Crunchy outside, soft & fluffy inside middle, banana chocolate chip cookies are just like banana bread in cookie form (with less wait time). The perfect way to use up that lonely banana in the fruit bowl.
Banana chocolate chip cookies
Here in Queensland in summer, bananas ripen so quickly they almost liquify if you don’t eat them within 5 days.
I needed to do justice to the one lonely banana left (I’d already frozen the others for smoothies).
It wasn’t enough to make banana bread. I didn’t really want to wait an hour for it to bake either – hello banana chocolate chip cookies.
Now imagine a soft, banana-y (yes I made up a word) flavour of chocolate chip banana cake, but in a cookie with crunchy edges & a soft, caky center.
What makes these banana choc-chunk cookies so good?
These cookies were so good my kids (there are 3 of them) devoured half the batch before they’d even fully cooled. Definitely double the batch if you want them to last a while because they are THAT good.
I won’t lie, I ate just as many as they did. But here are a few reasons other than their deliciousness that make them the perfect cookie:
- Crunchy edges
- Soft in the middle
- Loaded with chocolate chunks
- Just 1 banana needed
- Make them gluten free by using buckwheat flour
- No chill time
- Ready in about 20 minutes from start to finish
Ingredients for banana chocolate chip cookies
This one bowl banana chocolate chip cookies recipe only calls for 10 ingredients. Most of which are probably already sitting in your pantry!
- Overripe banana: For ultimate sweetness, use a banana that is almost liquified. The riper they are the more sweetness they’ll add.
- Butter: I like to use pure butter in all my baking and always have a few blocks in the freezer.
- Cinnamon sugar: using a little caster sugar adds to the crunch on the outside & cinnamon… well banana and cinnamon can never live without each other in baked goods can they?
- Rapadura sugar: Rapadura sugar (it’s an unrefined sugar – you can use brown sugar if you like) will keep your cookies chewy, soft and just sweet enough. You can cut the sugar down a little if you like.
- Egg: The egg helps the cookies rise in the middle and make them nice and cakey.
- Vanilla extract: An essential baking ingredient.
- Spelt flour: I use spelt flour in place of plain flour to up the nutrition a little but use whichever flour you have. Buckwheat flour can also be used to make them gluten free.
- Baking soda: Baking soda will help them rise.
- Dark chocolate: Chopping up a block of dark chocolate is my favourite way to add chocolate but feel free to use chocolate chips or milk chocolate.
Tips for perfecting banana bread cookies
- Make sure the banana you’re using is very ripe.
- Cream the butter and sugar for at least 5 minutes – longer if you’re doing it by hand. You want it super light and fluffy.
- Remember they will cook a little further when they come out of the oven so take them out once they just start to turn golden.
More delicious banana recipes
- 125g (1/2 cup) butter, room temp
- 1 tbsp cinnamon sugar
- 1/4 cup rapadura sugar
- 1 egg, room temperature
- 1/2 cup mashed bananas (about 1 large banana)
- 1 tsp vanilla extract
- 1 1/2 cups spelt flour (or plain flour)
- 1 tsp baking soda
- 1/4 tsp salt
- 100g block dark chocolate, chopped
- Preheat the oven to 160C fan-forced (350F) & line a baking tray with baking paper.
- Cream the butter and sugars together in a bowl of an electric mixer until light and super fluffy. At least 5 minutes.
- Add egg, vanilla and mashed bananas. Mix until combined. If your banana is soft enough, you can throw it in whole & let the mixer mash it.
- In a separate bowl, whisk the flour, baking soda and salt together.
- Add to the dry ingredients and mix until combined.
- Finely chop the chocolate and mix it through the batter (or use chocolate chips).
- Scoop the batter out onto the tray (about a heaped tablespoon per cookie) & flatten slightly. Leave about 2cm between each one.
- Bake for 10-12 mins or until golden.
- Remove the cookies to a wire rack to cool.
Store at room temperature for about 3 days or freeze for up to 3 months.