Chocolate Chip Banana Bread Cookies
It's hard to beat a nice thick slice of soft, moist banana bread, but then again, have you ever tried banana bread in cookie form? These Banana Bread Cookies are so full of all the classic banana bread flavors with a lovely chewy texture. They are so good and very portable. You'll just need one banana for this recipe so it's a great one to have on hand when you have that one last spotty banana left that no one wants to eat. Well, everyone will want to eat these cookies! If you love banana recipes, check out my very popular Moist Chocolate Chip Banana Bread, Brown Butter Banana Coffee Cake and my Double Chocolate Banana Bread.
WHY THIS RECIPE WORKS
- Simple ingredients - you only need basic pantry ingredients to make these banana bread cookies so you can easily whip them up any day of the week for snacking, breakfasts and school lunches.
- Quick baking time - sometimes you want banana bread, but you don't want to wait an hour for it to bake. These cookies take a fraction of the time which means you get the satisfaction of banana bread stat!
- Banana chocolate chip cookies - this recipe is like a cross between chewy chocolate chip cookies and banana bread. I can't resist adding chocolate chips. I like to use dark 70% bittersweet chocolate chips, but you can also use semisweet chocolate chips or milk chocolate chips.
- Soft and chewy banana cookies - the moisture from the banana keeps these cookies soft and moist, and then the right proportions of sugar and flour ensures they are chewy and not cakey.
- Cookies that stay soft - these store so well and stay chewy for days!
INGREDIENTS FOR BANANA BREAD COOKIES
Here are some notes on some of the key ingredients for this recipe. For a full list of ingredients, scroll down to the recipe card at the bottom of this post.
- All purpose flour - simple AP flour is best for chewy cookies. Adding too much flour is the most common mistake and leads to dry crumbly cookies. The most accurate way to measure flour is using a scale. If you don't have one then fluff your flour with a spoon, spoon it into your measuring cup and use a knife to level it off.
- Brown sugar - I use all brown sugar for this recipe which adds a hint of molasses flavor that I love in banana bread and extra moisture. You can use light or dark brown sugar.
- Pure vanilla extract - vanilla is essential to enhance the flavor of the banana.
- Cinnamon - a bit of cinnamon adds warmth to give these cookies a cozy feel. I like the combination of cinnamon and banana. It is optional, and you can leave it out if you prefer.
- Egg yolk - you only need one egg yolk for this recipe to ensure they are chewy. The egg white would add too much moisture since there is already a lot of water coming from the mashed banana. Reserve the egg white for another use - they freeze well!
- Butter - this recipe calls for melted butter, but it should be JUST melted and completely cool so that when you stir it, it will look creamy and custardy (not translucent). I put my butter in the microwave until there is still a bit of unmelted butter, then I stir it an let the residual heat melt the rest.
- Banana - you just need one banana for this recipe. Make sure it is nicely spotted and very ripe, but do not use a frozen banana which will leach out all its water.
- Dark chocolate chips - any type of chocolate chips works in this recipe, but I prefer dark chocolate between 50 and 70% cocoa solids for the best taste and level of sweetness. These bittersweet chocolate callets are my favorite and very convenient.
STEP BY STEP INSTRUCTIONS
This recipe is EASY! You start with the mashed bananas in a bowl and then add all of the remaining ingredients. Do not mix vigorously once the dry ingredients are added. I
- STEP 1). Mash the banana. Mash the banana and measure out the correct amount
- STEP 2). Combine wet ingredients. Add the cool just melted butter and brown sugar to a large bowl and mix to blend. Add mashed banana and mix to combine. Add the egg yolk and vanilla extract and mix well.
- STEP 3). Combine dry ingredients. Add the salt, baking soda and cinnamon to the banana mixture and stir to blend well. Then, add the flour and fold it in until combined.
- STEP 4). Fold in chocolate. Add chocolate chips and walnuts and fold them in evenly.
- STEP 3). Chill the dough. Cover the bowl and refrigerate the dough for 1 hour.
- STEP 5). Bake. Scoop out 2 tablespoons of dough and place onto prepared baking sheets spacing them 2 inches apart. Press a few extra chocolate chips onto each dough ball if desired. Bake for 10 to 12 minutes until the edges are golden and the middles are just a bit soft. Let cool for 2 minutes on the baking sheets and then transfer cookies to a wire rack to finish cooling.
EXPERT BAKING TIPS
- Use very ripe bananas. Bananas are ready for baking when they are well spotted.
- Avoid using frozen bananas. This recipe will not work with frozen banana because they release a lot of moisture which can change the texture of these cookies. Freezing bananas breaks down their cell structure so that the water leaks out of the starch granules and the structure-building properties are lost.
- Choose milk chocolate if you prefer. This recipe will work with dark or milk chocolate chunks or chips.
- Don't over mix the cookie dough. Only mix the dough until no streaks of flour remain.
- Under bake them. Remember that these banana bread cookies will continue to bake as they cool, so they should be a little soft in the middle when you take them out of the oven.
RECIPE FAQ
Yes, you can use salted butter instead of unsalted butter. In this case, reduce the added salt by half.
You can use light or dark brown sugar for this recipe. I prefer light brown sugar here because it adds just the right amount of molasses flavor that doesn't overpower the taste of the banana.
The key to ensuring these cookies are chewy is to measure the ingredients accurately. Banana carries a lot of moisture, so measure it out after you have mashed it. Also, measure the flour correctly because too much will make these cookies more bread-y.
If you don't like walnuts, you can substitute for another soft nut like pecans or cashews. If you don't like nuts all together, you can leave them out and add more chocolate chips!
STORING AND FREEZING
These cookies stay soft and chewy for up to a week in an airtight container at room temperature.
Yes! Just place them in a resealable freezer bag and keep frozen for up to 3 months. They make a delicious quick snack or breakfast!
If you love cookies, check out these recipes!
Chewy Pumpkin Chocolate Chip Cookies The BEST Chewy Pumpkin Cookies Chewy Brown Butter Snickerdoodles Cookies Brown Butter M&M Cookies Recipe Lemon Blueberry Cookies with White Chocolate Chunks Coffee Pecan Chocolate Chip Cookies Double Peanut Butter Chocolate Chunk Cookies Hazelnut Double Chocolate Chunk Cookies THE BEST Chewy Chocolate Chip Cookies – Bakery Style!More cookie recipes
Looking for other recipes like this? Try these:
Baking with bananas
If you enjoy baking with bananas, check out these recipes:
Video
Chewy Chocolate Chip Banana Bread Cookies
Ingredients
- ½ cup 113g cooled, just melted butter (it should be cream and custardy and not completely melted)
- ¾ cup 165g packed light brown sugar
- ⅓ cup 80ml mashed ripe banana (from 1 small banana - make sure you measure accurately)
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
- 1 ½ cups 215g all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 125g dark chocolate chips plus extra for topping
- ⅓ cup 50g chopped walnuts
Instructions
- Combine the cool just melted butter and brown sugar in a large bowl and mix to blend. Add mashed banana and mix to combine. Add the egg yolk and vanilla extract and mix well.
- Add the salt, baking soda and cinnamon to the banana mixture and stir to blend well. Then, add the flour and fold it in until combined. Add chocolate chips and walnuts and fold them in evenly. Cover the bowl and refrigerate the dough for 1 hour.
- Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
- Use a 1.5 oz cookie scoop to scoop up dough and release it onto prepared baking sheets spacing them at least 2 inches apart. Press a few extra chocolate chips onto each dough ball if desired. Bake for 10 to 12 minutes until the edges are golden and the middles are just a bit soft. Let cool for 2 minutes on the baking sheets and then transfer cookies to a wire rack to finish cooling.
Oh gosh I don’t know what I did wrong but they came out cakey. The flavour is impeccable so I’m so sad the texture is off! I’m not sure what went wrong, I followed the recipe to a T with a weighing scale (everything minus the walnuts) 😔
Hi Chris! Sorry to hear! It could be from too much moisture/wet ingredients or overbaking. Did you also weigh the banana amount?
This recipe isn’t complicated and ties all the flavour of banana bread and a chocolate chip cookie into one, love it!
Thank you Josephine!
Love these! Great recipe. Not too cakey, definitely gives banana bread. I lightly toasted the walnuts and used a mix of different chocolate sizes (chunks, mini chips, etc). Would make again!
Thank you Ashley! I'm so glad you enjoyed them!
Hi! I’m in a humid country so butter melts a bit faster here. Can I just bring it to room temp and stir to make it custardy? Thanks!
Hi Rose Lyn! Yes I think that should work.
Hi! Will it affect the taste or texture if I reduced the sugar from 165g to 135g since the ripe banana is going to add sweetness to the cookie? Do you think they will still turn out chewy? Thank you!
Hi Asri, they will be less chewy if you reduce the sugar.
It was very easy and cookies were delicious. Keeping this recipe for sure.
Thanks so much! Glad you enjoyed them!
Amazing recipe! I make this all the time. All her recipes that she post is perfect. Especially her Moist Chocolate Cake! Such a great food scientist and baker!❤️
These were amazing and sooo easy to make! I only had salted butter so I just left out the salt and didn’t add the nuts cuz I’m allergic. Absolutely delicious!
Hi girly! I have to say, these are amazing. I am on a diet and ended up eating 3 out of the oven LOL. Your cookie recipes have never failed me yet. I used semi-sweet chocolate chips and chilled the dough overnight. Only took 12-13 minutes to bake up. Great recipe!
Hi Sara! Thanks so much. You can start the diet tomorrow LOL
Easy and tasty! Biggest problem is keeping enough around. Awesome recipe. Thank You!
Thanks so much Gary!
I made these cookies with a few substitutions, as my family does not care for dark chocolate. I used 200g of white chocolate chips and 50g of chopped macadamia nuts. They were wonderful! I have already made them twice and will they become a regular offering at my house! Thank you for sharing the recipe!
Hi Cindy, thanks so much for your review. I'm so glad your family enjoys them!
Wonderful recipe. They are nice and chewy with lots of banana bread flavor. I used milk chocolate chips and my family raved about them.
Thanks Olivia!
I make these regularly and they’re always perfectly thick and chewy just like you say.
Hello, this looks delicious. I wanted to ask since we are adding bananas , would it be ok to refrigerate the dough overnight or for 48 hours if I don’t have to bake it immediately?
Hi Anu, I wouldn't refrigerate this dough longer than 2 hours.
i absolutely love this recipe!! it's so fun to bake from scratch and i really enjoy making these. i add extra salt to mine and it's fun to add different types of chocolate, last time i made these i put milk chocolate chips + dark chocolate chips + dark chocolate chunks and it was amazing, now i'm going to put dark choc chips+ sugar free chips. thank you for this recipe!
My fam really enjoyed it! I used powdered dark brown sugar so maybe the molasses flavor was a bit more but still great and amazing texture too!
Thank you Ayeza!
Hello Christina,
Very good cookie recipe. Could smell the banana aroma when taking them out of the oven. Perfect thing to make when you run out of banana bread.
Thanks so much Steven! So happy to hear you enjoyed them.
These are now some of my favorite cookies. I’ve made them twice and about to make them again!
That's great! Thank you Paige.
I’ve been looking for a banana bread cookie recipe!! It’s perfect. Easy to make too.
This is the best banana bread cookie recipe I tried. It has the perfect soft and chewy texture instead of being cakey and the banana flavor is just right for me.
These cookies are very good. It is like eating banana bread in cookie form. I Like the thickness and flavor.
Thanks so much Ashburn!
These are delicious! I had one really ripe banana left and so I thought it would be fun to try this recipe and they are so good! Perfect texture and thickness too.