You have a few overripe bananas sitting on your counter again. Instead of making bread, let’s try something rich and decadent today. These chocolate banana brownie cookies are the perfect way to satisfy a craving. They combine the chewy texture of a brownie with fruit sweetness. Your whole family will love this warm and fudgy treat.
This recipe is a lifesaver when you need a quick dessert. It uses simple pantry staples you likely already have on hand. You can have a batch ready in less than 30 minutes. It is the ultimate solution for those busy weeknight evenings. Let’s get baking and turn those brown bananas into something amazing.
Why This Recipe Is a Winner
This recipe is a winner because it offers the best of both worlds. You get the deep chocolate flavor of a classic fudge brownie. However, you also get the soft, moist texture from ripe bananas. It is a fantastic way to reduce food waste in your kitchen. Kids will never even know they are eating fruit in their dessert.
The cookies are naturally egg-rich and soft without being overly cakey. They hold their shape perfectly for school lunches or afternoon snacks. This is a great choice for cozy fall afternoons at home. You only need a few bowls and a spoon to start. It is a low-stress recipe that delivers high-quality results every time.
Simple Method
Making these chocolate banana brownie cookies is very straightforward for any cook. You do not need a heavy stand mixer or special tools. Simply mash your bananas and whisk them with the melted butter. The batter comes together quickly with just a sturdy spatula. It is a very forgiving process for beginner bakers.
You just fold the dry ingredients into the wet mixture gently. This ensures the cookies stay tender rather than becoming tough. There is no need to chill the dough before baking it. You can go from a craving to a warm cookie very quickly. It is a fun activity to do with your kids too.
Ingredients You’ll Need
These cookies rely on simple pantry staples you probably have right now. Fresh, ripe bananas provide the best flavor and moisture for the base.
- 1/2 cup mashed ripe banana (approximately 1 large banana)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated white sugar
- 1/2 cup light brown sugar, firmly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Step-by-Step
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, combine the mashed banana and melted butter. Whisk in the granulated sugar and brown sugar until the mixture is smooth.
- Add the egg and vanilla extract to the banana mixture, whisking vigorously for 1 minute until the batter is glossy.
- In a separate medium bowl, whisk together the flour, sifted cocoa powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain.
- Fold in the semi-sweet chocolate chips.
- Using a cookie scoop, drop approximately 1.5 tablespoons of dough per cookie onto the prepared sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes. The cookies are done when the edges are set but the centers remain slightly soft and fudgy.
- Allow cookies to cool on the baking sheet for 10 minutes to structure before transferring to a wire rack for complete cooling.
Best Ways to Enjoy It
Serve these cookies warm for the ultimate gooey experience. They pair perfectly with a cold glass of milk or coffee. You can pack them into containers for easy weekday lunches. They are also a huge hit at potlucks and parties. Everyone will love the unique combination of chocolate and banana.
For a fancy dessert, serve them with a scoop of ice cream. A drizzle of caramel sauce would also be a lovely touch. Set the table and enjoy a cozy night in with these. They are the perfect comfort food for a chilly evening. Your family will definitely ask for a second helping of these.
Storage & Reheating
Store your leftover cookies in an airtight container at room temperature. They will stay fresh and soft for up to three days. If you want them to last longer, keep them in the fridge. You can also freeze these cookies for up to two months. Simply thaw them on the counter whenever you need a treat.
To get that fresh-from-the-oven feel, reheat them briefly. Place a cookie in the microwave for about five to ten seconds. This will melt the chocolate chips and soften the center again. You can also warm them in a 300°F oven for five minutes. They taste just as good the next day as they do fresh.
Tips for Best Results
- Don’t skip sifting the cocoa powder to avoid any bitter clumps.
- Avoid overbaking these cookies so they stay soft and fudgy.
- Use very spotty or brown bananas for the best natural sweetness.
- Whisk the egg vigorously to get that beautiful shiny brownie top.
- Double the batch for holiday gatherings or school bake sales.
- Let the cookies cool on the pan to help them set properly.
- Add a pinch of sea salt on top to balance the chocolate.
Ways to Switch It Up
- Swap semi-sweet chips for white chocolate for a sweeter flavor profile.
- Use gluten-free 1-to-1 flour to make these accessible for everyone.
- Add a half cup of chopped walnuts for a crunchy texture.
- Try using dark cocoa powder for an even richer chocolate experience.
- Add a dash of cinnamon for a warm, spicy fall twist.
Common Questions
Can I use frozen bananas?
Yes, you can certainly use frozen bananas for this recipe. Just make sure to thaw them completely and drain any excess liquid. This keeps the dough from becoming too wet and runny.
How do I know when they are done?
Look for the edges to be firm and set to the touch. The centers should still look slightly soft and richly chocolatey. They will firm up perfectly as they cool on the baking sheet.
Can I make the dough ahead of time?
It is best to bake this dough immediately after mixing it. The baking soda starts working as soon as it hits the banana. Baking right away ensures your cookies get the best lift and texture.
I hope these fudgy cookies bring a little extra sweetness to your kitchen. They are such a fun way to use up those ripe bananas. Happy baking and enjoy every chocolatey bite!
— Alex
Ingredients
- 1/2 cup mashed ripe banana (approximately 1 large banana)
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated white sugar
- 1/2 cup light brown sugar, firmly packed
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1 cup all -purpose flour
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon sal t
- 1 cup semi -sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, combine the mashed banana and melted butter. Whisk in the granulated sugar and brown sugar until the mixture is smooth.
- Add the egg and vanilla extract to the banana mixture, whisking vigorously for 1 minute until the batter is glossy.
- In a separate medium bowl, whisk together the flour, sifted cocoa powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until no streaks of flour remain.
- Fold in the semi-sweet chocolate chips.
- Using a cookie scoop, drop approximately 1.5 tablespoons of dough per cookie onto the prepared sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes. The cookies are done when the edges are set but the centers remain slightly soft and fudgy.
- Allow cookies to cool on the baking sheet for 10 minutes to structure before transferring to a wire rack for complete cooling.
