If you’ve ever had overripe bananas sitting on the counter and thought, “I really don’t want another banana bread loaf,” then this one’s for you. These Banana Bread Chocolate Chip Cookies are soft, chewy, packed with flavor, and completely addicting. Think of them as the best of both worlds: the familiar comfort of banana bread, reimagined into a handheld cookie form you can enjoy any day of the week.
In this article, you’ll find the backstory behind this recipe (and why it’s so special to me), the key ingredients that make it perfect, baking tips for consistent success, and creative ways to customize and serve them. Whether you’re a banana lover or simply searching for a new go-to cookie, you’re about to meet your next baking obsession.
Banana Bread Chocolate Chip Cookies
Table of Contents
My Story + Why Banana Bread Cookies Work
A Soft Spot for Bananas and Baking
There’s something cozy and nostalgic about banana bread—especially when it’s baked into a loaf and fills the kitchen with that unmistakable sweet aroma. But the idea of merging banana bread with chocolate chip cookies? That came from a moment of sweet tooth desperation on a lazy Sunday. I had one sad, overripe banana and no energy to wait an hour for bread to bake. So I mashed it up and added it to my go-to cookie dough. The result was these Banana Bread Chocolate Chip Cookies—a soft, chewy, slightly spiced wonder that I now make every chance I get.
Since that first batch, these cookies have become a staple in our home. They’ve got that mellow banana flavor, just like our Best Banana Bread Recipe, but they’re portable, quick, and freezer-friendly. Plus, they’re versatile enough for after-school snacks, late-night cravings, or even breakfast on the go (I won’t tell!).
What Makes These Cookies So Irresistible?
Bananas bring more than flavor—they also add natural sweetness and moisture, which means these cookies stay soft for days. That makes them different from your average chocolate chip cookie. They’re thick and cakey with a tender bite, similar in texture to our Chocolate Chip Banana Bread. And while the banana flavor is definitely noticeable, it’s balanced beautifully by warm cinnamon and just the right touch of salt.
Chocolate chips, of course, are non-negotiable. They add those gooey, melty bites in every mouthful, rounding out the flavor and giving you that sweet satisfaction. These cookies also play well with mix-ins like chopped nuts or even oats—just like our Frozen Banana Snickers do in their own way.
If you’re already a fan of banana-based desserts like Banana Pudding Cheesecake or Magnolia Bakery Banana Pudding, this one will feel right at home in your recipe rotation.
Key Ingredients and Smart Substitutions
What You’ll Need for Banana Bread Chocolate Chip Cookies
These cookies come together with simple pantry staples, but it’s the proportions and the banana that set them apart. Here’s a breakdown of what makes this recipe shine:
- 1 small overripe banana (¼ cup mashed max)
- ½ cup vegetable oil or melted butter
- 1 cup light brown sugar (packed)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- ⅔ cup chocolate chips
This ingredient combo creates a dough that’s softer than standard cookie dough—closer to a muffin batter—but don’t worry. A short chill time or slightly wet hands will help with shaping if needed.
Want to double up on banana flavor? Pair these cookies with a side of our Banana Zucchini Bread or enjoy them alongside a chilled glass of Banana Pudding.
Easy Ingredient Swaps and Tips
Need to tweak the recipe? Here are a few smart adjustments that won’t sacrifice taste:
- Use butter for a richer flavor or oil for extra softness.
- Use a 1:1 gluten-free flour blend for GF-friendly cookies.
- Add oats or flax to make them breakfast-friendly.
- Stir in walnuts or pecans for texture.
You’ll love how flexible this recipe is—much like our Banana Bread Cinnamon Rolls, this one invites you to make it your own.
How to Make Banana Bread Chocolate Chip Cookies
Step-by-Step Baking Instructions
- Mash banana in a bowl (¼ cup only).
- Add oil, brown sugar, egg yolk, and vanilla. Stir until smooth.
- Whisk flour, baking soda, cinnamon, and salt in a separate bowl.
- Combine dry with wet ingredients.
- Fold in chocolate chips.
