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Banana Bread Chocolate Chip Cookies

A delightful fusion of banana bread and cookies, these banana bread chocolate chip cookies are quick to make and irresistibly delicious.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 small overripe banana (about 1/4 cup mashed) Use very ripe bananas for best flavor.
  • 1/2 cup vegetable oil or melted butter Both options work well.
  • 1 cup light brown sugar, packed Brown sugar adds moisture.
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/3 cups all-purpose flour May substitute with whole wheat for a healthier option.
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
Mix-ins
  • 2/3 cup chocolate chips Feel free to mix different types of chocolate.

Method
 

Preparation
  1. In a large bowl, mix melted butter (or oil), brown sugar, and mashed banana until smooth.
  2. Add the egg yolk and vanilla extract. Mix well.
  3. Stir in flour, baking soda, cinnamon, and salt until fully combined.
  4. Fold in the chocolate chips. Let the dough rest for 15 minutes while the oven preheats.
Baking
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Scoop dough into balls and place 2 inches apart on the baking sheet.
  3. Bake for 10–11 minutes until edges are set and centers are slightly underbaked.
  4. Cool before serving and enjoy!

Notes

These cookies pair wonderfully with vanilla ice cream or a cup of coffee. For storage, keep them at room temperature for up to 3 days, refrigerate for up to a week, or freeze in an airtight container for up to 2 months.