Those overripe bananas sitting on your counter? They’re about to become your new favorite cookies. These banana chocolate chip cookies transform brown, spotty bananas into impossibly soft, chewy treats that taste like the perfect marriage between banana bread and classic chocolate chip cookies.
The secret lies in using bananas that are almost too ripe to eat – when the peels are black and the fruit is sweet and creamy inside. Combined with melted butter, brown sugar, and plenty of chocolate chips, you get cookies that stay tender for days and pack serious banana flavor without being overwhelming.
Ready in just 20 minutes with one bowl and zero special equipment, these cookies are perfect for busy weeknights, surprise guests, or when you need a quick win in the kitchen. Plus, they use simple pantry ingredients you probably already have on hand.
Why These Might Be Your New Favorite Cookies
❀ Lightning Fast: From mixing to cooling, these cookies are ready in just 20 minutes. Quick enough for a weekday craving, yet delicious enough to serve for dessert.
❀ One-Bowl Wonder: No mixer needed. Just grab a bowl, whisk, and wooden spoon—less cleanup, more cookie time.
❀ Banana Rescue Mission: The perfect use for those overripe bananas on your counter. Instead of tossing them, turn them into something warm, fragrant, and irresistible.
❀ Naturally Soft and Chewy: The bananas add natural moisture, keeping the cookies tender for days without any preservatives or artificial ingredients.
❀ Kid-Approved: Sweet and satisfying, yet made with real fruit and wholesome ingredients. Parents love the simplicity, kids love the flavor.
❀ Freezer-Friendly: Roll the dough into balls and freeze them for easy, fresh-baked cookies anytime. Perfect for meal prep or last-minute guests.
What You’ll Need
❧ For the cookies:
• 2 large overripe bananas (about 1 cup mashed) – the blacker the peel, the better the flavor
• 1/3 cup unsalted butter, melted and slightly cooled – I brown mine for extra nutty flavor
• 1/2 cup packed light brown sugar – adds chewiness and molasses notes
• 1 large egg, room temperature – cold eggs can seize the melted butter
• 1 teaspoon vanilla extract – use the real stuff, not imitation
• 1 1/4 cups all-purpose flour – spoon and level for accurate measuring
• 1/2 teaspoon baking soda – make sure it’s fresh for proper lift
• 1/2 teaspoon ground cinnamon – complements the banana perfectly
• 1/4 teaspoon salt – enhances all the other flavors
• 3/4 cup dark chocolate chips – I prefer mini chips for better distribution
Ingredient notes: If you only have regular bananas, you can speed-ripen them by baking at 300°F for 15-20 minutes until the peels are black. Coconut oil works as a butter substitute, but use it in solid form and cream it with the sugar first. For gluten-free cookies, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Let’s Make Cookies Step By Step
➲ Get your oven ready
First things first—preheat your oven to 350°F. Line a couple of baking sheets with parchment paper so the cookies don’t stick and cleanup is easy later.
➲ Mash the bananas
Peel your overripe bananas and toss them in a big mixing bowl. Use a fork to mash them up until they’re mostly smooth, but don’t worry if a few lumps stay. Those little chunks give the cookies some nice texture.
➲ Mix the wet stuff
Add the melted (and slightly cooled) butter, brown sugar, egg, and vanilla to the bowl with the bananas. Whisk everything together until it looks smooth. It might look a little weird at first, but it’ll come together—just keep going.
➲ Stir together the dry ingredients
In a separate bowl, mix the flour, baking soda, cinnamon, and salt. This step helps spread everything out evenly so you don’t end up with a clump of baking soda in one cookie. (Been there—it’s not great.)
➲ Combine wet and dry
Pour the dry ingredients into the bowl with the banana mixture. Use a spoon or spatula to mix it all together. Stir until you don’t see any more dry patches, then stop—overmixing makes cookies tough, and we want them soft.
➲ Add chocolate chips
Now fold in the chocolate chips gently. You can save a few to press into the tops of the cookies if you want that nice bakery look.
➲ Scoop out the dough
Use a spoon or cookie scoop to drop the dough onto your prepared baking sheets. Leave a couple of inches between each one—they spread a bit. If you like perfectly round cookies, roll the dough balls between your hands first.
