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–+ servings
Banana Bread Chocolate Chip Cookies

Mouthwatering Banana Bread Chocolate Chip Cookies in One Bowl

This easy Banana Bread Chocolate Chip Cookies recipe combines the comfort of banana bread with the delight of cookies.
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Prep Time 10 minutes
Cook Time 11 minutes
Resting Time 15 minutes
Total Time 36 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1/4 cup mashed overripe banana Adds natural sweetness and moisture
  • 1/4 cup vegetable oil or melted butter Provides richness and moisture
  • 3/4 cup light brown sugar Contributes a hint of caramel flavor
  • 1 large egg yolk Helps bind ingredients; vegan option: 1.5 tsp ground flaxseed with 2 tbsp water
  • 1 teaspoon vanilla extract Enhances sweetness and adds aromatic depth
  • 1 cup all-purpose flour Forms cookie structure; can substitute gluten-free flour
  • 1/2 teaspoon baking soda Helps cookies rise to perfection
  • 1/4 teaspoon ground cinnamon Adds warmth and spice
  • a pinch salt Balances sweetness and enhances flavors
  • 1/2 cup chocolate chips Brings richness and indulgence

Equipment

  • Mixing bowl
  • Baking sheet
  • Oven
  • spatula
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 1/4 cup of mashed overripe banana with 1/4 cup of melted butter or vegetable oil and 3/4 cup of light brown sugar. Stir vigorously until smooth and glossy, about 1-2 minutes.
  2. Next, add one egg yolk and 1 teaspoon of vanilla extract to the banana mixture. Mix thoroughly until creamy.
  3. Gradually stir in 1 cup of all-purpose flour along with 1/2 teaspoon of baking soda, 1/4 teaspoon of ground cinnamon, and a pinch of salt. Fold gently until no dry flour is visible.
  4. Gently fold in 1/2 cup of chocolate chips and let the dough rest for about 15 minutes.
  5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Scoop the dough into 1-ounce balls, placing them about 2 inches apart on the baking sheet.
  7. Bake for 10 to 11 minutes until edges are set, and centers appear slightly underbaked.
  8. Let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Freeze for longer storage.

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