As I rummaged through my kitchen, I found a bunch of overly ripe bananas—perfectly speckled and begging for attention. That’s when inspiration struck! I decided to whip up a batch of Classic Banana Bread Chocolate Chip Cookies, a sweet remedy to my pantry problem. These delightful cookies marry the comforting essence of banana bread with the portable joy of cookies, creating a treat that’s soft, chewy, and utterly satisfying. Best of all, this quick and easy recipe comes together in just 30 minutes, making it perfect for last-minute dessert cravings. Plus, they’re a fantastic way to use up those bananas that got a little too ripe. Ready to turn your kitchen into a haven of warm, chocolatey goodness?
Why Are These Cookies So Irresistible?
Quick and Easy: This recipe is a snap to whip up in just 30 minutes, perfect for spontaneous cravings!
Delicious Fusion: Combining banana bread flavors with classic chocolate chip cookies results in a unique treat that everyone will love.
Ideal for Ripe Bananas: Don’t let those overripe bananas go to waste; turn them into these delectable cookies!
Chewy Perfection: Enjoy a texture that’s soft and chewy in the center with crisp edges. It’s an experience you won’t forget.
Crowd-Pleasing Treat: Everyone from kids to adults will rave about these! Serve them warm with ice cream or a cold glass of milk for an unforgettable dessert. If you’re in the mood for other quick baking options, try making Strawberry Banana Bread or delightful Herb Cheese Bread.
Banana Bread Chocolate Chip Cookie Ingredients
• For the Wet Mixture
- 1.5 large bananas — These ripe bananas provide natural sweetness and moisture; the more speckled, the better!
- 2/3 cup vegetable oil — Keeps the cookies chewy; substitute with melted butter for a richer flavor.
- 3/4 cup brown sugar — Enhances sweetness and moisture; opt for dark brown sugar for deeper flavor.
- 1 egg yolk — Binds the ingredients and adds richness without making cookies cake-like.
- 1.5 tsp vanilla extract — Elevates the overall flavor; this basic ingredient makes a big difference.
• For the Dry Ingredients
- 1.33 cups all-purpose flour — Provides structure; for accuracy, a kitchen scale is recommended.
- 1/2 tsp baking soda — Helps the cookies rise; ensure it’s fresh for the best results.
- 2 tsp cinnamon — Infuses warmth and enhances flavor; consider adding a pinch of nutmeg for extra spice.
- 1/2 tsp salt — Balances sweetness and intensifies the taste of the chocolate chips.
• For the Chocolate Chips
- 2/3 cup chocolate chips — Introduces indulgence; for richness, Ghirardelli semi-sweet chips are a perfect choice.
Remember, these Banana Bread Chocolate Chip Cookies are not only quick to prepare, but they also offer a delightful way to use up ripe bananas!
Step‑by‑Step Instructions for Banana Bread Chocolate Chip Cookies
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). While the oven warms up, grab a baking sheet and line it with parchment paper to ensure your cookies don’t stick. This initial step prepares the perfect environment for baking your Banana Bread Chocolate Chip Cookies that will emerge deliciously golden and chewy.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1.33 cups of all-purpose flour, 1/2 teaspoon of baking soda, 2 teaspoons of cinnamon, and 1/2 teaspoon of salt. This is where the magic begins! Stir until the ingredients are evenly combined, and the spices are dispersed throughout the flour. Set the dry mixture aside, allowing the flavors to meld while you prepare the wet mixture.
Step 3: Prepare the Banana Mixture
In a large mixing bowl, take the 1.5 ripe bananas and mash them with a fork until mostly smooth, leaving a few small lumps for texture. The riper the bananas, the sweeter your Banana Bread Chocolate Chip Cookies will be! This step should take about 2 minutes, creating a luscious base for your wet ingredients.
Step 4: Combine Wet Ingredients
Add 2/3 cup of vegetable oil and 3/4 cup of brown sugar to the mashed bananas. Using an electric mixer, combine these ingredients on medium speed for about 2 minutes until the mixture is light and fluffy. This blend adds moisture and richness to your cookie dough, establishing a delightful foundation for your flavors.
Step 5: Add Egg and Vanilla
Next, mix in 1 egg yolk and 1.5 teaspoons of vanilla extract into the banana mixture. Mix until fully combined—approximately 30 seconds. This will add richness and a wonderful aroma that enhances the overall flavor profile of your cookies. It’s this step that makes your Banana Bread Chocolate Chip Cookies taste so heavenly!
