With just 174 calories per decadent, chocolatey serving, banana chocolate chip cookies are the perfect treat for indulging your sweet tooth, and using up those leftover bananas!
Want more banana baked goods? Make my recipes for Cinnamon Swirl Banana Muffins, Banana Filling for Crepes, and Greek Yogurt Banana Bread.
There should be a song I sing when I see old bananas. Something sang to the tune of “if you’re happy and you know it.” Like: “If you have old bananas, make some cookies” (or bread or muffins or, or…) come on now, sing along with me!
Sorry for the earworm. But seriously, when I see old bananas I know no one in our house will eat, I can’t just pitch them! I have to make something with them. This week it was these delicious banana chocolate chip cookies, with some sour cream (or Greek yogurt) in them for a little bit of tartness and a whole lot of soft tenderness.
Why This Recipe Works
Let me count the reasons why these cookies are a dream come true!
Kid-friendly — I’ve yet to meet a child of mine (or any other for that matter) who hasn’t gobbled these up and asked for more. Even those who swear they hate bananas!
Fast — Turn those overripe bananas into a delicious chocolate chip cookie in less than 45 minutes, including baking time!
Healthy — With just 174 calories per serving, plus fiber, potassium, protein, and calcium, this is one cookie you don’t have to feel guilty about!
Stores easily — You can keep these banana chocolate chip cookies in an airtight container on the counter for up to 5 days…if they last that long!
Great for on-the-go — Some mornings these count as breakfast, and they can be eaten in the car with very little mess!
Here’s How You’ll Make It
- Preheat the oven to 350 degrees.
- Grease a baking sheet or line it with parchment paper or a baking mat.
- Use a medium-size bowl to whisk together flour, baking soda, cornstarch, and salt.
- In a large bowl, whip together the butter and sugars for three minutes. Use a stand or hand mixer.
- To the sugar mixture, add the egg, vanilla, mashed bananas, and sour cream (or Greek yogurt).
- Now add dry ingredients to the wet ingredients bowl and mix until all are combined.
- Gently mix in the chocolate chips.
- Add the dough to the pan by the spoonful. Make sure they are at least 2 inches apart to account for spreading as they bake.
- They should bake in the oven for 10-11 minutes. Take them out and let the cookies cool on a wire rack.
- Eat right away or store in an airtight container for up to 5 days.
How Many Mashed Bananas Make a Cup?
If you are measuring your mashed bananas, you’ll need about 3 of them to equal one cup. Of course, that’s an estimate given that some bananas are smaller than others.
Will Mashed Bananas Keep in the Fridge?
We’ve all been there — you’re mid-recipe and something else needs your attention and you have to pack up the ingredients and put your mixing and baking on hold for a bit. But can you just put those already mashed bananas back into the fridge till you can get to them?
The answer is yes! You can keep mashed bananas in an airtight container for up to three days or you can freeze them for up to three months. Keep in mind after a couple days in the fridge or freezer they will brown. But you won’t be able to tell once you mix them into a batter and bake them.
- I like to use semi sweet chocolate chips, but you can use milk chocolate, semisweet, or a combination of both.
- Want photo-worthy cookies? Then I recommend reserving about ½ a cup of the chocolate chips and pressing a few in by hand right into the raw cookie mounds on the baking sheet right before you get ready to bake them.
- To kick the flavor of these banana chocolate chip cookies up a notch, you can add in ½ teaspoon of ground cinnamon to the dry ingredients.
- I recommend using full-fat sour cream in this recipe, but you can also substitute Greek yogurt if you prefer.
- To mash the bananas, I use the back of a fork and press them into a bowl until they are good and mashed up. You can also use the back of a spoon, a potato masher, or a food processor (though be careful with this one as you don’t want to get too liquidy).
Best Cookie Recipes You’ll Ever Make
- White Chocolate Lemon Cookies
- Cherry Garcia Cookies
- Peanut Butter Chocolate Chunk Cookies
- Best Super-Soft Peanut Butter Cookies
- White Chocolate Chip Cashew Cookies
Did you make these cookies? Please rate the recipe below!
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 24 cookies
- 1/2 cup butter
- 1/2 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 medium bananas mashed
- 1/4 cup sour cream or plain Greek yogurt
- 2 cups flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Preheat oven to 350 degrees. Lightly grease a baking sheet or line with parchment paper or baking mat.
In a medium bowl whisk together flour, baking soda, corn starch, and salt.
In a large bowl cream together butter and sugars for 3 minutes until light and fluffy.
Mix in egg, vanilla, mashed bananas and sour cream.
Add dry ingredients to wet ingredients and mix until combined.
Stir in chocolate chips.
Drop spoonfuls of cookie dough onto prepared baking sheet at least 2 inches apart.
Bake for 10-11 minutes. Cool on wire racks. Serve, or store in airtight container up to 5 days.
Chocolate chips: I like to use semisweet, but you can also use milk chocolate, or a combination of both.
Pro Tip: For the prettiest cookies, I like to reserve about 1/2 cup of the chocolate chips and gently press them into the tops of the cookie dough mounds before baking.
Add cinnamon: Add 1/2 teaspoon ground cinnamon to the dry ingredients for a fun and festive flavor.
For the sour cream: For best results, use full-fat sour cream or Greek yogurt.
Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 155mg | Potassium: 148mg | Fiber: 2g | Sugar: 14g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg