Catching Up Over Cookies (Or, Why My Kitchen Smells Like Heaven)
Okay, so let me just start by saying—if you’ve got sad, spotty bananas on your counter, you’re already halfway to happiness. These Banana Chocolate Chip Cookies are what I make when I can’t face another banana bread loaf (seriously, how much banana bread can one family eat?) but still want to avoid waste. The first time I baked them was actually a total accident—I was out of eggs and just sort of mashed a banana in, hoping for the best. Now my kids ask for these more than classic choco chip cookies. Sometimes I hide a few in the back of the freezer just for myself. Is that wrong? (Don’t answer that!)
Why You’ll Love This (Even on a Monday)
I make this recipe when the weather’s gloomy and we all need a pick-me-up—or when my bananas are plotting their own escape. My family goes a little bonkers for that gooey chocolate and banana combo (though, full disclosure, my youngest picks out the walnuts every time). Honestly, the best part? You don’t even need an electric mixer; you can just dive in with a wooden spoon and a bit of elbow grease, which is great because my mixer is always hiding at the back of a cupboard. And hey, if your cookies come out a bit squishy, just call them ‘cookie cakes.’ Works every time.
What You’ll Need (But Don’t Stress It)
- 1 ripe banana (the browner, the better—my gran always used ones basically pleading for mercy)
- 1/2 cup unsalted butter (softened; I sometimes swap in coconut oil if I’m feeling fancy or ran out of butter—it’s fine either way)
- 1/2 cup brown sugar (any will do, but dark brown gives a great caramel-y kick)
- 1/4 cup white sugar (or just use more brown sugar if you prefer—I’ve even done all white in a pinch but it’s less chewy)
- 1 egg (or skip it and add another banana, though it gets even softer and sometimes a bit floppy)
- 1 teaspoon vanilla extract (I rarely measure, just glug a bit in)
- 1 and 1/2 cups all-purpose flour (I’ve used half whole wheat; honestly no one noticed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (table salt is fine, sea salt feels fancy but only if it’s handy)
- 1 cup chocolate chips (semi-sweet, or milk, or chunks from a leftover Easter bunny—been there, done that)
- 1/2 cup walnuts or pecans (totally optional; I skip if there are nut haters around)
Let’s Get Baking (Mess Is Part of the Fun)
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment, or just grease it if you can’t find the paper. (I always lose mine.)
- In a big bowl, mash the banana till it’s mostly smooth. Leave a few lumps; trust me, it’s better that way.
- Add in the softened butter, brown sugar, and white sugar. Mix it up—wooden spoon works, or just your (very clean) hands if you’re feeling rustic.
- Crack in the egg and splash in the vanilla. Stir till it’s all blended. If it looks like a science experiment, you’re doing great.
- Sprinkle in the flour, baking soda, and salt. Fold gently, don’t go mad with the stirring or you’ll get tough cookies.
- Tip in the chocolate chips (this is where I usually sneak a few straight form the bag—who doesn’t?). Toss in nuts if you’re using them.
- Scoop the dough by heaping tablespoons onto the tray. Leave a little space—they like to spread out and get comfy.
- Bake for about 10–12 minutes. They’re done when they’re just golden on the edges but still a bit soft in the middle. Don’t overbake unless you want crunchy biscuits instead. Actually, on second thought, a little underbaked is nicer here.
- Cool on the tray for a bit, then move to a rack if you have one. Or just eat them warm and call it a win.
Things I Wish I’d Known (So You Don’t Have To Learn the Hard Way)
- If your bananas are still a bit yellow, just zap them in the microwave for 20 sec or so. They’ll mash up easier; will look ugly but it’s fine.
- Once I forgot the salt—tasted oddly flat, so don’t skip it unless you’re on a salt ban.
- They freeze well, but get weirdly soggy if you zap them in the microwave for too long to reheat (30 sec max!).
Cookie Experiments: What Else Works (And One That Doesn’t)
- Tried swapping half the flour for oats—turned out more like muffin tops but still tasty.
- Once I threw in some peanut butter chips. Kids loved it, I thought it was a bit too sweet, but hey—worth a go.
- Don’t try kiwi instead of banana. Don’t ask. It was a sad green mess.
Gear You Might Need (But Improvise If You Must)
If you’ve got a mixer, sure, use it; but honestly, a sturdy spoon and some muscle is all you need. No cookie scoop? Two spoons work fine, or just use your hands. Baking on foil in a pinch? Been there; they stick a bit but come off with some gentle patience (and a spatula).
Where Do You Store These? (Ha, Good Luck)
Technically, they last 3–4 days in an airtight tin, or the fridge if it’s hot. But honestly, in my place, they vanish within 24 hours. If you’re a planner, pop them in the freezer—just separate layers with parchment or something so they don’t become one giant cookie blob.
How I Like to Serve (And a Little Family Ritual)
Honestly, I think these taste even better the next day, slightly chilled. But my crew loves them warm with a scoop of vanilla ice cream. Sometimes we sprinkle a bit of cinnamon on top and pretend it makes us sophisticated. (Spoiler: it doesn’t, but it’s still fun!)
My Top Tips (Learn from My Chaos)
- Don’t rush the cooling. I once tried to stack them while still warm and ended up with a sticky cookie tower. Not my best move.
- I used to overmix the dough thinking it made them fluffier—nope, just made them tough. Fold gently and trust the process.
- Check your oven. Mine runs hot, so I usually shave a minute off the timer. If you’re not sure, peek early—better soft than burnt!
FAQ Time—The Real Questions
- Can I use frozen bananas? Absolutely. Just thaw and drain off some of the water, or your dough will be extra gooey. Learned that one the hard way!
- Can I make these vegan? Yep, skip the egg and use a chia “egg” or just more banana (or check out Minimalist Baker—she’s got loads of vegan swaps). Use plant-based butter and vegan choco chips, obviously.
- Do I have to use nuts? Not at all. I often leave them out if friends are coming round or the kids are feeling fussy. Just add a few more chips if you like.
- Why are my cookies flat? Usually the butter was too soft or the banana too big. Try a little extra flour next time, or chill the dough for 15 mins first. (Check out Sally’s Baking Addiction for more troubleshooting—she’s basically the cookie whisperer.)
- What if I don’t have parchment paper? No biggie. Just grease the tray well, and maybe let the cookies cool a bit longer before you pry them off.
- Can I double the recipe? Sure, but use two trays or cook in batches—otherwise you’ll have one giant cookie sheet, which (actually) isn’t the worst thing in the world…
Alright, that’s all I’ve got—unless you want my rambling theory about why bananas ripen twice as fast when you actually need them to stay green? (Science, or just bad luck?) Anyway, happy baking, and remember: even a wonky cookie tastes like love.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- 1 cup semisweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, and salt.
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3In a large bowl, cream the softened butter with the granulated sugar and brown sugar until light and fluffy.
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4Beat in the egg, vanilla extract, and mashed banana until well combined.
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5Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
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6Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes, or until the edges are golden. Allow to cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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