Bookmark
These banana bread chocolate chip cookies bring together the comforting taste of classic banana bread with the irresistible melting chocolate chips. Soft and chewy, they make for an ideal treat whether you are hosting a holiday party, attending a cookie exchange, or simply enjoying a cozy evening at home with a movie.
I first tried making these cookies during a chilly autumn weekend, and now they are a requested treat whenever friends visit. Their unique banana flavor combined with chocolate makes them truly memorable and comforting.
Ingredients
- Two medium ripe bananas: mashed to infuse natural sweetness and moisture. Choose bananas with brown spots for best flavor
- Half a cup unsalted butter: softened for a creamy base quality butter enhances richness
- Half a cup brown sugar: to add caramel notes and depth
- A quarter cup pure maple syrup: to elevate sweetness with a subtle complexity
- One large egg: at room temperature for better blending and structure
- One teaspoon pure vanilla extract: to boost aroma and round out flavors
- One and a half cups all purpose flour: as the foundation of the dough. Use a good quality flour for consistent texture
- One teaspoon baking soda: to provide the necessary leavening for light cookies
- Half a teaspoon ground cinnamon: for warmth and spice
- Quarter teaspoon ground nutmeg: for an aromatic twist
- Quarter teaspoon salt: to balance sweetness
- One cup semisweet chocolate chips: for melty pockets of chocolate within each bite
Instructions
- Cream Butter and Sugar:
- Beat the softened butter and brown sugar together in a large bowl until the mixture is light and fluffy. This process, lasting about two to three minutes, helps to aerate the dough and create a tender crumb.
- Add Wet Ingredients:
- Incorporate the mashed bananas, maple syrup, egg, and vanilla extract into the creamed butter and sugar. Mix until the combination is smooth and uniform without any streaks.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all purpose flour, baking soda, cinnamon, nutmeg, and salt. This ensures that the baking soda and spices are evenly distributed to give balanced rising and flavor.
- Bring the Dough Together:
- Gradually add the dry ingredients to the wet mixture, stirring gently just until no streaks of flour remain. Overmixing would activate too much gluten, resulting in tougher cookies.
- Fold in Chocolate Chips:
- Using a spatula, carefully fold the chocolate chips into the dough so that they are evenly spread without breaking their shape.
- Chill the Dough:
- Cover the dough with cling film and place it in the refrigerator for at least thirty minutes. This resting period prevents cookies from spreading too much when baked and enhances flavors.
- Shape and Bake:
- Preheat your oven to 175 degrees Celsius. Line a baking tray with parchment paper. Scoop rounded tablespoons of dough and place them with ample space between each. Bake for 10 to 12 minutes or until edges are lightly golden but centers still appear soft. Avoid baking too long to keep the cookies chewy.
- Cool:
- Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
This cookie always reminds me of my grandmother’s kitchen where we used to bake together on rainy days. The smell of bananas and chocolate filling the air is a memory I cherish, and these cookies tap right into that warmth.
Storage Tips
Store the cookies in an airtight container at room temperature for up to four days. For longer storage, freeze them wrapped tightly in plastic wrap and placed inside a freezer bag. Thaw at room temperature before serving to regain softness.
Ingredient Substitutions
Swap unsalted butter for solid virgin coconut oil for a dairy free alternative that adds a delicate coconut flavor and slightly chewier texture. Use coconut sugar instead of brown sugar for a deeper caramel note with less sweetness. Replace semisweet chocolate chips with chopped dark chocolate for a richer and less sweet experience.
Serving Suggestions
Sprinkle flaky sea salt lightly on warm cookies just before serving to create a sophisticated contrast between sweet and savory. Add toasted pecans or walnuts to the dough for extra crunch and nutty flavor. Pair with a strong cold brew coffee, a glass of cold milk, or a scoop of vanilla ice cream for an indulgent dessert experience.
Warm from the oven these cookies are perfect for sharing with friends or enjoying with a cup of coffee. They stay soft and flavorful when stored properly.
Common Recipe Questions
- → Comment éviter que la pâte soit trop collante ?
Il est conseillé de réfrigérer la pâte au moins 30 minutes avant de la façonner, ce qui facilite la manipulation et améliore la texture finale.
- → Pourquoi mes cookies sont-ils friables et pas moelleux ?
Un mélange excessif ou une quantité trop importante de farine peut entraîner une texture cassante. Mélangez juste assez pour incorporer les ingrédients.
- → Peut-on congeler la pâte ou les cookies ?
Oui, la pâte non cuite peut être congelée en portions et les cookies cuits conservent leur saveur jusqu’à 3 mois au congélateur.
- → Puis-je utiliser des bananes congelées ?
Oui, il faut décongeler et bien égoutter les bananes avant de les utiliser pour éviter une pâte trop humide.
- → Quels substituts pour le beurre dans cette préparation ?
Remplacer le beurre par de l’huile de coco apportera une légère saveur exotique et une texture plus moelleuse.