These soft and chewy banana chocolate chip cookies are bursting with ripe banana flavor and melty chocolate chips. A light sprinkle of flaky sea salt adds the perfect sweet-salty balance. Wholesome and easy to prepare, these treats are ideal for any time of day.
Why You’ll Love This Recipe
This recipe combines the natural sweetness and moisture of ripe bananas with rich chocolate chips, creating soft, chewy cookies that are both delicious and comforting. Using bananas reduces the need for additional fats and adds nutritional value. The addition of flaky sea salt elevates the flavors, giving a refined taste experience. These cookies are quick to make and perfect for snack time, dessert, or even breakfast.
Ingredients
2 ripe bananas, mashed
1/2 cup brown sugar
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips (semi-sweet or dark)
Flaky sea salt for sprinkling
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the mashed bananas, brown sugar, melted coconut oil or butter, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your fingers or a spatula.
- Lightly sprinkle flaky sea salt on top of each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 18-20 cookies, serving 6 to 8 people. Preparation takes about 10 minutes, with baking time of 10-12 minutes, making the total time roughly 25 minutes.
Variations
- Substitute chocolate chips with chopped nuts or dried fruit for different textures and flavors.
- Use whole wheat flour for a nuttier flavor and added fiber.
- Replace coconut oil with butter or a neutral oil depending on preference.
- Add a teaspoon of cinnamon or nutmeg for a warm spice note.
- For a vegan version, ensure chocolate chips are dairy-free and use plant-based oil or butter alternatives.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm the cookies in a preheated oven at 300°F (150°C) for 5-7 minutes or microwave briefly to regain softness.
FAQs
Can I use overripe bananas for this recipe?
Yes, overripe bananas are ideal as they are sweeter and easier to mash, enhancing flavor and texture.
Can I use gluten-free flour?
Yes, gluten-free all-purpose flour can be substituted to make this recipe gluten-free.
What can I use instead of brown sugar?
You can substitute with coconut sugar, white sugar, or maple syrup, though texture and sweetness may vary.
How do I prevent the cookies from spreading too much?
Make sure the dough is chilled before baking and avoid over-mixing the batter.
Can I add nuts to the cookies?
Yes, chopped walnuts, pecans, or almonds can be added for extra crunch.
How do I store these cookies for maximum freshness?
Keep them in an airtight container at room temperature away from heat and humidity.
Can these cookies be made vegan?
Yes, use plant-based butter or coconut oil and dairy-free chocolate chips.
How can I make the cookies more chocolatey?
Add more chocolate chips or drizzle melted chocolate over cooled cookies.
Can I double the recipe?
Yes, simply double the ingredients and adjust baking trays accordingly.
Will these cookies be soft or crispy?
These cookies are designed to be soft and chewy with slightly crisp edges.
Conclusion
Banana chocolate chip cookies are a delightful treat that balances wholesome ingredients with rich, indulgent flavors. Their soft texture and subtle sweetness, enhanced by a hint of sea salt, make them a versatile snack or dessert. Easy to prepare and customize, this recipe is sure to become a favorite for all occasions.
Print
Banana Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12-14 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Biscuits moelleux et fondants, débordants de saveur de banane mûre et de pépites de chocolat fondantes, légèrement saupoudrés de fleur de sel pour un équilibre sucré-salé parfait. Ces gourmandises saines sont faciles à préparer et parfaites à tout moment de la journée.
Ingredients
- 2 bananes mûres, écrasées
- 1/2 tasse de cassonade
- 1/4 tasse d’huile de coco fondue ou de beurre
- 1 cuillère à café d’extrait de vanille
- 1 tasse de farine tout usage
- 1/2 cuillère à café de bicarbonate de soude
- 1/4 cuillère à café de sel
- 1/2 tasse de pépites de chocolat (mi-sucré ou noir)
- Sel de mer en flocons pour saupoudrer
Instructions
- Préchauffer le four à 175 °C. Recouvrir une plaque à pâtisserie de papier sulfurisé.
- Dans un grand bol, mélanger les bananes écrasées, la cassonade, l’huile de coco fondue et l’extrait de vanille jusqu’à ce que le tout soit bien mélangé.
- Dans un bol séparé, fouettez ensemble la farine, le bicarbonate de soude et le sel.
- Incorporer progressivement les ingrédients secs aux ingrédients humides, en remuant délicatement jusqu’à ce que le tout soit bien mélangé. Incorporer les pépites de chocolat.
- Déposez la pâte à biscuits sur la plaque de cuisson préparée, en les espaçant d’environ 5 cm. Aplatissez-la légèrement avec les doigts ou une spatule.
- Saupoudrez légèrement de sel de mer feuilleté sur le dessus de chaque biscuit.
- Cuire au four pendant 10 à 12 minutes ou jusqu’à ce que les bords soient dorés mais que le centre reste moelleux. Laisser refroidir 5 minutes sur la plaque avant de transférer sur une grille.
Notes
- Utilisez des bananes mûres pour une meilleure douceur et une meilleure humidité.
- Il est facultatif de remplacer l’huile de coco par du beurre pour une saveur plus riche.
- Ne mélangez pas trop la pâte pour garder les biscuits moelleux et moelleux.
- Le sel de mer en flocons rehausse le contraste des saveurs sucrées-salées.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
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