These cookies combine the moist, spiced flavor of banana bread with the chewy texture of a classic chocolate chip cookie. The result is a soft, tender cookie with deep cinnamon notes and melty chocolate in every bite. Perfect for using up overripe bananas.
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 11 minutes |
| Total Time | 26 minutes |
| Servings | 18 cookies |
| Difficulty | Easy |
| Cuisine | American |
Why This Recipe Works
I developed this recipe after craving the comfort of banana bread but wanting the portability of a cookie. The key is using just the right amount of banana—1/4 cup mashed—to add moisture without making the dough too wet. The single egg yolk provides richness while keeping the cookies soft, while brown sugar adds deep caramel flavor. Resting the dough for 15 minutes hydrates the flour, ensuring a perfectly chewy texture.
Unlike many banana cookies that turn out cakey, these have a slight chew from the melted butter and a crisp edge. The cinnamon amplifies the banana flavor, making every bite taste like the corner piece of a banana loaf. My family devours a batch in one day, and I always double the recipe now.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Overripe banana, mashed | 1 small (1/4 cup) | Discard excess; riper = sweeter |
| Vegetable oil or melted butter | 1/2 cup | Butter adds flavor, oil keeps softer |
| Light brown sugar, packed | 1 cup | Dark brown works too for more molasses |
| Egg yolk | 1 large | Saves the white for another use |
| Vanilla extract | 1 teaspoon | Pure vanilla for best taste |
| All-purpose flour | 1 1/3 cups | Measure by spooning and leveling |
| Baking soda | 1/2 teaspoon | Freshness ensures rise |
| Ground cinnamon | 2 teaspoons | Can reduce to 1 tsp if desired |
| Salt | 1/2 teaspoon | Balances sweetness |
| Chocolate chips | 2/3 cup | Semisweet or dark |
Step-by-Step Instructions
Mix the Wet Ingredients
- In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix until well incorporated and slightly creamy.
- Add the egg yolk and vanilla extract. Stir vigorously for 30 seconds until the mixture is smooth.
Add the Dry Ingredients
- Add the flour, salt, baking soda, and cinnamon directly to the bowl.
- Stir with a wooden spoon until just combined and no streaks of flour remain. Do not overmix.
- Fold in the chocolate chips with a spatula until evenly distributed.
Rest and Bake
- Cover the bowl with plastic wrap and let the dough rest for 15 minutes while the oven preheats to 350°F. This hydrates the flour.
- Line a cookie sheet with parchment paper.
- Using a 1-ounce cookie scoop (about 2 tablespoons), scoop dough balls and place them 2 inches apart on the prepared sheet. The dough will be slightly wet.
- Bake for 10 to 11 minutes, until the edges are set and the cookies have puffed, but the centers still look underbaked and soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Chef Tips for Perfect Results
- Use a very ripe banana with brown spots for maximum sweetness and moisture. If your banana yields more than 1/4 cup mash, discard the excess to keep dough consistency correct.
- Measure flour by spooning it into the cup and leveling off with a knife. Scooping directly compacts the flour, leading to dry cookies.
- Do not skip the 15-minute dough rest. This allows the flour to fully hydrate, preventing a gritty texture and ensuring even baking.
- Bake one tray at a time on the middle rack for even heat. Rotate the pan halfway through if your oven runs hot.
- Underbake slightly—the cookies will continue to set on the hot pan. Overbaking yields dry results.
Common Mistakes to Avoid
- Adding too much banana: More than 1/4 cup makes the dough slack and cookies flatten excessively. Measure precisely.
- Overmixing after adding flour: Develops gluten, making cookies tough. Mix only until no dry bits remain.
- Skipping the rest: Dough without rest spreads too much and lacks chew. Always rest 15 minutes.
- Baking on a dark pan: Dark sheets absorb more heat, causing bottoms to brown too quickly. Use light aluminum or line with parchment.
- Using cold ingredients: All ingredients should be at room temperature for even emulsification. Let eggs and butter sit out for 15 minutes.
