Chocolate Chip Banana Bread Cookies
Recipe from Steven Meltser
Growing up, my father would bake warm, comforting banana bread for our family, filling the house with a delicious aroma that instantly brought us all together. Inspired by those cherished memories, I decided to create my own twist on this classic treat for my own children—chocolate chip banana bread cookies! This recipe is perfect for using up overripe bananas that might otherwise go to waste, transforming them into soft, chewy cookies with a hint of nostalgia and a modern, sweet touch.
These cookies combine the best of both worlds: the heartiness of traditional banana bread and the gooey goodness of chocolate chip cookies. They’re quick to make, easy for little hands to help with, and perfect for any occasion—whether it’s an after-school snack or a weekend family treat. Every time I bake these, I’m reminded of the warmth my dad brought into our home, and now I get to pass on that same joy to my own kids.
10 mins
15 mins
8-12 cookies
What You'll Need
Ingredients
- 1 small overripe banana, mashed (it should measure out to 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar or granulated sugar for a “crunch”
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Directions
Step 1
In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.
Step 2
Add the egg yolk and vanilla extract. Mix well.
Step 3
Add the flour, salt and baking powder. Stir until combined and no streaks of flour remain.
Step 4
Last, fold in the chocolate chips. Cover and set aside to let the flour hydrate in the dough while the oven preheats, about 40 minutes.
Step 5
Line a cookie sheet with parchment paper or the Our Place Oven Mat and preheat the oven to 350°F. Once the oven is preheated use a cookie scoop or a spoon to scoop out about 1 inch dough balls, placing them about 2 inches apart on the prepared cookie sheet. The dough will be a little wet! Bake for 12 to 15 minutes or until the edges are set and the cookies have puffed up, but the middles are still under-baked.
Step 6
Allow at least 10 minutes to cool before eating!