➲ Bake and cool
Pop them in the oven for about 10–12 minutes. They’re done when the edges look set but the middles still seem a little soft. Let them sit on the baking sheet for 5 minutes before moving them to a cooling rack—they’ll firm up a bit as they cool.
Want Better Cookies? Do These 5 Things.
❀ Brown your butter for next-level flavor. Melt the butter in a small saucepan over medium heat, swirling occasionally until it turns golden brown and smells nutty. Let it cool for 5 minutes before using – this adds an incredible depth of flavor that elevates these cookies from good to extraordinary.
❀ Chill the dough for thicker cookies. If you prefer thicker, more mounded cookies, refrigerate the dough for 30 minutes before scooping. The cold dough spreads less in the oven, resulting in puffier cookies.
❀ Don’t skip the cooling time. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’re incredibly soft when hot and will fall apart if moved too soon.
❀ Double-check your banana ripeness. Truly overripe bananas should have completely black peels and give slightly when pressed. Under-ripe bananas won’t provide enough natural sweetness or moisture, resulting in bland, dry cookies.
❀ Store them properly. Keep cooled cookies in an airtight container at room temperature for up to a week. Place a piece of bread in the container to maintain their soft texture – the bread will go stale, but your cookies will stay perfectly chewy.
Wait, Can I Freeze These? (And Other FAQ Moments)
❧ Can I make these cookies vegan?
Absolutely! Replace the butter with solid coconut oil (cream it with the sugar first) and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture will be slightly different but still delicious.
❧ How do I prevent my cookies from spreading too much?
Make sure your butter isn’t too hot when you add it to the bananas – it should be melted but not steaming. Also, don’t skip chilling the dough if your kitchen is particularly warm. Using slightly less mashed banana (about 3/4 cup instead of 1 cup) can also help if you’re dealing with very large bananas.
❧ Can I freeze the cookie dough?
Yes! Scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time. The dough keeps for up to 3 months frozen.
❧ My cookies turned out cake-like instead of chewy. What happened?
This usually means too much flour was added or the dough was overmixed. Make sure you’re spooning flour into your measuring cup and leveling it off rather than scooping directly from the bag, which can pack in up to 30% more flour than intended.
Final thoughts On Banana Chocolate Chip Cookies
These banana chocolate chip cookies have become my go-to solution for overripe bananas, and they never fail to disappear within hours of coming out of the oven. The combination of sweet, caramelized banana flavor with pockets of melty chocolate creates a cookie that’s somehow both comforting and indulgent.
If you love these, you’ll definitely want to try my :
❀ Easy Chicken Taco Soup Recipe (Ready in 30 Minutes!)
❀ Easy 5-Ingredient Peach Ice Cream (No Ice Cream Maker!)
❀ Easy Baked Boneless Chicken Thighs with Crispy Skin in 5-steps
❀ Easy Oreo Ice Cream Recipe- Creamy and Loaded in 5-steps
I’d love to hear how these banana chocolate chip cookies turn out for you! Drop a comment below with your results, rate the recipe if you try it, and don’t forget to tag me on Instagram @hdrecipe.co if you share photos. There’s nothing I love more than seeing these cookies bring joy to other kitchens. #chocolate chip cookies chocolate chip cookies chocolate chip cookies chocolate chip cookies #chocolate chip cookies
Banana Chocolate Chip Cookies
Ingredients
- 2 large overripe bananas about 1 cup mashed
- 1/3 cup unsalted butter melted and slightly cooled
- 1/2 cup packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Mash bananas in a large bowl until mostly smooth.
- Whisk in melted butter, brown sugar, egg, and vanilla until smooth.
- In a separate bowl, mix flour, baking soda, cinnamon, and salt.
- Fold dry ingredients into wet ingredients until just combined.
- Gently fold in chocolate chips.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes until edges are set but centers slightly soft.
- Cool 5 minutes on baking sheet before transferring to a wire rack.
Notes
- Substitute coconut oil for butter (use solid and cream with sugar).
- Use 1:1 gluten-free flour blend for gluten-free cookies.
- Dough can be frozen in balls for up to 3 months; bake from frozen with 1–2 extra minutes.
- Store baked cookies in an airtight container with a slice of bread to keep soft.
