Banana Chocolate Chip Cookies
Updated Dec 24, 2025
These Banana Chocolate Chip Cookies are soft and cake-like with chocolate chips and a subtle banana flavor - great for using up ripe bananas!
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Chocolate Chip Cookies with Bananas!
I love a good chocolate chip cookies, but if I have extra ripe bananas around, I love using them to make these Banana Chocolate Chip Cookies. Aside from mashed bananas, they have all the same ingredients of a regular chocolate chip cookie, but with less sugar since the ripe banana add sweetness. The riper the banana, the sweeter the cookie!
Happy Baking!
– Yumna
Banana Chocolate Chip Cookie Ingredients
- Dry Ingredients: You’ll need all-purpose flour (or 1:1 gluten-free flour), baking soda, baking powder, granulated sugar, and salt for this recipe!
- Wet Ingredients: These cookies call for vanilla extract, unsalted butter, egg, and banana. Go for an overripe banana, if you can!
- Chocolate Chips: I like to use semi-sweet chocolate chips for these banana cookies, but chocolate chunks or dark chocolate chips will also work.
How to Make Banana Chocolate Chip Cookies
Banana Chocolate Chip Cookies
Video
Ingredients
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ⅓ cup unsalted butter softened
- 1 large egg room temperature
- ½ cup ripe banana about 1 banana
- ½ teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350ºF. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, beat the sugar and butter until well combined and fluffy, about 2 minutes. Beat in the egg, mashed banana and vanilla extract until combined.
- Add the dry ingredients and process at low speed, just until a few streaks of flour remain. Remove the bowl from the stand mixer and fold any visible flour in by hand with a rubber spatula. Fold in the chocolate chips.
- Using a 1.5 tablespoon-sized cookie scoop, scoop the batter and place on the prepared baking sheets, leaving about 2 inches between each cookie. They will be softer than traditional chocolate chip cookies.
- Bake for 12 to 14 minutes, or until the cookies are slightly golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Video Tutorial
Recipe Tips
- Use room temperature eggs and butter. Softened butter and room temperature eggs will help everything combine easily, without leaving any clumps! If you’re in a rush to get the butter to room temperature, you can place the butter in the microwave for 7-10 seconds, and you can place the egg in a bowl of warm tap water.
- Chill the cookie dough, if you have time. Chilling the cookie dough helps to improve the texture and flavor of the cookies. It solidifies the fat in the butter so that it doesn’t spread as quickly when baked, making for a richer tasting cookie that doesn’t spread as easily.
FAQs
Yes, you can use frozen bananas! Before baking, just thaw out your bananas, mash them, then add them to your cookie dough. Just keep in mind that frozen bananas may release more moisture than fresh, so you may need to adjust the flour slightly.
For chewier, less cake-like cookies, use a smaller banana, and increase the sugar slightly.
Comments
Lovely and soft. Added some chopped apple with dark chocolate chips. Used agave as the sweetener. Delicious!
Thank you so much, Lindy! Love the addition of chopped apples and dark chocolate chips—yum!!
So so so yummy
Thank you, so happy you liked them!
Didn’t change a thing except used dark chocolate chips, as it was all I had. Delicious!!!
Dark chocolate chips sound so good! So glad you enjoyed the cookies, Jean!!
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