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The Boat Shed Kitchen

Banana Chocolate Chip Cookies

These banana chocolate chip cookies are soft, tender, and naturally sweet thanks to overripe banana. Packed with brown sugar, warm cinnamon, and melty chocolate chips, they’re a cozy twist on a classic treat. No mixer needed and ready in just 30 minutes!
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 15 minutes
Total Time 40 minutes
Servings: 20 cookies
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 1 small overripe banana mashed (about ¼ cup)
  • ½ cup vegetable oil or melted butter
  • 1 cup light brown sugar packed
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ⅔ cup chocolate chips

Method
 

  1. Mix melted butter, brown sugar, and mashed banana in a large bowl.
  2. Add egg yolk and vanilla; stir well.
  3. Whisk flour, baking soda, salt, and cinnamon separately.
  4. Combine dry and wet ingredients; mix until no flour streaks remain.
  5. Fold in chocolate chips. Cover and rest 15 minutes.
  6. Preheat oven to 350°F (175°C); line baking sheet with parchment paper.
  7. Scoop dough into 1-inch balls; space 2 inches apart on sheet.
  8. See full steps with tips & photos → https://theboatshedcafe.com/banana-chocolate-chip-cookies/

Notes

• For a stronger banana flavor, use an extra-ripe banana or add a dash of banana extract.
• Want extra texture? Mix in chopped walnuts or pecans.
• These cookies keep well in an airtight container for 3–4 days.