Do you love the flavor combination of banana and chocolate? Then you’ll love these Banana Bread Chocolate Chip Cookies! This easy recipe uses simple ingredients and gives a second life to those brown bananas sitting on the kitchen counter.
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We’ve all been there. We picked up too many bananas at the grocery store and now they’re looking kind of…tired.
Banana bread recipes are the classic way to use up leftover bananas, but if you don’t have enough bananas lying around, or if you’ve already made bread, this recipe is what you need! Think of it like your favorite chocolate chip banana bread recipe, but shaped to fit in your hand.
These cookies are soft with a chewy texture, crisp edges, and a sweet banana flavor. The best part is that each banana cookie is loaded with chocolate chips, making them gooey and delicious!
So the next time you’re scrolling for banana recipes, make sure to give this one a try! It’ll quickly become your new favorite cookie!
Why You’ll Love This Recipe
- It’s a great way to use overripe bananas.
- These cookies have a mild banana flavor that won’t overpower the chocolate.
- It’s the perfect treat for banana bread lovers. These are the best cookies to make when you want the flavor of banana bread, but don’t want to wait an hour for it to bake.
- Traditional chocolate chip cookies contain eggs, but this recipe uses mashed bananas instead. So if you’re out of eggs, or have an egg allergy, you can still enjoy these cookies!
How To Make Chocolate Chip Banana Bread Cookies
Full recipe amounts and instructions are listed on the recipe card at the bottom of the post. Remember to leave a five star rating and a comment!
- Rubber spatula
- Electric mixer – I use a stand mixer, but you can use a hand mixer instead if you prefer.
- A cookie scoop or ice cream scoop
Unsalted butter– Melted butter is used for this recipe, make sure it’s just melted but not hot.
Brown sugar – I use dark brown sugar for a richer flavor and chewy cookies. When you’re measuring, pack the brown sugar firmly into the measuring cup.
Mashed banana – You’ll need a large banana or a couple of small ones. The bananas will make these cookies taste like banana bread while adding moisture and creating a chewy texture.
All purpose flour – Gives the cookies structure and keeps them soft. I like using Gold Medal brand flour for cookies.
Baking soda – This will help the cookies rise, brown, and stay on the chewy side. Make sure your baking soda is fresh for best results.
Salt – I use a coarse Kosher salt. This adds a nice balance to the cookies. If you only have table salt, cut the salt in the recipe in half.
Semisweet chocolate chips
Preheat your oven to 375º and line two sheet pans with parchment paper. Place bananas in a small bowl and mash them with a fork until they’re soupy in texture.
In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, add the brown sugar and melted butter. Mix on medium low speed until well combined, about 45 seconds.
Reduce the speed to low and add in the mashed banana and vanilla. Mix until fully incorporated.
Keep the mixer on low speed and add in the flour mixture. Allow the mixer to stir the dry ingredients into the wet ingredients until almost fully combined. Leave some streaks of flour remaining.
Turn off the mixer, add in the chocolate chips, and scrape down the sides of the bowl.
Finish mixing the cookie dough on low speed until the chocolate chips are evenly distributed and no more streaks of flour remain.
Remove the bowl from the mixer. Using a rubber spatula, scrape down the sides and bottom of the bowl to ensure all the ingredients are fully combined.
Scoop the cookie dough about 2 tablespoons in size (a #30 cookie scoop) onto your prepared baking sheets. Space the cookies about 2″ apart and let them sit at room temperature for 10-15 minutes to let the flour hydrate.
After the dough has rested, bake the banana cookies in a preheated oven at 375º until the edges are golden brown and the centers are puffed, 11-12 minutes for gooey cookies and 13-14 minutes for cakier cookies.
Let the cookies sit on the cookie sheet for a few minutes to cool before transferring to a wire rack or serving plate.
Variations and Substitutions
- Add a teaspoon of cinnamon to the cookie dough
- Swap the semisweet chocolate chips for milk chocolate or white chocolate chips
- Stir in toasted walnuts or pecans
- Replace the unsalted butter with melted coconut oil
Pro Tips For Making The Best Banana Chocolate Chip Cookies
- Make sure to use very ripe bananas, the more brown spots the better! This will give you the best banana flavor and sweetness.
- Mash your bananas into a soupy consistency. This way you won’t have big chunks of banana in your cookies and the banana amount will be correct.
- Let the cookie dough rest for about 10-15 minutes before baking. This will keep the cookies from spreading in the oven and give you a thicker cookie.
- Underbake the cookies slightly for a chewier cookie. The cookies will continue to bake even after they come out of the oven, so taking them out a minute or two early will keep them moist and delicious.
Store leftover cookies at room temperature in an airtight container for up to 3 days.
Yes! After baking, let the cookies cool completely and transfer them to a freezer-safe bag or container. Pop them in the freezer and store for up to a month.
The secret to moist cookies is making sure not to overmix the dough (that makes them tough) and you want to underbake the cookies slightly. The cookies will continue to bake even when they’re out of the oven, so pulling them out before they’re fully cooked will keep them soft and chewy!
No. The mashed banana in this recipe acts as a substitute for the eggs, giving the cookies a soft and chewy texture. If you’re looking for more egg free cookies, try my recipe for Eggless Chocolate Chip Cookies!
More Cookie Recipes You’ll Love
- 2 1/2 cups all purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of coarse Kosher salt
- 1 cup (2 sticks) unsalted butter, melted but not hot
- 1 1/4 cup dark brown sugar, firmly packed
- 1/2 cup of mashed banana (about 1 large or 2 small bananas)*
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- Preheat your oven to 375º and line two sheet pans with parchment paper.
- In a medium bowl, stir together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, add the brown sugar and melted butter. Mix on medium low speed until well combined, about 45 seconds.
- Reduce the speed to low and add in the mashed banana and vanilla. Mix until combined.
- Keep the mixer on low speed and add in the flour mixture. Stop mixing once the ingredients are almost fully combined. Leave some streaks of flour remaining.
- Add in the chocolate chips and scrape down the sides of the bowl.
- Finish mixing the cookie dough on low speed until the chocolate chips are evenly distributed and no more streaks of flour are showing.
- Remove the bowl from the mixer. Using a rubber spatula, scrape down the sides and bottom of the bowl to ensure all the ingredients are fully combined.
- Scoop the cookie dough about 2 tablespoons in size (a #30 cookie scoop) onto your prepared sheet pans. Space the cookies about 2" apart and let them sit at room temperature for 10-15 minutes to let the flour hydrate.
- After the dough has rested, bake the banana bread cookies at 375º until the edges are golden brown and the centers are puffed, 11-12 minutes for gooey cookies and 13-14 minutes for cakier cookies.
- Let the cookies sit on the cookie sheet for a few minutes to cool down before transferring to a wire rack or serving plate.
*Mash the bananas so that they are at a "soupy" consistency. This will give you the proper amount of banana and keep big chunks out of your cookies.
Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 65mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 2g