Chocolate Chip Banana Cookies
Soft, chewy cookies combining the flavors of ripe bananas and melty chocolate, perfect for satisfying sweet cravings.
Ingredients
Main Ingredients
- 2 pieces ripe bananas Make sure they are ripe for optimal sweetness.
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted Can be substituted with coconut oil.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup chocolate chips Use dark chocolate for richer flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mash the ripe bananas with a fork until smooth—this should take about 1-2 minutes for a silky consistency.
- Stir in the melted butter and brown sugar until they’re well combined, which should take around 1-2 minutes.
- Add the vanilla extract and mix just until blended.
- In another bowl, whisk together the flour, baking soda, and salt—aim for about 30 seconds to ensure even distribution.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined; be careful not to overmix as this can lead to dense cookies.
- Fold in the chocolate chips, using a spatula to avoid breaking them.
- Drop spoonfuls of the cookie dough onto a lined baking sheet, spaced about two inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden and fragrant.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
These cookies are best enjoyed warm. To store, keep in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.