1-First Step: Preheat and PrepPreheat oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and ensures even baking for your chocolate chip banana cookies.

2-Second Step: Mash BananasMash 2 ripe bananas (about 1 cup) in a large bowl until smooth. Overripe ones work best for maximum flavor and moisture. For vegan versions, proceed as is.

3-Third Step: Cream Butter and SugarsIn another bowl, beat ½ cup softened butter, ¾ cup brown sugar, and ¼ cup white sugar until fluffy, about 2 minutes. Add 1 egg and 1 tsp vanilla extract; beat well. Stir in mashed bananas. Use plant-based butter and flax egg for vegan adaptations.

4-Fourth Step: Mix Dry IngredientsWhisk 2 cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a separate bowl. Gradually stir into wet mixture until just combined. Avoid overmixing to keep cookies tender. Swap to gluten-free flour here for dietary needs.

5-Fifth Step: Fold in Chocolate ChipsGently fold in 1 cup chocolate chips. Dough will be soft; chill 10 minutes if too sticky. Use dairy-free chips for vegan healthy banana chocolate chip cookies.

6-Sixth Step: Scoop and BakeScoop tablespoon-sized dough balls, place 2 inches apart on sheets. Bake 10-12 minutes until edges are golden. Centers stay soft. For low-calorie, bake 1 minute less.

7-Final Step: Cool and ServeCool on sheets 5 minutes, then transfer to wire rack. Enjoy warm or store. These banana cookies pair with milk or ice cream.