Description
These Banana Bread Cookies are the perfect hybrid treat, combining the comforting flavor of homemade banana bread with the convenience of a soft, bite-sized cookie. Loaded with sweet ripe bananas and melty semi-sweet chocolate chips, they are essentially portable muffin tops that melt in your mouth. With a soft, cakey texture and a rich buttery taste, these cookies are a delicious way to use up those spotty bananas sitting on your counter.
Ingredients
- 3 large ripe bananas (the browner, the better)
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Note: Greasing the pan is not enough; parchment is essential because the batter is sticky.
Cream Butter & Sugar
In a large bowl or stand mixer, beat the softened butter and granulated sugar together until light and fluffy.
Add Wet Ingredients
Add the eggs, vanilla extract, and bananas. Beat until combined. The beaters will mash the bananas as you mix, but you can mash them with a fork beforehand if you prefer a smoother texture.
Add Dry Ingredients
Turn the mixer to low speed. Add the all-purpose flour, baking soda, and salt. Mix just until combined and no dry streaks of flour remain. Do not overmix.
Fold in Chocolate
Stir in the chocolate chips by hand.
Scoop
Drop the batter by rounded teaspoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. Important: The batter will be very wet and sticky, almost like thick cake batter. Do not try to roll them into balls; just drop mounds onto the paper.
Bake
Bake for 12 minutes, or until the edges begin to turn a light golden brown.
Cool
Let the cookies sit on the baking sheet for 1-2 minutes to set, then transfer them to a wire rack to cool completely.
Notes
The Texture: These are designed to be “cakey” cookies. The high moisture content from the bananas creates a soft, pillowy texture similar to a muffin top, rather than a chewy or crisp cookie.
Don’t Add Flour: Resist the temptation to add more flour when you see how wet the batter is. If you add more, the cookies will become dry and bready.
Frozen Bananas: You can use frozen bananas! Thaw them completely and drain off any excess liquid before adding them to the batter.
Storage: Because these cookies are moist, store them in an airtight container with a piece of parchment paper between layers to prevent them from sticking together. They stay fresh for 3 days at room temperature or up to a week in the fridge.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: banana bread cookies, soft banana cookies, ripe banana recipes, muffin top cookies, cake mix cookies texture, chocolate chip banana cookies, easy baking recipes