I discovered these soft, moist Chocolate Chip Banana Cookies and instantly fell in love—no eggs needed, just ripe bananas and pantry staples for the perfect comforting treat. They bake up with a tender, cake-like texture that makes them a hit with both kids and adults.

Why You’ll Love This Recipe

I love how this recipe turns overripe bananas into incredibly soft cookies that almost melt in my mouth. Since there are no eggs, it's great for anyone with allergies or when I’m simply out of them. These cookies have that irresistible combo of sweet banana and melty chocolate chips, and they come together with ingredients I usually already have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking soda
corn starch
salt
unsalted butter, softened
ripe bananas, mashed
brown sugar
granulated sugar
vanilla extract
semi-sweet chocolate chips

Directions

I start by whisking the flour, baking soda, corn starch, and salt in a bowl and setting it aside.
In a separate bowl, I cream together the softened butter, mashed bananas, brown sugar, and granulated sugar until light and fluffy.
Then, I mix in the vanilla extract.
I gradually stir in the dry ingredients until everything is just combined.
After that, I fold in the chocolate chips evenly.
I chill the dough in the fridge for about 30 minutes to help the cookies hold their shape.
Once the dough is chilled, I preheat the oven to 375°F (190°C) and line my baking sheets with parchment paper.
Using a cookie scoop, I drop the dough onto the sheets, spacing them out to allow for spreading.
I bake them for 9 to 10 minutes, just until they’re golden around the edges.
I let them cool completely on the baking sheet before serving.

Servings and timing

Servings: About 24 cookies
Prep time: 15 minutes
Chill time: 30 minutes
Cook time: 9–10 minutes
Total time: Around 55 minutes

Variations

Sometimes I add chopped walnuts or pecans for extra texture and crunch.
I like swapping in peanut butter or white chocolate chips for a flavor twist.
When I want a spiced version, I add a dash of cinnamon or nutmeg.
For a healthier take, I’ve replaced some of the butter with applesauce and it still turns out moist and delicious.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5–6 days.
To keep them soft longer, I place a slice of bread in the container with them.
If I want that fresh-baked feel, I warm one up in the microwave for about 10–15 seconds.
The dough also freezes well. I scoop it into balls, freeze them on a tray, then transfer them to a bag. I bake straight from frozen, adding an extra 1–2 minutes.

FAQs

1. Do I really need to chill the dough?

Yes, I always do. It helps the cookies keep their shape and improves the final texture.

2. Can I use bananas that were previously frozen?

Absolutely. I thaw and drain them before mashing. They work just as well.

3. What if I don’t have corn starch?

I’ve made them without it and they’re still great, just a bit less soft. Corn starch gives a slightly lighter texture.

4. Are these cookies super sweet?

They’re sweet but not overpowering. The banana adds natural sweetness, and I can reduce the sugar slightly if I want a milder version.

5. Can I make these with whole wheat flour?

Yes, I’ve used whole wheat flour before. The cookies are a bit denser, but still very tasty.

Conclusion

These Chocolate Chip Banana Cookies are a cozy, comforting way to use up ripe bananas and satisfy a sweet craving. I love how soft and chocolatey they are, and the fact that they’re egg-free is just a bonus. Whether I'm making them for a quick treat or sharing with friends, they never last long!

Chocolate Chip Banana Cookies

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Author: Sue
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Soft, moist, egg-free Chocolate Chip Banana Cookies made with ripe bananas and pantry staples. These muffin-like cookies are perfect for using up overripe bananas and offer a comforting, tender bite.

Instructions

Whisk together flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream together butter, bananas, brown sugar, and granulated sugar until light and fluffy.
Beat in the vanilla extract until fully incorporated.
Gently stir in dry ingredients until just combined, then fold in the chocolate chips.
Cover the dough and refrigerate for 30 minutes to improve texture and prevent spreading.
Preheat oven to 375 °F (190 °C). Line baking sheets with parchment paper or lightly spray with cooking spray.
Scoop dough using a cookie scoop onto prepared sheets, spacing them apart.
Bake for 9–10 minutes, until cookies are lightly golden on top.
Allow cookies to cool completely on the baking sheets before serving.

Notes

Chilling the dough helps improve cookie texture and shape.
Can substitute half of the chocolate chips with white or peanut butter chips for variation.
Use thawed, drained frozen bananas as a substitute for fresh bananas.
Dough can be frozen in scooped balls for later baking.
Store in an airtight container for up to one week at room temperature.