If you like banana bread and chocolate chip cookies, you'll love Banana Bread Cookies! The soft texture of banana bread in yummy cookie form.
Got some overripe bananas to use up? You could go with the classics, like Chocolate Chip Banana Bread. We make that recipe a LOT in our house!
Or you can use those overripe bananas to make a next level breakfast or brunch with Banana Chocolate Chip Waffles.
But if you want something that's a little different, you've gotta try these amazing Banana Bread Cookies!
Two fave baked goods in one!
Banana chocolate chip cookies are the delicious mashup of banana bread and chocolate chip cookies.
They have the soft, fluffy texture of banana bread. Plus they have the deliciousness of chocolate chip cookies!
These are not your typical crispy chocolate chip cookies nor are they your ooey gooey chocolate chip cookies. These have the definitely consistency of a thin banana bread but in eat-with-your-hands cookie form. So fun!
Bananas - The recipe calls for two overripe bananas, mashed. You can easily use just one overripe banana, which will give these cookies a little more structure and be thicker than the banana bread texture. Definitely do NOT attempt to use more than two bananas; more than two may cause the cookies to be too flimsy to even pick up.
Butter - Use unsalted butter for this recipe.
Brown sugar - Be sure to tightly pack the brown sugar when measuring to get an accurate measurement.
Egg yolk - You just need one egg yolk, which helps bind the ingredients in the batter.
Vanilla - Use pure vanilla extract if you can, to get that classic bakery aroma.
Flour - Use all-purpose flour for these cookies. I have not tried any other flours, but if you do, please leave a comment with how the cookies turned out using alternative flours!
Baking soda, baking powder, cinnamon, and salt - These are the remaining dry ingredients you'll whisk together with the flour. Be sure to use kosher salt.
Chocolate chips - You can use chocolate chips or chocolate chunks.
Step-by-step baking instructions
Be sure to print out the full recipe card at the bottom of this post with full ingredient measurements and instructions.
Preheat the oven to 350°F.
Line two baking sheets with parchment paper. Set aside
In a large bowl, whisk together the brown sugar and melted butter.
Add the mashed bananas and whisk well, getting rid of any clumps of banana, until the batter is smooth. It's ok if there are small pieces of banana, you just don't want large clumps.
Whisk in the egg yolk until it's combined. Then whisk in the vanilla.
Gradually whisk in the flour, baking soda, baking powder, cinnamon, and kosher salt until combined.
Switch over to a spatula and smooth out the batter, then gently fold in most of the chocolate chips, about ¾ cup.
Use a medium scoop to scoop out the batter and place onto the prepared baking sheets, about 2 inches apart (they will spread). Top each cookie with 2-4 additional chocolate chips.
Bake at 350°F for 9 to 11 minutes, just until the edges are set.
Allow to cool in the pan for 5 to 10 minutes, until the centers are set, and then transfer to a cooling rack to cool completely.
This recipe is a hybrid of the two. The texture and weight is more similar to banana bread: soft and fluffy.
If you'd like these to have more of a cookie texture instead of a soft banana bread texture, you could try adding a little more flour to the batter and only one mashed overripe banana.
Allow the cookies to cool completely at room temperature, then store in an airtight container at room temperature for up to 5 days. If you live in a humid area, consider storing the cookies in a container in the refrigerator instead.
What to serve with banana bread cookies
All these banana bread chocolate chip cookies need is a big glass of milk. But these are also great to serve at brunch as a sweet snack on a beautiful Brunch Board. Or serve them with some Champagne Float Cocktails.
Kitchen tools and equipment
For this banana bread cookies recipe, you just need a few basic kitchen tools:
Mixing bowls - You'll need a couple of mixing bowls.
Potato masher or fork - You can use a fork or a potato masher to smash down the overripe bananas and mix them well with the other ingredients.
Whisk - use a sturdy whisk to whisk together the ingredients
Baking sheets - You'll need two baking sheets, lined with parchment paper.
Spatula - Use a spatula to lift the slightly cooled baked cookies off of the parchment paper-lined baking sheets.
More Cookie Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and a review in the comments further down. Thanks!
Banana Chocolate Chip Cookies
- ½ cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 2 ripe bananas
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1⅓ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
- In a large bowl, whisk together the brown sugar and melted butter. Add the bananas and whisk well, getting rid of any clumps of banana, until the batter is smooth. It's ok if there are small pieces of banana, you just don't want large clumps.
- Whisk in the egg yolk until it's combined. Then whisk in the vanilla.
- Gradually whisk in the flour, baking soda, baking powder, cinnamon, and salt until combined. Switch over to a spatula and smooth out the batter, then gently fold in most of the chocolate chips, about ¾ cup.
- Use a medium scoop to scoop out the batter and place onto the prepared baking sheets, about 2 inches apart (they will spread). Top each cookie with 2-4 additional chocolate chips.
- Bake at 350°F for 9 to 11 minutes, just until the edges are set. Allow to cool in the pan for 5 to 10 minutes, and then transfer to a cooling rack to cool completely.
- These cookies have the consistency of banana bread, so they need to cool completely before you store them.
- Store them in single layers with parchment paper or wax paper between each layer. This prevents the cookies from sticking to one another.
- Store, covered, in an airtight container at room temperature for up to 4 days. You can also freeze these cookies (again, using parchment or wax paper in between layers) for up to two months.
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.