Chocolate Chip Banana Bread Cookies
If you love banana bread cookies but want something more portable, these chocolate chip banana bread cookies are perfect! They have all the classic banana bread flavors in a chewy texture that melts in your mouth. Using just one banana, this recipe is a great way to use up that last spotty banana no one wants to eat. The cookies are soft, moist, and full of chocolate chips, making them a treat for any time of the day. If you enjoy banana recipes, be sure to try my Moist Chocolate Chip Banana Bread, Brown Butter Banana Coffee Cake, and Double Chocolate Banana Bread for more delicious options!
Why You’ll Love This Recipe
No mixer required : With melted butter, all you need is a scale to measure ingredients, making cleanup easier—no dirty measuring cups to wash!
No need to chill the dough : While the brown butter must cool, there’s no extra waiting time in the fridge like traditional brown butter chocolate chip cookies.
Gourmet bakery-style cookies : These have a larger-than-life appearance with a rich, irresistible flavor, making them perfect for a bakery display case.
Tastes just like banana bread : The secret is in toasting the nuts and butter, using real bananas, and adding a pinch of cinnamon for that deep, classic flavor while keeping the texture chewy, not cakey.
Ingredients for Banana Bread Cookies
Chocolate Chips: What’s a banana bread cookie without chocolate chips? Use milk, dark, or semi-sweet for the best flavor.
Banana: A super brown, overripe banana is key for deep sweetness and soft texture. A medium-sized banana works best, yielding about 1/3 cup mashed banana.
Fat Choices: Vegetable oil keeps the cookies moist, but you can swap for melted butter or shortening for a richer taste and a silky crumb.
Sweetness & Texture: Brown sugar ensures a chewy, soft cookie. Adjust the sugar based on your sweetness preference and ripe banana level.
Egg Yolk: Using only an egg yolk (not the whole egg) gives chewy banana cookies instead of cakey, bread-like ones.
Flavor Boosters: Pure vanilla extract adds a gourmet touch, while a shake of ground cinnamon makes them cozy.
Flour Choices: All-purpose flour creates the perfect crumb, but you can also use whole wheat flour or Bob’s Red Mill 1:1 Baking Flour for a variation.
Leavening Agent: Baking soda gives these cookies a crinkly top, just like a classic chocolate chip cookie.
Instructions for Banana Bread Cookies
- Prepare the banana: Mash a ripe banana until smooth. This enhances natural sweetness and keeps the cookies moist, just like in a banana chocolate chip loaf.
- Mix wet ingredients: In a bowl, whisk together mashed banana, vegetable oil, brown sugar, egg yolk, and vanilla extract. This step ensures a soft texture similar to a banana bread recipe healthy enough for daily indulgence.
- Combine dry ingredients: In a separate bowl, mix all-purpose flour, baking soda, cinnamon, and a pinch of salt. This blend helps create the perfect chewy consistency.
- Fold in chocolate chips: ently mix in chocolate chips, ensuring even distribution for a rich banana chocolate chip flavor in every bite.
- Form cookie dough: Use a spoon or cookie scoop to drop dough balls onto a lined baking sheet, leaving space for spreading.
- Bake to perfection : reheat the oven to 350°F (175°C) and bake for 10-12 minutes or until the edges turn golden brown.
- Cool and enjoy: Let the Banana Bread Cookies rest on the baking sheet before transferring them to a wire rack. Their texture improves as they cool, making them even more irresistible.
Expert Baking Tips
- Choose very ripe bananas with brown spots for the best sweetness and texture. Avoid frozen bananas as they release excess moisture, altering the cookies dough consistency.
- Freezing bananas breaks down their cell structure, causing water leaks from starch granules, which affects the structure-building properties of the cookies.
- Use dark chocolate chips with at least 55% cocoa solids for a rich taste. If using milk chocolate, keep in mind it contains twice as much sugar, making the cookies noticeably sweeter.
- Do not over mix the batter. Stir only until the streaks of flour disappear to prevent a dry texture.
- Slightly under bake the cookies. They will continue to bake as they cool, keeping the center soft in the middle while setting properly in the oven.
- For simple banana bread cookies, stick to basic ingredients, while banana nut bread chocolate chip cookies can include nuts for extra crunch.
- To make banana bread cookies gluten-free, use a gluten-free flour blend instead of regular flour.
Storing and Freezing
To store banana bread cookies properly and keep them soft and chewy, place them in an airtight container at room temperature. They will stay fresh for up to a week without losing their texture.
If you want to freeze banana bread cookies, transfer them to a resealable freezer bag and keep them frozen for up to 3 months. This is a great way to have a quick snack or an easy breakfast option ready to go. These homemade banana cookies can be warmed up in seconds for a freshly baked taste.
For those following a special diet, a gluten-free banana cookies recipe can be used to make a freezer-friendly version that maintains its delicious flavor and texture even after freezing.
More Easy Recipes
Fluffy & Delicious Banana Bread (Without Baking Soda)
Small Batch One Banana Muffins
Banana Bread Cookies
Ingredients
- 1 medium overripe banana mashed (about 1/3 cup)
- 1/4 cup vegetable oil or melted butter/shortening
- 1/2 cup brown sugar adjust based on banana sweetness
- 1 egg yolk for a chewy texture
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour or whole wheat flour/gluten-free 1:1 baking flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips dark, milk, or semi-sweet
Instructions
- In a large bowl, mix melted butter and brown sugar until smooth. Stir in mashed banana, egg yolk, and vanilla extract until fully combined.
- Add salt, baking soda, and cinnamon to the banana mixture and stir well. Gently fold in flour until no streaks remain.
- Stir in chocolate chips and walnuts, ensuring they are evenly distributed. Cover the dough and refrigerate for 1 hour to enhance flavor and texture.
- Set the oven to 350°F. Line cookie sheets with parchment paper for easy cleanup.
- Use a 1.5 oz cookie scoop to portion out dough balls, placing them 2 inches apart on the baking sheets. Press extra chocolate chips on top if desired. Bake for 10-12 minutes until the edges turn golden and the centers remain slightly soft.
- Let cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack. Enjoy warm or store for later!
FAQs
Why is my cookie dough too sticky?
The bananas may be extra moist. Chill the dough longer or add a little more flour.
Why are my cookies dry?
Overmixing or adding too much flour can make them dry. Mix just until combined.
Can I use frozen bananas for banana bread cookies?
It’s best to use fresh, ripe bananas. Frozen bananas release too much moisture, affecting the texture.
Can I make these cookies vegan?
Yes, swap butter for coconut oil or vegan butter and replace the egg yolk with a flax egg.
What type of chocolate chips work best?
Dark chocolate chips with at least 55% cocoa solids balance the sweetness perfectly.
