Description
These soft and tender cookies blend the moist, spiced essence of banana bread with classic chocolate chip flavor. Using ripe mashed banana, melted butter, and brown sugar creates a chewy, melty bite filled with cinnamon warmth. Ideal for repurposing overripe bananas into a portable dessert.
Ingredients
Overripe banana, mashed (1 small, 1/4 cup)
Vegetable oil or melted butter (1/2 cup)
Light brown sugar, packed (1 cup)
Egg yold (1 large)
Vanilla extract (1 teaspoon)
All-purpose flour (1 1/3 cups)
Baking soda (1/2 teaspoon)
Ground cinnamon (2 teaspoons)
Salt (1/2 teaspoon)
Chocolate chips (2/3 cup)
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, combine the melted butter/oil, brown sugar, and mashed banana. Mix until well incorporated and slightly creamy.
Add the egg yolk and vanilla extract. Stir vigorously for 30 seconds until the mixture is smooth.
Add the flour, salt, baking soda, and cinnamon directly to the bowl.
Stir with a wooden spoon until just combined and no streaks of flour remain. Do not overmix.
Cover and let the dough rest for 15 minutes at room temperature.
Scoop rounded tablespoons of dough onto parchment paper-lined baking sheets, spacing 2 inches apart.
Bake for 11-13 minutes, until the edges are light golden and slightly crisp.
Cool on pans for 5 minutes before transferring to a wire rack.
Notes
Use the oil option (not butter) for a cleaner flavor if avoiding animal fat.
Riper bananas yield sweeter cookies.
Can substitute brown sugar with coconut sugar for a less refined alternative.
Store in an airtight container for up to 5 days.
For a nut-free version, omit any optional nuts.
- Prep Time: 15
- Cook Time: 11
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg