These banana chocolate chip cookies are my go-to when overripe bananas are on the counter. They bake up soft with a chewy texture and are loaded with chocolate chips. If you enjoy banana bread, you’ll love these — all that banana flavor in an easy cookie form.
I bake this recipe often. My kitchen motto: never waste a fry or a banana. Kids will eat bananas one day and ignore them the next, so I purposely buy ripe bananas just to bake. Ripe, spotted bananas bring the best flavor and natural sweetness, which lets you use a little less sugar.
The banana-and-chocolate pairing is always a win. This recipe is simple — no scale required, just measuring cups. Kids can mash bananas with a potato masher or you can use a fork. For more pronounced banana flavor, use very overripe bananas or slightly less banana volume so the banana taste concentrates.
Recipe Ingredients:
Gather the following:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Ground cinnamon
- Unsalted butter (softened) — salted is fine if that’s what you have
- Packed light brown sugar
- Granulated sugar
- Large egg
- Mashed ripe bananas
- Vanilla extract
- Semi-sweet chocolate chips
Ingredient Notes:
- Bananas: Use very ripe bananas with brown spots — they are sweeter and mash easily.
- Butter: Softened to room temperature for proper creaming; avoid using melted butter.
- Brown sugar: Adds moisture and chewiness. Coconut sugar can be used for a less-sweet option.
- Chocolate chips: Semi-sweet works well; mini chips distribute more evenly.
- Cinnamon: A small amount complements the banana flavor but is optional.
- Flour: All-purpose is best. For gluten-free, use a 1:1 blend. Swapping in whole wheat pastry flour for part of the flour works, though regular whole wheat can make cookies denser.
How to Make Banana Chocolate Chip Cookies Step-by-Step:
Step 1: Preheat oven to 350°F. Line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
Step 3: In a large bowl, beat 1/2 cup softened unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Step 4: Add 1 large egg, 1 cup mashed ripe banana, and 1 teaspoon vanilla extract. Beat until combined.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 6: Stir in 1 cup semi-sweet chocolate chips.
Step 7: Scoop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart.
Step 8: Bake 10–12 minutes until edges are golden but centers still look slightly soft.
Step 9: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro tip: Don’t overbake. Cookies should look slightly underdone in the center when removed from the oven — they’ll finish setting as they cool. To ripen bananas faster, place them in a brown paper bag and fold the top closed; they’ll ripen in 1–2 days.
Storage and Reheating:
Storage: Store baked cookies in an airtight container at room temperature for 3–4 days.
Reheating: Warm a cookie in the microwave for 10–15 seconds to revive softness.
Freezing: Baked cookies freeze well for up to 3 months in a freezer-safe container. Thaw at room temperature. You can also freeze scooped dough balls on a baking sheet, then transfer to a freezer bag; bake from frozen, adding 1–2 minutes to the baking time.
Additions and Substitutions:
Additions:
- Nuts: Add 1/2 cup chopped walnuts or pecans.
- White chocolate: Mix in white chocolate chips in place of or alongside semi-sweet chips.
- Peanut butter: Swirl in 1/4 cup peanut butter for a peanut-banana flavor.
- Oats: Add 1/2 cup old-fashioned oats for extra chewiness.
Substitutions:
- Butter: Replace with coconut oil for a dairy-free option (texture will differ).
- Sugar: Use all brown sugar for chewier cookies.
- Gluten-free: Use a 1:1 gluten-free flour blend; cookies may be slightly more delicate.
FAQs about these Chocolate Chip Banana Cookies:
Why are my cookies flat?
Check that your baking soda and baking powder are fresh and that your butter isn’t overly soft.
Can I use frozen bananas?
Yes. Thaw completely and drain or blot any excess liquid before mashing.
My cookies are too cakey, what happened?
Likely too much flour was added or the cookies were overbaked.
What to Serve with Banana Chocolate Cookies
These cookies pair perfectly with a glass of cold milk, hot cocoa, or a cup of coffee. They also make a great after-school snack.
Ready to try them? Bake a batch and enjoy! If you liked the recipe, please leave feedback or a rating.
Banana Chocolate Chip Cookies
Vicky Hadley ~ Little Chef Within
10 mins
12 mins
22 mins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup mashed ripe banana
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Heat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Add egg, mashed banana, and vanilla, beating until combined.
- Gradually mix the dry ingredients into the wet until just combined.
- Stir in chocolate chips.
- Scoop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart.
- Bake 10–12 minutes until edges are golden and centers still look slightly soft.
- Cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overbake — cookies should look slightly underdone in the center when removed. Use very ripe bananas for the best flavor. To speed ripening, place bananas in a brown paper bag for 1–2 days.
Nutrition
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