Two overripe bananas, a handful of chocolate chips, and about 20 minutes — that’s all it takes to pull together these soft, slightly cakey Chocolate Chip Banana Cookies. They’re an excellent way to use up ripe bananas, and they come out tender, sweet, and wonderfully chocolate-studded. Make them for after-school snacks, a lazy weekend bake, or when you want a simple, comforting cookie without hauling out a dozen ingredients. If you prefer a sturdier, classic drop cookie texture, you might like this best chocolate chip cookies recipe for comparison.
Why you’ll love this dish
These cookies hit a sweet spot between easy and satisfying. They’re:
- Fast: Minimal mixing, no chilling, and only about 10–12 minutes in the oven.
- Budget-friendly: Bananas and a few pantry staples are all you need.
- Kid-approved: Soft texture and chocolate chips are a crowd-pleaser.
- Egg-free by default: Great when you’re out of eggs or want a simpler batter.
“I tossed two overripe bananas into this recipe and got soft, chocolatey cookies that disappeared before dinner. Perfect for saving bananas and sweet emergencies.” — happy home baker
Serve them on casual occasions like school lunches, coffee breaks, or a low-fuss brunch. They’re also an easy recipe to double for a bake sale.
Step-by-step overview
This recipe is straightforward: mash ripe bananas, stir in sugar, melted coconut oil (or butter), and vanilla. Whisk dry ingredients separately, then combine and fold in chocolate chips. Scoop spoonfuls onto a lined baking sheet and bake at 350°F (175°C) until the edges turn golden. Cool briefly and enjoy. No eggs, no mixer, no complicated techniques — ideal for quick weekday baking.
What you’ll need
- 2 ripe bananas, mashed (the riper the sweeter; lots of brown spots is good)
- 1/2 cup brown sugar (light or dark)
- 1/4 cup coconut oil, melted (or melted butter for richer flavor)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Notes and substitutions:
- Flour: Swap with 1:1 gluten-free flour blend if you need GF cookies.
- Oil/butter: Coconut oil keeps them dairy-free; butter gives a deeper, toasty flavor.
- Chocolate: Use chopped chocolate or chunks for less sweet pockets. For a twist, try white chocolate or peanut butter chips.
- Add-ins: Fold in 1/2 cup chopped nuts or 1/2 cup quick oats for texture.
For an alternate cookie style with a chocolate center, take inspiration from chocolate blossom cookies.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the bananas until mostly smooth. Add the brown sugar, melted coconut oil (or butter), and vanilla. Stir until you have a cohesive wet mixture.
- In a separate bowl, whisk together the flour, baking soda, and salt so the leavening is evenly distributed.
- Pour the dry ingredients into the wet ingredients and fold gently until just combined. Don’t overmix — a few streaks of flour are okay.
- Fold in the chocolate chips, reserving a few to press on top for appearance if you like.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 1.5–2 inches apart. The dough will be slightly sticky.
- Bake for 10–12 minutes, or until the edges are set and lightly golden. Centers will still be soft but should not look raw.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. They firm up as they cool.
Best ways to enjoy it
- Serve warm with a cold glass of milk or a mug of coffee for breakfast-on-the-go.
- Sandwich two cookies with a scoop of vanilla ice cream for an easy dessert.
- Plate them on a brunch board with sliced fruit and yogurt.
- Warm one briefly in the microwave (10–12 seconds) and top with a smear of peanut butter for a gooey treat.
Storage and reheating tips
- Room temperature: Store in an airtight container at room temperature for up to 2–3 days.
- Refrigeration: You can refrigerate for up to 5 days, but bring to room temperature or warm slightly before serving to refresh texture.
- Freezing: Freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. To thaw, let sit at room temperature or warm in a 300°F (150°C) oven for 5–7 minutes.
- Reheating: For a fresh-baked feel, reheat in a preheated 300°F oven for 5–7 minutes. Microwave for 10–15 seconds if you’re short on time.
Food safety: Because these cookies have no eggs, they’re lower-risk for raw-egg issues. Still, follow normal practices — keep them covered and refrigerate if you won’t eat them within a couple of days.
Pro chef tips
- Use very ripe bananas (more brown speckles): they’re sweeter and mash more easily, improving texture and flavor.
- Don’t overmix: overworked flour develops gluten and yields tougher cookies.
- Control spread: coconut oil can make cookies spread more than butter. If you want thicker cookies, chill the dough briefly (10–15 minutes) or add a tablespoon more flour.
- Measure flour correctly: spoon it into the measuring cup and level off rather than scooping directly to avoid dense cookies.
- Watch the edges: pull them at the lower end of the bake window if you prefer softer cookies; wait longer for slightly crisper edges.
Creative twists
- Banana-oat version: Replace 1/4 cup flour with 1/4 cup rolled oats for chewiness.
- Nutty crunch: Fold in 1/2 cup toasted walnuts or pecans.
- Spice it up: Add 1/2 teaspoon cinnamon and a pinch of nutmeg.
- Brown butter: Use brown butter instead of coconut oil for a nutty, caramelized profile.
- Vegan swap: Keep coconut oil, use coconut sugar instead of brown sugar if desired, and ensure your chocolate chips are dairy-free.
- Make them sandwich-ready: Press a marshmallow or a small dollop of jam between two cookies for a playful treat.
Common questions
Q: Are these cookies gluten-free?
A: Not as written — they use all-purpose flour. You can substitute a 1:1 gluten-free flour blend to make them gluten-free. Texture may vary slightly depending on the blend.
Q: Do these cookies contain eggs?
A: No. This recipe is naturally egg-free, which is handy when you’re out of eggs or need an eggless bake.
Q: Can I use underripe bananas?
A: It’s best to use ripe or overripe bananas. Underripe bananas are starchier and less sweet, which will change flavor and texture.
Q: Can I freeze the dough instead of baked cookies?
A: Yes. Scoop dough onto a tray and freeze until firm. Transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
Q: How do I make the cookies chewier vs. cakier?
A: For chewier cookies, add 1–2 tablespoons of brown sugar (if you like) and reduce baking time slightly. For cakier cookies, add a tablespoon of milk or increase baking soda by a tiny pinch, and bake toward the longer time to set the structure.
If you want variations on classic chocolate-chip styles, try adapting techniques from other cookie recipes to tweak texture and flavor.
Enjoy these quick, forgiving Chocolate Chip Banana Cookies — they’re a practical, tasty way to use up ripe bananas and satisfy a chocolate craving with minimal fuss.
Chocolate Chip Banana Cookies
Ingredients
Wet Ingredients
- 2 ripe bananas, mashed The riper the sweeter; lots of brown spots is good.
- 1/2 cup brown sugar (light or dark)
- 1/4 cup coconut oil, melted Or melted butter for richer flavor.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Swap with 1:1 gluten-free flour blend if needed.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1/2 cup chocolate chips Use chopped chocolate or chunks for less sweet pockets.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the bananas until mostly smooth. Add the brown sugar, melted coconut oil (or butter), and vanilla. Stir until you have a cohesive wet mixture.
- In a separate bowl, whisk together the flour, baking soda, and salt so the leavening is evenly distributed.
- Pour the dry ingredients into the wet ingredients and fold gently until just combined. Don’t overmix — a few streaks of flour are okay.
- Fold in the chocolate chips, reserving a few to press on top for appearance if desired.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 1.5–2 inches apart.
Baking
- Bake for 10–12 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.