pro Chef Tips
- Whenever you bake with bananas, use the ripest ones you can find for the best flavor.
- Bananas vary in size – it is best to measure out the bananas for the most accurate results.
- For added texture you can toss in ½ cup (2½ oz/71g) toasted and chopped walnuts to this cookie.
- These cookies stay relatively soft when frozen and are perfect to make ice cream sandwich cookies with my 2-ingredient vanilla ice cream or chocolate ice cream.
- Uncooked bananas brown quickly so this dough should be baked as soon as you mix it up.
More Chocolate Chip Cookies Recipes
Banana Bread Chocolate Chip Cookies Recipe
- 2 cups (10 oz/284 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (4 oz/115 g) butter, softened
- ¾ cup (6 oz/170 g) granulated sugar
- 1 cup (8 oz/225 g) mashed banana (about 2 medium bananas)
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (6 oz/170 g) semi-sweet chocolate chips
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer), cream the butter and sugar together on medium speed until light and fluffy, about 3 minutes.
- Add in the mashed banana, followed by the egg and vanilla extract.
- Fold in the flour mixture and then finally stir in the chocolate chips.
- Drop heaping tablespoon-sized mounds about 3-inches (7½ cm) apart on the baking sheet and bake for about 13 minutes, until the edges are brown and the center is set. Let cool on a wire rack while you bake off the remaining dough.
- Store cooled cookies in an airtight container at room temperature for up to 2 days.