Banana Bread Chocolate Chip Cookies Recipe

Hello, cookie lovers! If you’re a fan of banana bread and chocolate chip cookies, why choose one when you can have the best of both worlds? These Banana Bread Chocolate Chip Cookies are a perfect fusion of two classic treats, delivering the moist, rich flavor of banana bread with the chewy, sweet goodness of chocolate chip cookies. They’re easy to make, versatile, and sure to become a favorite in your recipe collection.

Introduction

Banana Bread Chocolate Chip Cookies are a delightful twist on traditional cookies, blending the comforting flavors of banana bread with the irresistible sweetness of chocolate chips. This recipe is ideal for using up those overripe bananas sitting on your counter and turning them into something magical. Whether you’re preparing treats for a family gathering, a school bake sale, or just a cozy night at home, these cookies are guaranteed to please. Plus, they’re easily customizable with add-ins like walnuts for a bit of crunch or swapping chocolate chips for dark chocolate chunks for a richer flavor.

Ingredients

Here’s what you’ll need to make these delicious cookies:

2 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup mashed bananas (about 2 medium bananas)
1/2 cup sour cream
1 stick butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tsp vanilla extract
Optional: 1/2 cup mini chocolate chips, 1/2 cup walnuts, chopped

These simple ingredients combine to create a soft, tender cookie dough that bakes into golden perfection.

How to Make Banana Bread Chocolate Chip Cookies

Follow these steps to whip up a batch of these Banana Bread Chocolate Chip Cookies:

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking and ensure even baking.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This dry mix provides the structure for your cookies.

In a separate small bowl, mash the bananas until smooth and mix in the sour cream. This wet mix adds moisture and the iconic banana bread flavor.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is crucial for achieving a soft and chewy texture.

Add the egg and vanilla extract to the butter and sugar mixture, and beat until everything is fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cookies.

Fold in the mashed banana and sour cream mixture, stirring gently until fully incorporated. At this stage, you’ll start to notice the banana aroma that makes these cookies so special.

If desired, stir in the mini chocolate chips and chopped walnuts for added sweetness and crunch. These optional ingredients elevate the cookies to an even more indulgent treat.

Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake for 12-15 minutes, or until the cookies are golden brown and set around the edges. The centers will remain slightly soft, which adds to the chewy texture.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Helpful Tips

Use overripe bananas: The riper the bananas, the better the flavor. Look for bananas with brown spots for maximum sweetness and aroma.

Chill the dough: If your kitchen is warm or the dough feels sticky, chill it in the fridge for 20-30 minutes before baking to help the cookies hold their shape.

Measure flour correctly: For the best results, spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the cookies dry.

Mix-ins: While chocolate chips and walnuts are classic choices, you can get creative with other add-ins like shredded coconut, dried cranberries, or even peanut butter chips.

Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze the dough for later use.

Cooking Tips

Room-temperature ingredients: Ensure the butter, egg, and sour cream are at room temperature for easier mixing and smoother dough.

Don’t overbake: These cookies will continue to set as they cool, so remove them from the oven when the edges are golden, even if the centers seem slightly underdone.

Consistency: If you prefer thicker cookies, scoop the dough into mounds and chill them for 10 minutes on the baking sheet before baking.

Experiment with size: Use a cookie scoop for uniformly sized cookies, or go big with a larger scoop for bakery-style cookies.

Serving Suggestions

Serve these Banana Bread Chocolate Chip Cookies warm with a glass of cold milk for the ultimate comfort treat. They’re also fantastic with a cup of coffee or tea for an afternoon snack. For a fun twist, sandwich a scoop of vanilla ice cream between two cookies to create a decadent dessert.

Nutritional Information

Here’s a look at the nutritional breakdown per serving (based on approximately 24 cookies):

Calories: 130
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 65mg
Potassium: 70mg
Fiber: 1g
Sugar: 10g
Vitamin A: 2%
Calcium: 1%
Iron: 2%

Storage and Leftovers

Refrigerate dough: If you’re not ready to bake all the cookies at once, you can refrigerate the dough for up to 3 days. Simply scoop the dough into balls and store them in an airtight container.

Freezing baked cookies: These cookies freeze beautifully. Place them in a single layer in a freezer-safe container, separating layers with parchment paper. They’ll keep for up to 3 months.

Reheating: Enjoy these cookies fresh out of the freezer by letting them thaw at room temperature or warming them in the microwave for 10-15 seconds.

Frequently Asked Questions (FAQs)

Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking mix to make them suitable for gluten-free diets.

What can I use instead of sour cream?
Plain Greek yogurt is a great substitute for sour cream and adds a similar tangy flavor and creamy texture.

Can I skip the chocolate chips or nuts?
Absolutely! These cookies taste amazing on their own, but the mix-ins add an extra layer of indulgence.

Why are my cookies flat?
Flat cookies can result from warm dough or too little flour. Chilling the dough and measuring flour accurately can help.

Can I add spices?
Yes! A pinch of cinnamon or nutmeg complements the banana flavor beautifully.

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Conclusion

There you have it—the perfect recipe for Banana Bread Chocolate Chip Cookies! These cookies are soft, chewy, and bursting with banana flavor, making them a unique addition to your cookie repertoire. Whether you enjoy them as a snack, dessert, or a way to use up ripe bananas, they’re sure to satisfy your sweet tooth. Bake a batch today and let us know how much you love them!