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing; you want your dough to be moist and tender. If there are a few lumps, that’s perfectly fine! Your focus here is to create the dough for the most scrumptious Banana Bread Chocolate Chip Cookies without overworking it.
Step 7: Fold in the Chocolate Chips
Gently fold in 2/3 cup of chocolate chips, distributing them evenly throughout the cookie dough. This beautiful combination of banana and chocolate flavors makes for an utterly delightful cookie experience. Ensure the chips are well incorporated, but handle the dough gently to maintain its tender consistency.
Step 8: Rest the Dough
Let the dough sit at room temperature for 15 minutes. This short resting period allows the flavors to meld together, enhancing the taste and lifting the texture of your cookies. While you wait, it’s the perfect time to clean up your workspace or prepare for the next steps!
Step 9: Scoop the Dough
Using a cookie scoop or a spoon, drop golf ball-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. This spacing is important, as your Banana Bread Chocolate Chip Cookies will spread while baking. Aim for about 12 cookies per sheet to ensure they have room to rise.
Step 10: Bake the Cookies
Place the baking sheet in the oven and bake for 10 to 11 minutes. Keep an eye on the edges; they should be set while the centers remain slightly underdone. This is key to achieving that chewy texture that makes Banana Bread Chocolate Chip Cookies so irresistible.
Step 11: Cool and Serve
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This resting helps them firm up and achieve that perfect chewy state. Then, transfer the cookies to a wire rack to cool completely or serve warm for a delightful treat that’s hard to resist!
Banana Bread Chocolate Chip Cookies Variations
Ready to make these cookies uniquely yours? Explore these tempting twists that will elevate your baking game!
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Dairy-Free: Replace chocolate chips with dairy-free chocolate chips for a delicious, allergy-friendly option. The flavor won’t disappoint!
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Nutty Twist: Add 1/2 cup of chopped nuts, such as walnuts or pecans. They add a great crunch and deepen the flavor profile, making each bite even more satisfying.
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Spicy Warmth: Enhance the warmth with a pinch of cayenne pepper to the dough. It adds a subtle heat that beautifully complements the sweetness of the bananas!
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Peanut Butter Swirl: Fold in 1/3 cup of peanut butter for a nutty richness that pairs perfectly with chocolate. The combination is simply divine and takes your cookies to a whole new level!
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Double Chocolate Delight: Substitute half of the flour with cocoa powder for a chocolate cookie base. Double the chocolate goodness, double the fun!
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Zesty Addition: Add the zest of one orange or lemon for a bright, citrusy finish. This unexpected zing refreshes the taste and pairs wonderfully with the banana.
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Oatmeal Texture: Stir in 1 cup of rolled oats into the dough for a heartier texture that adds chewiness. Perfect for a more rustic, wholesome cookie experience.
For more delightful baking adventures, don’t forget to check out Shrimp Scampi Bread for dinner, or the sweet touch of Hot Honey Flatbread Pizza if you want to add a bit of flair. Enjoy these variations!
What to Serve with Classic Banana Bread Chocolate Chip Cookies
Enjoying these cookies is just the beginning; let’s build a complete dessert experience that delights the senses!
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Cold Glass of Milk: Nothing complements cookies better than a refreshing glass of ice-cold milk; its creaminess pairs perfectly with the chewy texture of the cookies.
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Vanilla Ice Cream: Serve warm cookies topped with a scoop of velvety vanilla ice cream for a blissful contrast of warmth and chill that enhances the banana flavor.
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Fresh Berries: A side of juicy strawberries, raspberries, or blueberries brings a burst of freshness and tartness, balancing the sweetness of the cookies beautifully.
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Homemade Whipped Cream: Light and airy whipped cream drizzled over your cookies creates an indulgent dessert that feels special and celebratory.
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Chocolate Drizzle: Elevate each cookie by drizzling melted chocolate on top, enhancing the rich chocolate chip experience and adding glamour.
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Decaf Coffee or Tea: Sip on a warm cup of coffee or herbal tea alongside these cookies; the cozy flavors create a heartwarming pairing perfect for any time of day.
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Nutty Granola: Sprinkle some crunchy granola on top of the ice cream; its texture adds a fun twist while accentuating the banana flavor in the cookies.
