Banana Bread Cookies

All the delicious flavor of banana bread in a soft, chewy, moist-as-can-be banana chocolate chip cookie. You’ll love EVERYTHING about these banana bread cookies, from their indescribably soft texture to how easy they are to make! The rich banana flavor pairs perfectly with melty chocolate chips, creating a cookie that feels like a hug in every bite. Perfect for using up overripe bananas, these cookies are a fantastic treat for breakfast, dessert, or any time you’re craving something sweet. Plus, they stay moist for days, making them ideal for making ahead or sharing with friends and family!

Ingredients You’ll Need for Banana Bread Cookies:

• Overripe banana, mashed: Adds natural sweetness and moisture to the cookies, as well as a subtle banana flavor.
• Vegetable oil or melted butter: Provides fat for a tender and moist cookie texture.
• Brown sugar, packed: Adds sweetness and a slight caramel flavor, while keeping the cookies moist.
• Egg yolk: Adds richness and helps bind the ingredients together.
• Vanilla Extract: Enhances the flavor of the cookies.
• All-purpose flour: Provides the structure for the cookies.
• Baking soda: Helps the cookies rise and become soft and fluffy.
• Ground cinnamon: Adds a warm and spicy flavor that complements the banana and chocolate.
• Salt: Enhances the overall flavor and balances the sweetness.
• Chocolate chips: Ensures every bite is filled with delicious chocolate.

For making the Banana Bread Cookies, you’ll need the following tools:

• Mixing Bowls: A large bowl for combining the cookie dough ingredients and a smaller one for measuring.
• Measuring Scale: To accurately measure all your ingredients in grams.
• Hand Mixer or Stand Mixer: For creaming the butter and sugars, and mixing the dough.
• Spatula: To fold in the dry ingredients and combine the mixtures.
• Baking Sheet: For baking the cookies.
• Parchment Paper: To line the baking sheet, preventing the cookies from sticking.
• Cookie Scoop: To evenly portion out the dough.
• Cooling Rack: For allowing the cookies to cool evenly after baking.

Here is the full Recipe:

Ingredients:

• 1 small overripe banana, mashed
• 119 ml (1/2 cup) vegetable oil or melted butter
• 170 g (3/4 cup) brown sugar, packed
• 1 egg yolk
• 1 tsp vanilla extract
• 167 g (1 1/3 cups) all-purpose flour
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 149 g (3/4 cup) chocolate chips

Directions:

1. Mix Wet Ingredients: In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.
2. Add Egg and Vanilla: Add the egg yolk and vanilla extract to the mixture. Mix well until fully combined.
3. Combine Dry Ingredients: Add the flour, salt, baking soda, and cinnamon. Stir until the mixture is combined and no streaks of flour remain.
4. Fold in Chocolate Chips: Fold in the chocolate chips gently until evenly distributed. Set the dough aside to let the flour hydrate while you preheat the oven.
5. Preheat the Oven: Line a cookie sheet with parchment paper and preheat the oven to 175°C (350°F).
6. Form Cookies: Once the oven is preheated, use a cookie scoop or a spoon to scoop out about 1-inch dough balls. Roll them into balls with your hands and place them 2 inches apart on the prepared cookie sheet.
7. Bake: Bake the cookies for 10 to 11 minutes, or until the edges are set and the cookies have puffed up, but the middles are still slightly underbaked.
8. Cool and Enjoy: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to cool completely. Enjoy the soft, chewy, banana-infused goodness!

Tips and Tricks:

Tips for the Cookies:

• Use Overripe Bananas: The riper the bananas, the better. Overripe bananas are sweeter and easier to mash, adding more flavor and moisture to the cookies.
• Butter vs. Oil: Both vegetable oil and melted butter work well in this recipe. Butter will give a richer flavor, while oil will keep the cookies extra moist.
• Don’t Overmix the Dough: Gently fold the wet and dry ingredients together. Overmixing can make the cookies denser and less tender.
• Chill the Dough: If you want thicker cookies, chilling the dough for at least 30 minutes before baking will help prevent them from spreading too much.
• Use High-Quality Chocolate: Opt for good-quality chocolate chips or chunks for a richer flavor. You can also try using dark or milk chocolate, depending on your preference.
• Add Nuts for Texture: If you love some crunch, throw in a handful of walnuts or pecans. They pair beautifully with the banana and chocolate.
• Hydrating Dough: Letting the dough sit for a few minutes before baking helps hydrate the flour, leading to a better texture in the final cookies.
• Don’t Overbake: For the best texture, take the cookies out of the oven when they are just set on the edges and still slightly underbaked in the center. They will continue to cook as they cool.

General Tips:

• Monitor Baking Time: These cookies can go from soft to overdone quickly. Make sure to bake until just golden around the edges, but still soft in the center, to retain that chewy texture.
• Store Correctly: Store these cookies in an airtight container at room temperature for up to 3 days. You can also freeze them to enjoy later — just warm them up slightly before serving!

More Baking Ideas:

• Banana Chocolate Chip Muffins – Soft and fluffy banana muffins loaded with sweet chocolate chips for the perfect breakfast or snack!
• Banana Bread with Chocolate Chips – A moist and delicious twist on classic banana bread, packed with rich chocolate chips in every bite.
• Banana Caramel Pastry – Flaky pastry filled with fresh bananas and topped with gooey caramel sauce, a delightful treat!
• Caramel Chocolate Chip Cookies – Chewy cookies with melty chocolate chips and a decadent caramel swirl, perfect for satisfying your sweet cravings!

Watch the recipe video here. Let’s get to baking! Here is the full recipe: