Banana bread chocolate chip cookies are soft and chewy with rich, banana-infused sweetness and plenty of melty pockets of chocolate in every bite.
Baked to golden perfection, these cookies fill your kitchen with an inviting aroma that’s hard to resist.
They’re ideal for satisfying your sweet tooth while still enjoying the wholesome goodness of real fruit.
Why You’ll Love These Banana Bread Chocolate Chip Cookies
Irresistible Chocolatey Taste: These cookies combine the comforting taste of banana bread with the indulgent richness of chocolate chip cookies. How can you beat that?
Perfect Chewy Texture: The combination of mashed banana and melted butter results in perfectly soft and chewy cookies with just the right amount of crispiness on the edges.
Unique Flavor Twist: Everyone loves classic chocolate chip cookies. But with a hint of banana, they’re impossible to resist.
Easy Baking: With a simple, straightforward recipe and a short baking time, these cookies are perfect for busy days when you still want to satisfy your sweet tooth.
Ingredients
- Unsalted Butter: The much-needed fat for rich, flavorful cookies. Melted and cooled for easy mixing.
- Light Brown and Granulated Sugar: Deliver a delightful balance of sweetness and depth of flavor.
- Egg Yolk: Contributes to the cookie’s richness and chewy texture.
- Vanilla Extract: Enhances the flavor with a warm, aromatic note.
- Mashed Ripe Banana: Adds natural sweetness and a tender texture.
- All-Purpose Flour: The base that provides structure to the cookies.
- Spices and Leavening: Ground cinnamon for warmth, baking soda for leavening, and salt for balance.
- Semi-Sweet Chocolate Chips: The classic cookie addition. They melt into gooey pockets of chocolatey goodness.
- Sea Salt: Optional garnish for a hint of savory contrast to the sweet cookies.
How to Make Banana Bread Chocolate Chip Cookies
This recipe combines two beloved classics into one extraordinary dessert that’s sure to become a new favorite.
Try them warm from the oven for an extra special treat, or pack them in your lunchbox for a midday pick-me-up.
However you choose to enjoy them, these chocolate chip banana bread cookies are sure to bring a smile to your face. Better yet, they’re ready in a flash!
1. WHISK: In a large bowl, whisk the melted butter and sugars until well combined. Mix in the egg yolk, vanilla extract, and mashed banana.
2. MIX: In a separate bowl, whisk the flour, cinnamon, baking soda, and salt.
3. COMBINE: Mix in half of the dry ingredients until combined. Add the remaining flour and 1/2 cup of chocolate chips and mix until no streaks of flour are visible.
4. CHILL: Cover the bowl with plastic wrap and refrigerate for at least 60 minutes (or up to 24 hours).
5. PREP: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. PORTION: Portion the dough into 2 tablespoon-sized balls. Top each cookie with extra chocolate chips and sprinkle with sea salt, if using.
7. BAKE: Bake for 10-12 minutes or until the edges are lightly golden and the centers are slightly puffy.
8. COOL: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Tips For the Best Banana Bread Chocolate Chip Cookies
What I love most about this recipe is how it transforms overripe bananas into something truly magical.
So, instead of wasting those spotty bananas, give them new life with these incredible chocolate chip cookies.
It’s a fantastic way to use ingredients you already have on hand while creating a delightful twist on traditional favorites.
Check out these tips before you start, and they’ll be flawless every time.
- Use ripe bananas. For the best flavor and natural sweetness, use overripe bananas. They should be yellow with brown spots but not too dark.
- Chill the dough. Since this recipe uses melted butter, it’s vital you chill the dough. If you try to bake them right away, they’ll spread flat, and you won’t get that chewy texture we all know and love.
- Measure accurately. Use proper measuring techniques for dry and wet ingredients to ensure the right texture. I always recommend weighing the flour in particular.
- Mix properly. Mix everything by hand until just combined. If you overmix, then cookies will be tough.
- Scoop evenly. Use a cookie scoop or spoon to create uniform-sized cookies for even baking.
- Underbake them. For super chewy cookies, take them out 2-3 minutes early and then leave them to cool for an extra 5 minutes on the hot baking sheet before moving to a wire rack.
- Cool completely. Let cookies cool fully on the wire rack. This gives them a chance to set up and lets the flavors shine.
- Go vegan. Swap the butter for oil or vegan butter. Use 1 1/2 teaspoons of ground flaxseed mixed with 2 tablespoons of cold water instead of the egg. Be sure to let it thicken for 5 minutes before use.
- Variations. Add 1/3 cup chopped nuts or different types of chocolate, or try extra spices like nutmeg for different flavor profiles.
How to Store
These banana bread chocolate chip cookies are sure to become a household staple.
They’re perfect for satisfying your sweet tooth, impressing guests, or simply treating yourself to a well-deserved indulgence.
And they store well, too!
To Store: Place cooled cookies in an airtight container, separating layers with parchment paper. Keep at room temperature for up to 3 days or refrigerate for up to a week.
To Freeze: Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag or container. Thaw in the fridge overnight before enjoying.
More Soft and Chewy Cookies You’ll Love
Texas Sheet Cake Cookies
Chocolate Chip Cookie Bars
Brown Butter Toffee Chocolate Chip Cookies
Double Chocolate Chip Cookies
Banana Bread Chocolate Chip Cookies
18
servings10
minutes12
minutes158
kcalBanana bread chocolate chip cookies are soft and chewy with rich, banana-infused sweetness and plenty of melty pockets of chocolate in every bite.
Ingredients
1/2 cup unsalted butter, melted and cooled
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup mashed ripe banana (about 1 small banana)
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips, divided
sea salt, for garnish, optional
Instructions
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg yolk, vanilla extract, and mashed banana, and mix until smooth.
- In a separate bowl, whisk the flour, cinnamon, baking soda, and salt.
- Add half of the dry ingredients and mix gently by hand until just combined. Add the remaining flour and 1/2 cup of chocolate chips and mix until no streaks of flour are visible.
- Cover the bowl with plastic wrap and refrigerate for at least 60 minutes (or up to 24 hours) so the dough can firm up.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Portion the dough into 2 tablespoon-sized balls, placing them 2-3 inches apart on the baking sheets. Top each cookie with a few extra chocolate chips and sprinkle with sea salt, if using.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft but puffy.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Use overripe bananas for the best flavor and natural sweetness. They should be yellow with brown spots but not too dark.
- Since this recipe uses melted butter, it’s vital you chill the dough. If you try to bake these right away, they’ll spread flat, and you won’t get that chewy texture we all know and love.
