Banana Bread Chocolate Chip Cookies: The Best Soft & Chewy Mashup

If you’re torn between banana bread and cookies, this Banana Bread Chocolate Chip Cookies recipe gives you the best of both worlds. With gooey centers, chewy edges, and all the nostalgic flavor of banana bread packed into a cookie, this easy one-bowl recipe is a game-changer. Plus, it’s made with just 10 simple ingredients—perfect for those overripe bananas sitting on your counter.

Why You’ll Love These Banana Bread Chocolate Chip Cookies

These cookies aren’t just another banana-flavored dessert—they’re the ultimate hybrid of comfort and convenience. Made in under 30 minutes with no chill time required, this recipe is ideal for weeknight baking or last-minute sweet cravings.

• Soft and chewy texture with gooey centers
• One-bowl, no-fuss method
• Uses just one overripe banana
• Easily adaptable for vegan and gluten-free diets
• Stays moist for days

Whether you’re baking for the family or treating yourself, these cookies deliver big on flavor with minimal effort.

What You’ll Need to Make Banana Bread Cookies

Each ingredient in these Banana Bread Chocolate Chip Cookies plays a vital role in bringing out that perfect flavor and texture. Here’s what you’ll need:

• Overripe Banana: Adds natural sweetness and that signature banana bread taste.
• Vegetable Oil or Melted Butter: Creates a tender, moist crumb.
• Brown Sugar: Keeps the cookies soft, chewy, and just sweet enough.
• Egg Yolk: Offers structure without making the cookies cakey.
• Vanilla Extract: Adds warmth and enhances the banana flavor.
• All-Purpose Flour: Builds the base and ensures the right chew.
• Baking Soda: Gives the cookies a subtle rise and crinkly tops.
• Ground Cinnamon: Infuses cozy warmth and depth of flavor.
• Salt: Balances sweetness and amplifies flavors.
• Chocolate Chips: Melty pockets of chocolate goodness in every bite.

Ingredient Swaps and Smart Alternatives

Need to make a few changes based on what you have on hand? Here are some tried-and-true swaps that work beautifully in this banana cookie recipe:

• Banana: Substitute with 1/4 cup of unsweetened applesauce if you’re out of bananas.
• Vegetable Oil: Use melted coconut oil for a dairy-free, slightly tropical note.
• Brown Sugar: Try coconut sugar or maple sugar for a refined-sugar-free option.
• Egg Yolk: Replace with 1½ teaspoons of ground flaxseed + 2 tablespoons water (let sit 5 minutes) for a vegan-friendly version.
• Flour: Swap with 1:1 gluten-free flour blend for a celiac-friendly treat.

These variations keep the integrity of the Banana Bread Chocolate Chip Cookies while allowing flexibility for different diets and pantries.

How to Make Banana Bread Chocolate Chip Cookies

Follow these simple steps for soft, chewy banana cookies that bake up in just over 20 minutes start to finish.

1. Mash and Mix Wet Ingredients
   In a large mixing bowl, mash one small overripe banana (about 1/4 cup). Add the brown sugar and vegetable oil. Stir until well combined.
2. Add Egg Yolk and Vanilla
   Mix in the egg yolk and a splash of vanilla extract. Whisk until the mixture is smooth.
3. Fold in Dry Ingredients
   Add flour, salt, baking soda, and cinnamon. Stir just until no dry flour remains—avoid over-mixing to maintain softness.
4. Add Chocolate Chips
   Fold in the chocolate chips until evenly distributed. Let the dough sit for 15 minutes while the oven preheats to 350°F. This short rest helps hydrate the flour.
5. Scoop and Bake
   Line a baking sheet with parchment paper. Scoop 1-inch dough balls and place them 2 inches apart. Bake for 10–11 minutes, or until edges are set and centers still look underdone.
6. Cool and Serve
   Let the cookies cool on the pan. They’ll continue baking slightly and settle into perfect gooey banana bread cookie bites.

