There’s just something so wonderful and homey about the smell of cookies baking in the oven, right? Especially when they’re soft, fluffy, and filled with cozy flavors like banana and chocolate chip.
If you’ve ever had one lonely ripe banana sitting on the counter and wondered what to do with it… this is the recipe you’ve been waiting for.
These Fluffy Banana Chocolate Chip Cookies are like little cake-like cookies — soft, comforting, and sweet enough to make you smile. They come together quickly and are perfect for a rainy afternoon treat, a yummy addition to a lunchbox, or a comforting bite with your afternoon coffee.
I remember being a young girl and coming home to cookies just like those baking and the smell of home surrounding me each Tuesday afternoon on my bonus Mom’s Day off.
I shared a video on my YouTube channel where I baked these right in my cozy little kitchen. If you enjoy watching real-life homemaking, baking with love, and a bit of sweet encouragement, I’d love for you to stop by and watch. 💛
Whether you’re baking alone, with your kids or grandkids, or even just for yourself — these cookies are a reminder that homemade doesn’t have to be fancy to be special. Sometimes, it’s the simplest recipes that fill your home with the most joy.
Fluffy Banana Chocolate Chip Cookies
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 ripe banana, mashed (about 1/2 cup) 2 if it is small.
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional, but so cozy!)
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter and sugars together in a large bowl until light and fluffy.
- Mix in the egg, mashed banana, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix.
- Fold in the chocolate chips.
- Drop dough by heaping tablespoons (or use a cookie scoop) onto the prepared baking sheet, leaving space between each.
- Bake for 10–12 minutes, or until the edges are just golden and the centers look set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
- These are more like soft, cake-like cookies— great for lunchboxes or a sweet morning treat.
- Add chopped walnuts or pecans if you like a bit of crunch.
- Store in an airtight container for up to 3 days or freeze for longer.
📺 Watch me make these cookies on my YouTube channel:
I’ll update this section with the video link when it’s live!
Let me know if you try them — I love hearing how recipes turn out in your homes. Until next time, happy baking and, as always… Happy Baking
Love,
Mrs. G 🩷