Banana Bread Chocolate Chip Cookies are the perfect mashup of soft banana bread and chewy chocolate chip cookies. Made with ripe bananas, warm cinnamon, and melty chocolate chips, this easy dessert recipe transforms simple pantry staples into bakery-style cookies your whole family will love.
Why You’ll Love This Recipe
• Soft, chewy centers with lightly crisp edges
• Warm cinnamon banana flavor in every bite
• Perfect way to use overripe bananas
• Simple pantry ingredients
• Family-friendly and beginner-friendly
• Ready in under 30 minutes
If you love homemade banana bread and classic chocolate chip cookies, this recipe gives you the best of both worlds.
Ingredients
1 small overripe banana, mashed (1/4 cup)
1/2 cup vegetable oil or melted butter
1 cup light brown sugar, packed
1 egg yolk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup chocolate chips
Instructions
- In a large mixing bowl, combine melted butter (or oil), brown sugar, and mashed banana. Mix until smooth and well combined.
- Add the egg yolk and vanilla extract. Mix until fully incorporated.
- Stir in flour, baking soda, salt, and cinnamon. Mix just until no streaks of flour remain.
- Fold in the chocolate chips evenly throughout the dough.
- Cover the bowl and let the dough rest for 15 minutes to hydrate while the oven preheats.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 1-ounce portions of dough and place them 2 inches apart on the prepared baking sheet. The dough will be slightly soft.
- Bake for 10–11 minutes, until edges are set and the centers are slightly underbaked.
- Let the Banana Bread Chocolate Chip Cookies cool on the pan before transferring. They will firm up as they cool.
Tips & Tricks
• Use very ripe bananas with brown spots for maximum sweetness and moisture.
• Do not overmix the dough to keep cookies soft.
• Slightly underbake for chewy centers.
• Add chopped walnuts or pecans for a banana nut twist.
• Sprinkle flaky sea salt on top before baking for enhanced flavor.
Details
Prep Time: 10 minutes
Cook Time: 10–11 minutes
Total Time: 25 minutes
Yield: 18 cookies
Category: Dessert
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: Vegetarian
Notes
• You may substitute dark chocolate chips for a richer flavor.
• Butter gives a richer taste, while oil creates extra softness.
• Serve warm with milk, tea, or coffee.
Nutrition (Approximate Per Cookie)
Calories: 180
Protein: 2g
Carbohydrates: 24g
Fat: 9g
FAQ
Can I freeze Banana Bread Chocolate Chip Cookies?
Yes. Freeze baked cookies in an airtight container for up to 3 months.
Can I use whole eggs instead of egg yolk?
Using a whole egg may make the cookies cakier. Egg yolk keeps them chewy and rich.
Why are my cookies too soft?
They may be slightly underbaked. Allow them to cool fully to set properly.
Can I make this dough ahead of time?
Yes. Refrigerate the dough for up to 24 hours before baking.
Can I make them gluten-free?
You can substitute a 1:1 gluten-free baking flour blend.
Storage
Store cookies in an airtight container at room temperature for 3–4 days.
Refrigerator: Up to 1 week.
Freezer: Up to 3 months.
Reheat in the microwave for 8–10 seconds for a fresh-baked texture.
Similar Recipes
Banana Bread Chocolate Chip Cookies
Ingredients
- 1 small overripe banana mashed (1/4 cup)
- 1/2 cup vegetable oil or melted butter
- 1 cup light brown sugar packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup chocolate chips
Instructions
- In a large mixing bowl, combine melted butter (or oil), brown sugar, and mashed banana. Mix until smooth and well combined.
- Add the egg yolk and vanilla extract. Mix until fully incorporated.
- Stir in flour, baking soda, salt, and cinnamon. Mix just until no streaks of flour remain.
- Fold in the chocolate chips evenly throughout the dough.
- Cover the bowl and let the dough rest for 15 minutes to hydrate while the oven preheats.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 1-ounce portions of dough and place them 2 inches apart on the prepared baking sheet. The dough will be slightly soft.
- Bake for 10–11 minutes, until edges are set and the centers are slightly underbaked.
- Let the Banana Bread Chocolate Chip Cookies cool on the pan before transferring. They will firm up as they cool.
Notes
Conclusion
Banana Bread Chocolate Chip Cookies are soft, warmly spiced, and filled with melty chocolate chips. Whether you’re using up ripe bananas or craving a comforting homemade dessert, this easy recipe delivers bakery-quality results every time. Bake a batch today and enjoy the perfect balance of banana bread flavor and classic cookie texture.