Hey y’all! If you love the comforting taste of banana bread and the irresistible charm of chocolate chip cookies, you’re in for a treat. These Banana Bread Chocolate Chip Cookies are soft, chewy, and bursting with banana flavor, making them perfect for breakfast, snacks, or late-night cravings. Ready to fill your kitchen with heavenly aromas and delight your taste buds? Let’s get cooking!
Why You’ll Love This Banana Bread Chocolate Chip Cookies Recipe
- Perfectly combines the moistness of banana bread with the chewy texture of cookies.
- A fantastic way to use up overripe bananas instead of letting them go to waste.
- Ready in under 30 minutes, these cookies make for a quick and tasty treat.
- Loaded with gooey chocolate chips in every bite for extra decadence.
- Ideal for sharing at potlucks, parties, or a cozy night in with family.
Banana Bread Chocolate Chip Cookies Ingredients
- 1 cup (225g) mashed ripe banana (about 2 large bananas)
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 1/4 cups (210g) semi-sweet chocolate chips
- 1/2 cup (60g) chopped walnuts or pecans (optional)
How to Make Banana Bread Chocolate Chip Cookies
Step 1: Prep the Ingredients
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, mash the ripe bananas until smooth.
Step 2: Cream Butter & Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2 minutes. Add the mashed banana, egg, and vanilla extract, mixing until well combined.
Step 3: Combine Dry Ingredients
In another bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep the cookies soft.
Step 4: Add Chocolate Chips & Nuts
Fold in the chocolate chips and, if using, the walnuts or pecans.
Step 5: Scoop and Bake
Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes until the edges are golden and the centers are set. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes for the Best Banana Bread Chocolate Chip Cookies
- For an extra banana kick, use very ripe bananas with lots of brown spots (tips on ripening bananas).
- Chill the dough for 30 minutes if your bananas are extra moist to prevent spreading.
- Swap in your favorite chocolate chips, like dark or milk chocolate, for varied flavor.
Variations on Banana Bread Chocolate Chip Cookies
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking mix.
- Vegan: Use a plant-based butter, a flax egg, and dairy-free chocolate chips.
- Nutty Crunch: Add 1/2 cup of shredded coconut for extra texture.
Equipment Needed for Banana Bread Chocolate Chip Cookies
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
Storage Instructions for Banana Bread Chocolate Chip Cookies
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze for up to 2 months; thaw at room temperature before enjoying.
Serving Suggestions and Perfect Pairings
- Serve warm cookies with a glass of cold milk or a cup of freshly brewed coffee.
- Top with a scoop of vanilla ice cream for a decadent dessert.
- Pair with fresh fruit for a lighter snack option.
Pro Tips for Ultimate Banana Bread Chocolate Chip Cookies
- For extra chewiness, don’t overbake—remove cookies when edges are just golden.
- Let cookies cool on the sheet for several minutes to finish setting before transferring.
- Use an ice cream scoop for even-sized cookies every time (see more tips).
Banana Bread Chocolate Chip Cookies FAQ
- Can I use frozen bananas?
- Yes! Thaw and drain excess liquid before mashing and using in the recipe.
- Why are my cookies spreading too much?
- Extra-moist bananas or not enough flour can cause spreading—try chilling the dough or adding an extra tablespoon of flour.
- Can I make the dough ahead of time?
- Absolutely! Cover and refrigerate the dough for up to 24 hours before baking.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, and salt.
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3In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
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4Beat in the mashed banana, egg, and vanilla extract until well combined.
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5Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
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6Drop tablespoonfuls of dough onto the prepared baking sheet. Bake for 10-12 minutes or until the edges are golden. Cool on a wire rack before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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