The classic chocolate chip cookie with a banana twist! Satisfy your sweet tooth with these scrumptious cookies, the banana and chocolate flavors perfectly complement each other, resulting in a cookie that’s so delicious, it’s hard to resist!

These chocolatey cookies make a great afternoon snack for kids and adults alike! Give these to the little ones as an afterschool refreshment with a glass of milk, that should be enough to keep them until dinner.

Easy To Make Cookies

These delicious cookies are so easy to make, anyone could bake them with no issues at all! Simply combine the wet and dry ingredients separately, then combine them, and add the chocolate chips last, bake and you’re done! It takes just 30 minutes to prep and bake, which means you can whip these up in a flash and start chowing down in no time.


Make Use Of Those Overripe Bananas

If you have any overripe bananas, this is the perfect way to make use of them! Don’t throw them out, use them in this recipe. Yes, even if the skin is black, they can still be used, in fact, the ripper the better! Overripe bananas will give these cookies a stronger and sweeter banana flavor.


How To Serve

These tasty cookies are best served warm or at room temperature, they are delicious eaten as is or with a warm cup of tea. Dunk them in a cold glass of milk (regular or chocolate), sit back, and savor every scrumptious bite.


Serving Size

This recipe yields about 24 delicious cookies, eat them as a tasty snack with your family, and store the leftovers in an airtight cookie jar for later. You can also have them as a dessert after dinner with a scoop of your favorite ice cream.


Equipment Needed

Mixing Bowls– For this recipe I used 2 medium to large bowls.

Electric Mixer– You will need either a stand mixer or hand mixer.

Cookie Sheet – Use either a cookie sheet, baking sheet, or sheet pan.

Wire Rack – You can use any wire rack available to you, as long as it elevates the pan allowing airflow beneath it.


Type of Main Ingredient

Hershey’s Chocolate Chips- This is my favorite brand of semi-sweet chocolate chips and it hasn’t failed me yet!

Daisy Sour Cream– Of all the brands I’ve tried, this flour yielded the best result for the crust.

Land O’ Lakes– This butter gave the crust a very rich flavor.



Greek Yogurt– Use an equal amount of greek yogurt to replace the sour cream in this recipe.

Dark Chocolate Chips– You can use dark chocolate chips as a substitute for semi-sweet chocolate chips in a 1:1 ratio,  or any other chips you prefer.

Arrowroot Flour– This can be used as a substitute for cornstarch. Use 1 tbs of arrowroot flour to replace 1tbs of cornstarch.


The Ingredients

  • Butter– Beaten with the sugar until light and fluffy.
  • Sugar– Adds sweetness and color to the cookies.
  • Eggs– Added to the butter mixture along with the vanilla, banana, and sour cream.
  • Vanilla– Used as a flavoring in the cookies.
  • Banana– Mashed and mixed into the wet ingredients.
  • Sour Cream– Gives the cookies a rich flavor and texture.
  • Flour– Combined with the baking soda, cornstarch, and salt.
  • Baking Soda– Used as a leavening agent in the cookie dough.
  • Cornstarch– Gives the cookies a tender texture.
  • Salt– Enhances the flavors of the cookies.
  • Chocolate Chips– Mixed into the cookie dough before baking.


The Instructions

  1. Preheat your oven to 350 degrees and line a sheet pan with baking paper or a heatproof mat.
  2. Combine all the dry ingredients in a bowl, then set aside. In another bowl cream the butter and sugar until smooth.
  3. To the creamed mixture, add the egg, mashed bananas, vanilla, and sour cream, beat just until fully incorporated.
  4. Combine the dry with the wet ingredients and beat until blended. Add in the chocolate chips.
  5. Using a spoon or scoop portion the cookie dough into small mounds equal in size and place on the line sheet 2 inches apart.
  6. Bake the cookies for 10-12 minutes, cool, and serve warm.


Adding The Chocolate Chips

Once the dough has been made, I added the chocolate chips and stirred them in. What didn’t I add them sooner? It best to add the chips last because they could easily melt during the mixing process, making a chocolate swirl cookie instead of a chocolate chip.  


Creaming The Butter And Sugar

To cream the butter and sugar, I used an electric mixer as it was fast, easy, and convenient. However, if you do not have an electric mixer, it can always be done manually. Just put the butter and sugar in a deep bowl and stir with a wooden spoon until light and fluffy.


Storage Tips

These cookies can be stored for up to a week at room temperature, just place them in an airtight container away from any heat. To freeze for longer periods, place some of the cookies in a ziplock bag lined with parchment, cover with another layer of parchment, and place the remainder of the cookie on top. Label with date and freeze, this will last for up to 3 weeks.


These Banana Chocolate Chip cookies are so tasty, your mouth will water from sheer anticipation. Sink your teeth into one of these toothsome treats and wash it down with a tall glass of milk. You won’t want to share these scrumptious delights and I can’t blame you!

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies

Yield: 24 Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Banana flavored chocolate chip cookies, crunchy and delicious.


  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/3 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 banana (mashed)
  • 1/4 cup sour cream
  • 2 cup flour
  • 1 tsp baking soda
  • 1 tbs cornstarch
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips


  1. Prheheat the oven to 350°F or 180°C, line a cookie sheet with parchment paper or a heatproof baking mat.
  2. Using a whisk, mix the flour, cornstarch, salt, and baking soda in a bowl until well blended.
  3. In a larger bowl, beat the butter and sugar until light and fluffy, then add the egg, vanilla, sour cream, and mashed banana and mix to combine.
  4. Mix both the dry and liquid ingredients until combined. Fold in the chocolate chips, then scoop spoonfuls of dough onto the lined cookie sheet, leaving about 2 inches between each dough ball.
  5. Bake these for 10-12 minutes, then transfer to a wire rack to cool. Serve warm.

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