Name: Chocolate Chip Banana Cookies Recipe
Prep time: 45 min
Cook time: 9 min
Total time: 54 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1 tbsp corn starch; 1 tsp salt; 1/2 cup unsalted butter, softened; 2 ripe bananas, peeled; 1 cup brown sugar; 1/4 cup granulated sugar; 2 tsp vanilla extract; 1 1/2 cups semi-sweet chocolate chips

Jump to Recipe· 4.3 from 6 reviews

I absolutely love finding ways to use up ripe bananas, and this Chocolate Chip Banana Cookies Recipe has quickly become my go-to. These cookies are incredibly soft and packed with natural banana sweetness that pairs perfectly with melty semi-sweet chocolate chips. Every bite feels like a warm, cozy hug, and the recipe itself is straightforward enough to pull off any day of the week. If you ask me, it’s a delightful twist on classic cookies that you definitely want in your baking repertoire.

Why You’ll Love This Chocolate Chip Banana Cookies Recipe

When I first tried this recipe, what struck me immediately was the fabulous flavor balance. The bananas add just the right amount of moistness and sweetness without overpowering the rich, chocolatey bursts from the semi-sweet chips. It’s a cookie that’s not overly sweet but has that wonderful caramelized note from the brown sugar. I think the texture is what truly wins me over—soft and tender on the inside with a slight golden crisp on top. Honestly, these cookies taste like love baked into every bite.

Another thing I adore about this Chocolate Chip Banana Cookies Recipe is how easy and quick it is to make. You don’t need any fancy ingredients, and the steps are super simple, which means you can whip them up even when you’re short on time. Plus, chilling the dough for just 30 minutes ensures the cookies hold their shape but still stay so wonderfully chewy. They are perfect for family gatherings, after-school snacks, or even as a homemade treat for your next casual dinner. Trust me, once you bake these, you’ll want to keep the recipe handy forever.

Ingredients You’ll Need

A stack of four soft chocolate chip cookies sits on a white marbled surface with a white paper sheet underneath. The bottom three cookies are whole, showing a light golden-brown dough filled with many dark brown chocolate chips scattered evenly throughout. The top cookie is broken in half and placed on the third cookie, revealing a gooey melted chocolate center and warm inner dough with chocolate chips inside. The background is softly blurred, featuring a ripe yellow banana with brown spots on the right and more chocolate chips in a white bowl. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem simple, but each plays an essential role in making these cookies irresistibly delicious. From the ripe bananas bringing natural sweetness and moisture to the all-purpose flour that forms a sturdy yet tender base, every element is thoughtfully chosen to create the perfect texture and flavor.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

2 cups all-purpose flour: Provides the structure for soft yet stable cookies.
1 tsp baking soda: Helps the cookies rise and adds lightness.
1 tbsp corn starch: Adds tenderness by softening the cookie’s texture.
1 tsp salt: Balances the sweetness and enhances flavors.
1/2 cup unsalted butter, softened: Adds richness and creates a tender crumb.
2 ripe bananas, peeled: Bring natural sweetness and moisture making the cookies delightfully soft.
1 cup brown sugar: Gives depth with its molasses notes and keeps cookies moist.
1/4 cup granulated sugar: Adds sweetness and promotes a light crispy top.
2 tsp vanilla extract: Brings warmth and enhances sweetness.
1 1/2 cups semi-sweet chocolate chips: Melty chunks of chocolate that contrast beautifully with banana flavor.

Directions

Step 1: In a medium bowl, whisk together the flour, baking soda, corn starch, and salt. Set this dry mixture aside while you prepare the wet ingredients.

Step 2: In a large bowl, cream the softened butter, ripe bananas, brown sugar, and granulated sugar together until your mixture is light, fluffy, and beautifully combined. This usually takes about 3-4 minutes with an electric mixer on medium speed.

Step 3: Beat in the vanilla extract until it’s fully incorporated, allowing the warm aroma to fill your kitchen and get you even more excited for what’s coming next.

Step 4: Gradually stir the flour mixture into the banana mixture just until combined. Be careful not to overmix here to keep your cookies tender and soft.

Step 5: Fold in the chocolate chips evenly through your dough to guarantee chocolate in every bite.

Step 6: Cover and refrigerate your dough for 30 minutes. This step is key as it firms up the dough, helping the cookies maintain their shape and achieve that slightly crisp edge.

Step 7: Preheat your oven to 375°F. Line two cookie sheets with parchment paper or lightly spray them with cooking spray to prevent sticking.

Step 8: Use a cookie scoop or spoon to drop the dough onto the prepared sheets, spacing them about 2 inches apart to allow for spreading.

Step 9: Bake your cookies for 9 to 10 minutes or just until the tops start turning a light golden brown. Keep an eye on them—overbaking can dry out the soft interiors.

Step 10: Let the cookies cool completely on the cookie sheets before transferring to a wire rack or serving. This helps them finish setting up perfectly soft and chewy.

Servings and Timing

This Chocolate Chip Banana Cookies Recipe yields about 24 scrumptious cookies—enough to share, but not so many that you feel overwhelmed. Preparation time is roughly 45 minutes, which includes the important chilling of the dough. The actual bake time is short and sweet at about 9 minutes per batch. Altogether, you can expect to spend around 54 minutes from start to finish, including cooling, making this an approachable recipe for an afternoon project or a last-minute treat. These cookies freeze and reheat beautifully, so you can enjoy them over several days if you’re smart about storage.

