Banana Bread Chocolate Chip Cookies

If you love banana bread and chocolate chip cookies, why choose between them when you can have both? These Banana Bread Chocolate Chip Cookies are the best of both worlds—soft, chewy cookies with the rich, comforting flavor of banana bread and the irresistible sweetness of chocolate chips. This recipe is perfect for when you have an overripe banana sitting on your counter and want to turn it into something delicious.

The banana adds moisture and a subtle sweetness to the cookies, while the cinnamon and vanilla bring out the warmth and depth of flavor you expect from a classic banana bread. Meanwhile, the chocolate chips take these cookies over the top, making them a crowd-pleaser for any occasion. Whether you’re baking for breakfast, dessert, or a midday snack, these cookies are sure to satisfy your cravings and give you that homey, cozy feeling.

So, let’s dive into why you’ll love this recipe and how you can easily make these delicious cookies at home.

Why You’ll Love This Recipe

1. Banana Bread Flavor: These cookies deliver the rich, comforting taste of banana bread in the form of a soft, chewy cookie.
2. Chocolate Chip Goodness: The addition of chocolate chips gives these cookies an extra touch of sweetness and decadence.
3. Easy to Make: With simple ingredients you likely already have on hand, these cookies come together quickly and easily.
4. Perfect for Overripe Bananas: This is a great way to use up overripe bananas that might otherwise go to waste.
5. Soft and Chewy: The combination of banana and oil (or butter) makes these cookies wonderfully soft and chewy, perfect for dunking in milk.

Ingredients

• 1 small overripe banana (mashed, should measure 1/4 cup)
• 1/2 cup vegetable oil or melted butter
• 1 cup light brown sugar (packed)
• 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

Variations

• Add Nuts: Walnuts or pecans would be a great addition to these cookies, adding a bit of crunch to balance the softness of the banana and chocolate.
• Use Dark Chocolate: If you prefer a less sweet version, try using dark chocolate chips instead of milk chocolate for a richer flavor.
• Banana Muffin Version: You can turn these cookies into mini banana muffins by simply spooning the dough into muffin tins and baking at the same temperature.
• Dried Fruit: Add some dried fruit, like raisins or cranberries, for a different twist on this cookie recipe.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.

Step 2: Prepare the Wet Ingredients

In a large bowl, mash the overripe banana with a fork until smooth, making sure you get about 1/4 cup. Add the vegetable oil (or melted butter), light brown sugar, egg yolk, and vanilla extract to the mashed banana. Mix everything together until smooth and well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.

Step 4: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix the dough, as this could lead to dense cookies.

Step 5: Add the Chocolate Chips

Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.

Step 6: Scoop and Bake

Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.

Step 7: Bake the Cookies

Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 8: Serve and Enjoy

Once cooled, these cookies are ready to enjoy! Serve them with a glass of milk or enjoy them as a delicious snack any time of day.

Tips for Making the Recipe

• Use Ripe Bananas: The riper the banana, the better. Overripe bananas bring the most flavor and natural sweetness to these cookies.
• Room Temperature Ingredients: For better mixing, make sure your egg yolk and butter (if using) are at room temperature before adding them to the dough.
• Don’t Overbake: These cookies will continue to cook slightly after you remove them from the oven, so keep an eye on them to avoid overbaking.
• Chill the Dough: If you prefer thicker cookies, chill the dough in the refrigerator for about 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too much.

How to Serve

• With a Glass of Milk: These cookies are perfect for dipping in milk—cold or warm, they’re a great combination.
• As a Dessert: Serve them warm with a scoop of vanilla ice cream for a fun twist on a banana bread sundae.
• For Breakfast: Enjoy them as a sweet breakfast treat with a cup of coffee or tea.
• Pack for Lunchboxes: These cookies are portable and make for a great treat to pack in lunchboxes or take on the go.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to 3-4 days. They’ll stay soft and fresh for several days due to the moisture from the banana.

Freezing

To freeze the dough, scoop the dough onto a baking sheet and freeze until solid, about 1-2 hours. Then transfer the frozen dough balls into a freezer-safe bag or container. When you’re ready to bake, place the frozen dough on a baking sheet and bake at 350°F (175°C) for an extra 1-2 minutes.

Reheating

If you have leftover cookies, you can gently warm them in the microwave for about 10-15 seconds to enjoy a soft, freshly baked treat.

FAQs

1. Can I use a regular banana instead of an overripe one?

While it’s best to use an overripe banana for optimal flavor, you can use a regular banana if needed. Just be aware that the flavor may not be as sweet or pronounced.

2. Can I use butter instead of vegetable oil?

Yes, you can substitute melted butter for vegetable oil. It will add a richer flavor to the cookies.

3. Can I make these cookies without an egg yolk?

Yes, you can replace the egg yolk with a flax egg or an egg substitute for a vegan version.

4. How can I make these cookies gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

5. Can I freeze these cookies?

Yes, these cookies freeze well! Store them in a freezer-safe container or bag for up to 2 months.

6. Can I use other types of chips besides chocolate?

Yes, you can use white chocolate chips, butterscotch chips, or peanut butter chips as an alternative to chocolate chips.

7. Can I double this recipe?

Absolutely! This recipe can easily be doubled if you’re baking for a crowd or want to have extra cookies on hand.

8. Can I add nuts to this recipe?

Yes, chopped walnuts or pecans would be a great addition to these cookies. Add them when you fold in the chocolate chips.

9. Why are my cookies spreading too much?

If your dough is too warm or you’re using too much oil, the cookies might spread too much. Try chilling the dough before baking, and measure the oil carefully.

10. Can I add more banana to the recipe?

While you can add a bit more banana for extra flavor, it may affect the texture of the cookies. Stick to the recommended 1/4 cup of mashed banana for the best results.

Conclusion

These Banana Bread Chocolate Chip Cookies are the perfect treat for anyone who loves the combination of banana bread and chocolate chip cookies. With a soft, chewy texture, rich banana flavor, and the sweetness of chocolate chips, these cookies are an irresistible snack or dessert. Whether you’re using up overripe bananas or simply craving a delicious cookie, this recipe is sure to become a new favorite. Enjoy these cookies warm or at room temperature—the choice is yours!

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