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.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- 1 tsp salt
- ½ cup unsalted butter, softened
- 2 ripe bananas, peeled
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 tsp vanilla extract
- 1½ cups semi-sweet chocolate chips
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
