I love combining the nostalgic flavors of banana bread with the indulgent delight of chocolate chip cookies. These Banana Bread Chocolate Chip Cookies are soft, chewy, and packed with rich banana flavor and melty chocolate chips. They're the perfect treat for any occasion.
Why I Love This Recipe
I find this recipe to be a delightful fusion of two classic favorites. The ripe bananas provide natural sweetness and moisture, while the chocolate chips add a touch of decadence. It's a simple yet satisfying way to use up overripe bananas and create a treat that's both comforting and indulgent.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large ripe banana, mashed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, I combine the melted butter, brown sugar, and granulated sugar, mixing until smooth.
- I add the mashed banana, egg yolk, and vanilla extract, stirring until well combined.
- In a separate bowl, I whisk together the flour, baking soda, and salt.
- I gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- I fold in the chocolate chips.
- Using a cookie scoop or tablespoon, I drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- I bake the cookies for 10-12 minutes, or until the edges are golden brown.
- I allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
This recipe yields approximately 24 cookies. Preparation time is about 15 minutes, and baking time is 10-12 minutes per batch.
Variations
I enjoy experimenting with this recipe by adding chopped nuts, such as walnuts or pecans, for added crunch. Sometimes, I sprinkle a pinch of cinnamon into the dough for a warm, spiced flavor. For a different twist, I substitute white chocolate chips or add a handful of dried cranberries.
Storage/Reheating
To keep the cookies fresh, I store them in an airtight container at room temperature for up to 5 days. If I want to enjoy them warm, I reheat them in the microwave for about 10 seconds. For longer storage, I freeze the cookies in a sealed container for up to 3 months, thawing them at room temperature before serving.
FAQs
How ripe should the bananas be for this recipe?
I prefer using very ripe bananas with brown spots, as they are sweeter and mash easily, enhancing the flavor and texture of the cookies.
Can I use whole eggs instead of just the yolk?
Using only the egg yolk helps achieve a chewier texture. However, if I use a whole egg, the cookies may be slightly cakier but still delicious.
Can I make the dough ahead of time?
Yes, I often prepare the dough in advance and refrigerate it for up to 48 hours. This also helps the flavors meld and can improve the texture.
What type of chocolate chips work best?
I usually use semisweet chocolate chips, but milk or dark chocolate chips also work well, depending on my preference for sweetness.
Can I make these cookies gluten-free?
Yes, I substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture may vary slightly, but the cookies remain tasty.
Conclusion
These Banana Bread Chocolate Chip Cookies are a delightful treat that combines the best of both worlds. I find them easy to make and perfect for satisfying my sweet tooth. Whether I'm sharing them with friends or enjoying them with a cup of coffee, they never disappoint.
Banana Bread Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, chewy cookies that combine the comforting flavor of banana bread with melty chocolate chips for a sweet, satisfying treat.
Ingredients
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large ripe banana, mashed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar, mixing until smooth.
- Add the mashed banana, egg yolk, and vanilla extract, stirring until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop dough onto the prepared baking sheet using a cookie scoop or tablespoon, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and texture.
- Adding chopped nuts or cinnamon can enhance the flavor.
- For a different twist, use white chocolate chips or dried cranberries.
- Cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
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