These Banana Bread Chocolate Chip Cookies are the ultimate mashup for anyone who can never decide between a slice of banana bread and a warm, gooey chocolate chip cookie. Golden on the edges, tender in the center, with hints of cinnamon and rich chocolate throughout, they’re basically banana bread in the form of a hand-held treat. Plus, they use real ripe banana for natural sweetness and moistness, making them a cozy, feel-good dessert you’ll want to bake again and again. Trust me—there’s no way these cookies last long once they come out of the oven!
Ingredients You’ll Need
Let’s keep things simple yet utterly delightful. Banana Bread Chocolate Chip Cookies rely on a few classic baking staples and a banana for their magical flavor and texture. Every ingredient plays its part, so here’s a rundown to make sure each bite is perfect.
- Unsalted butter (1/2 cup, softened): This is your base for a rich, tender crumb and lots of flavor.
- Brown sugar (1/2 cup): Keeps the cookies soft and adds a deep, caramel sweetness.
- Granulated sugar (1/4 cup): Balances the moisture and flavor so your cookies aren’t too dense.
- Ripe banana (1 large, mashed): The real star—sweet, moist, and full of banana bread nostalgia.
- Egg (1 large): Adds structure and helps everything bind together.
- Vanilla extract (1 teaspoon): Rounds out all the flavors with a cozy aroma.
- All-purpose flour (1 1/2 cups): The foundation, giving the cookies just the right chew.
- Baking soda (1/2 teaspoon): Gives your cookies a little lift for a soft, cakey bite.
- Salt (1/2 teaspoon): Essential for balancing sweetness and brightening up flavors.
- Ground cinnamon (1/2 teaspoon): Gives that cozy, banana bread warmth we all love.
- Semi-sweet chocolate chips (1 cup): Pops of melty chocolate in every bite—don’t skimp!
- Chopped walnuts or pecans (1/2 cup, optional): For a little crunch and nutty flavor (totally up to you).
How to Make Banana Bread Chocolate Chip Cookies
Step 1: Prep Your Oven and Sheet
Kick things off by preheating your oven to 350°F (175°C) so it’s hot and ready, ensuring those cookies bake up just right. Line a baking sheet with parchment paper to prevent sticking (and make cleanup a breeze!).
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat until the mixture looks fluffy and pale—this step aerates your dough and gives the cookies their light, tender texture.
Step 3: Add Banana, Egg, and Vanilla
Mix in your mashed banana, egg, and vanilla extract until everything is smooth and well combined. This is where the banana bread magic happens—the banana adds moisture and natural sweetness you can’t get any other way.
Step 4: Whisk Together Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This step makes sure all the leavening agents and spices are evenly distributed, so you get a perfect, consistent flavor in every single cookie.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your wet ingredients, stirring just until combined. Don’t overmix—stop as soon as you can’t see any more flour. This keeps your Banana Bread Chocolate Chip Cookies soft, not tough.
Step 6: Stir in the Good Stuff
Now for the best part: fold in the chocolate chips and, if you’re using them, the chopped nuts. The dough should look generously studded and irresistible!
Step 7: Scoop and Bake
Drop tablespoon-sized scoops of dough onto your prepared baking sheet, leaving about 2 inches between each to allow for spreading. Bake for 10–12 minutes, just until the edges start to turn golden and the centers are set (slightly underbaked cookies will stay softer).
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to finish setting up, then carefully transfer to a wire rack to cool completely—or sneak one while it’s still warm and melty!
How to Serve Banana Bread Chocolate Chip Cookies
Garnishes
A light sprinkle of flaky sea salt right after they come out of the oven can beautifully amplify the sweet notes and make the chocolate pop. Or, dust with a little extra cinnamon for a hint of warmth and elegance—your friends will think you’re a pro!
Side Dishes
These cookies are fantastic with a tall glass of cold milk, a frothy latte, or even tucked alongside a scoop of vanilla or cinnamon ice cream. For brunch, serve them with fresh berries or a fruit salad to keep things light and lively.
Creative Ways to Present
Stack them high on a rustic wooden board, pile into a cookie jar, or slip a few into parchment-lined boxes for an adorable edible gift. Try sandwiching a scoop of ice cream between two Banana Bread Chocolate Chip Cookies for an epic homemade ice cream sandwich that’s as fun to eat as it is to share.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Bread Chocolate Chip Cookies in an airtight container at room temperature—they’ll stay soft and delightful for up to 4 days. Just make sure to let them cool completely before storing, so they don’t get soggy.
Freezing
These cookies freeze like a dream! Arrange completely cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container. They’ll be good for up to 3 months. Thaw at room temperature whenever the craving strikes.
Reheating
To recapture that just-baked magic, pop a cookie in the microwave for 10–12 seconds. The chocolate will get lovely and melty, and the centers will taste fresh-from-the-oven all over again.
FAQs
Can I use frozen bananas for Banana Bread Chocolate Chip Cookies?
Absolutely! Thaw your frozen bananas, drain any excess liquid, and mash them up as you would fresh. The flavor will be just as wonderful and maybe even a touch more intense.
Are these cookies chewy or cakey?
Banana Bread Chocolate Chip Cookies strike that perfect balance—they’re soft and cake-like in the center (just like banana bread), with golden, slightly crisp edges. If you prefer them ultra-soft, just bake on the shorter end of the baking time.
What type Dessert
Semi-sweet chocolate chips are the classic choice here since they pair so well with banana, but feel free to use dark, milk, or even a mix for extra decadence. Mini chips also distribute more evenly in the dough.
Can I make these cookies gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. The cookies will still bake up beautifully moist with plenty of banana bread charm.
Do I have to add nuts?
Nope, the nuts are totally optional. If you’re a fan of crunch and extra flavor, walnuts or pecans are lovely. If not, simply leave them out or try adding extra chocolate chips instead.
Final Thoughts
If you’re looking for a sweet treat that brings together the comfort of banana bread and the joy of chocolate chip cookies, these Banana Bread Chocolate Chip Cookies are your new go-to recipe. Bake a batch soon—I can’t wait for you to taste just how delicious (and fun!) these are to share.
Print
Banana Bread Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the perfect combination of banana bread and chocolate chip cookies with these soft, chewy treats. Packed with ripe banana flavor and studded with chocolate chips, these cookies are sure to become a family favorite.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large ripe banana (mashed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Combine wet ingredients: Mix in the mashed banana, egg, and vanilla extract until well combined.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
- Add mix-ins: Fold in the chocolate chips and nuts, if using.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake and let them finish setting on the tray.
- These cookies freeze well and taste even better the next day!
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
