There’s something magical about the scent of bananas and chocolate wafting from the oven.
Every time I make these Banana Chocolate Chip Cookies, I’m transported back to lazy Sunday mornings filled with warmth, comfort, and sweet little indulgences.
These cookies strike the perfect balance—soft and chewy with golden edges, packed with ripe banana flavor, and melty pockets of chocolate in every bite.
It’s the kind of recipe that turns overripe bananas into something your whole family will crave.
Why You’ll Love This Recipe
Perfect use for ripe bananas – No more wasting brown bananas on the counter!
Irresistibly soft texture – They stay chewy and moist for days.
Crowd-pleasing combo – Banana and chocolate were made to be together.
Simple pantry ingredients – Everything you need is probably in your kitchen already.
No fancy equipment – Just a bowl and a spoon, and you’re good to go.
What You’ll Need (Ingredient Highlights)
Ripe bananas: The more brown spots, the better—these bring natural sweetness and moisture.
Brown sugar + granulated sugar: A mix that adds depth and keeps the cookies chewy.
Unsalted butter: Softened for easy creaming and richness.
Chocolate chips: Go semi-sweet for balance, or milk chocolate for extra indulgence.
Flour + leavening: All-purpose flour with baking soda and powder gives the perfect lift.
Vanilla extract: Just a splash enhances the banana-chocolate flavor beautifully.
Pro Tips Before You Start
Use very ripe bananas. They should be soft and speckled—this ensures maximum sweetness and flavor.
Don’t overmix. Once you add the dry ingredients, mix gently to avoid dense cookies.
Chill if needed. If your dough feels too soft, pop it in the fridge for 15–20 minutes before baking.
Watch the edges. Bake just until golden brown; the centers will continue to cook as they cool.
How to Make Banana Chocolate Chip Cookies
Step 1. Preheat your oven
Set the oven to 350°F (175°C).
Line your baking sheets with parchment paper or a silicone baking mat.
Step 2. Cream the butter and sugars
In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until the mixture is light and fluffy.
Step 3. Add in the wet ingredients
Beat in the egg, then mix in the mashed bananas and vanilla extract until well combined.
Step 4. Whisk dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 5. Combine wet and dry
Gradually add the dry ingredients to the wet, stirring gently until just incorporated—don’t overmix!
Step 6. Fold in chocolate chips
Use a spatula to fold the chocolate chips evenly through the cookie dough.
Step 7. Scoop the dough
Drop rounded tablespoons of dough onto your prepared baking sheet, spaced 2 inches apart.
Step 8. Bake to perfection
Bake for 10–12 minutes, or until the edges are golden and the centers look set but soft.
Step 9. Cool and enjoy
Let the cookies cool for a few minutes on the sheet before transferring them to a wire rack to cool completely.
What to Serve It With
These cookies pair beautifully with a tall glass of cold milk or a cozy mug of coffee.
For dessert, serve them slightly warm with a scoop of vanilla ice cream—instant comfort food magic!
Variations / Substitutions
Add chopped walnuts or pecans for a nutty crunch.
Swap chocolate chips with white chocolate, dark chocolate, or peanut butter chips.
Add spices like cinnamon or nutmeg for a warmer flavor.
Make it dairy-free by using plant-based butter and dairy-free chocolate chips.
Storage & Leftovers
Room temperature: Store in an airtight container for up to 4–5 days.
Freezer: Freeze baked cookies for up to 2 months—just thaw at room temp.
Dough: The dough can be scooped and frozen; bake straight from frozen, adding 1–2 minutes to the bake time.
FAQs
Can I use frozen bananas for this recipe?
Yes, just thaw them completely and drain excess liquid before mashing.
Do I need to chill the dough before baking?
Not necessary, but if it feels very soft, 15–20 minutes in the fridge helps keep cookies thick.
Can I use whole wheat flour?
You can substitute up to half with whole wheat flour, though texture may be slightly denser.
Why are my cookies spreading too much?
Make sure the butter isn’t too warm and check your flour measurements—too little flour can cause spreading.
Can I add oats?
Yes, replace about 1/2 cup of flour with rolled oats for added texture.
Are these cookies freezer-friendly?
Absolutely! Freeze the dough or the baked cookies for easy future treats.
Can I make these gluten-free?
Try using a 1:1 gluten-free flour blend for similar results, though texture may vary slightly.
Final Thoughts
These Banana Chocolate Chip Cookies are the kind of treat that feels both nostalgic and irresistible.
Every bite is soft, chocolatey, and infused with banana goodness—the kind of cookie that never lasts long in our house.
Whether you’re baking for a cozy afternoon snack or using up ripe bananas, this recipe will hit the sweet spot every single time.
Banana Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone mat.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Add egg, mashed bananas, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually stir dry mixture into wet ingredients.
- See full steps with tips & photos → https://theboatshedcafe.com/banana-chocolate-chip-cookies-2/
Notes
- For extra flavor, add ½ teaspoon cinnamon or a handful of chopped walnuts.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.