There’s just something about the combination of bananas and chocolate that feels like a warm hug on a rainy day. These cookies, soft as a favorite sweater and dotted with chocolate chips like scattered stars, are my go-to treat when I need a little sweetness in life. And hey, with bananas involved, they’re practically health food, right?
Steps
- In a large mixing bowl, blend the mashed banana with melted butter and brown sugar until well incorporated.
- Stir in the egg yolk and vanilla extract, mixing thoroughly.
- Add flour, baking soda, salt, and cinnamon to the wet mixture, stirring until just combined and no flour streaks remain.
- Gently fold in the chocolate chips, then set the dough aside to rest while you preheat the oven.
- Prepare a baking sheet with parchment paper and preheat the oven to 350°F (180°C).
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 11 minutes, ensuring the edges are set and the centers remain slightly underbaked.
- Allow the cookies to cool on the baking sheet before enjoying.
Ingredients
- 1 small overripe banana, mashed (should measure 1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup packed light brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
FAQ
- Can these banana bread chocolate chip cookies be made vegan?
- Yes, you can make these cookies vegan by replacing the egg yolk with a flaxseed mixture. Use 1.5 teaspoons of ground flaxseed combined with 2 tablespoons of cold water. Allow the mixture to sit for 5 minutes to thicken before using it as a substitute for the egg yolk.
- What type of banana should I use for the best flavor?
- For the best flavor, use an overripe banana. The browner and riper the banana, the more intense the banana flavor will be in your cookies, and it will also enhance their sweetness.
- Can I use a different type of flour for these cookies?
- Yes, you can use alternative flours. While all-purpose flour is recommended for the ideal texture, you can also try whole wheat flour or a gluten-free option like Bob’s Red Mill 1:1 Baking Flour.
- Why is it important not to overmix the batter?
- Overmixing the batter can lead to a dry, bread-like texture rather than a soft, chewy cookie. Mix until just combined to maintain the desired texture.
- How should I bake the cookies to achieve a gooey center?
- To ensure a gooey center, slightly underbake the cookies. Remove them from the oven when the edges are set, but the middles are still a bit underbaked. They will continue to cook as they cool, resulting in a perfectly gooey center.
Tips
- Opt for Overripe Bananas: Ensure you use a very ripe, brown banana for a more pronounced banana flavor and enhanced sweetness in your cookies.
- Mix Batter Sparingly: Combine the ingredients just until no streaks of flour remain to avoid a bread-like texture and ensure your cookies remain soft and chewy.
- Slightly Underbake: Remove the cookies from the oven when the edges are set but the centers are still underbaked, as they will continue to firm up while cooling, resulting in a gooey center.
Equipment
- Large mixing bowl
- Cookie sheet/baking sheet
- Parchment paper
- Cookie scoop (optional, but useful for portioning dough evenly)
