Chocolate Chip Banana Bread Cookies
Why You’ll Love This Recipe
Chocolate Chip Banana Bread Cookies combine the best of two beloved treats—banana bread and chocolate chip cookies. These soft, chewy cookies are packed with ripe banana flavor, melty chocolate chips, and a hint of cinnamon, making them a cozy and satisfying snack. Perfect for using up overripe bananas and ideal with a glass of milk or cup of coffee.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananasunsalted butterbrown sugarsugarvanilla extracteggall-purpose flourbaking sodasaltground cinnamonchocolate chips
directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, mash the ripe bananas until smooth.
Add melted butter, brown sugar, sugar, vanilla extract, and egg. Mix until well combined.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the banana mixture and stir just until combined.
Fold in chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 20–24 cookies.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Cooling time: 15 minutes
Total time: 40–45 minutes
Variations
Add chopped walnuts or pecans for a nutty crunch.
Mix in white chocolate chips or peanut butter chips for a twist.
Sprinkle sea salt on top before baking for a salty-sweet combo.
Use mini chocolate chips for a more evenly distributed chocolate flavor.
storage/reheating
Store in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, microwave for 10–15 seconds for a warm, gooey bite.
FAQs
Can I use frozen bananas?
Yes, thaw and drain any excess liquid before mashing.
Do these taste more like cookies or banana bread?
They have the soft, moist texture of banana bread with the shape and chew of cookies.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend.
Can I reduce the sugar?
Yes, but reducing too much may affect texture and spread.
Do I need to chill the dough?
No chilling is required—these are quick and easy to bake right away.
Can I use whole wheat flour?
You can substitute half of the flour with whole wheat for a heartier texture.
Can I make these vegan?
Use plant-based butter, a flax egg, and vegan chocolate chips.
Why are my cookies too soft?
They are meant to be soft, but you can bake 1–2 minutes longer for firmer edges.
Can I double the recipe?
Yes, it doubles easily for a bigger batch.
What type of bananas work best?
Very ripe, spotty bananas give the best flavor and moisture.
Conclusion
Chocolate Chip Banana Bread Cookies are a comforting and delicious way to enjoy the flavors of banana bread in cookie form. Whether you’re craving a soft treat or need to use up overripe bananas, this recipe is a perfect go-to. Cozy, sweet, and easy to make, they’re sure to become a household favorite.
