Banana Bread Chocolate Chip Cookies
Creamy banana meets melty chocolate in a cookie that tastes like the coziest slice of banana bread—only portable, quicker to make, and impossible to resist.
Servings: 12 cookies
Calories: 150kcal
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 0.75 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Salt
Wet Ingredients
- 1 cup Butter, softened (room temperature)
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 large Eggs (room temperature)
- 1 cup Mashed ripe bananas (about 2–3 medium bananas, mashed until smooth)
- 2 teaspoons Vanilla extract
Chocolate Chips
- 2 cups Chocolate chips (semi-sweet or a mix of semi-sweet and milk)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine flour, baking soda, baking powder, and salt.
- In another bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes.
- Beat in the eggs, mashed bananas, and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just incorporated—do not overmix.
- Fold in the chocolate chips with a spatula, distributing them evenly.
- Drop by rounded tablespoons onto a baking sheet lined with parchment paper, leaving 2 inches between cookies.
- Bake for 10–12 minutes or until the edges are golden and centers are set.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg