Banana Bread Chocolate Chip Cookies Recipe

I just made Chocolate Chip Banana Bread Cookies and I’m warning you now these bites are unreasonably soft and choc-chip-packed so keep scrolling.

I can’t decide if I’m more obsessed with banana bread or chocolate chip cookies, so I made the compromise my pantry needed. I love how Chocolate Chip Banana Bread Cookies taste like chewy banana loaf with salt-and-sweet chocolate pockets.

Mashed Banana Cookies, but better, more gooey, less cakey. I adore when a cookie actually surrenders under your bite instead of cracking like a rock.

And the smell of ripe banana makes me instantly grab a second one before the first is even gone. Pure flavor from real ingredients: a large egg, mashed ripe banana.

Dangerous, delicious, and zero regrets always.

Ingredients

• Butter: Adds richness and tender crumbs, it’s what makes cookies feel buttery and cozy.
• Granulated sugar: Gives snap and sweetness, keeps edges a little crisp, not cloying.
• Brown sugar: Basically adds molasses-y moisture and chew, makes cookies soft and sticky.
• Egg: Binds everything together, adds protein and that classic cookie structure.
• Vanilla extract: It’s warmth in a bottle, rounds out flavors without stealing the show.
• Mashed ripe banana: Adds natural sweetness, fruitiness, and keeps cookies super moist.
• All-purpose flour: The backbone that gives shape and that familiar cookie bite.
• Baking soda: Helps spread and gives a light lift, makes them less dense.
• Baking powder: Adds gentle rise, keeps texture tender and slightly cakey.
• Fine salt: Balances sweetness, sharpens chocolate notes and overall flavor.
• Ground cinnamon (optional): Plus a cozy spice note that pairs great with banana.
• Semisweet chocolate chips: Pockets of melty chocolate, sweet-bitter contrast you’ll love.
• Walnuts or pecans (optional): Crunch and nutty flavor, adds textural contrast.
• Sour cream or yogurt (optional): Basically extra moisture and tang that keeps them soft.

Ingredient Quantities

• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1 3/4 cups (220 g) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional)
• 1 cup (170 g) semisweet chocolate chips
• 1/2 cup chopped walnuts or pecans (optional)
• 2 tablespoons sour cream or plain yogurt (optional, for extra moistness)

How to Make this

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.

2. In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl cause the brown sugar likes to hide.

3. Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until combined, then stir in 1 cup mashed ripe banana (about 2 medium bananas). If using, add 2 tablespoons sour cream or plain yogurt now for extra moistness.

4. In a separate bowl whisk 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon if you want cinnamon flavor.

5. Fold the dry ingredients into the banana mixture gently until just combined. Don’t overmix or the cookies get tough.

6. Stir in 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using. Scrape the bowl one more time to make sure everything is evenly distributed.

7. Scoop dough by heaping tablespoonfuls (or use a small cookie scoop) onto the prepared sheets, spacing about 2 inches apart. Flatten each scoop slightly with your fingers or the back of a spoon because these cookies don’t spread a ton.

8. For thicker, chewier cookies, chill the scooped dough in the fridge for 15 to 30 minutes before baking, otherwise bake right away.

9. Bake 10 to 13 minutes, or until edges are set and centers still look a little soft. Rotate the pans halfway through if your oven bakes unevenly.

10. Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling. They will firm up as they cool. Store in an airtight container for up to 3 days or freeze for longer.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. Two baking sheets plus parchment paper or a silicone baking mat
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or a whisk (a sturdy wooden spoon will work if you dont have one)
5. Measuring cups and spoons (for both wet and dry)
6. Rubber spatula for scraping the bowl and folding
7. Tablespoon or small cookie scoop for portioning dough
8. Wire cooling rack for finishing the cookies

FAQ

Banana Bread Chocolate Chip Cookies Recipe Substitutions and Variations

• Unsalted butter: use equal amount coconut oil, softened (adds slight coconut note); or use stick margarine for same texture, same amount; for lower fat try 3/4 cup applesauce but cookies will be softer and less rich.
• Large egg: replace with 1/4 cup mashed banana (extra banana flavor) or mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes to gel; both bind well but flax gives a nuttier taste.
• All purpose flour: swap 1:1 with a gluten free blend made for baking (measure by weight 220 g), or use 3/4 cup whole wheat plus 1 cup all purpose to add nuttiness and firmer crumb.
• Semisweet chocolate chips: use chopped dark chocolate 60 to 70% for a less sweet cookie, or white chocolate chips for a sweeter, creamier result; for nutty crunch try peanut butter chips or extra chopped nuts instead.

