The kids were at home that afternoon, noses buried in their homework. The idea of a surprise treat seemed perfect to lift their spirits. The beauty of this Banana Chocolate Chip Bread Cookies recipe is not only in its delectable taste but also in its simplicity. With just 10 minutes of preparation, it’s a quick go-to when you’re craving something sweet but short on time—the kind of recipe that invites you to experiment, letting your creativity run wild with whatever ingredients you have on hand.
As the cookies baked, the house filled with a delightful smell—a comforting blend of banana and chocolate that called everyone into the kitchen, eager and ready to sample the goods. We gathered around, mugs of warm milk and coffee in hand, indulging in these warm, gooey cookies that somehow managed to be both nostalgic and new. Sharing stories, teasing about who got the last bit of chocolate, it was one of those perfect moments that food seems to facilitate so beautifully.
These cookies, with the familiar flavors of banana bread and the irresistible addition of chocolate chips, have become something of a family tradition. Whether it’s the ease of baking them with whatever’s in the pantry or the joy they bring when shared, they’re a staple treat in our home. So next time you find yourself with an overripe banana or two, I invite you to turn them into something special—whip up these Banana Chocolate Chip Bread Cookies. You might just create a new family favorite!
How to Make Banana Chocolate Chip Bread Cookies
Click here to get printable version
Ingredients:
- 1 small overripe banana, mashed (about 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup packed light brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Directions:
- In a large bowl, mix the mashed banana with the vegetable oil (or melted butter) and brown sugar until nicely blended.
- Add in the egg yolk and vanilla extract, stirring until the mixture becomes smooth and well-mixed.
- Sift in the all-purpose flour, baking soda, cinnamon, and salt. Stir until the batter is consistent with no flour visible.
- Fold in the chocolate chips, ensuring they are evenly spread throughout. Let the dough rest for about 15 minutes as you preheat your oven.
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop 1-inch balls of dough, placing them 2 inches apart on the sheet.
- Bake for about 10 to 11 minutes until the edges are firm but the centers remain soft.
- Let the cookies cool slightly on the baking sheet before moving them to a wire rack to cool completely.
Flexible Ingredient Options for Every Cook
If you don’t have brown sugar on hand, white sugar or honey can serve as a substitute. Chopped nuts or dried fruits can replace chocolate chips for a different taste and texture. For a vegan version, swap the egg yolk with a tablespoon of applesauce. These substitutes keep the cookies delicious and personalized to your taste or what’s available.
Preserving Banana Chocolate Chip Bread Cookies for Later Enjoyment
These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, place them in the freezer for up to three months. Ensure they’re layered with parchment paper to prevent sticking, and defrost in the fridge overnight or at room temperature for an hour before enjoying.
What Goes Best With Banana Chocolate Chip Bread Cookies?
These cookies pair marvelously with a classic glass of cold milk. Consider serving them alongside vanilla ice cream for a decadent dessert. For a cozy afternoon treat, pair with a hot cup of coffee or black tea. The richness of the chocolate chips is perfectly complemented by a touch of creaminess or warmth.
Top Techniques for Mastering Banana Chocolate Chip Bread Cookies
Using ripe bananas enhances the cookies’ flavor and moisture. To prevent over-browning, use parchment paper when baking. For a thicker cookie, chill the dough for about 30 minutes before baking. Always check your cookies a minute or two before the suggested baking time to avoid overbaking.
How to Make Banana Chocolate Chip Bread Cookies Shine in Any Season
In summer, add fresh berries or a zest of lemon for a vibrant twist. During fall, incorporate pumpkin spice for an autumnal flair. In winter, opt for a pinch of nutmeg or ginger to add warmth. Spring invites floral elements with edible flowers or a hint of rose water for an aromatic experience.
FAQs:
Can I use regular sugar instead of brown sugar?
Yes, you can use regular granulated sugar instead of brown sugar. However, the texture and flavor might slightly differ, as brown sugar adds moisture and a hint of molasses richness to the cookies. If using regular sugar, you might consider adding a tablespoon of molasses to replicate that depth of flavor.
What if my bananas aren’t ripe enough?
If your bananas aren’t ripe, you can ripen them quickly by placing them in a warm oven. Heat your oven to 300°F and lay the bananas on a baking sheet. Bake them for about 15-20 minutes until the skins turn black. Let them cool before peeling and using in your recipe. This method softens the bananas and intensifies their sweetness.
Are there gluten-free alternatives for the flour?
Yes, you can substitute all-purpose flour with a gluten-free baking blend, ensuring that it’s a one-for-one measure. This should give you similar results. Also, almond flour can be used, but it will alter the texture slightly, giving a nutty flavor and denser texture to the cookies.
Can unsweetened baking chocolate be used instead of chocolate chips?
Yes, chopped unsweetened baking chocolate can replace chocolate chips, although it might impart a less sweet profile. You may want to adjust the sugar levels in the recipe if you go this route or simply embrace the deeper chocolate flavor paired with the natural sweetness of the banana.
How do I know when the cookies are done?
The cookies are ready when their edges are set and slightly golden, whereas the centers will appear a bit soft. They will continue to firm up as they cool. To gauge your oven’s specific baking dynamics, you may wish to try a few test cookies before baking the entire batch.
Can I add nuts or other mix-ins?
Absolutely! Adding nuts, like walnuts or pecans, can complement the texture beautifully and add extra crunch. Dried fruits, such as cranberries or raisins, can also be interesting mix-ins, enhancing the flavor complexity of these delicious banana-based cookies.
Banana Chocolate Chip Bread Cookies
Ingredients
- 1 small overripe banana mashed (about 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Instructions
- In mixing bowl, combine the melted butter (or oil), brown sugar, and mashed banana, blending until the mixture is smooth and well integrated.
- Incorporate the egg yolk and vanilla extract, ensuring everything is mixed thoroughly.
- Gently fold in the flour, baking soda, salt, and cinnamon, stirring until no traces of white flour remain.
- Add in the chocolate chips and fold them into the dough until evenly spread.
- Cover the bowl with a lid or plastic wrap and let it rest for about 15 minutes while you heat your oven.
- Prepare a baking sheet by lining it with parchment paper and preheat your oven to 350°F.
- Scoop out roughly 1-inch balls of the dough and arrange them on the prepared baking sheet, ensuring they are about 2 inches apart.
- Bake the cookies for 10 to 11 minutes, until the edges are firm and the centers appear slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
