Banana Bread Chocolate Chip Cookies: Best 1 Bowl Recipe

I absolutely cannot stand wasting food. It drives me crazy when I see a couple of bananas turning completely brown on my counter and looking all sad. Most people think they are trash but I see them as a secret weapon for something delicious. When these are baking in the oven my entire kitchen smells like a cozy bakery and it is honestly the best scent in the world. You are going to love how these cookies combine that soft and pillowy texture of a classic loaf of banana bread with the sweet and melty bite of a chocolate chip cookie. It is the ultimate comfort treat and I really want you to try making a batch right now because they are just so satisfying.

Why You Will Love These Banana Bread Chocolate Chip Cookies

You are going to fall in love with the texture of these cookies because they are way softer and more tender than your average crunchy cookie. They are basically little clouds of banana bread that you can eat with your hands. I love that this recipe uses simple ingredients that I usually already have in my pantry so I do not have to make an extra trip to the store. Plus my kids go wild for them and I feel great knowing I am reducing food waste by using up those overripe fruits. It is a win for everyone involved.

Ingredients for Banana Bread Chocolate Chip Cookies

To get the best flavor you really need to use bananas that are covered in brown spots because that is where all the natural sweetness lives. Here is what you need to grab from your kitchen to get started.

• 2 large overripe bananas mashed
• 1/2 cup unsalted butter softened
• 3/4 cup brown sugar packed
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips

Step-by-Step Instructions for Banana Bread Chocolate Chip Cookies

Getting these ready only takes about 15 minutes of prep time and they bake up fast in about 10 to 12 minutes. One thing I have to tell you is that the dough is going to look a lot wetter and stickier than regular cookie dough. Do not panic and do not add more flour because that moisture is what makes them so soft.

Mixing the Dough

First you want to cream your softened butter and brown sugar together in a big bowl until the mixture looks nice and fluffy. Next you will fold in those mashed bananas and the egg until everything is combined. When you start adding your dry ingredients like the flour and baking soda do it slowly. If you dump it all in at once you might end up with a huge flour mess all over your counters and nobody wants to clean that up.

Baking to Perfection

Once your dough is ready you should scoop out rounded tablespoons and place them onto a baking sheet. Make sure your oven is preheated to 350 degrees. You will know they are done when the edges look lightly golden but the centers still look a little bit soft. They will firm up as they cool on the pan so try not to overbake them.

Tips for Perfect Banana Bread Chocolate Chip Cookies

If you want a cookie that is a bit thicker and holds its shape better I suggest chilling the dough in the fridge for about 30 minutes before you scoop it. Also when you are mashing your bananas do not go too crazy if you like having tiny little chunks of fruit in your cookies. I always recommend using parchment paper on your baking sheets because it makes cleanup so much easier and prevents any of that chocolatey goodness from sticking to the pan.

Storing Your Banana Bread Chocolate Chip Cookies

Because of the fruit these cookies stay moist for a lot longer than regular ones. You can keep them in an airtight container at room temperature for about 3 days or put them in the fridge if you want them to last up to a week. If you want to save some for later these cookies freeze exceptionally well. Just pop them in a freezer bag and they will stay fresh for up to 3 months which is perfect for when you need a quick snack.

Frequently Asked Questions

I get asked all the time if you can use frozen bananas and the answer is yes. Just make sure you thaw them out first and drain off any of that extra liquid so the dough does not get too runny. If you want a little extra crunch you can definitely add some chopped walnuts because they pair perfectly with the banana flavor. People often ask why these are so cakey and it is simply because of the moisture in the bananas which gives them that bread-like quality instead of a snap.

Estimated Nutrition Facts

These numbers are estimates for each individual cookie if you make a batch of 24 cookies.

• Calories: 145 kcal
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 95mg
• Total Carbohydrates: 22g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 2g

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