Banana Bread Chocolate Chip Cookies

Soft, chewy, and full of cozy banana bread flavor with melty pockets of chocolate—these Banana Bread Chocolate Chip Cookies are the best of both worlds. Whether you’re looking to use up an overripe banana or craving something comforting and sweet, these cookies are the perfect solution. Think of them as the hybrid you didn’t know you needed, merging the rich, comforting taste of banana bread with the classic appeal of chocolate chip cookies.

This recipe is perfect for those moments when one lone banana is sitting on the counter, too ripe for a snack but too small for a full loaf of bread. With just a few pantry staples and a single banana, you can whip up a batch of cookies that feel special but require minimal effort. They’re tender, aromatic, and slightly gooey with melted chocolate—perfectly snackable with coffee, milk, or just on their own. Plus, the cinnamon adds a warm, spiced note that deepens the banana bread vibe.

Whether you’re a longtime baker or a weekend cookie warrior, this recipe is forgiving and foolproof, making it a go-to when you want a quick dessert without a lot of cleanup.

Why You’ll Love This Recipe

• One Banana Wonder: Perfect for using up a single overripe banana—no waste, all taste.
• Banana Bread Meets Cookie: Combines the flavor of banana bread with the texture and fun of a chocolate chip cookie.
• Simple Pantry Ingredients: You likely have everything on hand already.
• Quick to Make: No need to chill the dough, and they bake in under 15 minutes.
• Soft and Chewy Texture: They stay moist thanks to the banana and brown sugar.

Ingredients

• Overripe banana
• Vegetable oil or melted butter
• Light brown sugar
• Egg yolk
• Vanilla extract
• All-purpose flour
• Baking soda
• Ground cinnamon
• Salt
• Chocolate chips

Variations

• Nutty Twist: Add chopped walnuts or pecans for crunch.
• Vegan Version: Swap the egg yolk for a flax egg and use plant-based butter or oil.
• Mini Muffin Style: Scoop the dough into mini muffin tins for soft cookie bites.
• Extra Spiced: Add a pinch of nutmeg or allspice for a deeper flavor profile.
• White Chocolate Swap: Replace the chocolate chips with white chocolate or peanut butter chips.

How to Make the Recipe

Step 1:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2:

In a mixing bowl, mash the overripe banana until smooth.

Step 3:

Add the vegetable oil (or melted butter), brown sugar, egg yolk, and vanilla extract to the banana. Stir until fully combined.

Step 4:

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Step 5:

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 6:

Fold in the chocolate chips evenly.

Step 7:

Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each.

Step 8:

Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set.

Step 9:

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Making the Recipe

• Use a very ripe banana for the sweetest flavor and smoothest texture.
• Don’t overmix the dough—mix just until the ingredients come together.
• If your banana is larger than 1/4 cup, discard the excess to avoid overly wet dough.
• Let the cookies cool completely to help them set and develop flavor.
• Use a cookie scoop for evenly sized cookies and consistent baking.

How to Serve

Serve these cookies warm with a glass of milk, alongside your morning coffee, or as a cozy afternoon snack. They also pair beautifully with vanilla ice cream for a delicious dessert sandwich.

Make Ahead and Storage

Storing Leftovers

Store cooled cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy.

Freezing

Freeze the cookie dough in scoops on a tray, then transfer to a bag for up to 2 months. Bake from frozen, adding 1–2 minutes to baking time.

Reheating

Warm cookies in the microwave for about 10 seconds to revive their soft texture and melt the chocolate again.

FAQs

1. Can I use a whole egg instead of just the yolk?

It’s best to stick to just the yolk for texture, but you can try a whole egg if needed—cookies may turn out cakier.

2. What if I don’t have brown sugar?

You can use white sugar, though the cookies will be slightly less moist and rich in flavor.

3. Can I double the recipe?

Absolutely! Just make sure to keep an eye on baking times if making larger cookies.

4. Do I need to refrigerate the dough?

Nope! This dough is ready to bake immediately, which is part of the beauty.

5. Can I add oats?

Yes—try replacing up to 1/3 cup of the flour with rolled oats for a heartier texture.

6. How ripe should the banana be?

Very ripe—brown-spotted or even mostly brown bananas are ideal for sweetness and moisture.

7. Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend to substitute for the all-purpose flour.

8. What if I want them less sweet?

Cut the sugar by 1/4 cup for a less sweet cookie. You may also want to use darker chocolate.

9. Can I make these into bars instead?

Sure! Spread the dough in a greased 8×8 pan and bake for about 20–25 minutes.

10. How do I know when they’re done baking?

Edges should be lightly golden and centers should look just set—they’ll continue to cook a little on the sheet.

Conclusion

Banana Bread Chocolate Chip Cookies are a delightful fusion of two beloved treats. Easy to whip up and endlessly comforting, they turn a lone overripe banana into a small batch of magic. With their soft centers, warm spices, and gooey chocolate chips, these cookies are sure to become a repeat favorite in your kitchen. Whether you’re baking for yourself or sharing with friends, they’re always a hit. So don’t toss that banana—turn it into something sweet and unforgettable.

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