Banana Bread Chocolate Chip

These banana bread chocolate chip cookies blend the cozy familiarity of banana bread with the irresistible gooeyness of chocolate chips, making them ideal for gatherings or a special treat on any day. Soft and chewy, they capture the best of both worlds in a perfectly portable cookie form.

I discovered this recipe when I wanted to make banana bread more portable for picnics and parties, and now my friends ask me to bring these cookies to every event. Their ability to stay soft and flavorful never fails to impress.

Ingredients

• Bananas: Two medium ripe bananas mashed to lend natural sweetness and moisture choosing heavily speckled bananas ensures better flavor
• Unsalted butter: Half cup of softened unsalted butter for richness and tender crumb room temperature butter mixes more uniformly
• Brown sugar: Half cup brown sugar to deepen flavor with molasses notes and add chewiness
• Pure maple syrup: Quarter cup pure maple syrup adds subtle complexity and extra sweetness
• Egg: One large egg at room temperature for proper binding and structure
• Vanilla extract: One teaspoon pure vanilla extract to enhance all the flavors
• All purpose flour: One and a half cups all purpose flour as the base use freshly sifted for more even texture
• Baking soda: One teaspoon baking soda for leavening and lightness
• Ground cinnamon: Half teaspoon ground cinnamon for warmth and aroma
• Ground nutmeg: Quarter teaspoon ground nutmeg to complement the cinnamon with gentle spice
• Salt: Quarter teaspoon salt to balance sweetness and bring out the banana flavor
• Chocolate chips: One cup semisweet chocolate chips for melty pockets of chocolate throughout the cookie

Instructions

Cream Butter and Sugar:

Beat the softened butter and brown sugar together in a large mixing bowl. Use a hand mixer or stand mixer on medium speed for about two to three minutes until the mixture becomes light in color and fluffy in texture. This step aerates the butter which helps the cookies rise nicely and have a tender crumb.

Add Wet Ingredients:

Mix in the mashed bananas pure maple syrup the room temperature egg and vanilla extract. Stir until all ingredients are fully incorporated and the batter is smooth and homogenous. This combination provides moisture and sweetness ensuring a soft and flavorful cookie base.

Combine Dry Ingredients:

In a separate bowl whisk together the all purpose flour baking soda ground cinnamon nutmeg and salt. This evenly distributes the leavening agent and spices throughout the flour ensuring consistent flavor and rise without clumps.

Bring the Dough Together:

Gradually add the dry ingredients to the wet ingredients stirring gently until no streaks of flour remain. Be careful not to overmix as this can develop gluten and make the cookies tougher instead of tender and soft.

Fold in Chocolate Chips:

Using a spatula fold the chocolate chips into the dough evenly. This step incorporates the chocolate gently without breaking the chips or deflating the dough.

Chill the Dough:

Cover the dough tightly and refrigerate for at least 30 minutes. Chilling firms the dough which helps prevent excessive spreading during baking and allows the flavors to meld making the cookies richer.

Shape and Bake:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Line a baking sheet with parchment paper for easy cleanup. Use a spoon or cookie scoop to drop rounded tablespoons of dough spaced a few inches apart to allow for spreading. Bake for 10 to 12 minutes until the edges are just golden and the centers appear set but still soft. Avoid overbaking to keep the cookies chewy.

Cool:

Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This resting time lets them firm up without losing softness.

Bananas are my favorite ingredient because they bring so much moisture and natural sweetness that it feels like a magic trick for soft baked goods. I have fond memories of baking these cookies with my kids who loved pressing extra chocolate chips on top just before baking to make each cookie look like a little treasure.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to one week. Placing a slice of bread in the container helps maintain softness by adding moisture. You can also freeze fully baked cookies in an airtight container or zip bag for up to three months and thaw at room temperature before serving for best texture.

Ingredient Substitutions

For dairy free versions swap unsalted butter for virgin coconut oil solid at room temperature which adds a subtle tropical note and slightly chewier texture. Replace brown sugar with coconut sugar for a less sweet cookie with a caramellike richness. Use chopped dark chocolate instead of semisweet chips for a more intense chocolate burst with melty pockets and less sweetness.

Serving Suggestions

Try sprinkling warm cookies with flaky sea salt for a sophisticated sweet and salty contrast. Add toasted pecans or walnuts either folded into the dough or sprinkled on top for crunchy texture and nutty flavor. Pair cookies with a strong cold brew coffee a classic glass of milk or a scoop of vanilla ice cream for a dessert experience that balances comfort and indulgence.

These cookies are best enjoyed warm or at room temperature and make a wonderful snack or dessert. They also freeze well for quick treats.

Common Questions About Recipes

→ Why is my dough too sticky to handle?

Sticky dough is normal with ripe bananas. Chilling the dough for at least 30 minutes firms it up, making it easier to handle. Lightly dusting hands with flour or using a scoop also helps portioning.

→ What causes cookies to turn cakey instead of chewy?

Overmixing or adding too much flour can make cookies cakey. Mix just until combined and measure flour by spooning it into the cup to avoid excess.

→ Can I freeze the dough or baked cookies?

Yes, you can freeze unbaked dough mounds or baked cookies in an airtight container for up to 3 months. Bake directly from frozen, adding a minute or two to the baking time if needed.

→ Is it okay to use frozen bananas?

Frozen bananas can be used once thawed and excess liquid is drained. This prevents overly wet dough and maintains the right texture.

→ What are good substitutions for butter or sugar?

For dairy-free, coconut oil works well in place of butter, adding a subtle aroma and chewy texture. Coconut sugar can replace brown sugar for a deeper, caramel flavor with less sweetness.