Banana Bread Chocolate Chip

These banana bread chocolate chip cookies combine the comforting flavors of ripe bananas with rich, melty chocolate chips for a treat that feels both nostalgic and exciting. Soft and chewy, they are perfect for cookie exchanges, holiday gatherings, or simply cozying up with a warm drink on a quiet evening.

This recipe quickly became a household favorite after I made it during a chilly autumn weekend. The kids were smitten from the first bite, and now they ask for these at every family get together.

Ingredients

• Ripe bananas: two medium mashed for natural sweetness and moisture choose bananas with plenty of brown spots for the best flavor
• Unsalted butter: half a cup softened for creamy richness, making sure it is at room temperature to blend smoothly
• Brown sugar: half a cup to add depth and chewy texture, packed lightly for accurate measurement
• Pure maple syrup: quarter cup introduces a subtle, natural sweetness that complements banana perfectly
• Large egg: one at room temperature to help bind the dough and add tenderness
• Pure vanilla extract: one teaspoon enhances the banana flavor with warm aromatic notes
• All purpose flour: one and a half cups provides structure spoon and level into the measuring cup for accuracy
• Baking soda: one teaspoon acts as a leavening agent to give the cookies lift
• Ground cinnamon: half a teaspoon adds a hint of warm spice that pairs wonderfully with bananas
• Ground nutmeg: quarter teaspoon contributes an extra layer of cozy flavor
• Salt: quarter teaspoon balances sweetness and enhances all other flavors
• Semisweet chocolate chips: one cup for gooey pockets of chocolate throughout, choose good quality chips for best melt and taste

Instructions

Cream Butter and Sugar:

In a large mixing bowl, beat the softened butter and brown sugar together on medium speed for about two to three minutes until the mixture becomes light and fluffy. This aeration step is key to tender, melt in your mouth cookies.

Add Wet Ingredients:

Add the mashed bananas, pure maple syrup, room temperature egg, and vanilla extract into the bowl. Mix them together until everything is thoroughly combined and the batter looks smooth without streaks.

Combine Dry Ingredients:

In a separate bowl, whisk together the all purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Mixing these ingredients well ensures the leavening and spices are evenly distributed for consistent flavor and rise.

Bring the Dough Together:

Gradually add the dry ingredients into the wet banana mixture. Stir gently just until combined and no flour streaks remain. Overmixing at this stage can lead to tougher cookies, so take care to mix just enough.

Fold in Chocolate Chips:

Use a spatula to fold the semisweet chocolate chips evenly into the dough. Folding rather than stirring helps keep the dough tender while ensuring the chips are well distributed.

Chill the Dough:

Cover the bowl with plastic wrap or a reusable cover and refrigerate the dough for at least thirty minutes. Chilling firms up the dough, which prevents the cookies from spreading too much during baking and deepens the flavor.

Shape and Bake:

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a baking sheet with parchment paper. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the sheet, spacing them a few inches apart to allow for spreading. Bake for ten to twelve minutes until the edges are lightly golden and centers appear just set. Avoid overbaking to keep cookies soft.

Cool:

Let the cookies sit on the baking sheet for five minutes after coming out of the oven. Then transfer to a wire rack to finish cooling completely. This resting time helps them set with the perfect chewy texture.

My favorite ingredient here is the ripe banana. I remember the first time I made this recipe, using a bunch of spotted bananas that would have otherwise gone to waste. The kitchen smelled like a bakery, and these cookies became a sweet reminder that sometimes the simplest ingredients create the best memories. Now using perfectly ripe bananas is always my secret to success with this recipe.

Storage Tips

Stored in an airtight container at room temperature, these cookies stay fresh for about four days. To keep them soft longer, add a slice of bread to the container the cookies absorb moisture from the bread, staying tender. For long term storage, freeze baked cookies in a freezer safe bag for up to three months. Defrost at room temperature before serving.

Ingredient Substitutions

Unsalted butter can be swapped with solid virgin coconut oil for a dairy free version, adding a subtle coconut aroma and a chewy texture. Brown sugar can be replaced by coconut sugar to make cookies slightly less sweet while introducing caramel notes. Semisweet chocolate chips may be substituted with chopped dark chocolate for an intense melty bite and less sweetness.

Serving Suggestions

Sprinkle a pinch of flaky sea salt on warm cookies for a sophisticated sweet and salty contrast. Toasted pecans folded into the dough add a delightful crunch and nuttiness. These cookies pair amazingly with cold brew coffee, a tall glass of milk, or a scoop of vanilla ice cream for an indulgent dessert experience.

These cookies are best enjoyed slightly warm so the chocolate is melty. They also freeze well, making them perfect to bake ahead for gatherings.

Common Questions About Recipes

→ Why is my dough too sticky to handle?

Sticky dough is normal due to the soft bananas. Chilling the dough for at least 30 minutes firms it up, making shaping easier. Lightly dust hands with flour or use a scoop to handle it better.

→ Why do my treats turn out cakey instead of chewy?

Overmixing or adding too much flour can cause cakey texture. Mix the batter until just combined and measure flour carefully for tender, chewy results.

→ Can I freeze the dough or baked treats?

Yes, freeze unbaked dough mounds or baked treats in airtight containers for up to 3 months. Bake frozen dough with a few extra minutes added to baking time.

→ Is it okay to use frozen bananas?

Thaw frozen bananas and drain excess liquid before mashing. This prevents overly wet dough and maintains the right consistency.

→ How do I achieve even baking for these treats?

Use a cookie scoop or spoon to portion dough into uniform mounds. Space treats evenly on the baking sheet to ensure consistent heat and baking.