Introduction
There’s nothing quite like the irresistible aroma of freshly baked cookies wafting through your home, and these Banana Bread Chocolate Chip Cookies are a delightful twist that combines the comforting flavors of banana bread with the sweet indulgence of chocolate chips. Perfect for using up those overripe bananas, these cookies are soft, chewy, and packed with a rich banana flavor that’s even better with every bite. Whether you’re treating yourself or sharing with friends, these cookies are sure to be a hit!
Ingredients
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, creating a lovely base for your cookies.
- Add the mashed bananas to the bowl and stir until everything is well combined, letting the sweet banana aroma fill the air.
- Next, beat in the egg and vanilla extract until fully incorporated, adding a touch of warmth to your cookie dough.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt to ensure an even distribution of the dry ingredients.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix, as you want your cookies to remain tender.
- Gently fold in the chocolate chips, allowing the bits of chocolate to intermingle lovingly with the banana mixture.
- Using a tablespoon, drop mounds of cookie dough onto your prepared baking sheet, leaving space between each cookie to give them room to spread.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are beginning to set.
- Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. You’ll want to savor that chocolatey, banana goodness!
Notes or Tips
- For added texture, consider mixing in some chopped nuts along with the chocolate chips!
- These cookies can be frozen for up to three months. Simply shape the dough into balls, freeze them raw, and bake straight from the freezer for a warm treat anytime!
- Make sure to use ripe bananas for the best flavor. The browner they are, the sweeter and more flavorful your cookies will be!
Cooking Techniques
When creaming butter and sugar, it’s important to beat them until light and fluffy to incorporate air, resulting in a nice rise in the cookies. Also, folding in the chocolate chips gently preserves the structure of the dough, making for a soft and tender cookie.
FAQ
Can I substitute the butter?
Absolutely! You can use coconut oil or a vegan butter alternative for a dairy-free option. Just ensure it’s softened for easy mixing.
Are these cookies gluten-free?
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Make sure it has xanthan gum if your blend doesn’t already include it.
Conclusion
These Banana Bread Chocolate Chip Cookies are a delightful and easy way to use up ripe bananas while treating yourself to something sweet. With their chewy texture and bursts of chocolate, they’re perfect for any time of day—whether you’re dunking them in milk during an afternoon snack or serving them warm at a gathering. Enjoy your baking adventure!