Make soft, chewy banana bread chocolate chip cookies with this easy recipe. Perfect for ripe bananas, quick to bake, and full of chocolatey flavor.
Table of Contents
- Introduction
- Banana Bread Cookie Recipe
- Baking Tips & Texture Tricks
- Flavor Variations and Add-Ins
- Storage and Make-Ahead Tips
- Nutrition Facts & FAQ
Key Takeaways
✔️ A perfect way to use ripe bananas
✔️ Soft, chewy cookies with banana bread flavor
✔️ No mixer or chilling required
✔️ Easily customizable with nuts, oats, and more
✔️ Great for lunchboxes, snacks, and freezer treats
1. Introduction
Banana bread is cozy. Chocolate chip cookies are classic. So what happens when you combine the two?
You get banana bread chocolate chip cookies—soft, chewy cookies that taste like banana bread with gooey chocolate in every bite. They’re warm, sweet, and loaded with banana flavor.
These cookies are perfect for:
- Using up overripe bananas
- Quick baking (under 30 mins)
- Making ahead and freezing
- Turning banana bread fans into cookie lovers
In this article, you’ll learn: ✅ How to make these cookies from scratch
✅ How to get that chewy banana cookie texture
✅ Fun mix-ins like oats, peanut butter, or dried fruit
✅ How to store or freeze for later
✅ Calorie and nutrition info per cookie
2. Banana Bread Cookie Recipe
This simple, one-bowl recipe creates soft, chewy cookies with all the flavor of banana bread and the melty richness of chocolate chips.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ½ cups | Spoon and level to avoid dense dough |
| Baking soda | ½ teaspoon | Helps cookies rise and spread evenly |
| Salt | ¼ teaspoon | Balances the sweetness |
| Ground cinnamon (optional) | ½ teaspoon | Adds warmth and banana bread flavor |
| Unsalted butter | ½ cup (1 stick), melted | Slightly cooled for smooth mixing |
| Brown sugar (light) | ½ cup, packed | Adds chew and depth |
| Granulated sugar | ¼ cup | Boosts crisp edges |
| Ripe banana (mashed) | ½ cup (about 1 medium) | The riper, the better! |
| Egg yolk | 1 | Makes cookies rich and tender |
| Vanilla extract | 1 teaspoon | Classic banana bread aroma |
| Semi-sweet chocolate chips | 1 cup | Or chunks for bigger melty bites |
📝 Tip: Use bananas with brown spots—they’re sweeter and give better flavor than yellow ones.
🥄 Step-by-Step Instructions
Step 1: Preheat your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together:
- Flour
- Baking soda
- Salt
- Cinnamon (if using)
Step 3: In a separate large bowl, combine:
- Melted butter
- Brown sugar
- Granulated sugar
Stir until smooth.
Step 4: Add mashed banana, egg yolk, and vanilla. Mix until fully combined and creamy.
Step 5: Add the dry mixture to the wet ingredients. Stir just until no dry streaks remain. Don’t overmix.
Step 6: Fold in the chocolate chips (and any other add-ins like walnuts or oats).
Step 7: Scoop cookie dough (about 1½ tablespoons) onto the baking sheets, spacing them 2 inches apart.
Step 8: Bake for 10–12 minutes, until the edges are golden and the centers look just set.
⚠️ Don’t overbake! The cookies will continue to firm as they cool.
Step 9: Cool on the pan for 5 minutes, then transfer to a wire rack.
3. Baking Tips & Texture Tricks
To get that perfect chewy banana cookie texture—think soft centers, golden edges, and just the right density—you’ll need to follow a few key baking rules.
🍌 Choose the Right Bananas
The banana is the star of the show—so make it count.
Best option: Overripe bananas with brown spots or streaks. They’re sweeter, softer, and blend smoothly into the dough.
| Banana Ripeness | Flavor & Texture Impact |
|---|---|
| Yellow (firm) | Too dry, not enough sweetness |
| Spotted (soft) | Perfect—moist and sweet |
| Blackened (very soft) | Richest flavor, slightly denser cookies |
One medium ripe banana = about ½ cup mashed (ideal for this recipe).
🧈 How to Make Cookies Chewy (Not Cakey)
Bananas add moisture, but the goal is to avoid muffins or cake-like texture. Here’s how:
✅ Use just one egg yolk, not a full egg.
The yolk gives richness without fluffiness.
✅ Melt the butter.
This creates a denser, chewier crumb.
✅ Use more brown sugar than white.
Brown sugar retains moisture and enhances softness.
✅ Don’t overbake.
The centers should look slightly underdone when you remove them from the oven. Letting them cool on the pan finishes the bake without drying them out.
🧁 Quick Texture Troubleshooting
| Cookie Problem | Likely Cause |
|---|---|
| Too cakey | Used whole eggs or banana was too large |
| Too flat or greasy | Butter too warm / dough not chilled |
| Dry or crumbly | Overbaked or added too much flour |
| Bland flavor | Banana too underripe or not enough salt |
4. Flavor Variations and Add-Ins
Bananas are incredibly versatile in baking. Once you’ve mastered the base recipe, try these banana cookie variations for added texture, flavor, and creativity.
