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–+ servings
Banana Bread Chocolate Chip Cookies

Irresistible Banana Bread Chocolate Chip Cookies in 30 Minutes

This simple recipe combines overripe bananas and chocolate chips to create soft and chewy cookies that are quick and delightful.
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Prep Time 15 minutes
Cook Time 11 minutes
Dough Resting Time 15 minutes
Total Time 41 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 medium Overripe Banana Provides natural sweetness and moisture.
  • 1/4 cup Melted Butter or Vegetable Oil Adds fat for richness; coconut oil can be used.
  • 1 cup Light Brown Sugar Sweetens with a hint of caramel flavor.
  • 1 large Egg Yolk Contributes richness; for vegan, use flaxseed.
  • 1 teaspoon Vanilla Extract Enhances overall flavor.
  • 1 cup All Purpose Flour Provides structure; gluten-free option available.
  • 1/2 teaspoon Baking Soda Helps cookies rise.
  • 1/2 teaspoon Ground Cinnamon Adds warmth and spice.
  • Pinch Salt Balances sweetness.
  • 1 cup Chocolate Chips Adds a sweet, decadent touch.

Equipment

  • mixing bowl
  • baking sheet
  • Parchment paper
  • Spoon or cookie scoop

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, mash 1 overripe banana until smooth. Add 1/4 cup of melted butter (or vegetable oil) and 1 cup of light brown sugar. Mix well for 1-2 minutes.
  2. Incorporate 1 egg yolk and 1 teaspoon of vanilla extract, stirring until fully blended for another 1-2 minutes.
  3. Sift in 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Fold gently until combined for 1-2 minutes.
  4. Fold in 1 cup of chocolate chips until evenly distributed.
  5. Cover the dough and let it rest for 15 minutes at room temperature while preheating your oven to 350°F (175°C).
  6. Line a baking sheet with parchment paper.
  7. Drop 1-inch balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-11 minutes until edges are set but centers are slightly underbaked.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 55mgPotassium: 70mgSugar: 8gVitamin C: 2mgCalcium: 1mgIron: 3mg

Notes

Letting the dough rest enhances texture. Store cookies in an airtight container at room temperature for up to 1 week.

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