These Banana Chocolate Chip Cookies are moist, chewy, dense and full of banana and chocolate chips! They aren’t cake-like at all – these may become your new favorite cookies!
If you love this banana dessert, you should also try my Mini Banana Pudding Cheesecake!
So I mentioned that the hubs was having his citizenship test and interview on Monday. I wasn’t there, but it doesn’t sound like it was the most fun thing ever.
It seems like the person that he ended up interviewing with wasn’t the most friendly. And she totally grilled him. They did the test early on and that was easy. He passed after the first 6 questions, so they moved on.
Then came the interview. When I say she grilled him, I mean she asked him some very similar questions over and over. The hubs said it seemed like she was trying to trip him up and scrutinizing him to see if he was lying.
His parents and sister have already gotten their citizenship and apparently they were easier on his mom and sister, but similarly more intense with his dad.
Everything seems to have gone fine, but she gave him no indication of if she’d need more information or not and when he might actually receive his citizenship. In fact, when he asked about when it might be, she seems to have gotten suspicious about why he was in such a hurry.
I mean seriously.
I’m not going to lie – I’ve found the whole process to be kind of frustrating. And I’m not even the one going through it. And the hubs has been here for 20 years, speaks English and is basically American just since he grew up here. He doesn’t even have an accent anymore. It’s crazy to think about how difficult the system must be for someone who doesn’t have those advantages.
It’s certainly a very interesting glimpse into the system of what it’s like for people legally trying to be in our country. Not easy.
Fortunately, making these cookies is easy. And I might just need to eat an entire batch of them. Emotional eating, you know?
The hubs and I are big fans of anything banana. It was one of the first food related things we bonded over as teenagers. Our love of banana cheesecake, in particular. I always get excited about making banana treats, because I know the hubs will love them. These Banana Chocolate Chip Cookies were no exception – he LOVED them!
Last year, I made these Moist and Chewy Banana Oatmeal Cookies from my grandmother’s cookbook. They’ve been a big hit, so I decided it was time to try a non-oatmeal version and add some chocolate to the mix. I have to say, I think I like these might be even better than the oatmeal ones.
It took some experimenting to get these just right. Bananas cookies, like pumpkin cookies, tend to be more cakey. I knew I wanted a dense and chewy banana cookie. The cakey ones were delicious too, just not what I was going for.
You’ll notice that the recipe doesn’t have any eggs or leavening agents, like baking soda. Both of those contributed to the cakey consistency of the cookie, so I left them out. The result is a wonderfully dense cookie. It has a ton of banana flavor with a full cup of mashed ripe bananas in it. And all the chocolate chips were absolutely delicious. There were plenty of chocolate chips in every bite.
The hubs was very protective over these cookies. He did NOT want to share. There were a few people that got to taste them, but not many. He didn’t even want me to eat them. Of course, I wasn’t having any of that. Gimme! 🙂
More Banana Recipes
Easy Banana Bread
Bananas Foster Cheesecake
Overnight Baked Banana French Toast
Mini Banana Pudding Cheesecake
Banana Pudding Puppy Chow
Blueberry Banana Mini Cakes
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 24-26 Cookies
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Banana Chocolate Chip Cookies are moist, chewy, dense and full of banana and chocolate chips! They aren’t cake-like at all – these may become your new favorite cookies!
Ingredients
- 3/4 cup salted butter, melted
- 1 cup brown sugar, lightly packed
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas
- 2 3/4 cups all purpose flour
- 2 tsp cornstarch
- 1 1/2 cup semi sweet chocolate chips
Instructions
Nutrition
- Serving Size: One Cookie
- Calories: 180
- Sugar: 13.7 g
- Sodium: 56.9 mg
- Fat: 9.1 g
- Carbohydrates: 23.5 g
- Protein: 2.6 g
- Cholesterol: 17 mg
Keywords: banana chocolate chip cookies, banana cookies, banana cookies recipe, easy chocolate chip cookies, chewy chocolate chip cookies, best chocolate chip cookies recipe
Filed Under:
Enjoy!
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I want to try these for my cookie swap. I need 6 dozen, how many cookies does this recipe yeild?
24-26 cookies
Going to give this one a try! Thanks for sharing it.
Made these tonight and they are so hood. I used self rising flour but it didn’t appear to present an issue. After baking on a stone I switched to a metal cookiesheet (no parchment no baking mat) and cooked at 375 for 14 min . They came out amazing. I had so much dough I added a few mini marshmallows on top of half the batch. Toasted marshmallows baked ontop of these was amazing. Great recipe.
I made a double batch of these tonight as we’ve got lots of kids. I substituted 1/2 gluten free flour blend for the flour and 1/2 the sugar with Stevia. The kids loved them. Thanks!
hey! im just about to make this but i just realized i dont have any brown sugar! would white sugar work as well? or i could do one part white sugar and one part honey?
thanks!
White sugar should be fine. The brown sugar just adds a little more flavor and moisture.
I was turned onto this recipe by a food blog on tumblr. I’m wondering if there is a gluten-free version of this recipe, or if you have a suggestion as far as substituting for flour? I was hoping to make them for a party and didn’t want to exclude anyone from trying them!
I don’t really know much about gluten free baking, I’m sorry.
Hi Jenn ~ I am a new fan of your blog! I just love it, thank you! I want to try these banana chocolate chip cookies, but I do not have cornstarch ~ and I don’t want to buy it for just one recipe. Can you recommend a sub? Please hurry as my bananas are REALLY ready to go! LOL Like in the freezer soon if I do not do something with them!
Have a sparkling day,
~amt
I’m so glad you enjoy the blog! It’s hard to replace the cornstarch in these without changing the cookies. The cornstarch helps to keep the cookies from spreading too much when they bake without having to add a bunch of flour. It allows them to stay thick and chewy without firming up too much. You could just leave it out or you could try subbing in 1/4 to 1/2 cup of flour. I can’t way for sure how that’ll change the cookie though.
[…] I suppose it wasn’t an entirely lazy day, since I decided to try this banana chocolate chip cookie recipe from a site called Life, Love and Sugar. I found it on Pinterest when searching for banana […]
I made this recipe: I knew adding cornstarch sounded weird but did it anyway. First 4 I baked = The cookies are glossy, puffy, and weird. I then added 2 egg yolks to try to counteract the cornstarch issue, to no avail A bit better, but still rubbery. What else can I do? Add applesauce? change baking time/temp? I have only baked 4 cookies at a time as I experiment, and have a lot of dough left. I can see that you were after “puffy” here but these are just weirdly so. Anyone tweak this to go less puffy/gloss/rubber/biscuit? Thanks
I’m sorry you weren’t happy with the outcome. The cornstarch actually helps the cookies to keep from spreading too thin, keeping them thicker and chewier. If you want, in a previous version I used 1 tsp baking soda and 1/2 tsp baking powder and it was a lighter texture. You could try adding that next time.
One of my best friends went through this in the past couple of years, it certainly isn’t easy but I know everything will turn out ok! I know a thing or two about protective cookies!