🍪 1. Banana Bread Bites
Think of these as mini cookie-style versions of banana bread muffins—perfect for snacks or small dessert platters.
How to make them:
- Roll dough into smaller 1-inch balls
- Bake for only 8–9 minutes
- Drizzle with cream cheese glaze or dust with cinnamon sugar
These banana bread bites are soft, tender, and poppable—great for kids or brunch boards.
🥣 2. Banana Oatmeal Cookies
Turn your banana bread cookies into a hearty snack by adding oats for chew and fiber.
Adjustments:
- Add ½–¾ cup old-fashioned oats
- Reduce flour slightly to 1¼ cups
- Optionally add chopped walnuts or raisins
This variation is similar to a breakfast cookie with banana, oats, and just enough chocolate to feel like a treat.
🍫 3. Double Chocolate Banana Cookies
Chocolate lovers—this one’s for you.
How to make:
- Add ¼ cup cocoa powder to the dry ingredients
- Use chocolate chunks instead of chips
- Add white chocolate chips or nuts for contrast
These become rich, brownie-like cookies with banana sweetness underneath.
🥜 4. Peanut Butter Banana Cookies
This twist gives you Elvis-vibes: banana + chocolate + peanut butter.
Add to base recipe:
- 2 tablespoons creamy peanut butter to the wet mix
- Reduce butter by 2 tablespoons
- Optional: press with fork for classic PB cookie texture
Great with a sprinkle of sea salt on top before baking.
🍒 5. Banana Dessert Cookies (Dried Fruit + Crunch)
Sweet, chewy, and a little tart.
Mix in:
- ½ cup dried cranberries or chopped dates
- ½ cup chopped pecans or almonds
- Drizzle with melted dark chocolate after baking
These banana dessert cookies are elegant enough for parties or cookie trays.
🎯 Tip: Only add ½–¾ cup total of mix-ins beyond the chocolate chips to avoid weighing down the dough.
5. Storage and Make-Ahead Tips
These homemade banana cookies are soft and moist—so proper storage keeps them tasting fresh and chewy for days (or even weeks if frozen).
📦 How to Store Baked Cookies
| Method | Shelf Life | Tips |
|---|---|---|
| Room Temperature | 2–3 days | Airtight container, parchment between layers |
| Refrigerator | 5–7 days | Keeps cookies moist and banana flavor fresh |
| Freezer (baked) | Up to 3 months | Freeze in layers with wax paper between |
💡 Pro tip: Add a slice of bread in the container to maintain moisture and keep cookies soft.
❄️ How to Freeze Banana Cookie Dough
Want fresh banana cookies on demand? Freeze scooped dough balls and bake straight from frozen.
Here’s how:
- Scoop dough onto a parchment-lined tray
- Freeze until solid (about 1 hour)
- Transfer to a freezer-safe bag or container
- Label with name and date
To bake from frozen:
- No need to thaw
- Add 1–2 extra minutes to bake time
- Bake at the same temp: 350°F
🧁 Make-Ahead Tips for Dough
If you don’t want to bake all at once, you can chill the dough in the fridge for up to 48 hours.
- This improves flavor (the banana intensifies)
- Chilled dough spreads less for thicker cookies
- Let the dough rest at room temperature for 10 minutes before scooping if it’s too firm
🚫 Do not store unbaked dough at room temperature overnight—it contains egg and will spoil.
6. Nutrition Facts & FAQ
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 150–165 kcal |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Carbohydrates | 22g |
| Sugars | 13g |
| Protein | 2g |
| Fiber | 1g |
Values may vary depending on chocolate chips, mix-ins, or banana size used.
❓ Frequently Asked Questions (FAQ)
These cookies are designed to be soft and chewy, just like banana bread. If you want a crisper edge, bake 1–2 minutes longer or flatten the dough slightly before baking.
Can I use old bananas that are completely black?
Yes! In fact, the blacker the banana, the sweeter and more flavorful your cookies will be. Just make sure there’s no mold or fermentation.
Banana cookies average 150–165 calories each, while a slice of chocolate chip banana bread can be 250–300+ calories. Cookies give you more portion control and less sugar per bite.
Can I use a full egg instead of just a yolk?
You can, but using a full egg makes the cookies puffier and more cakey. If you want that chewy cookie texture, stick to just the yolk.
How ripe should the bananas be?
Your bananas should be soft, spotted, or even blackened. Underripe bananas won’t give you the right sweetness or moisture.
Can I turn this recipe into bars?
Yes! Press the dough into a greased 8×8 or 9×9-inch pan and bake at 350°F for 20–25 minutes for thick, chewy banana cookie bars.
Can I add oats or nuts?
Absolutely. Add ½–¾ cup rolled oats or chopped walnuts/pecans. Just don’t go overboard—too many mix-ins will weigh down the dough.