Banana Bread Chocolate Chip Cookies

If you’ve ever had a ripe banana on your counter and debated between banana bread or cookies—this recipe is your perfect answer. These Banana Bread Chocolate Chip Cookies combine the soft, moist texture of banana bread with the classic sweet comfort of chocolate chip cookies. The result? A warm, chewy, slightly cakey cookie that’s bursting with banana flavor and studded with melty chocolate chips.

This recipe is one of those small miracles that turns basic pantry staples into something completely addictive. It’s quick, it’s easy, and it’s a great way to use up that one lonely banana that’s a little too ripe for snacking but perfect for baking. I first made these on a whim when I was craving banana bread but didn’t want to wait an hour for a loaf to bake—and I’ve never looked back.

These cookies have just the right balance of sweetness, a hint of cinnamon for warmth, and the optional crunch of walnuts or pecans if you want to bring in that classic banana bread feel. Let’s dive into the ingredients and first steps so you can start mixing up your new favorite cookie.

Ingredients You’ll Need:

• 1 ripe banana, mashed
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon (optional)
• 1 cup semi-sweet chocolate chips
• ½ cup chopped walnuts or pecans (optional)

The riper your banana, the better. Those speckled brown ones that are a little too soft for eating? They’re perfect here. And if you don’t like nuts in your cookies, feel free to leave them out—these are super flexible.

STEP 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and makes for easy cleanup.

STEP 2: Cream the Butter and Sugars

In a large mixing bowl, cream together ½ cup softened butter, ½ cup packed brown sugar, and ¼ cup granulated sugar. Beat until the mixture is light and fluffy—this helps give the cookies a soft texture with a slightly crisp edge.

STEP 3: Add the Banana, Egg, and Vanilla

Next, add the mashed banana, egg, and 1 teaspoon vanilla extract to the bowl. Mix until everything is well combined. The banana will naturally loosen the mixture and give it that signature banana bread texture.

STEP 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). The cinnamon adds a warm, cozy flavor that complements the banana beautifully—but it’s totally optional if you prefer a more classic cookie taste.

Finishing and Baking Your Banana Bread Chocolate Chip Cookies

With your wet and dry ingredients prepped, it’s time to bring everything together and transform that ripe banana into a batch of irresistibly soft and chewy cookies. These cookies come together quickly and bake up with golden edges, gooey centers, and a cozy aroma that’ll fill your kitchen with banana bread vibes—only faster and in bite-sized form.

Let’s finish mixing the dough, get these scooped onto the baking sheet, and talk through a few easy tricks for the best texture and flavor every time.

STEP 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your bowl of wet ingredients, mixing just until everything is combined. Be careful not to overmix—this can make the cookies too dense and cakey. You want the dough to be soft, slightly sticky, and well blended with no dry patches.

STEP 6: Fold in the Chocolate Chips and Nuts

Now comes the fun part: gently fold in 1 cup of semi-sweet chocolate chips. If you’re including them, also add ½ cup chopped walnuts or pecans. The chocolate gives that sweet richness, while the nuts add crunch and bring in a classic banana bread texture.

Feel free to adjust based on your preferences. Love extra chocolate? Toss in a few more chips. Prefer your cookies nut-free? Skip the nuts entirely—they’ll still be delicious.

STEP 7: Scoop the Dough onto the Baking Sheet

Using a cookie scoop or tablespoon, drop rounded scoops of dough onto your prepared baking sheet. Leave about 2 inches of space between each cookie to give them room to spread slightly while baking.

These cookies hold their shape fairly well, so you don’t need to flatten them. If you prefer a thinner cookie, you can gently press down the tops with your fingers or the back of a spoon.

STEP 8: Bake to Soft, Golden Perfection

Place the tray in your preheated 350°F (175°C) oven and bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set. Don’t overbake—these cookies are meant to be soft and slightly cakey with a tender center.

Keep an eye on your first batch to find that perfect doneness for your oven. You want them golden around the edges but still soft in the middle—they’ll continue to set slightly as they cool.

STEP 9: Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheet for 2–3 minutes. Then carefully transfer them to a wire rack to cool completely… or enjoy one warm while the chocolate is still melty. No judgment.

These cookies are delicious fresh, but they’re also great the next day. The banana keeps them soft and moist, and they store beautifully.

Tips for Success and Easy Customization:

1. Use Overripe Bananas

The darker the banana peel, the sweeter and more flavorful your cookies will be.

2. Don’t Skip the Rest Time

If your dough feels too soft, chill it for 20 minutes before baking. This helps prevent spreading and keeps your cookies thick and chewy.

3. Add Texture

Want more bite? Add shredded coconut, oats, or sunflower seeds for extra texture and nutrition.

4. Make It Your Own

Swap the chocolate chips for white chocolate, butterscotch, or even peanut butter chips for a fun twist. You can also skip the cinnamon if you want a more classic chocolate chip cookie flavor with just a banana base.

Fun Variations to Try:

Once you’ve made these Banana Bread Chocolate Chip Cookies the classic way, it’s easy to get creative with a few simple twists. Whether you’re adjusting for dietary preferences, adding texture, or just trying something new, these variations will keep your cookie game fresh and fun every time you bake.

1. Peanut Butter Banana Cookies

Swap out ¼ cup of the butter for creamy peanut butter to add a rich, nutty flavor that pairs perfectly with banana and chocolate. You can also use peanut butter chips in place of chocolate chips for a double peanut punch.

2. Banana Oatmeal Cookies

Add ½ cup of rolled oats to the dough for a heartier, chewier texture. This gives the cookies more of a banana-oatmeal muffin vibe with the convenience of a drop cookie.

3. White Chocolate Macadamia Banana Cookies

Replace the semi-sweet chocolate chips with white chocolate chips and fold in chopped macadamia nuts. The sweet, buttery combo contrasts beautifully with the banana flavor.

4. Coconut Banana Cookies

Add ½ cup of shredded sweetened coconut for a tropical twist. You can also add a dash of rum extract or use toasted coconut for more depth of flavor.

5. Banana S’mores Cookies

Mix in mini marshmallows and crushed graham crackers along with your chocolate chips for a banana-infused take on classic s’mores.

6. Double Chocolate Banana Cookies

Add 2 tablespoons of cocoa powder to the dry ingredients and use chocolate chips or chunks for a rich, brownie-like cookie with a hint of banana.

7. Vegan Banana Bread Cookies

Swap the butter for plant-based margarine or coconut oil, and replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). Use dairy-free chocolate chips to make the whole batch vegan-friendly.

Banana Bread Chocolate Chip Cookies FAQ and Final Thoughts:

These Banana Bread Chocolate Chip Cookies are the best of both worlds—soft, rich banana flavor wrapped up in a classic chocolate chip cookie package. They’re quick to whip up, perfect for using up that one extra banana, and guaranteed to satisfy your sweet tooth. Whether you bake them for a weekend treat, a school lunchbox, or a cozy snack, these cookies are sure to disappear fast.

Before you bake your next batch, here are some helpful answers to frequently asked questions to make sure your cookies come out just the way you want them.

1. Can I freeze the dough?

Yes! Scoop the dough onto a baking sheet and freeze until firm, then transfer to a zip-top bag. Store for up to 2 months. When ready to bake, add 1–2 extra minutes to the baking time—no need to thaw first.

2. How should I store the baked cookies?

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a slice of bread in the container—it helps retain moisture.

3. Can I use more than one banana?

For this recipe, 1 banana is ideal to maintain a balanced texture. Adding more may make the cookies too cakey. If you want more banana flavor, try adding ½ teaspoon of banana extract.

4. Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour. Just be sure it contains xanthan gum for the best texture.

5. Do I have to use chocolate chips?

Not at all. You can use chopped chocolate bars, white chocolate chips, peanut butter chips, or even raisins if you prefer. This recipe is super flexible.

6. Can I skip the nuts?

Absolutely. The chopped walnuts or pecans are completely optional. If you want a little crunch without nuts, try adding sunflower seeds or granola clusters.

7. Why are my cookies spreading too much?

If your dough feels too soft, chill it for 20–30 minutes before baking. Also, make sure your butter wasn’t overly warm when you started mixing—it should be softened, not melted.

Conclusion: A Soft-Baked Favorite You’ll Make Again and Again

These Banana Bread Chocolate Chip Cookies are one of those rare recipes that hit every note—easy to make, cozy and comforting, and full of flavor. The banana keeps them soft and moist, the chocolate chips add that rich sweetness, and the optional nuts give you that classic banana bread texture in every bite.

They’re perfect for using up leftover bananas, ideal for sharing, and great for freezing so you always have a little something sweet on hand. And the best part? No mixer needed and no complicated steps—just real ingredients and great flavor.

If you bake a batch, I’d love to hear how they turned out. Did you add your own twist? Try a different chip or spice? Let me know what made them your new favorite. Happy baking!

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