Banana Cookies with Chocolate Chips

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These soft, cake-like banana cookies with chocolate chips are like an addictive grab-and-go banana bread! I often throw in some oats and nuts as well (like I do in my popular banana oatmeal chocolate chip muffins)!

Banana Cookies

Helpful Tips

It is super important that the bananas in this recipe be not just ripe, but overripe (practically black). Keep some in the freezer so you always have them when you need them. (If your bananas aren’t overripe, microwave them in 30 second intervals until they are really soft. This will help to bring out the sweetness.)

black banana
If you choose to add oats to your banana cookies, you can use quick oats or regular rolled oats. The only difference between the two is that regular oats are larger and will be more noticeable. You can also leave off the oats and nuts in the recipe entirely if you don’t like them.

The first several times that I made these cookies I baked them on a silicone mat, as shown below. I’ve since learned that they bake better on an ungreased cookie sheet. Baking on an ungreased cookie sheet helps to keep the cookies from spreading.

Banana cookie dough on silpat

The cookies will spread more if you bake them on a silicone mat. If you want them to keep their shape, bake directly on the cookie sheet.

You’ll know the cookies are done when they start to brown.

Banana Cookies

Store the cookies at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or in the freezer for months.

Variations

Try making caramelized bananas to use in this recipe. (Reserve the banana-flavored caramel to put on top of ice cream.)

Experiment with adding peanut butter chips or cinnamon chips and other types of nuts.

Caramelized bananas in a skillet with a yellow spatula

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Banana Cookies
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5 from 2 votes

Banana Cookies with Chocolate Chips

These soft banana cookies are made with overripe bananas and have chocolate chips, oats, and walnuts!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 22 cookies
Calories 123kcal
Author Stefani

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 5 tablespoons unsalted butter room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup mashed overripe bananas about 2 bananas
  • 1 large egg
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup quick oats optional; regular rolled oats also work
  • 1/2 cup chopped walnuts optional

Instructions

  • Preheat oven to 350 F.
  • In a medium-sized mixing bowl, whisk together flour, salt, baking powder, and baking soda.
  • In another medium-sized mixing bowl, mix butter, sugar, light brown sugar, vanilla extract, and bananas until light and creamy.
  • Add the eggs to the butter mixture, one at a time, mixing until fully combined.
  • Add the dry ingredients to the wet ingredients a little at a time until just combined.
  • Gently mix in chocolate chips, and optionally oats and walnuts.
  • Scoop tablespoon-sized balls of dough two inches apart from each other onto an ungreased cookie sheet.
  • Bake until golden brown, about 12 minutes.
  • Transfer to a cooling rack to cool completely.

Notes

It is super important that the bananas in this recipe be not just ripe, but overripe (practically black). If they aren't quite ripe, microwave them in 30 second intervals until they are really soft. This will help to bring out the sweetness.
You can leave off the chocolate chips or walnuts or use another kind of chip or nut if you prefer.
Keep the banana cookies at room temperature in an airtight container for 3 days, in the refrigerator for 1 week, or in the freezer for months.

Nutrition

Calories: 123kcal | Carbohydrates: 15g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 37mg | Potassium: 92mg | Fiber: 1g | Sugar: 7g | Vitamin A: 94IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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