- Scoop dough onto lined baking sheet.
- Bake at 350°F for 9–11 minutes.
- Let cool 5 mins on the pan before transferring.
The cookies will appear slightly underbaked in the center—this gives them that signature soft bite.
For more cozy cookie pairings, try these Peach Cobbler Cookies or Pink Lemonade Cookies for contrast.
Troubleshooting Tips for Success
- Dough too wet? Chill it and measure banana precisely (¼ cup).
- Spreading too much? Chill dough or add 1 tbsp flour.
- Too soft? That’s the goal—but if you prefer firmer edges, bake 1 extra minute.
- Too dry? Avoid using a whole egg or over-measuring flour.
Just like with our Zucchini Bread, measuring moisture-rich ingredients properly makes all the difference.
Serving Ideas, Storage, and Freezing Tips
How to Serve Banana Bread Chocolate Chip Cookies
These cookies are a comfort-food dream. Serve them:
- Warm with milk or coffee
- As an ice cream sandwich
- On a dessert platter with Apricot White Chocolate Cookies and Spring Blossom Cookies
Their texture is rich and soft—perfect for casual snacking or fancy dessert boards.
Storing and Freezing for Freshness
- Room temp: Airtight container, 3–4 days
- Fridge: Optional, up to 1 week
- Freezer (baked): 2 months
- Freezer (unbaked): Scoop and freeze dough. Bake from frozen.
Need quick frozen dessert ideas? Add these to your stash alongside No-Bake Brownie Bites.
Print
Banana Bread Chocolate Chip Cookies: The Ultimate Soft-Baked Treat You Need to Try
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy Banana Bread Chocolate Chip Cookies made with ripe banana, brown sugar, and gooey chocolate chips. A perfect cross between banana bread and a cookie!
Ingredients
1 small overripe banana, mashed (¼ cup max)
½ cup vegetable oil or melted butter
1 cup packed light brown sugar
1 egg yolk
1 tsp vanilla extract
1⅓ cups all-purpose flour
½ tsp baking soda
2 tsp ground cinnamon
½ tsp salt
⅔ cup chocolate chips
Instructions
1. Mash banana in a bowl (measure ¼ cup).
2. Add oil, sugar, yolk, and vanilla. Mix well.
3. In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
4. Combine wet and dry ingredients.
5. Fold in chocolate chips.
6. Scoop onto baking sheet and bake at 350°F for 9–11 minutes.
Notes
Don’t use more than ¼ cup banana.
Chill dough if sticky.
Use butter for a richer flavor or oil for a softer texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
FAQs
Can I freeze Banana Bread Chocolate Chip Cookies?
Yes! Freeze baked or raw. For raw dough, scoop and freeze—just bake 1–2 minutes longer. Baked cookies freeze well in airtight containers.
How ripe should bananas be for cookies?
Very ripe—deeply speckled or almost black. That’s when the banana is at its sweetest and softest, just like in our Best Banana Bread.
Why is my banana cookie dough so sticky?
Banana adds moisture, making the dough soft. Chill it for 30 minutes and ensure you only use ¼ cup banana. Also check your egg size and sugar content.
Can I make banana cookies gluten-free?
Yes. Use a 1:1 gluten-free baking blend with xanthan gum. The texture may be slightly softer but still delicious. We do this with our Banana Zucchini Bread too!
Conclusion: A Cookie That’s Everything You Love About Banana Bread
If you’ve been torn between banana bread and cookies, this recipe gives you the best of both. With warm cinnamon, rich brown sugar, gooey chocolate chips, and the unmistakable softness of banana bread, these Banana Bread Chocolate Chip Cookies are an absolute crowd-pleaser.
They’re fast, freezer-friendly, and fun to customize. Whether you serve them warm with ice cream, tuck them into lunchboxes, or freeze a batch for cravings, these cookies are here to stay. Try them once, and you’ll see why they’re one of my most requested bakes—right up there with our Banana Pudding Cheesecake and Frozen Banana Snickers.
Let’s keep making sweet memories—one cookie at a time.
