Description
Soft and chewy banana chocolate chip cookies made with ripe mashed bananas, brown sugar, egg yolk, warm cinnamon, and melty chocolate chips. The centers are tender and the edges have a satisfying chew—an ideal way to use up overripe bananas and bake something comforting in under 30 minutes.
Ingredients
- 1–2 overripe bananas, mashed until smooth
- Vegetable oil or melted butter (for lighter texture, use oil)
- Light brown sugar
- 1 egg yolk
- Vanilla extract
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
- Chocolate chips (your choice: semi-sweet, milk, or dark)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the banana until smooth, then whisk together with oil (or melted butter) and brown sugar until glossy.
- Mix in the egg yolk and vanilla extract until fully incorporated.
- In another bowl, whisk the flour, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Let the dough rest for 15 minutes to hydrate—this enhances the chewy texture.
- Scoop 1-inch dough balls onto the baking sheet, spaced ~2 inches apart.
- Bake for 10–11 minutes, until the edges are set and the centers still look slightly underbaked.
- Allow cookies to cool on the baking sheet—this helps keep the centers soft and chewy.
Notes
- Optional mix-ins include chopped walnuts, pecans, or different chip varieties like white, dark, or peanut butter.
- Use a 1:1 gluten-free flour blend if gluten-free.
- Enhance flavor with a pinch of nutmeg or ginger.
- You can freeze baked cookies or dough balls (without blueberries, as in other recipes) for quick baking later.
- To retain softness, store at room temperature with a slice of bread; this helps them stay fresh up to 4 days.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (about 1/16 batch)
- Calories: 174 kcal
- Sugar: 14 g
- Sodium: 155 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g (approx)
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
