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.
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.
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.