Banana Chocolate Chip Cookies

bananachocolatechipcookieMike and I had some sketchy-looking bananas on our countertop a few weeks ago, and I’m just getting around to blogging what I made with them. Behold, banana chocolate chip cookies! Yes, those leopard-like bananas can be made into much more than bread. Not that there’s anything wrong with banana bread, of course. It’s a classic, easily adapted to include walnuts, chocolate chips, or whatever else you may like. 

I found this recipe over at Mom in Time Out and adapted it to include just chocolate chips, rather than the original chocolate and peanut butter chip combination, at Mike’s request. He loved them, and now I have a new go-to recipe when our bananas go south. If you’re looking to add some crunch, I’d suggest stirring in a half-cup of chopped walnuts or pecans to your batter. 


  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 tablespoon corn starch
  • 1/2 teaspoon salt
  • 8 tablespoons butter, softened
  • 2 medium ripe bananas
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 cups milk chocolate chips 


In a medium bowl, whisk together flour, baking soda, corn starch, and salt; set aside.

In a mixer fitted with the paddle attachment, cream the butter, bananas, and sugars until combined, then add vanilla extract and mix to combine. Stir in flour mixture, then chocolate chips. Cover and refrigerate the dough for about 15-20 minutes.

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Using a two-inch cookie scoop, drop scoops of dough on prepared baking sheets, about 2 inches apart.

Bake for 10-12 minutes, until very light golden brown. Remove from oven and cool on the baking sheet for about 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for about 3 days. Makes about 2 dozen. 


Banana Oat Chocolate Chip Cookies






Bananas fare poorly in our kitchen.  Perhaps we have improper air flow, or really need one of those banana hanger gadgets.  Either way, before I know it even the greenest of bananas turn spotted and brown on our counter top.  When I pass them, I swear they whisper that I’m a bad hostess.

I once asked Mike if a particularly leopard-looking bunch was a nonverbal request for banana bread, to which he replied, “no, but if you wanted to make some that would be nice.”  I thought about making banana bread with our uber-ripe bananas tonight, but then I flipped through a cookie book and found a sticky note, left by Mike, on the page with this recipe.  I suspect that adding a bit of peanut butter to the batter would make them even more enticing, so stay tuned for Peanut Butter Banana Chocolate Chip Cookies in another post.


  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 tablespoons butter, slightly softened
  • 2/3 cup sugar
  • 1/3 cup light brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup thoroughly mashed very ripe banana (2 small bananas or 1 medium banana)
  • 1 cup old-fashioned oats
  • 1 cup milk chocolate chips


Preheat oven to 350 degrees

Line several baking sheets with foil and spray with cooking spray.

In a medium bowl, stir together flour, baking soda, and salt; set aside.

In a mixing bowl, cream together butter and sugars.

Add egg and vanilla and beat well.

Add flour mixture and banana and beat until combined.

Stir in oats and chocolate chips until well combined.

Using a two-inch cookie scoop, drop cookies onto prepared baking sheets about two inches apart; you should have six cookies per sheet.

Bake for 12-14 minutes, until light golden brown all over and centers are almost firm when pressed.

Transfer baking sheet to a wire rack and allow to stand for 2-3 minutes to firm up slightly.

Transfer cookies from the baking sheet to another wire rack to cool completely.