Soft, Chewy and Irresistible: Nana’s Chocolate Chip Banana Buttons

Transform overripe fruit into delicious cookies, cakes, and quick breads with ease by making sure to stock up your freezer with ripe bananas for spontaneous baking cravings!

Transform your cookie game with this showstopper adaptation of my Pumpkin Chocolate Chip Cookie recipe! Swapping pumpkin for sweet, ripe bananas and adding crunchy walnuts, these Banana Nut Chocolate Chip Cookies are a hit at our home and sure to satisfy any banana lover’s cravings.

One cup of mashed bananas is just 3 medium-sized or 2 large ones. Always measure for precise results.

Transform your cookies from ordinary to extraordinary with this oil-infused recipe! I like to add a touch of both sunflower and extra virgin olive oil for a rich and indulgent taste, but you can also use 1/2 cup of vegetable or canola oil.

Chocolate lovers rejoice! I love to use semi-sweet chips for a decadent twist, but if you’re a milk chocolate fan, you can easily swap those in. And if you’re a nutty person, I use walnuts, but pecans can be just as delicious.

A secret to my fluffy and delicious cookies? Always use fresh baking powder and baking soda to give them a beautiful rise that results in a cake-like texture. And don’t forget to slightly round your teaspoons, not scrape them level.

You’ll love the generous size of these cookies! Depending on the size of your spoonfuls, you can expect to get 16-24 servings.

Ingredients

1 cup granulated sugar

1/4 cup sunflower oil

1/4 cup extra virgin olive oil

2 tsp milk

1 large egg

1 tsp vanilla extract

1 cup smashed bananas

2 cups all purpose flour

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp sea salt (I don’t recommend flaked or course)

2 tsp baking powder

1 tsp baking soda

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts

Instructions

Preheat oven to 375 degrees F.

Line a cookie sheet with parchment paper, or spray very lightly with a non-stick cooking spray.

Add sugar and oil to a medium mixing bowl and stir well to combine.

Add the egg, milk, bananas and vanilla; mix until smooth.

In a large bowl, sift or whisk the dry ingredients together.

Add the walnuts and chips to the flour and mix them in.

Add the wet ingredients to the large bowl with the chips and dry ingredients; stir until just incorporated.

Drop by large spoonfuls onto your prepared cookie sheet.

Bake at 375 degrees F for 10-12 minutes. Transfer to a rack to cool then enjoy!