Best Banana Bread Chocolate Chip Cookies bring together two of my lifelong baking loves: warm banana bread and soft, chocolate-studded cookies. My story with this recipe started one chilly autumn afternoon. I had three very ripe bananas on the counter, a craving for cookies, and a need for comfort. What came out of my oven was so magical, I’ve made them again and again ever since.
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They’re soft, golden, and slightly chewy with crisp edges, everything you want in a cookie. But these aren’t your average chocolate chip cookies. They’re deeply infused with real banana flavor, enriched with cozy hints of cinnamon, and loaded with melty chocolate in every bite.
Why are they the best banana bread chocolate chip cookies? Because they bake up in just minutes, require no special equipment, and deliver that nostalgic banana bread warmth in cookie form. They’re ideal for lunchboxes, afternoon snacks, or chilly weekend baking. If you love the vibe of this wholesome banana bread baked oats, you’ll definitely fall in love with this recipe too.
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Best Banana Bread Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Best Banana Bread Chocolate Chip Cookies combine the nostalgic flavor of banana bread with the soft, chewy joy of a chocolate chip cookie. They’re quick, comforting, and packed with melty chocolate in every bite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 medium ripe bananas, mashed
- ½ cup unsalted butter, melted
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, mash bananas. Add melted butter, brown sugar, egg, and vanilla. Whisk until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the banana mixture, stirring just until combined.
- Fold in chocolate chips. Dough will be soft and slightly sticky.
- Scoop dough by rounded tablespoons onto prepared baking sheets. Leave space for spreading.
- Bake for 10–12 minutes, until edges are golden and centers are just set.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Use very ripe bananas for the best flavor. Don’t overmix to keep cookies tender. Add-ins like walnuts or a sprinkle of sea salt make fun upgrades. Chill dough for 20 minutes if it’s too soft.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies, Snack
- Method: Baking
- Cuisine: American
The Ingredients You’ll Need
These cookies use pantry staples, but it’s all about the ripe bananas, they bring moisture and natural sweetness that makes this recipe shine.
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- 2 medium ripe bananas (mashed)
- ½ cup unsalted butter (melted)
- ¾ cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Add-ins:
- 1 cup semi-sweet chocolate chips
Want more ideas for using bananas in baking? You’ll also enjoy our banana zucchini bread, another cozy classic.
Step-by-Step Baking Instructions
These Best Banana Bread Chocolate Chip Cookies come together in one bowl and are beginner-friendly. Perfect for an after-school treat or spontaneous weekend craving.
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats.
Step 2: Mix Wet Ingredients
In a large bowl, mash bananas until smooth. Add melted butter, brown sugar, egg, and vanilla. Whisk until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually mix into the wet mixture using a spatula or wooden spoon. Don’t overmix.
Step 4: Add the Chocolate
Gently fold in the chocolate chips. The dough will be slightly sticky and moist—just right.
Step 5: Scoop and Bake
Scoop dough onto the baking sheet, about 2 tablespoons per cookie. Leave room for spreading. Bake for 10–12 minutes, or until edges are golden and centers are just set.
Step 6: Cool and Serve
Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later.
If you like bold banana flavor with extra depth, you’ll love this banana chocolate chip pumpkin bread, which inspired this cookie’s cozy spice combo.
Tips for the Best Banana Bread Cookies
- Use super ripe bananas: Brown and spotty bananas are best. They’re sweeter and moister.
- Don’t overmix: Stir until just combined to keep the texture tender.
- Rest the dough: If it’s too soft, chill the dough for 20 minutes to prevent spreading.
- Make it yours: Add chopped walnuts, dried cranberries, or a sprinkle of sea salt on top.
Delicious Variations to Try
One of the best parts about this recipe is how adaptable it is. Here’s how you can tweak it for different preferences.
Gluten-Free Version
Substitute the all-purpose flour with a gluten-free 1:1 baking blend. Make sure it contains xanthan gum to hold everything together.
Dairy-Free Version
Swap butter with coconut oil or dairy-free margarine. Use dairy-free chocolate chips to keep the richness without the dairy.
Nutty Upgrade
Add ½ cup of chopped pecans or walnuts for a crunch that mimics banana bread’s texture. This addition is a nod to this walnut banana bread I bake every fall.
Streusel-Style Cookie
Top each dough scoop with a quick oat streusel (oats, sugar, cinnamon, a touch of flour, and butter). It creates a beautiful crumble finish on top, similar to our blueberry cinnamon swirl banana bread.
Storage and Freezing
These cookies store beautifully and taste even better the next day.
- Room temperature: Store in an airtight container for up to 4 days.
- Fridge: Keep for up to 7 days, great for meal-prep or lunchbox additions.
- Freezer: Freeze in a zip-top bag for up to 3 months. Defrost at room temp or reheat for 10 seconds in the microwave.
Craving more fall bakes? Check out this tender pumpkin bread or the creamy-filled pumpkin bread with cream cheese for the ultimate seasonal dessert.
Why Readers Love These Cookies
These Best Banana Bread Chocolate Chip Cookies have become a reader favorite for a reason:
- They use up ripe bananas with no waste.
- They’re faster to make than banana bread.
- The texture is soft, chewy, and indulgent.
- You don’t need a mixer, just a bowl and spoon.
- Kids and adults both love them.
Whether you’re new to baking or a weekend cookie pro, this recipe is approachable, fun, and deliciously rewarding. And if you’re after even more banana baking inspiration, don’t miss these banana bread cookies, another family favorite.
Final Thoughts
If you’re someone who hoards ripe bananas “just in case,” this recipe is your new best friend. With one bowl, a few ingredients, and a warm oven, you’ll have the best banana bread chocolate chip cookies in under 30 minutes.
They’re cozy, satisfying, and sure to disappear quickly. Whether you’re curled up with tea or baking with kids, this is the kind of recipe that becomes tradition.
So go ahead, turn those brown bananas into a sweet moment you’ll want to repeat again and again.