The Secret to Soft and Chewy Banana Cookies

Bananas aren’t just for banana bread – they’re a secret weapon in the world of cookies too! Acting as a natural sweetener, bananas also infuse moisture, creating that wonderfully soft and tender texture we crave.

But let’s delve into the baking science: Bananas introduce extra moisture, so achieving the perfect balance with flour and eggs is crucial. Too much moisture, and your cookies might spread excessively; too little, and they’ll turn out dry. After rigorous testing, I’ve mastered the ideal ratio for banana cookies that maintain their shape, stay soft in the center, and develop beautiful golden edges.

The key is to use *very* ripe bananas. The browner, the better! These bananas are sweeter and more flavorful, and they mash easily. Don’t be afraid of those dark spots – they indicate peak ripeness.

Another secret? Don’t overmix the dough. Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix until just combined, and then fold in the chocolate chips.

Finally, don’t overbake the cookies. They should be slightly soft in the center when you take them out of the oven. They will continue to bake as they cool on the baking sheet.

Ingredients You’ll Need

You’ll find a lot of familiar components here, much like what you’d use for any of my countless banana bread variations, but with two important distinctions:

• We opt for butter instead of oil, enriching the flavor and providing a slightly firmer texture around the edges.
• We exclude any acidic ingredients such as yogurt, buttermilk, or sour cream, allowing the cookies to remain soft and cakey without becoming overly fluffy or muffin-like.

• All-purpose flour: The essential pantry staple! It provides the cookies with structure without being too dense.
• Baking powder: This gives the cookies a subtle lift while baking, resulting in a texture that’s soft and somewhat cakey (in the best possible way).
• Kosher salt: This harmonizes the sweetness and enhances the banana flavor. If you’re using table salt, reduce it slightly.
• Unsalted butter: I choose unsalted butter at room temperature, which gives me the control of the salt level. It blends beautifully with the sugars, creating a light and fluffy base.
• White sugar + brown sugar: Combining the two yields crispy edges and soft, flavorful centers. The brown sugar adds a hint of molasses, which complements the banana flavor perfectly.
• Eggs: Two large eggs function as a binding agent and add richness.
• Vanilla extract: An indispensable ingredient for any great cookie. Opt for pure vanilla extract to achieve the best flavor.
• Bananas: Aim for approximately 1 cup of mashed banana, typically around 2 bananas. Employ super-ripe bananas, because the browner, the better! They contribute natural sweetness, moisture, and that quintessential banana bread taste.
• Chocolate chips (or chopped nuts): I favor semisweet chocolate chips, but feel free to experiment with dark chocolate chunks, white chocolate, or even chopped walnuts or pecans to introduce a delightful crunch.
• Flaky sea salt (optional): A sprinkle of large-flake sea salt just before baking elevates these cookies to the next level. That slight salty contrast against the sweet, gooey center? Simply divine.

See the recipe card for full information on ingredients and quantities.

How to Make Banana Chocolate Chip Cookies

Ready to bake some delicious banana chocolate chip cookies? Follow these simple steps for a perfect batch every time!

1. Mash the bananas. What’s the easiest way to mash bananas? Simply mash them directly on a cutting board using a fork! It’s quick, less messy, and allows for more control over the texture (a few small lumps are perfectly fine). Then, measure out 1 cup of mashed banana and set it aside.

2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt. This ensures uniform distribution of the leavening agent and prevents overmixing later.

3. Cream the butter and sugars. Beat together the butter, white sugar, and brown sugar until light and fluffy, about 2 minutes. Scrape down the bowl’s sides to ensure consistent mixing.

4. Add the eggs, vanilla, and mashed bananas. Beat in the eggs one at a time, then incorporate the vanilla and mashed bananas. Don’t be alarmed if the mixture looks slightly curdled – it’ll smooth out once you add the dry ingredients.

5. Add the dry ingredients. Gradually mix in the flour mixture until just combined. Avoid overmixing to keep the cookies tender.

6. Stir in the chocolate chips and/or nuts. Fold in the mix-ins with a spatula or on low speed. The dough will be soft and slightly sticky.

7. Scoop and bake. Spoon the banana cookie dough onto parchment-lined baking sheets and sprinkle with flaky sea salt if desired. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are golden and set.

8. Let them rest. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (if you can wait that long!).

While you can (and should!) savor these banana cookies warm straight from the oven, my absolute favorite way is sandwich-style—with a spoonful of creamy peanut butter in the middle (ice cream would also be delightful). This is the ultimate treat for anyone who enjoys that classic peanut butter and banana combination!

Storage Instructions

Here’s how to properly store your banana chocolate chip cookies to keep them fresh and delicious:

• Room temperature: Store the cookies in an airtight container at room temperature for up to 3 days. I recommend layering them between sheets of parchment paper to prevent sticking.
• Fridge: You can refrigerate the cookies to extend their freshness up to 1 week, but note that they may firm up slightly. Simply let them come to room temperature or warm them briefly in the microwave before serving.
• Freezer: These banana cookies are fantastic for freezing! Once cooled, place them in a single layer on a baking sheet for a flash freeze. Afterward, transfer them to a freezer-safe bag or container for up to 2 months.

Frequently Asked Questions

Can I freeze the dough?

Yes! Scoop the dough onto a tray, freeze until solid, then transfer to a zip-top bag. Bake from frozen – just add 1-2 extra minutes to the bake time.

Can I use frozen bananas?

Yes! Thaw them first, drain off any excess liquid, then mash and measure. Because frozen bananas release more moisture than fresh ones, you might need to add a few extra tablespoons of flour. The dough should be thick and scoopable – not runny or overly sticky. If it spreads too much when scooped or looks more like batter than dough, mix in 1 to 2 tablespoons of flour at a time until it holds its shape.

More Cookie Recipes You’ll Love

Looking for more delicious cookie recipes? Try these:

• Toll House Chocolate Chip Cookies
• Toffee Chocolate Chip Cookies
• Zucchini Oatmeal Chocolate Chip Cookies
• Chocolate Chip Brownie Cookies
• Soft and Chewy Peanut Butter Cookies
• Monster Cookies