5.0 from 6 votes
Get the Recipe Banana Cake Cookies
Soft and fluffy Chocolate Chip Banana Cake Cookies have a tender crumb in bite-sized form. They're kind of like a muffin top meets a cookie meets a bite of cake...which means you're totally welcome to enjoy them as a breakfast cookie or dessert.
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 24 cookies
Calories: 119 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 1/4 /4 teaspoon baking powder
- 1/4 /4 teaspoon baking soda
- 1/2 /2 teaspoon salt
- 1/2 /2 cup unsalted butter
- 1/2 /2 cup granulated sugar
- 2 Tablespoons brown sugar
- 1 egg
- 1/2 /2 teaspoon vanilla extract
- 1/2 /2 teaspoon banana extract optional
- 3/4 /4 cup extra ripe bananas mashed, approx. 2
- 3/4 /4 cup chocolate chips*
Instructions
- Pre-heat oven to 350°F. Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, and salt.
- Melt butter in the microwave. Whisk in white and brown sugar into butter for 30 - 45 seconds. Make sure it has cooled slightly, then add egg, vanilla extract, and banana extract; whisk until combined.
- Fold the dry ingredients into wet ingredients until halfway mixed in, then add mashed bananas and chocolate chips, continuing to fully fold in until just combined. Using a cookie scoop or two spoons, ball cookies onto baking sheet, spacing about 2 inches apart.
- Bake for 8-12 minutes, until edges are golden brown and the cookies are set, but not dark. Transfer to a cooling rack, and enjoy warm or at room temperature. Store leftovers in a sealed container at room temperature (some moisture may develop) for up to 3 days, then store in the fridge for up to 2 additional days.
Cup of Yum
Notes
- Chocoalte Chips: use semi-sweet or milk chocoalte chips, depending on which you prefer (I lean for milk chocolate). You can also use either mini chocolate chips, regular size, or chopped chocolate.
- Egg-Free: replace the egg with an additional mashed banana; make them vegan by doing this and using vegan butter.
- 1/2022 Update: increased oven temperature from 325F to 350F and reduced the bake time from 10-12 minutes to 8-12 minutes.
Nutrition Information
Calories
119kcal
(6%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
69mg
(3%)
Potassium
42mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
133IU
(3%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 119
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 69mg | 3% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.