Banana Cookies with Chocolate Chips
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Banana Cookies with Chocolate Chips

These soft banana cookies have a wonderful banana flavor! Throw in some oats, chocolate chips, and nuts and you are in for a treat!

If you love bananas or need a recipe to use up overripe bananas, these cookies are for you! They taste a little bit like a cookie version of my 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).

When baking with bananas, like in banana cupcakes or strawberry banana bread, riper is always better. It makes the bananas really sweet. 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.

Another option is to make caramelized bananas to use in this recipe. Use the bananas themselves and reserve the banana-flavored caramel to put on top of ice cream.

Caramelized bananas in a skillet with a yellow spatula

I add oats, chocolate chips, and walnuts to the cookie dough. But, you can experiment with adding peanut butter chips or cinnamon chips and other types of nuts. Or, leave out the chips and nuts entirely if they aren’t your thing.

How to Make Banana Cookies

Pile of banana cookies

To make them, start by whisking together flour, salt, baking powder, and baking soda.

Whisking Dry Ingredients
In another bowl, mix butter, sugar, 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.

Adding eggs to batter

Add the dry ingredients a little at a time until just combined. As with over-mixing cupcake batter, over-mixing cookie dough will mess up the cookies’ texture.

Gently mix in the oats, chocolate chips, and nuts.

Scoop tablespoon-sized balls of dough two inches apart from each other onto parchment- or Silpat-lined cookie sheets.

Press each cookie to flatten slightly.

Banana cookie dough on silpatBake for 18-20 minutes. You’ll know the cookies are done when they turn a golden color.

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.

Broken open cookie

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Pile of banana cookies
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5 from 2 votes

Banana Cookies

These soft banana cookies are made with overripe bananas and have chocolate chips, oats, and walnuts!
Course Dessert
Cuisine American
Keyword banana cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 28 cookies
Calories 170kcal
Author Stef

Ingredients

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups mashed overripe bananas about 3 bananas
  • 2 large eggs
  • 1 cup rolled oats
  • 1/2 cup chocolate chips
  • 1/2 cup chopped walnuts

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 oats, chocolate chips, and walnuts.
  • Scoop two-tablespoon sized balls of dough two inches apart from each other onto parchment- or Silpat-lined cookie sheets.
  • Press each cookie to flatten slightly.
  • Bake for 18-20 minutes until golden brown.
  • 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. If you prefer, you can use caramelized bananas instead; reserve the caramel and just use the caramelized bananas themselves.
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

Nutrition Facts
Banana Cookies
Amount Per Serving
Calories 170 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 30mg10%
Sodium 39mg2%
Potassium 91mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 235IU5%
Vitamin C 1mg1%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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