There’s something magical about the combination of bananas and chocolate. The natural sweetness of ripe bananas paired with rich, melty chocolate chunks creates a cookie that’s comforting and indulgent all at once. It’s like banana bread met a chocolate chip cookie and decided to become the ultimate treat.
I love how these cookies are a little different from the usual. The bananas not only add flavor but also keep the cookies soft and chewy, making them perfect for snacking or dessert. Plus, they’re a great way to use up those overripe bananas sitting on the counter—no waste here!
Banana And Chocolate Chunk Cookies Recipe
As someone who grows banana trees and experiments endlessly in my kitchen, I can assure you this recipe is one of the easiest and most delicious ways to use overripe bananas. These cookies are soft, bursting with chocolate, and have that irresistible banana aroma. Let’s dive in!
Ingredients
- 2 large overripe bananas (mashed smoothly)
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 large egg (room temperature)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks (I love a mix of dark and milk chocolate!)
- Optional: 1/2 cup chopped walnuts or pecans (for added texture)
Instructions
- Preheat and Prep. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy cleanup.
- Mash and Mix Wet Ingredients. In a large bowl, mash the bananas until smooth. Stir in the softened butter, granulated sugar, brown sugar, and vanilla extract. Mix until fully combined. Add the egg and whisk until the mixture is light and fluffy.
- Combine Dry Ingredients. In a separate bowl, sift together the flour, baking soda, and salt. This step ensures an even distribution of the leavening agent.
- Incorporate Wet and Dry Ingredients. Gradually fold the dry ingredients into the wet mixture. Use a spatula to mix just until no pockets of flour remain. Be careful not to overmix, as it can make the cookies dense.
- Add Chocolate and Nuts. Gently fold in the chocolate chunks and nuts (if using). These add texture and pockets of melty goodness to every bite.
- Scoop and Shape. Use a tablespoon or cookie scoop to drop dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie, as they will spread slightly during baking.
- Bake to Perfection. Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden and the centers look set. Avoid overbaking; the cookies should remain soft and chewy.
- Cool Completely. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Transfer them to a wire rack to cool completely.
- Serve and Enjoy. These cookies are best served slightly warm to enjoy the melted chocolate chunks. Store any leftovers in an airtight container at room temperature for up to 3 days.
Ingredients
When it comes to creating the perfect Banana and Chocolate Chunk Cookies, every ingredient matters. As a lover of bananas, I’m always thrilled to showcase how versatile they are. Here’s everything you’ll need to make these soft and indulgent cookies:
- 2 large overripe bananas: The bananas are the star of the recipe. Make sure they’re very spotty or even browning for maximum sweetness and flavor. Mash them until smooth before use.
- 1/2 cup unsalted butter: Softened, not melted. The butter adds richness and helps create a tender texture.
- 1/2 cup granulated sugar: For just the right level of sweetness.
- 1/2 cup light brown sugar: This adds a warm caramel-like flavor and keeps the cookies moist.
- 1 large egg: At room temperature for better incorporation.
- 1 teaspoon pure vanilla extract: Enhances the banana and chocolate flavors beautifully.
- 1 3/4 cups all-purpose flour: Provides structure to the cookies. Be sure to measure it correctly for the best results.
- 1 teaspoon baking soda: Helps the cookies rise slightly for a soft, fluffy bite.
- 1/2 teaspoon salt: Just a touch to balance the sweetness and bring out the chocolate flavor.
- 1 cup chocolate chunks: I prefer using large chunks for delicious pools of melted chocolate, but you can use chocolate chips if that’s what you have on hand.
Equipment Needed
As someone who lives and breathes bananas, I can tell you that having the right tools makes baking these Banana and Chocolate Chunk Cookies so much easier and more enjoyable. Here’s what you’ll need to create these soft and chocolate-filled treats:
- Mixing bowls (2): One large for the wet ingredients and one medium for the dry ingredients.
- Measuring cups and spoons: Accuracy is key here to balance the sweetness and texture.
- Fork or potato masher: To perfectly mash those ripe bananas. I always use a fork because it allows me to feel the consistency as I mash!
- Electric hand mixer or stand mixer: For creaming the butter and sugar together until light and fluffy.
- Rubber spatula: Essential for scraping every last bit of banana goodness from the bowl.
- Whisk: For combining dry ingredients to ensure even distribution of baking soda and salt.
- Baking sheets: Non-stick or lined with parchment paper for easy cookie removal.
- Parchment paper or silicone baking mat: Helps prevent sticking and makes cleanup a breeze.
- Cookie scoop or tablespoon: For uniform cookie size.
- Cooling rack: Important for cooling the cookies evenly without making the bottoms soggy.
Directions
As someone who loves growing my own banana trees and experimenting in the kitchen, this is one of my go-to recipes for overripe bananas. Follow these steps to create soft, chocolatey cookies with the perfect chewy texture.
Prep
- Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Peel and mash two large overripe bananas in a mixing bowl using a fork or masher until smooth with some small chunks for texture.
