Banana Bread Chocolate Chip Cookies

The first time I found myself with an overripe banana and a craving for something sweet, I pondered: Should I bake banana bread or chocolate chip cookies? The decision was tough until inspiration struck—why not combine the two? The result was a batch of Banana Bread Chocolate Chip Cookies, blending the moist, comforting flavors of banana bread with the chewy, chocolatey goodness of classic cookies. This recipe quickly became a staple in my kitchen, especially when I needed a quick and satisfying treat.

Perfect for beginners, this recipe is straightforward and forgiving. It requires minimal equipment, uses common pantry ingredients, and comes together in under 30 minutes. Plus, it’s a delightful way to use up that lone overripe banana sitting on your counter. The health benefits are a bonus—bananas provide natural sweetness and moisture, allowing for less added sugar and fat.

Why This Recipe is Special

These cookies stand out because they offer the best of both worlds: the nostalgic taste of banana bread and the universal appeal of chocolate chip cookies. The use of a single egg yolk ensures a chewy texture without becoming cakey, and the brown sugar adds a rich, caramel-like sweetness. Moreover, the recipe is versatile, allowing for various add-ins and substitutions to suit your preferences or dietary needs.

Ingredients and Preparation

• Overripe Banana: Provides natural sweetness and moisture, resulting in soft, flavorful cookies. Alternative: If bananas aren’t available, unsweetened applesauce can be used, though the flavor profile will change.
• Unsalted Butter: Adds richness and helps achieve a chewy texture. Alternative: Melted coconut oil or vegetable oil can be used for a dairy-free version.
• Light Brown Sugar: Contributes to the cookies’ moistness and imparts a subtle molasses flavor. Alternative: Dark brown sugar can be used for a deeper flavor, or coconut sugar for a less refined option.
• Egg Yolk: Ensures the cookies are chewy rather than cakey. Alternative: For an egg-free version, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes to form a flax egg.
• Vanilla Extract: Enhances the overall flavor with its warm, aromatic notes.
• All-Purpose Flour: Provides structure to the cookies. Alternative: A gluten-free flour blend can be used for a gluten-free version.
• Baking Soda: Acts as a leavening agent, giving the cookies a slight lift.
• Ground Cinnamon: Adds a hint of warmth and spice, complementing the banana flavor.
• Salt: Balances the sweetness and enhances the other flavors.
• Chocolate Chips: Provide pockets of melted chocolate, making each bite indulgent. Alternative: Chopped nuts, dried fruit, or white chocolate chips can be used for variety.

Step-by-Step Instructions

Step 1: In a large mixing bowl, combine the melted unsalted butter, light brown sugar, and mashed overripe banana. Stir until the mixture is smooth and well combined.

Step 2: Add the egg yolk and vanilla extract to the banana mixture. Mix thoroughly until fully incorporated.

Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. Gradually add these dry ingredients to the wet mixture, stirring until no streaks of flour remain.

Step 4: Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

Step 5: Cover the bowl with plastic wrap and let the dough rest at room temperature for about 15 minutes. This allows the flour to hydrate and results in a better texture.

Step 6: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

Step 8: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers are slightly underbaked. The cookies will continue to cook on the baking sheet after removal from the oven.

Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Note: The dough will be slightly sticky due to the banana; this is normal. For uniform cookies, you can lightly grease your hands or the cookie scoop.

Beginner Tips and Notes

• Banana Ripeness: The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas with brown spots.
• Measuring Flour: To avoid dense cookies, spoon the flour into the measuring cup and level it off with a knife instead of scooping directly from the bag.
• Mixing: Avoid overmixing the dough once the flour is added; this can lead to tougher cookies.
• Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer before transferring them to a freezer-safe bag.

Serving Suggestions

• Pairings: Enjoy these cookies with a glass of cold milk, a cup of coffee, or hot chocolate for a comforting treat.
• Dessert Idea: Sandwich a scoop of vanilla ice cream between two cookies for a delightful ice cream sandwich.
• Gifting: These cookies make excellent gifts. Package them in a decorative tin or bag for a homemade present.

Conclusion

Embarking on the journey of baking can be both exciting and rewarding, especially with recipes that are forgiving and yield delicious results. These Banana Bread Chocolate Chip Cookies are a testament to how simple ingredients can come together to create something truly delightful. I encourage you to give this recipe a try and share your experiences or any creative variations in the comments below. Happy baking!

FAQ About Banana Bread Chocolate Chip Cookies

More Relevant Recipes

• Chocolate Chip Banana Bread
• Homemade Chocolate Chip Cookies Recipe
• Pumpkin Chocolate Chip Cookies

Print