Banana Bread Chocolate Chip (Ready-to-Print Version)

Soft banana and chocolate chip treats with warm spices and tender texture.

# What You’ll Need:

→ Fruits

01 - 2 medium ripe bananas, mashed (about 1 cup)

→ Fats and Sweeteners

02 - ½ cup unsalted butter, softened
03 - ½ cup packed brown sugar
04 - ¼ cup pure maple syrup

→ Egg and Flavoring

05 - 1 large egg, room temperature
06 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

07 - 1½ cups all-purpose flour
08 - 1 teaspoon baking soda
09 - ½ teaspoon ground cinnamon
10 - ¼ teaspoon ground nutmeg
11 - ¼ teaspoon salt

→ Add-ins

12 - 1 cup semi-sweet chocolate chips

# Step-by-Step Guide:

01 - In a large bowl, beat the softened butter and brown sugar together until light and fluffy, approximately 2 to 3 minutes.
02 - Incorporate the mashed bananas, maple syrup, egg, and vanilla extract into the butter mixture, mixing until smooth and uniform.
03 - In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until evenly combined.
04 - Gradually add the dry ingredients to the wet mixture, stirring gently until just combined and no flour streaks remain. Avoid over-mixing to maintain tender texture.
05 - Gently fold the semi-sweet chocolate chips into the dough using a spatula for even distribution.
06 - Cover and refrigerate the dough for at least 30 minutes to enhance flavor development and prevent spreading during baking.
07 - Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
08 - Drop rounded tablespoons of dough onto the lined baking sheet, spacing them a few inches apart. Press additional chocolate chips on top for presentation if desired. Bake for 10 to 12 minutes until edges are lightly golden and centers are set.
09 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Handy Tips:

01 - Chilling the dough is essential to prevent the cookies from spreading too thin and ensures a tender, flavorful bite. Use ripe bananas with brown spots for optimal sweetness.

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