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Coconut Flakes: Toasted coconut flakes make for a crunchy garnish, enhancing both flavor and texture, transporting your taste buds to a tropical paradise!
Make Ahead Options
These Banana Bread Chocolate Chip Cookies are perfect for meal prep enthusiasts looking to save time! You can prepare the cookie dough up to 24 hours in advance by mixing the ingredients and storing the dough in an airtight container in the refrigerator. This not only enhances the cookie flavors but also helps maintain their chewy texture. When you’re ready to bake, simply scoop out the dough and allow it to sit at room temperature for about 15 minutes before placing it on the baking sheet. For longer storage, you can freeze the rolled dough portions for up to 3 months; just bake them from frozen, adding a couple of extra minutes to the baking time for delightful, fresh cookies anytime!
Storage Tips for Banana Bread Chocolate Chip Cookies
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Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. This keeps them fresh and chewy without losing their delightful texture.
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Freezer: For longer storage, freeze the cookies for up to 3 months. To do so, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container.
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Thawing: When ready to enjoy, simply let the Banana Bread Chocolate Chip Cookies thaw at room temperature for about 20 minutes before serving. This ensures they retain their soft, delicious texture.
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Reheating: If you prefer your cookies warm, pop them in the microwave for a few seconds, or warm them briefly in the oven—this brings back that freshly baked goodness!
Tips for the Best Banana Bread Chocolate Chip Cookies
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Use Ripe Bananas: The brown spots on ripe bananas indicate maximum sweetness and moisture, essential for your cookie’s flavor and texture.
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Don’t Overmix: Mix the wet and dry ingredients just until combined. Overmixing can lead to tougher cookies, losing that soft, chewy center.
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Properly Space Dough: Ensure that the cookie dough is dropped two inches apart on the baking sheet. This prevents them from merging while they bake.
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Watch the Baking Time: Remove the cookies when the edges are set but the centers appear slightly underdone. They’ll continue to bake on the sheet after removal.
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Resting Is Key: Letting the dough rest for 15 minutes enhances the cookies’ texture and flavor. This simple step makes a big difference in your Banana Bread Chocolate Chip Cookies!
Banana Bread Chocolate Chip Cookies Recipe FAQs
What type of bananas should I use?
Absolutely! For the best flavor and texture, use very ripe bananas that are well-speckled with brown spots. These bananas are naturally sweeter and will provide the moisture your cookies need.
How should I store the cookies, and how long do they last?
For optimal freshness, store your Banana Bread Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be frozen for up to 3 months. Just make sure they are well-wrapped and place a piece of parchment paper between layers to avoid sticking.
Can I freeze the cookie dough?
Absolutely! To freeze the cookie dough, scoop it into golf ball-sized portions onto a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a freezer-safe container or bag. It’s best used within 3 months. When you’re ready to bake, there’s no need to thaw; just bake them straight from the freezer, adding an extra minute or two to the baking time.
What should I do if my cookies turn out too hard?
If your cookies are too hard, it might be due to overbaking or overmixing the dough. Always remove your Banana Bread Chocolate Chip Cookies when the edges are set but the centers are slightly underdone. They will continue to cook on the baking sheet after removal. For next time, remember to mix the dough just until combined without overworking it!
Are these cookies safe for people with nut allergies?
Yes! This recipe primarily contains flour, sugar, and bananas, making it nut-free. However, ensure that the chocolate chips you use are also nut-free if you’re serving someone with allergies. Always double-check labels for any potential cross-contamination in chocolate products.
How can I add more flavor or texture to my cookies?
Get creative! You can fold in chopped nuts like walnuts or pecans for extra crunch, or even toss in a handful of shredded coconut or oats. For a unique flavor, consider adding a pinch of nutmeg along with the cinnamon. The more, the merrier when it comes to personalizing your Banana Bread Chocolate Chip Cookies!
Banana Bread Chocolate Chip Cookies for Quick Sweet Cravings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, mash the ripe bananas until mostly smooth.
- Add vegetable oil and brown sugar to the mashed bananas and mix until light and fluffy.
- Mix in the egg yolk and vanilla extract until fully combined.
- Gradually add dry mixture to wet mixture, stirring gently until just combined.
- Fold in the chocolate chips evenly.
- Let the dough sit at room temperature for 15 minutes.
- Drop golf ball-sized portions of dough onto the prepared baking sheet.
- Bake for 10 to 11 minutes, until edges are set but centers are slightly underdone.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
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