Can I use bananas that aren’t overripe?

Overripe bananas are ideal because they’re sweeter and more flavorful. If your bananas are just ripe, the cookies may lack that deep banana flavor and moisture, but they’ll still bake fine.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it includes a binder like xanthan gum for best results.

How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer and then transfer to a sealed container or freezer bag.

Can I use whole eggs instead of just the yolk?

The egg yolk helps keep the cookies chewy and dense. Using a whole egg might make them more cakey. If needed, you can try half a whole egg or use one yolk and a tablespoon of milk to balance moisture.

Banana Bread Chocolate Chip Cookies

Name: Banana Bread Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1/2 cup light brown sugar, packed; 1/3 cup mashed overripe banana (about 1 medium banana); 1 large egg yolk; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup chocolate chips

Description

Banana Bread Chocolate Chip Cookies combine the rich, chewy goodness of cookies with the sweet, comforting flavor of banana bread. Perfect for beginner bakers, this easy and quick recipe turns overripe bananas into a delicious treat filled with melty chocolate chips and warm cinnamon notes. It’s an ideal dessert for quick baking sessions, potlucks, or cozy evenings.

Ingredients

Scale

1/2 cup unsalted butter, melted
1/2 cup light brown sugar, packed
1/3 cup mashed overripe banana (about 1 medium banana)
1 large egg yolk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup chocolate chips

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Instructions

Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, brown sugar, and mashed banana until the mixture is smooth and cohesive.
Add Yolk and Vanilla: Stir in the egg yolk and vanilla extract until fully combined and creamy in texture.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture into the wet ingredients, stirring until just combined and no flour streaks remain.
Fold in Chocolate Chips: Gently mix in the chocolate chips until evenly distributed throughout the dough. The dough will be soft and slightly sticky.
Rest the Dough: Let the dough sit at room temperature for 15 minutes to firm up slightly and hydrate, which helps control spreading during baking.
Prepare the Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Scoop and Bake: Use a cookie scoop or tablespoon to portion out dough balls onto the baking sheet, spacing them 2 inches apart. Bake for 10 to 12 minutes until the edges are set and the tops look slightly underbaked.
Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can enhance the flavor by adding a pinch of nutmeg or swapping half the chocolate chips for chopped nuts. For a deeper banana flavor, let the banana mash rest for 5 minutes before mixing. Don’t overbake—the cookies will finish setting as they cool.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 13g
Sodium: 85mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg