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Mouthwatering Banana Bread Chocolate Chip Cookies

A delightful combination of banana bread and chocolate chip cookies, these treats are soft, chewy, and perfect for using up overripe bananas.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup ripe bananas (about 2 medium bananas) The riper, the better for flavor
  • 1/2 cup unsalted butter, softened Substitute coconut oil for a dairy-free version
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar Feel free to use coconut sugar for a healthier twist
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Mix-ins
  • 1 cup chocolate chips For an extra indulgent touch, use mini chocolate chips or a mix of milk and dark

Method
 

Preparation
  1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C).
  2. Mash the Bananas: In a mixing bowl, mash the ripe bananas until smooth.
  3. Cream Butter and Sugars: In another bowl, beat the softened butter with brown and granulated sugars until fluffy, about 2 minutes.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  6. Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  7. Stir in Chocolate Chips: Gently fold in the chocolate chips.
  8. Scoop and Bake: Drop rounded tablespoons of dough onto lined baking sheets and bake for about 10-12 minutes, until the edges are lightly golden.
  9. Cool and Enjoy: Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack.

Notes

For variations, consider adding chopped nuts, spices, or cocoa powder. Store cookies in an airtight container for up to a week or freeze for longer storage.