Chocolate Chip Banana Bread Cookies

The smell of warm banana bread filling the kitchen is pure comfort, but sometimes, you don’t want to wait an hour for a loaf to bake. That’s where these Chocolate Chip Banana Bread Cookies come in—a soft, chewy treat that captures all the cozy flavors of banana bread in a fraction of the time.

I first made these cookies when I had one lonely overripe banana sitting on my counter. Too small for a full loaf of banana bread but too perfect to waste, I decided to turn it into something new. The result? A batch of soft, golden cookies packed with melty chocolate chips, a hint of cinnamon, and just the right amount of banana flavor. They’re lightly crisp at the edges, chewy in the center, and so simple to make.

These cookies are ideal for a quick snack, a cozy afternoon treat, or even a grab-and-go breakfast. Surspringly, their is no mixer required! Just a bowl, a spoon, and about 20 minutes.

Short Description

Soft and chewy Chocolate Chip Banana Bread Cookies combine the classic flavors of banana bread with the indulgence of chocolate chips. Perfectly spiced with cinnamon and lightly crisp around the edges, these cookies are an easy, one-bowl recipe that’s ready in under 30 minutes.

Key Ingredients

• 1 ripe banana, mashed
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¾ cup chocolate chips
• ½ cup chopped walnuts (optional)

Tools Needed

• Mixing bowls
• Whisk
• Rubber spatula or wooden spoon
• Baking sheet
• Parchment paper
• Measuring cups and spoons

Cooking Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: Mix the Wet Ingredients

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the mashed banana, egg, and vanilla extract until fully combined.

Step 3: Prepare the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This helps evenly distribute the leavening agents and spices.

Step 4: Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—this keeps the cookies soft and tender.

Step 5: Fold in the Chocolate and Nuts

Gently fold in the chocolate chips and walnuts (if using), ensuring they are evenly distributed throughout the dough.

Step 6: Scoop and Bake

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.

Step 7: Cool

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Why You’ll Love This Recipe

Soft, chewy, and packed with flavor – Every bite is the perfect balance of banana, chocolate, and cinnamon.

Quick and easy – No complicated steps, no chilling time—just mix, scoop, and bake!

A great way to use overripe bananas – Instead of tossing them, turn them into something delicious.

Customizable – Swap chocolate chips for nuts, dried fruit, or even peanut butter chips.

Perfect for any time of day – Enjoy as a dessert, snack, or even breakfast treat.

Mistakes to Avoid & Solutions

1. Overmixing the Dough

Problem: Overmixing results in tough cookies.
Solution: Stir just until the ingredients are combined. A few streaks of flour are okay!

2. Using an Under-Ripe Banana

Problem: The banana flavor won’t be strong, and the texture will be off.
Solution: Use a ripe banana with brown spots for maximum sweetness and moisture.

3. Skipping the Parchment Paper

Problem: Cookies may stick to the baking sheet.
Solution: Always line your baking sheet for easy cleanup and even baking.

4. Overbaking

Problem: Dry cookies instead of soft and chewy ones.
Solution: Remove them as soon as the edges turn golden. They will firm up as they cool.

Serving and Pairing Suggestions

– With coffee or tea – The perfect afternoon pick-me-up.
– As a dessert with ice cream – Try vanilla or caramel for an extra indulgence.
– On a brunch spread – Pairs well with fruit and yogurt.
– With a glass of milk – Classic and comforting!

Storage and Reheating Tips

At room temperature: Store in an airtight container for up to 4 days.

In the fridge: Keeps fresh for up to a week but may become slightly firmer.

In the freezer: Freeze in a single layer, then transfer to a zip-top bag for up to 3 months.

To reheat: Warm in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQs

1. Can I use whole wheat flour instead of all-purpose?
Yes, but the cookies will be denser. Try using half whole wheat and half all-purpose for a balanced texture.

2. What if I don’t have chocolate chips?
Chopped dark chocolate, raisins, or white chocolate chips all work as great substitutes.

3. Can I make these cookies vegan?
Swap the butter for coconut oil, use a flax egg (1 tbsp flaxseed + 2.5 tbsp water), and use dairy-free chocolate chips.

4. How do I make them gluten-free?
Use a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.

5. Can I double the recipe?
Absolutely! Just make sure to bake in batches so the cookies bake evenly.

Tips & Tricks

– Mash the banana well to avoid lumps in the dough.
– For extra softness, add an extra tablespoon of butter.
– Chill the dough for 15 minutes before baking if you prefer thicker cookies.
– Experiment with flavors by adding a pinch of nutmeg or swapping vanilla for almond extract.

Recipe Variations

1. Peanut Butter Banana Cookies: Replace ½ cup of butter with ½ cup peanut butter for a nutty twist.

2. Oatmeal Banana Cookies: Add ½ cup of oats to the dough for a chewy texture.

3. Double Chocolate Banana Cookies: Replace ¼ cup of flour with ¼ cup cocoa powder for a rich, chocolaty flavor.

4. Coconut Banana Cookies: Add ½ cup shredded coconut to the dough for a tropical touch.

Final Thoughts

Baking these cookies feels like a little act of comfort—simple ingredients coming together to create something warm, nostalgic, and undeniably delicious. The hint of banana keeps them soft, the chocolate chips add just the right amount of indulgence, and the cinnamon ties everything together with a cozy touch.

The flavors of banana bread into a portable, bite-sized treat is perfect for sharing (or keeping all to yourself). If you’re anything like me, you’ll find yourself reaching for another before the first one is even gone. Enjoy every soft, chocolatey bite!