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I’m thrilled to share my favorite easy banana cookie recipe with you! These soft banana cookies are a delightful twist on classic chocolate chip cookies. They’re the perfect way to use up those overripe bananas sitting on your counter.
In just 30 minutes, you can make 16 chewy banana cookies. They mix banana bread and chocolate chip cookies perfectly. The brown sugar and ripe bananas make a caramelized flavor that’s irresistible.
Get ready to sink your teeth into these moist, banana bread cookies. They’re so good, you might never go back to regular chocolate chip cookies again!
Exact Ingredients List (+ Possible Substitutes)
I love baking banana chocolate chip cookies. I’ve made my recipe better over time. Here’s what you need for banana cookies:
- 1 small overripe banana (mashed)
- 1/2 cup vegetable oil or melted butter
- 1 cup packed brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
This chocolate chip cookie recipe is easy to change. If you want to make vegan banana cookies, use ground flaxseed mixed with water instead of an egg yolk. For extra crunch, add chopped walnuts.
Using overripe bananas is key for great banana chocolate chip cookies. They’re sweeter and mash well. This makes your cookies taste and feel just right. Enjoy baking!
Instructions
Are you ready to bake banana cookies? Let’s start making banana chocolate chip cookies together. I’ll show you how to make them perfectly.
First, heat your oven to 350°F. While it gets hot, mix melted butter, brown sugar, and mashed banana in a big bowl. This makes your cookie dough.
Then, add an egg yolk and vanilla to the mix. In another bowl, mix flour, salt, baking soda, and cinnamon. Slowly add these dry things to your wet mix. Mix in chocolate chips well.
A tip for baking cookies: let the dough rest while your oven heats up. This lets the flavors blend and the flour soak up moisture. This makes your cookies taste better.
- Line a baking sheet with parchment paper
- Scoop 1-inch balls of dough onto the sheet
- Space them about 2 inches apart
Bake for 10-11 minutes. The edges should be set, but the centers soft. This makes them chewy. Let the cookies cool on the sheet for a bit before moving them to a wire rack.
With these steps, you’re on your way to baking great banana cookies. Enjoy your homemade cookies!
Tips, Tricks & Storing
I’ve found some top tips for making perfect banana chocolate chip cookies. Use bananas that are a bit ripe with brown spots. They taste the best and are sweet naturally. Also, chop nuts finely if you’re adding them for a better texture.
For storing banana cookies, put them in a container that’s airtight. A cool trick is to add a slice of bread to the container. This keeps your cookies moist and soft for a long time. Remember, let cookies cool down before you store them. This stops them from getting soggy.
Freezing cookie dough is a smart move if you’re planning ahead. Make dough balls, freeze them on a baking sheet, then move them to a freezer bag. Bake them from frozen, just add a few more minutes to the time.
- Check that your baking soda and powder aren’t expired
- Use a cookie scoop for uniform sizes
- Line your baking sheet with parchment paper for easy cleanup
Banana chocolate chip cookies also freeze well. Put them in a container that’s safe for the freezer, with parchment paper between layers. They’ll last up to 3 months. Just thaw them at room temperature when you want to eat them!
Recipe Variations & Serving Suggestions
Let’s make these banana chocolate chip cookies even better! Add 1/2 cup of toasted pecans or walnuts for a nutty twist. This adds a delightful crunch and extra flavor.
Try using white or dark chocolate chips instead of regular ones for a new taste. This simple swap can change the whole flavor.
For a richer taste, use browned butter instead of regular melted butter. This adds a subtle nuttiness that goes well with banana. These chocolate chip alternatives let you try new flavors while keeping the banana taste.
These cookies are great for any time of day. Enjoy them after lunch, as a midday snack, or after dinner with milk. They also go well with coffee, making them perfect for breakfast on the go.
For special events, put these cookies on dessert platters or take them to cookie exchanges. They’re always a big hit and stand out from other cookies. With so many ways to enjoy them, they’re sure to become a favorite.