There’s something irresistibly comforting about the scent of freshly baked banana bread — but imagine transforming that nostalgia into portable, melt-in-your-mouth Soft Chocolate Chip Banana Cookies. This recipe combines the rich, natural sweetness of overripe bananas with buttery cookie dough and gooey chocolate chips. It’s perfect for using up ripe bananas in a fresh and delicious way.
Whether you’re baking for the kids, prepping a lunchbox treat, or hosting a weekend brunch, these cookies are bound to become your go-to favorite. Let’s dive into everything you need to know to master this recipe — with variations, storage tips, nutrition breakdown, and more!
Drawing from your love for banana-based recipes (like the Peanut Butter Banana Bread with Chocolate Chips from and Peanut Butter Banana Oatmeal Bars ) and chocolatey desserts (like the Healthy Brownie Baked Oatmeal), these cookies are a must-bake. Let’s dive in!
Table of Contents
Why You’ll Love This Chocolate Chip Banana Cookies Recipe
- Moist and Pillowy Texture – Ripe bananas give these cookies unmatched softness.
- Quick to Make – Less than 30 minutes from start to warm, gooey cookies.
- Simple Ingredients – No need for fancy equipment or hard-to-find items.
- Customizable – Add nuts, drizzle chocolate, or swap ingredients with ease.
- Naturally Sweetened – Bananas add sweetness, so less added sugar is needed.
What you will need + Substitutions
- 🍌 2 ripe bananas, mashed
- 🧈 ½ cup unsalted butter, softened
- 🍬 ¾ cup granulated sugar
- 🥚 1 large egg
- 🍚 1 ½ cups all-purpose flour
- 🥄 1 tsp baking soda
- 🧂 ¼ tsp salt
- 🍫 1 cup semi-sweet chocolate chips
Ingredient Substitutions
Bananas
- No bananas? Use unsweetened applesauce (½ cup per banana). It’ll change the flavor, but still keep the cookies moist.
Butter
- Swap with coconut oil or vegan margarine for a dairy-free version.
Sugar
- Use ½ brown sugar + ¼ white sugar for a richer, caramel-like sweetness.
- Sub with monk fruit or coconut sugar for lower glycemic options.
Egg
- Replace with a flax egg (1 tbsp ground flax + 3 tbsp water) to make it vegan.
Flour
- Substitute with a 1:1 gluten-free blend or try whole wheat flour for more fiber.
Chocolate Chips
- Try white chocolate, peanut butter chips, or chopped dark chocolate for variation.
Step-by-Step Instructions with Tips
Prep the Oven and Pan
- Preheat to 350°F (175°C).
- Line a baking sheet with parchment paper or use a non-stick silicone mat.
Pro Tip: This helps cookies bake evenly and prevents sticking.
Cream Butter and Sugar
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy (2–3 minutes).
Tip: Creaming incorporates air for lighter cookies.
Add Bananas and Egg
- Add mashed bananas and the egg. Mix until smooth.
Tip: Bananas should be super ripe — speckled or nearly black for best sweetness.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually stir into the wet mixture.
Tip: Don’t overmix — just combine until there are no dry spots.
Fold in Chocolate Chips
- Gently fold in 1 cup semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
Tip: Reserve a few chips to press into the tops before baking for a prettier look
Scoop the Dough
- Drop tablespoon-sized scoops of dough (about 1–1.5 tbsp each) onto your baking sheet, spaced 2 inches apart.
Tip: Slightly flatten the tops for even baking
Bake
- Bake for 10–12 minutes until edges are lightly golden and centers are just set.
Tip: Slightly underbaking keeps the center soft and prevents drying.
Tip: Check at 10 minutes to avoid overbaking; ovens vary
Cool and Enjoy
- Let cookies cool for 5 minutes on the pan, then transfer to a wire rack to cool completely.
Tip: Cool slightly to maintain soft centers.
Topping Suggestions
- Sprinkle with sea salt flakes before baking for a gourmet twist.
- Drizzle with melted chocolate or Nutella once cooled.
- Add chopped walnuts, pecans, or shredded coconut for texture.
- Stir in dried cranberries or white chocolate for a holiday vibe.
How to Store & Reheat
Room Temperature
- Store in an airtight container for up to 3 days.
Refrigerator
- Keep fresh up to 1 week; allow to come to room temp before serving.
Freezer
- Freeze baked cookies in a zip-top bag for up to 3 months.
- Reheat in microwave for 10–15 seconds for warm, gooey bites.
Nutritional Information (Per Cookie – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 22 g |
| Sugars | 12 g |
| Fat | 6 g |
| Saturated Fat | 3.5 g |
| Protein | 2 g |
| Fiber | 1 g |
| Sodium | 90 mg |
Values may vary slightly depending on ingredients used.
Ingredient Substitutions Recap
- Bananas → Applesauce: Sweet, moist alternative.
- Butter → Vegan Butter: Dairy-free richness.
- Granulated Sugar → Coconut Sugar: Natural sweetener swap.
- All-Purpose Flour → Gluten-Free Flour: Dietary-friendly structure.
- Chocolate Chips → Dark Chocolate: Richer chocolate flavor.
What to Serve With These Chocolate Chip Banana Cookies
- Hot Beverages: Coffee, chai tea, or hot cocoa.
- Cold Drinks: A cold glass of milk, banana smoothie, or vanilla protein shake.
- Dessert Boards: Include with fresh fruit, peanut butter dip, and pretzels.
- Breakfast Side: Pair with Greek yogurt and berries for a quick morning treat.
FAQs
Can I freeze the chocolate chip banana cookies dough?
Yes! Scoop dough into balls, freeze on a tray, then transfer to a bag. Bake directly from frozen — just add 1–2 minutes.
Why did my chocolate chip banana cookies spread too much?
The butter may have been too soft. Try chilling the dough for 30 minutes before baking.
Can I use mini chocolate chips in cookies?
Absolutely! You’ll get more chocolate distribution in every bite.
What’s the best way to mash bananas?
Use a fork or potato masher. For extra smoothness, a hand mixer does the trick.
How do I keep cookies soft?
Store in an airtight container with a slice of bread to maintain moisture, and don’t overbake. Check at 10 minutes.
Soft Chocolate Chip Banana Cookies
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl (for dough)
- Electric mixer or whisk (for creaming)
- Spatula (for mixing and folding)
- Fork or potato masher (for mashing bananas)
- Tablespoon or cookie scoop (for portioning dough)
- Wire rack (for cooling)
- Measuring cups and spoons
Ingredients
- 2 ripe bananas mashed
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy, then beat in the egg and mashed bananas.
- Stir in flour, baking soda, and salt until just combined, then fold in chocolate chips.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
These Soft Chocolate Chip Banana Cookies are what dessert dreams are made of — sweet, soft, and a delightful fusion of banana bread and classic chocolate chip cookies. They’re quick to prepare, family-friendly, and easily customizable to suit any taste or dietary need.
Whether you’re baking to use up ripe bananas or just looking for a comforting homemade treat, these cookies are sure to satisfy every time.
