Chocolate Chip Banana Bread Cookies Recipe — Soft & Chewy Treats

There’s something irresistible about a thick slice of soft, moist banana bread — but have you tried those same flavors in cookie form? These Banana Bread Cookies capture all the cozy banana bread notes in a portable, chewy cookie. They use just one ripe banana, making them a perfect way to rescue that last spotted banana on the counter. These cookies are easy to make, quick to bake, and hold their softness for days.

Why this recipe works

• Simple ingredients – pantry staples are all you need, so these cookies are quick to assemble for snacks, breakfasts, or school lunches.
• Quick baking time – enjoy banana bread flavor in a fraction of the time it takes to bake a loaf.
• Banana chocolate chip cookies – a delightful cross between chewy chocolate chip cookies and banana bread. Dark or semisweet chocolate chips work well.
• Soft and chewy texture – the banana provides moisture while the recipe’s balance of sugar and flour keeps the cookies chewy rather than cakey.
• Stays soft – these cookies store well and remain chewy for several days.

Ingredients for banana bread cookies

Notes on key ingredients — see the full ingredient list in the recipe card below.

• All-purpose flour – AP flour delivers the right chew. Avoid adding extra flour, which causes dry, crumbly cookies. Weigh flour for best results, or spoon and level when using measuring cups.
• Brown sugar – using brown sugar adds molasses flavor and extra moisture. Light or dark brown sugar works.
• Pure vanilla extract – vanilla enhances the banana flavor.
• Cinnamon – optional, but a small amount adds warmth and pairs nicely with banana.

• Egg yolk – only the yolk is used to keep the cookies chewy; the white would add extra moisture. Save the white to use or freeze for another recipe.
• Butter – melted then cooled butter gives a tender, slightly custardy texture. Allow melted butter to cool until it looks creamy, not translucent.
• Banana – use one small, very ripe spotted banana (not frozen) and measure the mashed banana for accuracy.
• Dark chocolate chips – any chocolate works, but dark or bittersweet chips (50–70% cocoa) balance the sweetness nicely. Use extra chips on top for a pretty finish.
• Walnuts – optional, chopped walnuts add crunch; swap for pecans or omit if preferred.

Step-by-step instructions

This recipe is straightforward: mash the banana, combine wet ingredients, add dry ingredients, fold in mix-ins, chill, and bake. Avoid overmixing once the flour is added.

• Step 1. Mash the banana. Mash and measure the banana to the amount specified in the recipe.
• Step 2. Combine wet ingredients. In a large bowl, mix the cooled, just-melted butter and brown sugar until blended. Stir in the mashed banana, then add the egg yolk and vanilla and mix until smooth.
• Step 3. Combine dry ingredients. Add salt, baking soda, and cinnamon to the banana mixture and stir. Fold in the flour until just combined.
• Step 4. Fold in chocolate and nuts. Gently fold in chocolate chips and walnuts so they’re evenly distributed.
• Step 5. Chill the dough. Cover and refrigerate the dough for 1 hour to firm up and help control spread while baking.
• Step 6. Bake. Preheat oven to 350°F (175°C). Scoop about 2 tablespoons (or a 1.5 oz cookie scoop) of dough per cookie onto parchment-lined baking sheets, spacing at least 2 inches apart. Press a few extra chips on top if desired. Bake 10–12 minutes, until edges are golden and centers remain slightly soft. Cool on the sheet for 2 minutes, then transfer to a rack to finish cooling.

Expert baking tips

• Use very ripe bananas. Well-spotted bananas have the best flavor and sweetness.
• Avoid frozen bananas. Freezing breaks down cells and releases extra water, which can alter cookie texture.
• Chocolate choice is flexible. Use dark, semisweet, or milk chocolate depending on your preference.
• Don’t overmix. Stir only until no streaks of flour remain to keep cookies tender.
• Underbake slightly. Remove cookies when centers are still a bit soft; they continue to set as they cool for the best chewy texture.

Recipe FAQ

Storing and freezing

If you love cookies, try other recipes from the same collection for more inspiration.

More cookie recipes

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Baking with bananas

If you enjoy baking with bananas, try these other banana-forward treats for variety and inspiration.

Chewy Chocolate Chip Banana Bread Cookies

Christina Marsigliese

Soft and chewy banana bread cookies with dark chocolate chips and walnuts. All the flavor of banana bread in a fraction of the time.

Prep Time 10 mins

Cook Time 10 mins

Chill Time 1 hr

Servings 16 cookies

Ingredients

• ½ cup (113g) cooled, just melted butter (should look creamy, not translucent)
• ¾ cup (165g) packed light brown sugar
• ⅓ cup (80ml) mashed ripe banana (from 1 small banana)
• 1 large egg yolk
• ½ teaspoon pure vanilla extract
• 1 ½ cups (215g) all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (125g) dark chocolate chips, plus extra for topping
• ⅓ cup (50g) chopped walnuts

Instructions

• Combine the cooled, just-melted butter and brown sugar in a large bowl and mix until blended. Add the mashed banana, then the egg yolk and vanilla, and mix until smooth.
• Stir in the salt, baking soda, and cinnamon. Fold in the flour until just combined. Fold in chocolate chips and walnuts. Cover and refrigerate the dough for 1 hour.
• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• Scoop dough using a 1.5 oz cookie scoop (about 2 tablespoons) and place onto prepared sheets, spacing at least 2 inches apart. Press extra chips on top if desired. Bake 10–12 minutes until edges are golden and centers are slightly soft. Cool on the sheet for 2 minutes, then transfer to a wire rack to finish cooling.