Description
These soft and chewy banana bread cookies combine the comforting flavors of banana bread with the texture of a cookie. Made with overripe bananas, cinnamon, and chocolate chips, this easy recipe is perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 1 small overripe banana, mashed (about ¼ cup)
- ½ cup vegetable oil or melted butter
- 1 cup light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
Mix-Ins
- ⅔ cup chocolate chips (semi-sweet, milk, or dark)
Instructions
Prepare the Wet Ingredients
- In a large mixing bowl, combine melted butter (or oil), brown sugar, and mashed banana. Stir until well combined.
2. Add Egg Yolk & Vanilla
- Mix in the egg yolk and vanilla extract, stirring until fully incorporated.
3. Mix the Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
4. Combine Wet & Dry Mixtures
- Gradually add the dry ingredients to the wet mixture. Stir until just combined. Do not overmix.
5. Fold in Chocolate Chips
- Gently stir in the chocolate chips until evenly distributed.
6. Let the Dough Rest
- Cover the dough and let it sit for 15 minutes.
7. Preheat Oven & Prepare Baking Sheet
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
8. Scoop & Shape Cookies
- Use a cookie scoop or spoon to portion out 1-inch dough balls onto the baking sheet, spacing them 2 inches apart.
9. Bake
- Bake for 10-11 minutes, or until the edges are set but the centers remain slightly soft.
10. Cool Before Serving
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- For Vegan Cookies: Replace egg yolk with a flax egg (1½ teaspoons ground flaxseed + 2 tablespoons water).
- For Crispier Cookies: Bake for an extra 1-2 minutes.
- For Gluten-Free Version: Use a 1:1 gluten-free flour blend.
- Storage: Keep in an airtight container for up to 4 days at room temperature or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10-11 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg