Banana Chocolate Chip Cookies: Wondering what to do with those overripe bananas? Mashed bananas added to a chocolate chip cookie recipe create a delicious new treat – banana chocolate chip cookies!
Psst…if all you have is green bananas on hand, check out this post on how to ripen bananas faster!
Why you’ll love this recipe
I love a good chocolate chip cookie. Whether it’s a classic chocolate chip cookie, a big fat chewy chocolate chip cookie, a peanut butter chocolate chip cookie, or a cookie that tastes like banana bread in cookie form like this one (maybe we should have called these banana bread chocolate chip cookies)!
Because of the natural sweetness of bananas, you don’t have to add as much sugar as some chocolate chip cookie recipes call for, which is a bonus.
And the one thing that most all chocolate chip cookies have in common is that they are quick, easy, and don’t require any fancy ingredients. This recipe checks all the boxes, and it’s delicious, too! Plus it’s a great way to use up all of your over-ripe bananas (or those brown bananas tucked away in the freezer).
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Ingredients
With some simple ingredients, most of which I bet you already have in the cupboard, you can whip up these banana cookies in no time!
- ½ cup mashed ripe banana (about 2 medium bananas)
- ½ cup brown sugar
- ½ cup unsalted butter softened
- ½ cup white sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 ½ cup all purpose flour
- 2 cups quick oats (or old fashioned oats for a more chunky cookie)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ – ¾ cup semisweet chocolate chips (½ is usually enough, but if you want to intensify the chocolate flavor add ¾ cup)
Check out the printable recipe card for exact quantities and step-by-step instructions for these banana oatmeal chocolate chip cookies.
Instructions
- Preheat oven to 350 F.
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
- Add egg, vanilla extract, and mashed banana. Mix on low until combined. Set aside.
- In a separate large bowl, combine sifted flour and baking soda, baking powder, salt, and oats. Whisk to combine.
- Add the flour mixture to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined.
- Fold in chocolate chips.
- Scoop 2 tablespoonfuls of dough and roll into balls.
- Arrange the cookie balls on the prepared baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 11-13 minutes (the time varies due to different ovens) until the cookies are starting to turn golden brown and they look set. The cookies will have a quite soft center inside. Once they cool down they will set well and the texture inside remains soft, lots of banana flavor and buttery.
- Let the baked cookies cool on the baking sheet for 5-10 minutes and then transfer to a wire rack to cool completely.
Substitutions
If you need to swap something out, here’s where we’d start…
- Gluten Free – substitute the all purpose flour for your favorite gluten free flour blend to make these chewy banana oatmeal cookies gluten free
- Dairy Free – replace the butter in this recipe for a dairy free alternative and make sure you choose semisweet chocolate chips that say “dairy free” on them to make these banana treats dairy free
Variations
The options for customizing your chocolate chip cookies are ENDLESS. Here are a few of our favourites…
- Add nuts! If you like a bit of crunch in your cookies, add in some of your favourite chopped nuts.
- Switch up the chocolate. Instead of using semi sweet chocolate chips, try a mixture of white chocolate chips, milk chocolate chips and semisweet chocolate chips (totalling the same amount called for in the recipe).
- Add some cinnamon. If you want these cookies to taste a bit like a banana muffin, try adding a teaspoon of cinnamon!
Storage
Store your mashed bananas chocolate chips cookies in an airtight container and they should keep for up to a week on the counter.
You could also freeze them! After your cookies have cooled completely, place them in a freezer safe, airtight container or ziplock freezer bag and freeze for up to a month. When you are ready to eat them, just thaw them and reheat them in the oven (they taste very good when warm).
Top tip
I would recommend not substituting sugars in this recipe. You can make these cookies only with white sugar; they will still taste good, but there will definitely be a difference. Both sugars should be used to get the very best buttery and soft cookie.
Yes, these cookies will freeze very well! When you are ready to eat them, just thaw them and reheat them in the oven (they taste very good when warm). These cookies should keep in an airtight, freezer-safe container for up to a month.
Not to worry, these cookies would taste great either way! This banana chocolate chip cookies oatmeal recipe could absolutely be modified to use raisins instead. Simply replace the chocolate chips with 1/2 – 3/4 cup of raisins and enjoy!
Did you make this? I’d be so grateful if you left a review below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Related Recipes
If you liked these banana chocolate chip cookies, then you totally have to try these banana chocolate brownies, and some of our other banana recipes like our banana bread pudding and the BEST banana bread you’ll ever make (with a secret ingredient that makes it SO moist).
Banana Chocolate Chip Cookies
Ingredients
- ½ cup mashed ripe banana (about 2 medium bananas)
- ½ cup brown sugar
- ½ cup unsalted butter softened
- ½ cup white sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 ½ cup all purpose flour
- 2 cups quick oats (or old fashioned oats for a more chunky cookie)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ – ¾ cup semisweet chocolate chips (½ is usually enough, but if you want to intensify the chocolate flavor add ¾ cup)
Instructions
- Preheat oven to 350 F.
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
- Add egg, vanilla, and mashed banana. Mix on low until combined. Set aside.
- In a separate large bowl, combine sifted flour and baking soda, baking powder, salt, and oats. Whisk to combine.
- Add flour mixture to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined.
- Fold in chocolate chips.
- Scoop 2 tablespoonfuls of dough and roll into balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 11-13 minutes (the time varies due to different ovens) until the cookies are starting to turn golden brown and they look set. The cookies will have a quite soft center inside. Once they cool down they will set well and the texture inside remains soft, lots of banana flavor and buttery.
- Let cool on the baking sheet for 5-10 minutes and then transfer to a wire rack to cool completely.
Notes
- I would recommend not substituting sugars in this recipe. You can make these cookies only with white sugar; they will still taste good, but there will definitely be a difference. Both sugars should be used to get the very best buttery and soft cookie.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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