Pro Tips

1) Use very ripe bananas, the mushier the better. Brown spots mean sweeter flavor and more moisture, so they mash easier and give better banana taste. If yours arent ripe enough, microwave whole bananas for 20-30 seconds to soften and concentrate sugars.

2) Don’t skip chilling if you want thicker, chewier cookies. Even 15 minutes makes a big difference. If you want them flatter, bake right away or press them a little before baking. Also, chilling helps the flavors meld so they taste better the next day.

3) Toast the nuts and fold them in at the end. Toasting for 5-7 minutes in a 350°F oven brings out nuttiness and keeps them crunchier in the cookie. Let them cool before adding so they dont melt the chocolate chips.

4) Watch the bake time and cooling. Pull the cookies when edges are set but centers still look slightly soft, they’ll firm up as they cool on the sheet. Overbaking is the quickest way to dry them out, so err on the side of a minute or two less. Store cooled cookies in an airtight container with a slice of bread to keep them soft.

Banana Bread Chocolate Chip Cookies Recipe

Recipe by Tina Braven

0.0 from 0 votes

I just made Chocolate Chip Banana Bread Cookies and I'm warning you now these bites are unreasonably soft and choc-chip-packed so keep scrolling.

Pin

Servings

12

servings

Calories

322

kcal

Equipment: 1. Oven (set to 350°F / 175°C)
2. Two baking sheets plus parchment paper or a silicone baking mat
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or a whisk (a sturdy wooden spoon will work if you dont have one)
5. Measuring cups and spoons (for both wet and dry)
6. Rubber spatula for scraping the bowl and folding
7. Tablespoon or small cookie scoop for portioning dough
8. Wire cooling rack for finishing the cookies

Ingredients

• 1/2 cup (113 g) unsalted butter, softened

• 1/2 cup (100 g) granulated sugar

• 1/2 cup (110 g) packed light brown sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1 cup mashed ripe banana (about 2 medium bananas)

• 1 3/4 cups (220 g) all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon fine salt

• 1 teaspoon ground cinnamon (optional)

• 1 cup (170 g) semisweet chocolate chips

• 1/2 cup chopped walnuts or pecans (optional)

• 2 tablespoons sour cream or plain yogurt (optional, for extra moistness)

Directions

• Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.
• In a large bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl cause the brown sugar likes to hide.
• Beat in 1 large room temperature egg and 1 teaspoon vanilla extract until combined, then stir in 1 cup mashed ripe banana (about 2 medium bananas). If using, add 2 tablespoons sour cream or plain yogurt now for extra moistness.
• In a separate bowl whisk 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt and 1 teaspoon ground cinnamon if you want cinnamon flavor.
• Fold the dry ingredients into the banana mixture gently until just combined. Don’t overmix or the cookies get tough.
• Stir in 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using. Scrape the bowl one more time to make sure everything is evenly distributed.
• Scoop dough by heaping tablespoonfuls (or use a small cookie scoop) onto the prepared sheets, spacing about 2 inches apart. Flatten each scoop slightly with your fingers or the back of a spoon because these cookies don’t spread a ton.
• For thicker, chewier cookies, chill the scooped dough in the fridge for 15 to 30 minutes before baking, otherwise bake right away.
• Bake 10 to 13 minutes, or until edges are set and centers still look a little soft. Rotate the pans halfway through if your oven bakes unevenly.
• Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack to finish cooling. They will firm up as they cool. Store in an airtight container for up to 3 days or freeze for longer.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 90g
• Total number of serves: 12
• Calories: 322kcal
• Fat: 16g
• Saturated Fat: 6.8g
• Trans Fat: 0.07g
• Polyunsaturated: 2.8g
• Monounsaturated: 4.1g
• Cholesterol: 16mg
• Sodium: 108mg
• Potassium: 128mg
• Carbohydrates: 44.1g
• Fiber: 1.6g
• Sugar: 26.5g
• Protein: 4g
• Vitamin A: 260IU
• Vitamin C: 1.7mg
• Calcium: 15mg
• Iron: 1mg