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Single Serve Banana Bread Chocolate Chip Cookie

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Single Serve Banana Bread Chocolate Chip Cookie

by | Jun 5, 2025 | 0 comments

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These banana bread chocolate chip cookies are soft, chewy and absolutely irresistible! They are a hybrid between banana bread and a classic chocolate chip cookie. Moist from ripe bananas, perfectly sweet- and lets not forget those melty chocolate chips!

Prep Time15 min

Bake Time12 min

Wait Time30 min

Yields2 medium cookies

Ingredients

Cookie

  •  3 tbsp (42g) butter, softened
  •  2 tbsp (25g) granulated sugar
  •  3 tbsp (37g) brown sugar
  •  1 tbsp (15g) mashed banana
  •  1/2 tsp (2g) vanilla extract
  •  1/4 tsp (1g) cornstarch
  •   6 tbsp (54g) all-purpose flour
  •   3 tbsp (30g) instant or quick oats
  •   1/4 tsp (1.5g) salt
  •   1/4 tsp (1g) baking soda
  •   2/3 cup (115g) chocolate chips

What to do

1. Place butter and sugars in a medium bowl. Mix well with a rubber spatula. Add banana and vanilla. Mix until combined.

2. Sift in dry ingredients, except oats and chocolate chips. Mix well. Add the oats and mix again until just barely combined. Add chocolate chips. Gently fold, do not over mix!

3. Form dough into two balls and place on a cookie sheet lined with parchment paper. Place the cookie sheet in fridge for at least 30 minutes (no need to cover the dough). Please don’t skip this step! The dough needs time to hydrate!

4. Preheat oven to 375, remove cookie from fridge at rest at room temperature for about 5 minutes. Then bake cookies for about 11-13 minutes, or when edges and tops are golden brown (note: this cookie browns a bit faster than a typical chocolate chip cookie, that is normal!). Top with more chocolate chips and sea salt warm out of the oven. Note: Let the cookie rest for about 30 minutes or more (you can leave it on the baking sheet). *See notes below for more detail.

*Pro tip: You can reheat your cookie at 350 degrees for about 5 minutes. This gives your cookies that fresh baked taste again!


FAQ’s

Yes, I encourage very ripe, basically brown bananas in this recipe. The more ripe, the more intense and sweet flavor! If using a frozen banana, remove banana from the freezer and place on the counter for about 30-60 minutes before mixing ingredients.

Yes! Try using a 1:1 GF flour and your cookie should turn out beautifully.

Yes, you can absolutely double this recipe. If you are looking to make a larger batch and want to preserve the dough, it freezes beautifully. Simple let the dough thaw in the fridge overnight. And remove from the fridge about 20 minutes before baking.

Helpful tips

Here are some important Pro tips by Maude

  • Because this cookie does not contain eggs, and also incorporates oats, the end result will be a delicate cookie. I have found that letting the cookie sit on the baking sheet for about 30 minutes yields a crispy yet firm exterior and also a gooey center.
  • Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! In this recipe, I advise chilling the dough for about 30 minutes (uncovered) before baking. Please don’t skip this step, otherwise your cookies could spread too much while baking!
  • I often bake ugly looking cookies (LOL). To avoid and ugly single serve cookie, grab a soup bowl and place it over the cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!

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