Basically the love child of banana bread and a soft bakery-style chocolate chip cookie.
These banana bread chocolate chip cookies are everything you love about classic banana bread—warm, soft, slightly sweet—wrapped into a thick, chewy cookie loaded with melty chocolate. They’re rich, cozy, and feel like something you’d find at a high-end bakery… but they’re incredibly easy to make at home.
If you’ve ever had overripe bananas sitting on your counter and didn’t feel like making banana bread (again)… this is your recipe.
Why You’ll Love These Cookies
- Soft + chewy texture with slightly gooey centers
- Perfect way to use 1 overripe banana
- Warm, cozy flavor with hints of cinnamon
- Bakery-style look and feel
- Ready in under 30 minutes (no chilling required)
Even better!
- Uses just 1 small overripe banana, so the cookies stay chewy instead of cakey.
- Calls for oil or melted butter, which helps keep them extra moist.
- The dough is intentionally a little wet and soft.
- Letting the dough rest while the oven preheats helps hydrate the flour and improves texture.
Ingredients You’ll Need
- 1 small overripe banana, mashed
- 1/2 cup melted butter (or browned butter for deeper flavor)
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional but recommended)
- 3/4 cup chocolate chips or chunks
Instructions
1. Prep your oven
Preheat to 350°F and line a baking sheet with parchment paper.
2. Mix the wet ingredients
In a bowl, whisk together the mashed banana, melted butter, brown sugar, and vanilla until smooth.
3. Add dry ingredients
Stir in flour, baking soda, salt, and cinnamon until just combined. Don’t overmix.
4. Fold in chocolate
Gently fold in chocolate chips or chunks.
5. Scoop + bake
Scoop dough onto the baking sheet (about 2 tablespoons each). Bake for 10–12 minutes until edges are set but centers look soft.
6. Cool slightly
Let cookies cool for at least 5–10 minutes—they’ll firm up while staying soft inside.
Pro Tips for Bakery-Style Cookies
- Brown the butter → adds a rich, nutty flavor that elevates the cookies
- Use dark chocolate chunks → melts better and looks more aesthetic
- Slightly underbake → for that soft, gooey center
- Add flaky sea salt on top → balances sweetness perfectly
- Let dough rest 10–15 minutes before baking for better texture
Texture + Flavor Breakdown
These cookies are:
- Softer than classic chocolate chip cookies
- Slightly denser (like banana bread, but not cakey)
- Moist, tender, and ultra flavorful
Think: banana bread meets a bakery chocolate chip cookie
FAQs
Can I make these without butter?
Yes! You can substitute with neutral oil, but butter (especially browned) gives better flavor.
Why are my cookies too cakey?
You may have used too much banana. Stick to a small banana to keep them chewy.
Can I freeze the dough?
Absolutely—scoop into balls and freeze. Bake straight from frozen, adding 1–2 minutes.
Final Thoughts
If you love cozy, comforting bakes that feel a little elevated, these cookies are a must-try. They’re simple, nostalgic, and just indulgent enough to feel special.
Perfect for:
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Late-night baking
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Weekend treats
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Pinterest-worthy dessert boards
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Or just using up that one lonely banana on your counter
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