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Top-down flat lay of classic chocolate chip cookies on white parchment paper with scattered chocolate chips on white marble
Bia

Chocolate Chip Banana Cookies

These chocolate chip banana cookies are soft, chewy, and packed with rich chocolate flavor and natural banana sweetness. They are quick to make with simple ingredients and deliver a homemade bakery-style taste in every bite. Perfect for using overripe bananas and satisfying sweet cravings in a simple, comforting way.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 24 Cookies
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1/2 cup unsalted butter softened
  • 2 ripe bananas mashed
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp vanilla extract

Add-ins

  • 1 1/2 cups semi-sweet chocolate chips

Method
 

  1. Whisk all-purpose flour, baking soda, cornstarch, and salt in a medium bowl until evenly combined so the leavening is well distributed.
  2. In a large mixing bowl, cream together softened butter, mashed ripe bananas, brown sugar, and granulated sugar until the mixture becomes light, smooth, and slightly fluffy. This step helps create soft and chewy cookies.
  3. Add vanilla extract and mix again until fully incorporated to enhance the flavor and aroma.
  4. Slowly add the dry ingredients into the wet mixture and stir gently just until no dry flour remains. Avoid overmixing to keep the cookies soft instead of dense.
  5. Fold in the semi-sweet chocolate chips carefully so they are evenly spread throughout the dough.
  6. Cover the dough and chill it in the refrigerator for 30 minutes. This helps control spreading and improves texture.
  7. Preheat the oven to 375°F (190°C) and allow it to fully heat for even baking.
  8. Scoop cookie dough onto lined baking trays using a cookie scoop or spoon, leaving space between each portion for spreading.
  9. Bake for 9–10 minutes or until the edges turn lightly golden while the centers still look soft.
  10. Let the cookies cool on the baking tray for a few minutes before transferring them so they set properly while staying soft and chewy inside.

Notes

These chocolate chip banana cookies are best when made with very ripe bananas, as they give natural sweetness and keep the cookies soft and moist. Don’t skip chilling the dough because it helps control spreading and gives a thicker, bakery-style texture. Also, avoid overbaking—take them out when the edges are just lightly golden and the centers still look slightly soft. They will continue to set as they cool. For extra flavor, you can slightly increase the chocolate chips or add a pinch of cinnamon for a warm twist.