How to Make Soft Banana Bread Chocolate Chip Cookies

Hey there! If you don’t make a mess, you’re doing it wrong – and trust me, I’m obsessed! These Banana Bread Chocolate Chip Cookies are incredible, and I know you’ll love them too.

Today, we are making easy banana bread chocolate chip cookies. This is pretty much a deconstructed banana bread recipe that is wonderful for breakfast, travel, or dessert any time of the day. We make this all the time when we’re on the go or traveling, and there are so many different ways you can switch up this recipe, so let’s start the recipe!

If you’re a sweet lover and love trying out new recipes, you have to give this one a go!
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How to Make Banana Bread Chocolate Chip Cookies

season the flavors that my heart craves banana bread chocolate chip cookies so guess what I am doing we’re putting them and share with you.

 I am making banana bread creamies this is one of my favorite recipes on the blog just because it is such an interesting and unique mashup of banana bread and bananas usually when they bake it’s very fluffy and light but my personal favorite cookies are nice and chewy and dense and these cookies accomplish both of those things we get a lot of the nice banana bread flavors but we get a nice chewy and gooey cookie texture it’s absolutely incredible so let’s do a little ingredient writedown.

Ingredients You Need to Make Banana Bread Chocolate Chip Cookies

1 small overripe banana, mashed (it should measure 1/4 cup– (about 60 grams)if it’s more just discard the overflow)

1/2 cup (120 grams) vegetable oil or melted butter

1 cup (200 grams) light brown sugar

1 egg yolk  (about 18 grams)

1 teaspoon (5 gram) vanilla extract

1 1/3 cups (165 gram) all-purpose flour

1/2 teaspoon (3 gram) baking soda

2 teaspoons (4 gram) ground cinnamon

1/2 teaspoon (3 grams) salt

2/3 cup (120 grams) chocolate chips

Ingredients You Need to Make Banana Bread Chocolate Chip Cookies

1 small overripe banana, mashed (it should measure 1/4 cup– (about 60 grams)if it’s more just discard the overflow)

1/2 cup (120 grams) vegetable oil or melted butter

1 cup (200 grams) light brown sugar

1 egg yolk  (about 18 grams)

1 teaspoon (5 gram) vanilla extract

1 1/3 cups (165 gram) all-purpose flour

1/2 teaspoon (3 gram) baking soda

2 teaspoons (4 gram) ground cinnamon

1/2 teaspoon (3 grams) salt

2/3 cup (120 grams) chocolate chips

Mix the wet ingredients

This banana bread chocolate chip cookies recipe is easy to make – no need for electric tools! I’ll start with the dry ingredients. We need 1/4 cup of mashed banana. To mash the banana, I use 2 ripe bananas, which are perfect for this recipe.

These cookies are so simple – they come together in just 2 minutes. I use 1/2 cup of melted butter along with 1 cup of light brown sugar. We’ll mix them until everything is well combined. No need to incorporate air or leave any lumps of banana in the batter – that’s fine!

Next, I add about a teaspoon of vanilla extract, followed by an egg yolk.

Add the dry ingredients:

1 1/3 cups (165 grams) all-purpose flour

1/2 teaspoon each of baking soda and salt

2 teaspoons of cinnamon (this will give our cookies a lovely warmth)

Mix all the dry ingredients together.

I’m going to scoop this up with a cookie scoop, then take the back of my palm to just level that off, and place it onto my cookie tray.

Another thing I love about these banana bread chocolate chip cookies is they don’t need to chill, which is so fun! It means you can have your cookies start to finish in like, 30 minutes – my kind of recipe! Then, add a few more chocolate chips on top. I just find that it really helps them look so much better.

Baking Tips:

Preheat your oven to 350 degrees these are only gonna take ten minutes to bake which is another reason why we love them and you’re just looking but they get nice and golden brown let them cool slightly before removing from the tray.

You’ll see they look great, and I really love adding a little extra topping. I wish you guys could smell this kitchen while I baked the cookies – it smells like warm cinnamon and banana, just like what’s in these cookies. I actually love that they’re still a bit soft and gooey. These banana bread chocolate chip cookies and muffins are perfect that way.

Storing Tips:

These banana bread chocolate chip cookies are such a wonderfully simple recipe. They freeze well and stay soft for days.
I store them in an airtight container, and even four days later, they’re still as soft as the first day. It’s so easy to whip up!

Nutrients:

Each Banana Bread Chocolate Chip Cookie is a little treat packed with about 140 calories. You’ll get 6 grams of fat (3 grams of that is the good, buttery kind), and around 20 milligrams of cholesterol.

There’s about 85 milligrams of sodium, 20 grams of carbs, and 12 grams of sugar to give you that sweet kick. Plus, there’s 1 gram of fiber and 2 grams of protein to balance it out a bit. Of course, the exact numbers might change depending on your ingredients, but either way, they’re worth every bite!

FAQS

How do you keep banana bread moist?
To keep banana bread moist, use super ripe bananas, avoid overmixing, and don’t overbake it. Store it tightly wrapped at room temperature or freeze for longer freshness!

What is the secret ingredient to keep cookies soft?
The secret to keeping cookies soft is adding a touch of cornstarch or using brown sugar instead of white sugar, as it retains more moisture. Also, slightly underbaking them ensures a soft, chewy texture!

Conclusion:

I love that they’re still a little bit soft and gooey I felt like these banana bread chocolate chip cookies are so nice served warm and I feel like this is just such a great cookie I mean really for any time of the year but you know fall because we like little warm and cozy flavors and we like cookies you’re so great.

I hope someone’s told you that before because you are okay enough of that thank you, guys, so much if you want the full recipe you can always find it below down in the show notes like comment such a long way in helping us out so if you feel like doing that I would love you forever and I’ll see you guys another recipe it’s going to be so great.