How to Serve This Chocolate Chip Banana Cookies Recipe

A white rectangular dish lined with white parchment paper holds a stack of golden brown chocolate chip cookies. There are about eight cookies, layered unevenly, showing soft, slightly textured surfaces dotted generously with dark chocolate chips. The edges of the cookies are slightly darker and crispier, while the centers appear softer. The dish is set on a white marbled surface with some scattered chocolate chips and a partial view of a ripe banana on the left side. The photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies fresh and warm, straight from the oven when the chocolate is perfectly melty and the banana aroma fills the air. For a cozy afternoon snack, they pair wonderfully with a cold glass of milk or a warm cup of coffee or chai tea. You can even sprinkle a tiny pinch of flaky sea salt on top before baking to elevate the chocolate’s flavor—a little surprise that your guests will adore.

When I bring these cookies to parties or holiday gatherings, I like to arrange them on a pretty platter with a few banana slices and chocolate shavings as garnish. Presentation really makes a difference! They’re also fantastic served alongside ice cream or a scoop of whipped cream when you want to treat your family after dinner. These cookies hold up well at room temperature, making them a great grab-and-go dessert or lunchbox addition as well.

If you’re looking for a fun beverage pairing, try them with a light red wine like Pinot Noir or a bubbly sparkling water with a splash of fresh lemon to balance the richness. These cookies really do fit any occasion from casual weekday treats to festive celebrations.

Variations

One of the things I love about this Chocolate Chip Banana Cookies Recipe is how flexible it is. If you want to switch things up, you can replace the semi-sweet chocolate chips with white chocolate, peanut butter chips, or even chopped nuts like walnuts or pecans for extra crunch. I’ve even experimented with adding shredded coconut for a tropical twist, which was a delightful upgrade!

If you’re following dietary restrictions, I’ve found great success swapping the all-purpose flour for a gluten-free blend, and replacing the butter with vegan margarine or coconut oil makes this recipe vegan-friendly without sacrificing the soft texture. You might also try swapping the sugars for coconut sugar or maple syrup although you’ll need to adjust the wet-to-dry ratio slightly when doing so.

For a different cooking method, I’ve occasionally scooped the dough into mini muffin tins lined with paper for bite-sized banana cookie cups. They bake just as beautifully and are perfect if you want portion control or are serving kids. No matter how you tweak it, this recipe is a winner in my kitchen.

Storage and Reheating

Storing Leftovers

After enjoying these delicious cookies, I store any leftovers in an airtight container at room temperature. This keeps them soft and fresh for up to 3 days. If I’m keeping them longer, I prefer placing them in the fridge to extend their shelf life to about a week, although I find chilling can make them a little firmer, so I always reheat them gently before serving.

Freezing

Freezing these cookies is a fantastic way to enjoy their goodness later on. I recommend freezing the baked cookies in a single layer on a baking sheet first, then transferring them to a freezer-safe container or zip-top bag. This prevents them from sticking together. Stored this way, they last up to 3 months. When you’re ready to indulge, just thaw at room temperature or reheat gently for that fresh-baked feel.

Reheating

To restore these cookies to their soft, chewy glory, I gently reheat them in a warm oven at 300°F for about 5 minutes. Avoid microwaving unless you’re in a real hurry, as that can sometimes make the texture rubbery. Another great tip I’ve picked up is to place a small cup of water in the oven while reheating to keep the cookies moist and tender.

FAQs

Can I use unripe bananas for this recipe?

For the best flavor and moist texture, ripe bananas are essential. Unripe bananas don’t provide the sweetness or softness needed and might result in drier, less flavorful cookies. I recommend waiting until your bananas are very spotted and soft for baking.

What if I don’t have corn starch—can I skip it?

Corn starch is included to tenderize the cookies and give that soft crumb. If you don’t have it on hand, you can try substituting with an equal amount of arrowroot powder or cake flour to help maintain softness, but skipping it entirely might result in a slightly denser cookie.

Can I make this recipe dairy-free?

Absolutely! Swap the unsalted butter for your favorite vegan butter or solid coconut oil for a dairy-free version. The cookies won’t lose their charm, and I find the coconut oil even complements the banana flavor nicely.

How do I prevent the cookies from spreading too much?

Refrigerating the dough for at least 30 minutes before baking is key to preventing excessive spreading. Chilling firms up the butter and dough, so the cookies bake up thicker and hold their shape nicely.

Can these cookies be made ahead for a party?

Definitely! You can prepare the dough up to a day in advance and keep it refrigerated. On the day of your party, simply scoop and bake fresh cookies—your guests will think you spent hours baking. Alternatively, freeze the dough balls and bake them from frozen for warm cookies anytime.

Conclusion

I can’t recommend this Chocolate Chip Banana Cookies Recipe enough—its blend of banana goodness and rich chocolate chip magic is simply irresistible. Whether you’re baking for your family, a gathering, or just because, these cookies deliver comfort and joy by the handful. Give them a try, and I promise you’ll have a new favorite to reach for whenever those bananas start turning ripe on your counter.