Pro Tips for Perfect Banana Chocolate Chip Cookies

To get the best results every time, keep these expert tips in mind:

• Go Overripe: The browner your banana, the sweeter and more banana-flavored your cookies will be.
• Underbake Slightly: The centers should look a bit undone when you remove them—they’ll finish cooking on the tray.
• Don’t Overmix: Stir just until combined to prevent cakey texture.
• Let the Dough Rest: Even 10–15 minutes of rest time allows the flour to absorb moisture, improving texture.

Using these tricks, your Banana Bread Chocolate Chip Cookies will be bakery-quality every time.

Serving Ideas and Fun Flavor Variations

These cookies are delicious on their own, but you can elevate them even further with these pairing and variation ideas:

• Spread with Nutella: Add a swipe of hazelnut spread for a double-chocolate treat.
• Sprinkle with Sea Salt: A pinch of flaky sea salt before baking adds a gourmet twist.
• Chopped Nuts: Walnuts or pecans add crunch and depth—especially good for banana bread lovers.
• Gluten-Free Version: Use Bob’s Red Mill 1:1 Baking Flour for a celiac-safe batch.
• Vegan Cookies: Use a flax egg and dairy-free chocolate chips.
• Make-Ahead: Dough can be portioned and frozen for up to 3 months. Bake straight from the freezer—just add a minute or two to bake time.

Whether you’re looking for a back-to-school snack or a cozy afternoon pick-me-up, these banana-infused cookies are incredibly versatile.

The Secret Health Boost Behind Banana Cookies

While indulgent, Banana Bread Chocolate Chip Cookies sneak in some wholesome benefits:

• Natural Sweetness: The banana reduces the need for extra sugar.
• Fewer Ingredients: No need for dairy or extra fillers.
• Customizable Nutrition: Use whole wheat flour or add ground flaxseed for fiber.

These aren’t just any cookies—they’re a feel-good treat with flavor and function.

Banana Bread Chocolate Chip Cookies are proof that a little creativity can turn overripe bananas into something extraordinary. Whether you’re a cookie connoisseur or a banana bread fanatic, this mashup recipe will win over everyone at the table.

Conclusion

Whether you’re rescuing that lone ripe banana on the counter or simply craving something warm, gooey, and comforting, Banana Bread Chocolate Chip Cookies are the perfect answer. This recipe combines the nostalgic charm of banana bread with the beloved chewiness of chocolate chip cookies—all with minimal ingredients and effort. It’s a true one-bowl wonder that delivers rich flavor, soft texture, and indulgent satisfaction in every bite.

These cookies aren’t just delicious—they’re flexible, fast, and ideal for everyday baking or special occasions. Keep this recipe in your baking rotation, and you’ll always have a reliable treat that wows kids, guests, and even the pickiest eaters.

So the next time you’re about to toss that brown banana, pause. You’ve got something better: Banana Bread Chocolate Chip Cookies that hit every sweet spot.

Frequently Asked Questions

Can I freeze Banana Bread Chocolate Chip Cookies?

Absolutely! Once baked, these cookies freeze well in an airtight container for up to 3 months. You can also freeze the dough in pre-portioned scoops—just bake straight from the freezer and add 1–2 minutes to the bake time.

What type of chocolate chips work best?

You can use semisweet, milk, dark, or even white chocolate chips based on your preference. For a bakery-style finish, try mixing regular chips with chunks or chopped chocolate for varied melt and texture.

Why did my cookies turn out cakey instead of chewy?

The most common reason is overmixing the dough or using a whole egg instead of just the yolk. For chewy Banana Bread Chocolate Chip Cookies, stick to the yolk only and mix the dough just until combined.

Can I double the recipe?

Yes! This recipe scales beautifully. Just double all ingredients and keep the same baking instructions. Use multiple trays or bake in batches, and enjoy twice the deliciousness.

More Relevant Recipes

• Cheesy Parmesan Mozzarella Bites
• Mini Cucumber Sandwiches – Easy Party Finger Food
• Broccoli, Rice, Cheese, and Chicken Casserole – The Ultimate Comfort Food

Print