These Banana Chocolate Chip Cookies taste just like banana bread, but in cookie form! No fancy equipment to make and ready in under 30 mins!
Hello there! How was your weekend? We had a lazy one watching tennis and going to meet with advisers over my case which was productive.
Now the Australian Open is over, I’m so lost! I get so ingrained in each tournament when they end I’m like “oh. what do I do now then?” hahaha. My husband always jokes that I’ll have to get a life now. I’m sure some people would find that offensive, but that’s our relationship, we have a lot of banter!
I’m keeping a close eye on the Laver Cup website though because tickets are meant to be coming out soon and I so want to go! This year it’s in Switzerland and I’ve always wanted to visit, so it seems like the best of both worlds to get to visit a beautiful country and watch tennis for a whole weekend!
Let’s talk about these Banana Chocolate Chip Cookies. If you ever wanted your banana bread to be portable, then I have you covered.
These babies need no fancy equipment, no chilling and are ready in under 30 minutes. The most difficult part is mashing the banana which really isn’t that taxing anyway.
They are soft, chocolate chip filled with a beautiful fragrant hit of banana. As with most things banana (and pumpkin) these taste better the second day, but they are pretty darn blissful straight out of the oven when the chocolate chips are still melty.
The amount of times I’ve burnt my fingers because I have zero patience with baked goods!
If you have some over ripe bananas then these are the perfect, easy thing to make. There’s three bananas in these cookies and I made sure to add plenty of chocolate chips.
You can use dark or milk chocolate chocolate chips, we prefer milk, but sometimes I like to do half and half to cut through the sweetness of things. As it is, these cookies aren’t overly sweet.
I’d say they’re the perfect balance of flavours; not too sweet, filled with just enough banana and plenty of chocolate. Perfection.
Husband and I may or may not have polished off 3 each before I could photograph them!
Banana Chocolate Chip Cookies
Ingredients
- 1 cup (260g) bananas, this was 3 medium bananas for me
- 1 cup (200g) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 stick (113g) unsalted butter, melted and slightly cooled
- 2 1/2 cups (350g) plain/all-purpose flour
- 1 tsp bicarbonate of soda/baking soda
- 1/2 tsp baking powder
- Pinch of salt
- 1 cup (175g) milk or dark chocolate chips
Instructions
- Preheat the oven to 180C/350F and line 3 baking trays with grease proof paper/silicone mats/a silpat.
- Break your bananas up into a large bowl and mash until soft with a fork. You want to get them as smooth as possible with no large lumps of banana, a few little lumps is fine.
- Add in the sugar, egg and vanilla extract and whisk until everything is combined and smooth.
- Gradually add in the melted butter, while continuing to whisk the mixture. Whisk until smooth.
- Add in the flour, bicarbonate of soda, baking powder, salt and chocolate chips. Switch to a spatula/wooden spoon and fold the flour into the mixture until everything is well combined and there are no lumps of flour.
- Using a 1.5tbsp cookie scoop, place rounds of dough 2 inches apart – I got 12 on 2 pans and 4 on the last pan…. I also ate quite a bit of dough, so I got 28 cookies, but you could probably get 30 LOL!
- Place in the oven for 10-12 minutes (mine took 11) until puffed up, and slightly golden. You want the edges to be a little brown, but them to still be soft in the middle if you touch them.
- Leave to cool on the pans before digging in. Banana Chocolate Chip Cookies will keep in an airtight container, at room temperature, for 4 days. As with most things with banana, the flavour will be more intense on the second day.
Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
