So, Why Banana Bread Chocolate Chip Cookies?

Honestly, these are what happen when your bananas get way too spotty, it’s nowhere near breakfast, and you realize you don’t have the energy to bake an entire loaf of banana bread. Instead, you get this glorious mash-up: Banana Bread Chocolate Chip Cookies. I still remember the first time I tried these (I think my hands were sticky with dough and my youngest was asking about dinosaurs)—the smell alone was worth it. Sometimes I make these just so the house smells like happiness. Side note: is there anything cozier than the aroma of baking bananas and melty chocolate? If so, I haven’t sniffed it yet.

Why You’ll Love This (Personal, slightly rambling edition)

I pull out this recipe when I’ve accidentally bought three more bananas than we can eat, or my in-laws are about to pop by. My nieces literally beg for these (I suspect they’re mostly here for cookies and not for me, but oh well). It’s brilliant when you want all the warm banana bread good stuff, but can’t be bothered to bake bread and wait an hour—it’s like the fast track! Sometimes, I even hide a couple in the freezer for myself, because, let’s be real, sharing is overrated on a Monday morning. Also, and I don’t love this, but the kids sometimes sneak extra chocolate chips; I try to stop them, then realize it’s not worth the power struggle and just dump a few extra in myself.

What You’ll Need (And My Cheeky Swaps)

2 very ripe bananas, mashed (I’ve used defrosted frozen ones too, but they get goopier; works though!)
1/2 cup unsalted butter, softened (my gran swore by salted but I use what’s in the fridge, honestly)
1/2 cup brown sugar, packed (white sugar works fine if that’s whats handy, though the flavor’s a bit less deep)
1/4 cup granulated sugar
1 egg (sometimes I sub in a flax egg if someone’s feeling vegan-ish that week)
1 teaspoon vanilla extract—cheap stuff, fancy stuff, it’s all good
1 and 1/2 cups all-purpose flour (if you’re short, toss in a bit of whole wheat—no one’s ever noticed)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips (I eyeball it; half a bag? A handful? Sometimes I use chunks, or even M&Ms if the mood strikes)
Optional: 1/2 teaspoon cinnamon—my mum adds it, I forget half the time

Making the Cookies (With a Little Chaos)

First up, turn your oven to 350°F (175°C). Line a baking sheet with parchment—if you can’t find the parchment, just grease the tray. Or leave it alone; a little sticking never hurt anyone.
In a large-ish bowl, mash those bananas till they’re more or less smooth. Lumpy is how you know they’re homemade.
Cream the butter with both sugars until fluffy. I use a hand mixer if I haven’t forgotten where it is, but a wooden spoon + elbow grease works just fine—sometimes I barely get the sugar all the way dissolved and it still tastes fab.
Add in your mashed banana, egg, and vanilla. This is where it might look kind of gross—don’t panic. I promise it’ll come together.
In another bowl (or honestly, right on top if you hate dishes), mix flour, baking soda, baking powder, and salt. Sometimes I sift, sometimes I just toss it in. Life’s too short.
Gently mix the dry stuff into the wet stuff. Don’t over-stir, or you’ll get weird, tough cookies that will confuse your taste buds.
Pour in those chocolate chips. Sneak a couple for yourself. Taste the dough, unless raw egg freaks you out (I’ve survived thus far).
Drop spoonfuls (about two tablespoons or whatever “looks right” to you) onto the baking sheet. These spread a bit, so give them some room or you’ll get the Great Cookie Merge of 2023, which I only barely managed to separate last time.
Bake for 10–13 minutes, or till the edges get golden and the middles look just set. They’ll seem a bit soft, but they set up as they cool. Add a minute if your oven is as temperamental as mine.
Wait at least 5 minutes before moving them (sometimes I can’t, so they fall apart, making for great “test cookies”).

What I’ve Learned (The “Oops” Collection)

If you use more than two bananas, the cookies go from chewy to full-on banana puddles. Two is the magic number. I mean, unless you like them extra-mushy.
Forgot to soften your butter? Microwave it until it’s just soft, not melted, or you’ll get greasy edges.
The dough sticks more than regular cookies. Wet your hands if you want tidy scoops. Or go rustic (my usual approach).

Variations I’ve Actually Tried

Peanut butter chips instead of chocolate—pretty tasty, though they fight with the banana for attention. Chocolate wins, in my book.
Add walnuts for crunch (not popular with the kids; your mileage may vary)
Once tried coconut flakes. Didn’t love it, but my neighbor devoured them. To each their own.
If you’re feeling bold: sprinkle a little sea salt on top. I… accidentally did it with regular salt once; wouldn’t recommend.

What If I Don’t Have All the Gear?

Hand mixer makes life easier, but honestly, elbow grease does the trick. One time, I literally used a fork to mash bananas and stir everything—felt like I was back in my first student flat. If you haven’t got a proper cookie sheet, just use whatever baking tray you’ve got. Perfection is overrated.

How to Store Them (If They Last)

Stick them in an airtight tub on the counter; they’ll keep for about 2 days. After that, they’re still nice, just softer. Fridge is fine too but the cold makes them lose some squishiness. Freeze for up to a month (yeah, right—mine rarely survive the day!).

Serving Ideas, Straight From My Table

Mid-afternoon snack with a glass of cold milk. Or OK, sometimes I sneak one with coffee before the kids wake up. We’ve actually dipped them in hot cocoa on movie nights—my daughter claims it’s “epic.” (Could be teenager-speak for decent.)

Pro Tips, Hard-Earned

I once tried baking these at a higher temp thinking I could save time – ended up with burnt bottoms and goopy centers (never again).
Let them cool properly, even if you’re impatient. If you move them too soon, they break apart and, while delicious, aren’t photogenic if that’s your thing.
Actually, I find they taste more banana-bready if you eat them the next day. But, well, that’s mostly theoretical for us.

FAQ (From Friends, and Desperate Texts)

“Can I make these dairy free?” Yep, swap in plant-based butter. I’ve done it with coconut oil once or twice (tasted a bit tropical, but good stuff!).
“My dough’s really runny, did I mess up?” Probably just extra large bananas. Add a spoonful more flour, or just bake them as is—they’re forgiving.
“Do I HAVE to use parchment paper?” Nah, just grease your tray. I’ve skipped it plenty of times—just scrape carefully after.
“Can I double the recipe?” For sure! Though, get ready to bake in batches. I tried shoving two trays in at once, and my oven’s hot spots took revenge.
“Can I leave out the chocolate chips?” You could, but then they’re just—banana bread cookies. Not bad, but not the same thrill.
“My cookies look weird and spread into each other!” Eh, slice them into bars and call it rustic. I’ve done that. Tastes great either way, be kind to yourself!

So, that’s pretty much it. Banana Bread Chocolate Chip Cookies: easy, messy, and almost always gone too fast. And now if you’ll excuse me, I need to check if I have any bananas left for round two. Or I guess—I’ll try not to burn them this time!

Banana Bread Chocolate Chip Cookies