Why You’ll Love This Recipe

Perfect way to use ripe bananas – No more wasted bananas! These cookies make great use of overripe bananas.
Soft and chewy texture – They have the tenderness of banana bread with the satisfying chew of cookies.
Chocolate in every bite – The chocolate chips melt beautifully into the banana-infused dough.
Easy to make – Simple ingredients and quick preparation make this a stress-free recipe.
Naturally sweetened – Bananas add natural sweetness, reducing the need for excess sugar.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Unsalted butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Cinnamon (optional, for added warmth)
Chocolate chips

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the bananas in a bowl until smooth.
Cream the butter and sugars together in a mixing bowl until light and fluffy.
Add the mashed bananas, egg, and vanilla extract, mixing until well combined.
Whisk the dry ingredients (flour, baking soda, salt, and cinnamon) in a separate bowl.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chips until evenly distributed.
Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Cool on a wire rack before serving.

Servings and Timing

Servings: About 18-24 cookies
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-25 minutes

Variations

Nutty Crunch – Add chopped walnuts or pecans for extra texture.
Spiced Up – A dash of nutmeg or cloves can enhance the banana flavor.
Oatmeal Blend – Replace part of the flour with oats for a heartier cookie.
Dairy-Free Option – Use coconut oil or vegan butter and dairy-free chocolate chips.
Healthier Swap – Substitute whole wheat flour for half of the all-purpose flour.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep in the fridge for up to a week for longer freshness.
Freezing: Freeze in a sealed bag for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm in the microwave for 10-15 seconds to soften.

FAQs

How ripe should the bananas be?

The riper, the better! Overripe bananas with brown spots add more sweetness and moisture.

Can I use frozen bananas?

Yes, but thaw them completely and drain any excess liquid before using.

Can I substitute whole wheat flour?

Yes, but the texture will be slightly denser. Try using half all-purpose and half whole wheat.

Why are my cookies too soft?

They may need a couple of extra minutes in the oven. Also, ensure your bananas aren’t too large, as excess moisture can make the cookies overly soft.

Can I make these gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

What type of chocolate chips work best?

Semisweet or dark chocolate chips balance the sweetness of the bananas well.

Can I add peanut butter?

Absolutely! Swirl in a few tablespoons of peanut butter for a rich, nutty flavor.

Do I need to chill the dough?

No, but chilling for 30 minutes can help the cookies hold their shape better while baking.

Can I use margarine instead of butter?

Yes, but butter provides a richer flavor. Margarine may make the cookies slightly softer.

Can I make these cookies without eggs?

Yes! Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) as a substitute.

Conclusion

Banana Bread Chocolate Chip Cookies are a delicious twist on two favorite baked goods. Whether you’re looking for a way to use up ripe bananas or just want a comforting treat, these cookies are a perfect choice. Enjoy them fresh, store them for later, or share them with friends and family!

Banana Bread Chocolate Chip Cookies

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These Banana Bread Chocolate Chip Cookies combine the soft, moist texture of banana bread with the chewy, chocolatey goodness of cookies. Perfectly sweet, easy to make, and great for using up overripe bananas, these cookies are a must-try for any dessert lover!

Author: Emily
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: About 18 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the mashed banana, egg, and vanilla extract until combined.
In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the chocolate chips.
Scoop spoonfuls of dough onto the prepared baking sheet, spacing them apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Use extra ripe bananas for the best flavor and sweetness.
Add nuts or oats for extra texture.
Store in an airtight container for up to 5 days.