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Banana bread cookies bunched next to eachother

Banana Bread Cookies

Servings: 24 cookies
Prep Time: 10 minutes
Cook Time: 13 minutes
Chill Time: 30 minutes
Total Time: 53 minutes
Soft and cakey banana bread cookies are packed with sweet mashed banana and gooey chocolate chips for a delicious combination of two classic recipes!

Ingredients

  • 3/4 cup salted butter softened
  • 1/2 cup lightly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 very ripe bananas mashed (about 1 cup)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric hand mixer, beat the butter and sugars on medium speed until light and fluffy, about 3-5 minutes.
    3/4 cup salted butter, 1/2 cup lightly packed light brown sugar, 1 cup granulated sugar
  • Add the eggs and vanilla and mix until well combined, then mix in the mashed bananas.
    2 large eggs, 1 1/2 teaspoons vanilla extract, 2 very ripe bananas
  • In a medium bowl, whisk together the flour, baking powder, and baking soda. With the mixer on low, slowly add the dry ingredients to the butter mixer until just combined.
    2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda
  • Fold in the chocolate chips until well distributed. Cover and chill in the refrigerator for 30 minutes.
    1 1/2 cups semi-sweet chocolate chips
  • While the dough chills, preheat the oven to 350℉. Line baking sheets with parchment paper.
  • Use a spoon or a medium (1.5 tablespoon) cookie scoop to portion the chilled dough onto the prepared baking sheets. Bake for 13 minutes, or until the edges are golden brown.
  • Allow the cookies to cool on the pans for 3-5 minutes before transferring to a wire rack to finish cooling.

Notes

Ingredients

  • You can use dark brown sugar for a richer flavor if preferred.
  • Make sure your bananas are very ripe for the best flavor. Ripe bananas are also much easier to mash.
  • Semi-sweet chocolate chips can be swapped for your favorite baking chips, such as dark chocolate chips or even peanut butter chips.

Tips and tricks

  • These cookies have a soft, cakey texture. Because of this, the cookie dough is a bit wet, almost more like a batter. Do not skip chilling the dough; this is going to make it easier to scoop and allow the cookies to hold their shape as they bake.
  • Because the dough is a bit sticky, even after chilling, I find it easiest to scoop the dough with one spoon and use another spoon to push the dough onto the baking sheet.
  • I have successfully baked these cookies on an unlined baking sheet, but lining your pan first will ensure the cookies don't stick.

Storage

  • These cookies are best stored in an airtight container at room temperature for up to 5 days.
  • You can reheat one or two cookies in the microwave for 15 seconds to warm them up a little bit.

Nutrition

Serving: 1cookie, Calories: 218kcal, Carbohydrates: 29g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 30mg, Sodium: 99mg, Potassium: 140mg, Fiber: 1g, Sugar: 18g, Vitamin A: 209IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg