Banana Bread Chocolate Chip Cookies Recipe

Banana Bread Chocolate Chip Cookies combine the soft, moist texture of banana bread with the chewy goodness of classic chocolate chip cookies. These cookies are perfect for using up ripe bananas and make for a delicious, comforting treat with a rich, chocolatey twist. Ideal for snacking, sharing, or pairing with your favorite cup of coffee or tea.

Why You’ll Love This Recipe

• Soft and chewy texture with a hint of banana flavor
• A great way to use overripe bananas
• Loaded with melty chocolate chips in every bite
• Easy one-bowl recipe, ready in under 30 minutes
• Freezer-friendly and perfect for meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Ground cinnamon (optional)
• Semi-sweet chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the mashed bananas, egg, and vanilla extract, mixing until fully combined.
4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden and the centers are set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies
• Prep time: 10 minutes
• Cook time: 12 minutes
• Total time: 22 minutes

Variations

• Nutty Delight: Add chopped walnuts or pecans for extra crunch.
• Double Chocolate: Use cocoa powder in the dough for an extra chocolate boost.
• Gluten-Free: Substitute with a gluten-free flour blend.
• Dairy-Free: Use dairy-free butter and chocolate chips for a vegan-friendly option.

Storage/Reheating

• Store in an airtight container at room temperature for up to 3 days.
• Refrigerate for up to 1 week for longer freshness.
• Freeze the cookies for up to 3 months. Thaw at room temperature or warm in the microwave for 10-15 seconds before serving.

FAQs

Can I use frozen bananas?

Yes, just thaw them completely and drain excess liquid before using.

What type of chocolate chips works best?

Semi-sweet chocolate chips are ideal, but dark, milk, or white chocolate chips also work well.

How ripe should the bananas be?

The bananas should be very ripe with brown spots for maximum sweetness and flavor.

Can I make these cookies vegan?

Yes, replace the egg with a flax egg and use vegan butter and chocolate chips.

Why are my cookies too soft?

Banana-based cookies are naturally soft. For a firmer texture, bake for an additional 1-2 minutes.

Can I add oats to this recipe?

Yes, adding 1/2 cup of oats will give the cookies a chewier texture.

How do I prevent the cookies from spreading too much?

Chill the dough for 30 minutes before baking to help the cookies hold their shape.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 2 days before baking.

What’s the best way to mash bananas?

Use a fork or potato masher to achieve a smooth, lump-free consistency.

Can I use whole wheat flour?

Yes, but the cookies will be denser; try using half whole wheat and half all-purpose flour for a balanced texture.

Conclusion

Banana Bread Chocolate Chip Cookies are the perfect fusion of two classic treats. They’re soft, chewy, and packed with rich banana flavor and gooey chocolate chips. Whether you’re making them for a quick snack, dessert, or to use up those overripe bananas, these cookies will quickly become a household favorite!

Print