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Chocolate Chip Banana Cookies

These soft and chewy Chocolate Chip Banana Cookies are an easy one-banana treat packed with sweet banana flavor, warm cinnamon, and plenty of chocolate chips. They're a delicious alternative to traditional banana bread and a simple way to use one ripe banana. Perfect for anyone looking for things to make with bananas, a one banana recipe, or irresistible banana chocolate chip cookies.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time: 15 minutes
Total Time 42 minutes
Servings: 18 Cookies
Ingredients Method Notes

Ingredients
  

  • 1 medium ripe banana mashed
  • ½ cup unsalted butter softened
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup semi-sweet chocolate chips
  • ½ cup chopped walnuts or pecans optional

Method
 

  1. In a large bowl, mash the ripe banana until mostly smooth.
  2. Add softened butter, brown sugar, and granulated sugar. Beat until creamy.
  3. Mix in the egg yolk and vanilla extract until well combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the banana mixture. Stir just until a soft dough forms. Do not overmix.
  6. Fold in the chocolate chips and optional chopped nuts.
  7. Cover the dough and refrigerate for 20–30 minutes.
  8. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  9. Scoop approximately 1½ tablespoons of dough for each cookie and place them several inches apart.
  10. Press a few extra chocolate chips on top if desired.
  11. Bake for 10–13 minutes, or until the edges are lightly golden and the centers look set.
  12. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them

Notes

  • Use a ripe, brown-spotted banana for the best flavor.
  • Avoid adding extra banana because too much moisture can make the cookies overly cakey.
  • Chilling the dough helps prevent excessive spreading.
  • Don't overbake; the cookies should still look soft in the center when removed from the oven.
  • For a stronger banana bread flavor, add an extra ¼ teaspoon cinnamon.
  • Dark chocolate, milk chocolate, or white chocolate chips can be substituted.
  • Store in an airtight container at room temperature for up to 3 days.
  • Refrigerate for up to 5 days or freeze baked cookies for up to 2 months.