I can never resist a cookie that turns ripe bananas into something this soft, sweet, and chocolate packed. These Chocolate Chip Banana Cookies disappear fast, and one bite makes it obvious why.
I’m obsessed with these Chocolate Chip Banana Cookies because they hit that sweet spot between banana bread and a soft bakery cookie. I get all the rich banana flavor from very ripe bananas, then semisweet chocolate chips show up in every bite and make the whole thing dangerously snackable.
And I love that they’re tender without being cakey in a boring way. But the best part?
No egg, no fuss, just big banana flavor and melty chocolate doing exactly what I want. A little messy, a little chewy, totally worth grabbing two before anyone else gets near the cookie plate.
Ingredients
- Ripe bananas bring natural sweetness, soft texture, and that cozy banana bread vibe.
- Butter makes the cookies tender, rich, and honestly way harder to stop eating.
- Brown sugar adds chewiness and a little caramel flavor you’ll totally notice.
- Vanilla rounds everything out, so the banana and chocolate taste even better.
- Flour holds the cookies together without making them too cakey or heavy.
- Baking soda and baking powder help them puff up just enough.
- Salt keeps the sweetness in check.
Basically, don’t skip it.
- Cinnamon adds warmth if you want a cozy, bakery-style flavor.
- Chocolate chips bring melty pockets of sweetness, which is the whole point.
- Plus, nuts add crunch and a little “maybe this is healthy” energy.
Ingredient Quantities
- 2 very ripe bananas, mashed (about 1 cup / 240 g)
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 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 (60 g) chopped walnuts or pecans, optional
How to Make this
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. In a bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon if using; set aside.
3. In a large bowl cream 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
4. Add 2 very ripe mashed bananas (about 1 cup / 240 g) and 1 teaspoon vanilla extract to the butter mixture and beat until combined.
5. Gradually add the dry ingredients to the wet mixture and fold until just combined, being careful not to overmix.
6. Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using.
7. Use a cookie scoop or tablespoon to drop rounded portions of dough about 2 inches apart onto the prepared baking sheets. Flatten slightly if you want a more even shape.
8. Bake for 10 to 12 minutes, until edges are set and tops are lightly golden but centers remain soft.
9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Equipment Needed
1. Oven
2. Two baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls (one large, one medium)
4. Whisk
5. Electric hand mixer or stand mixer (or sturdy wooden spoon)
6. Rubber spatula or wooden spoon for folding
7. Measuring cups and spoons
8. Cookie scoop or tablespoon
9. Baking rack for cooling
10. Knife and cutting board for chopping nuts
FAQ
CHOCOLATE CHIP BANANA COOKIES Recipe Substitutions and Variations
- Bananas: unsweetened applesauce (about 3/4 cup to replace 1 cup mashed banana), pumpkin puree (1:1), 2 large eggs (for binding if you do not need banana flavor)
- Unsalted butter: solid coconut oil (1:1 by volume), neutral vegetable oil (1:1), softened margarine (1:1)
- All purpose flour: whole wheat pastry flour (1:1 for a slightly nuttier, tender result), spelt flour (1:1, may be a touch denser), gluten free cup-for-cup flour blend (1:1)
- Semisweet chocolate chips: chopped baking chocolate or chocolate chunks (1:1), dark chocolate chips (1:1), dried cherries or raisins (1:1 for a fruitier cookie)
Pro Tips
1) Use very ripe bananas for maximum flavor and moisture. The riper they are the more pronounced the banana taste; if they are super spotty you may need to reduce mash by a tablespoon or two to avoid an overly wet dough.
2) Don’t overmix once the flour goes in. Fold until just combined to keep the cookies tender and avoid developing gluten which makes them tough.
3) Chill the dough for 20 to 30 minutes if you want taller, chewier cookies. Cold dough spreads less, so you get a thicker cookie with a soft center. If you prefer thinner, crisper edges skip the chill.
4) Toast the nuts and sprinkle a tiny pinch of flaky salt on top right after baking. Toasting boosts nutty flavor and the salt brightens the chocolate and banana without making the cookie taste salty.
CHOCOLATE CHIP BANANA COOKIES Recipe
I can never resist a cookie that turns ripe bananas into something this soft, sweet, and chocolate packed. These Chocolate Chip Banana Cookies disappear fast, and one bite makes it obvious why.
12
servings
294
kcal
Equipment: 1. Oven
2. Two baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls (one large, one medium)
4. Whisk
5. Electric hand mixer or stand mixer (or sturdy wooden spoon)
6. Rubber spatula or wooden spoon for folding
7. Measuring cups and spoons
8. Cookie scoop or tablespoon
9. Baking rack for cooling
10. Knife and cutting board for chopping nuts
Ingredients
-
2 very ripe bananas, mashed (about 1 cup / 240 g)
-
1/2 cup (115 g) unsalted butter, softened
-
3/4 cup (150 g) packed light brown sugar
-
1 teaspoon vanilla extract
-
1 1/2 cups (190 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 (60 g) chopped walnuts or pecans, optional
Directions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, and 1 teaspoon ground cinnamon if using; set aside.
- In a large bowl cream 1/2 cup softened unsalted butter with 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
- Add 2 very ripe mashed bananas (about 1 cup / 240 g) and 1 teaspoon vanilla extract to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet mixture and fold until just combined, being careful not to overmix.
- Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts or pecans if using.
- Use a cookie scoop or tablespoon to drop rounded portions of dough about 2 inches apart onto the prepared baking sheets. Flatten slightly if you want a more even shape.
- Bake for 10 to 12 minutes, until edges are set and tops are lightly golden but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
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: 77g
- Total number of serves: 12
- Calories: 294kcal
- Fat: 15.9g
- Saturated Fat: 7.9g
- Trans Fat: 0.05g
- Polyunsaturated: 2.5g
- Monounsaturated: 5g
- Cholesterol: 21mg
- Sodium: 223mg
- Potassium: 182mg
- Carbohydrates: 38.2g
- Fiber: 1.7g
- Sugar: 22g
- Protein: 3.3g
- Vitamin A: 167IU
- Vitamin C: 1.7mg
- Calcium: 25mg
- Iron: 0.66mg