Variations and Substitutions
| Ingredient | Substitution | Impact on Flavor |
|---|---|---|
| Vegetable oil | Coconut oil (melted) | Adds subtle coconut note |
| Light brown sugar | Coconut sugar | Less sweet, more caramel-like |
| All-purpose flour | Gluten-free 1:1 blend | May be slightly crumblier; add 1 tbsp milk |
| Chocolate chips | White chocolate + dried cranberries | Tangy and sweet, like banana bread |
| Cinnamon | Pumpkin pie spice | Warm, spiced profile |
Serving Suggestions and Pairings
Serve these cookies warm with a cold glass of milk for an afternoon snack. They also pair beautifully with a scoop of vanilla ice cream for dessert. For brunch, arrange them on a platter alongside fresh fruit and coffee. These cookies are ideal for lunchboxes, bake sales, or holiday cookie exchanges.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Room temperature | Up to 3 days | Store in an airtight container with a slice of bread to retain moisture. |
| Refrigerator | Up to 1 week | Place in sealed container; bring to room temp or warm before serving. |
| Freezer | Up to 3 months | Freeze baked cookies on a tray, then transfer to a freezer bag. Thaw at room temp. |
| Reheat | 8-10 seconds in microwave | Warm single cookies for gooey centers. Oven: 300°F for 5 minutes for crisp edges. |
Nutritional Information
| Nutrient | Amount per Serving (1 cookie) |
|---|---|
| Calories | 180 |
| Total Fat | 9g |
| Saturated Fat | 4g |
| Carbohydrates | 24g |
| Sugar | 15g |
| Fiber | 1g |
| Protein | 2g |
Approximate values. Actual nutrition may vary based on substitutions and exact measurements.
Frequently Asked Questions
Can I use a whole egg instead of just the yolk?
Yes, substitute the yolk with one whole egg. The cookies will be slightly less rich and may spread a bit more, but they will still taste delicious.
How do I know when the cookies are done?
The edges should be set and lightly golden, while the centers still appear soft and slightly puffed. They will continue to set on the hot pan.
Why did my cookies turn out flat and greasy?
This usually happens when too much banana is used or the dough wasn’t rested. Make sure to measure exactly 1/4 cup mashed banana and rest the dough for 15 minutes.
Can I make the dough ahead and bake later?
Yes, you can refrigerate the dough for up to 24 hours after resting. Let it sit at room temp for 10 minutes before scooping. Add 1-2 minutes to bake time.
How many cookies does this recipe make, and what size?
This yields about 18 cookies when using a 1-ounce scoop. Each cookie is about 2.5 inches in diameter after baking.
These Banana Bread Chocolate Chip Cookies deliver all the cozy flavors of banana bread in a portable, shareable form. The soft center, spiced cinnamon aroma, and pockets of melted chocolate make them a new favorite. Bake a batch today and taste the comfort.
Print
Banana Bread Chocolate Chip Cookies
- Total Time: 26
- Yield: 18 cookies
- Diet: Vegetarian
Description
These soft and tender cookies blend the moist, spiced essence of banana bread with classic chocolate chip flavor. Using ripe mashed banana, melted butter, and brown sugar creates a chewy, melty bite filled with cinnamon warmth. Ideal for repurposing overripe bananas into a portable dessert.
Ingredients
Overripe banana, mashed (1 small, 1/4 cup)
Vegetable oil or melted butter (1/2 cup)
Light brown sugar, packed (1 cup)
Egg yold (1 large)
Vanilla extract (1 teaspoon)
All-purpose flour (1 1/3 cups)
Baking soda (1/2 teaspoon)
Ground cinnamon (2 teaspoons)
Salt (1/2 teaspoon)
Chocolate chips (2/3 cup)
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, combine the melted butter/oil, brown sugar, and mashed banana. Mix until well incorporated and slightly creamy.
Add the egg yolk and vanilla extract. Stir vigorously for 30 seconds until the mixture is smooth.
Add the flour, salt, baking soda, and cinnamon directly to the bowl.
Stir with a wooden spoon until just combined and no streaks of flour remain. Do not overmix.
Cover and let the dough rest for 15 minutes at room temperature.
Scoop rounded tablespoons of dough onto parchment paper-lined baking sheets, spacing 2 inches apart.
Bake for 11-13 minutes, until the edges are light golden and slightly crisp.
Cool on pans for 5 minutes before transferring to a wire rack.
Notes
Use the oil option (not butter) for a cleaner flavor if avoiding animal fat.
Riper bananas yield sweeter cookies.
Can substitute brown sugar with coconut sugar for a less refined alternative.
Store in an airtight container for up to 5 days.
For a nut-free version, omit any optional nuts.
- Prep Time: 15
- Cook Time: 11
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