- Measure out all your other ingredients to ensure the baking process flows smoothly.
Combine
- In a large mixing bowl, cream together 1/2 cup of softened unsalted butter, 1/4 cup of granulated sugar, and 1/2 cup of brown sugar using an electric mixer on medium speed until light and fluffy.
- Add the mashed bananas, 1 large egg, and 1 teaspoon of vanilla extract to the creamed mixture. Continue mixing until fully incorporated.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients into the wet mixture, stirring gently with a rubber spatula until just combined. Avoid overmixing to keep the cookies tender.
- Fold in 1 cup of chocolate chunks to evenly distribute them throughout the dough.
Assemble
- Use a cookie scoop or a tablespoon to portion out the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Add extra chocolate chunks on top of each mound for those irresistible melty pools of chocolate (this step is optional, but I highly recommend it).
Cook
- Bake in the preheated oven for 10-12 minutes or until the edges are set and just turning golden. The centers should still look slightly soft for that perfect chewiness.
- Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely—or enjoy warm for the ultimate banana and chocolate experience!
Make-Ahead Instructions
As someone who adores bananas and always keeps plenty ripening on my kitchen counter, I know how handy it is to bake in advance. These Banana and Chocolate Chunk Cookies can be prepped ahead for those busy days when you need a quick treat.
Preparing the Dough Ahead
I recommend assembling the cookie dough and storing it before baking for maximum convenience. Once the dough is fully mixed, scoop it into portions using a cookie scoop or tablespoon. Place the dough balls on a parchment-lined baking sheet in a single layer and freeze them for about 1-2 hours or until firm. Transfer the frozen dough balls to an airtight container or resealable freezer bag, and label it with the date. You can freeze the dough for up to 2 months, which means you’ll always have banana cookie magic ready at a moment’s notice.
Baking Frozen Dough
When you’re ready to bake, there’s no need to thaw the frozen dough. Preheat your oven to 350°F and place the frozen cookie dough onto a lined baking sheet, spacing them about 2 inches apart. Add an extra minute or two to the baking time, checking for those golden edges and soft centers. The rich banana flavor stays just as vibrant, even after freezing.
Storing Baked Cookies
If you want to bake the cookies ahead instead, let the baked cookies cool completely on a wire rack. Once cooled, layer them in an airtight container with sheets of parchment paper between the layers to keep them from sticking together. They’ll stay chewy and fresh for up to 5 days at room temperature. If you’d like to keep them longer, store the cookies in the freezer for up to 2 months. Just let them thaw at room temperature or pop them in the microwave for 10-15 seconds for that fresh-baked warmth.
Storage Tips
As someone who loves finding new ways to use bananas, I’ve mastered how to keep Banana and Chocolate Chunk Cookies fresh and delicious. Proper storage is key to maintaining their soft, chewy texture and that irresistible banana-chocolate flavor.
Storing at Room Temperature
Once the cookies are completely cooled, store them in an airtight container. I like layering them with parchment paper to keep them from sticking together. These cookies will stay fresh at room temperature for up to 5 days. For the best experience, avoid placing them in direct sunlight or near heat sources, as warmth can make them lose their structure.
Freezing Baked Cookies
For longer storage or to enjoy their banana goodness later, these cookies freeze beautifully. Place cooled cookies in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a resealable freezer bag or airtight container, layering with parchment paper again to avoid sticking. They’ll keep in the freezer for up to 3 months.
When I’m ready to enjoy a cookie, I let it thaw at room temperature for about 15 minutes. To recreate that fresh-out-of-the-oven vibe, I warm them in the microwave for 10 seconds—pure banana bliss!
Freezing Cookie Dough
If you grow banana trees like I do, you know ripe bananas can be abundant all at once! Make the dough ahead to keep up. Scoop cookie dough balls onto a parchment-lined baking sheet and freeze until firm (about 1-2 hours). Then, store the frozen dough balls in a freezer bag or airtight container. They’ll last up to 2 months.
Whenever I crave a fresh cookie (which is often), I bake them directly from frozen. I just add an extra 2-3 minutes to the baking time, and they turn out just as soft and flavorful.
Helpful Tips
- Store your cookies and dough away from strong-smelling foods like onions or garlic. The banana flavor can easily absorb surrounding smells.
- If you enjoy your cookies warm, reheating brings out the melty chocolate chunks and enhances that banana aroma. Trust me—it’s worth the extra step!
Conclusion
There’s something so comforting about the combination of bananas and chocolate, especially in cookie form. Whether you’re looking to use up those overripe bananas or just craving a treat that’s soft, chewy, and packed with flavor, these cookies are a perfect choice. They’re easy to make, fun to share, and even better to eat.
I love how versatile they are too. You can bake them fresh, freeze the dough for later, or store the baked cookies for whenever a sweet craving strikes. No matter how you enjoy them, these cookies are bound to bring a little extra joy to your day. Happy baking!
