Banana Bread Chocolate Chip Cookies Recipe
If you’re a fan of both banana bread and chocolate chip cookies, prepare to fall in love with Banana Bread Chocolate Chip Cookies. These soft, cake-like treats combine the homey nostalgia of fresh banana bread with the pure joy of gooey chocolate chips in every bite. They’re quick to whip up, easy enough for beginners, and deliver the kind of rich flavor that makes everyone ask for seconds (or thirds!). Whether your bananas are ready for some baking magic or you’re looking for a new way to level up your cookie game, this is the recipe for you.
Ingredients You’ll Need
Every ingredient here plays a starring role, working together to create that heavenly balance of moistness, flavor, and a dreamy texture that truly sets Banana Bread Chocolate Chip Cookies apart. Grab what’s in your pantry—super simple, nothing fancy, each element has its delicious purpose!
- Unsalted Butter (1/2 cup, softened): Gives the cookies a rich, creamy base and a tender crumb.
- Brown Sugar (1/2 cup): Adds extra moisture and deep, caramel notes for that cozy banana bread vibe.
- Granulated Sugar (1/4 cup): Balances sweetness and aids in creating those delightfully crisp edges.
- Ripe Banana (1, mashed): The essential ingredient! Use the ripest banana you can for max flavor and natural sweetness.
- Large Egg (1): Binds everything together and gives your cookies a soft, cakey texture.
- Vanilla Extract (1 tsp): Elevates the aroma and brings warmth to each bite.
- All-Purpose Flour (1 1/2 cups): The structural backbone, making these cookies satisfyingly thick and pillowy.
- Baking Soda (1/2 tsp): Just the right amount for perfect lift and softness.
- Ground Cinnamon (1/2 tsp): Adds a cozy hint of spice that beautifully complements both banana and chocolate.
- Salt (1/4 tsp): Enhances all the sweet, nutty, and chocolatey flavors.
- Semisweet Chocolate Chips (1 cup): Chocolatey bursts in every bite—feel free to use your favorite chips!
- Chopped Walnuts (1/2 cup, optional): For a lovely crunch and nuttiness that’s classic in banana bread (totally up to you).
How to Make Banana Bread Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C)—this ensures an even, gentle bake to keep your cookies soft and tender. Line two baking sheets with parchment paper for easy cleanup and to keep your cookies from sticking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar. Beat until the mixture becomes light and fluffy, which helps the cookies bake up soft and gives them just a hint of chew.
Step 3: Add Banana, Egg, and Vanilla
Mash that outrageously ripe banana until almost smooth, then add it to the butter-sugar mixture. Crack in your egg and pour in the vanilla extract. Mix these wet ingredients together until everything looks blended and creamy. The banana adds glorious flavor and moisture—so crucial for that Banana Bread Chocolate Chip Cookies flair!
Step 4: Whisk Together Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This simple step ensures even distribution, so each cookie is perfectly spiced and rises just right.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid over-mixing, as that can make cookies tough. You’re looking for a soft, cohesive dough—no flour streaks, but no need to go wild.
Step 6: Add Chocolate Chips and Walnuts
Fold in those decadent semisweet chocolate chips and, if you like, the chopped walnuts. This is where Banana Bread Chocolate Chip Cookies truly come to life, with every scoop promising plenty of gooey chocolate and nutty crunch in every bite.
Step 7: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each (these cookies spread just a bit). Bake for 10–12 minutes, or until the edges are golden and the centers look just set—the middle should still be ever-so-slightly soft for that classic banana bread softness.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes—this helps them firm up just enough to transfer them safely. Move them to a wire rack to cool completely (if you can wait that long!). Now it’s time to dig in and experience Banana Bread Chocolate Chip Cookies bliss.
How to Serve Banana Bread Chocolate Chip Cookies
Garnishes
A sprinkle of flaky sea salt while the cookies are still warm makes the chocolate pop and adds a sophisticated touch. For extra visual appeal and flavor, dust with a touch of cinnamon-sugar or press a few chocolate chips into the tops of the cookies right after baking. If you opted for walnuts, a few extra pieces on top give a great bakery finish.
Side Dishes
Banana Bread Chocolate Chip Cookies go beautifully with a cold glass of milk, almond milk, or oat milk for that nostalgic cookie-and-milk moment. If you’re entertaining, a platter of fresh berries, vanilla ice cream, or even a creamy yogurt dip creates a sweet and simple dessert board that everyone will love.
Creative Ways to Present
Stack a tower of these cookies and tie them up with baker’s twine for a homemade gift that captures hearts. Use them to sandwich a scoop of vanilla or chocolate ice cream for the ultimate cookie ice cream sandwich. Or serve Banana Bread Chocolate Chip Cookies alongside coffee or hot cocoa for a cozy afternoon treat that feels downright special.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Bread Chocolate Chip Cookies soft and moist by storing them in an airtight container at room temperature. They stay fresh for up to four days—just be sure to let them cool completely before sealing them up, so they don’t turn soggy.
Freezing
These cookies freeze like a dream! Place cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They’ll keep their delightful flavor and texture for up to three months. Craving one? Just thaw and enjoy.
Reheating
For that fresh-from-the-oven magic, pop a cookie in the microwave for about 10 seconds or briefly warm them in a low oven. The chocolate gets slightly melty again and the banana aroma fills your kitchen—it feels like bake day all over!
FAQs
Can I use frozen bananas for Banana Bread Chocolate Chip Cookies?
Absolutely! Thaw frozen bananas fully and drain off any excess liquid before using. They actually bring out a deeper banana flavor, making your cookies extra tasty. Just make sure you use the same quantity as the recipe calls for after thawing and draining.
What can I substitute for walnuts if I have a nut allergy?
No problem at all: simply leave them out, or add a half cup of sunflower seeds or pumpkin seeds for crunch. The cookies will still be amazing, and you’ll get all that classic Banana Bread Chocolate Chip Cookies flavor with a nut-free twist.
Can I make these cookies gluten-free?
Yes! Use your favorite gluten-free all-purpose flour blend in place of regular flour, making sure it’s a 1:1 substitute. Check that your baking soda and chocolate chips are gluten-free, and you’re good to go—nobody will guess the difference.
Why are my cookies cakey instead of chewy?
Banana Bread Chocolate Chip Cookies are meant to be soft and cake-like, just like banana bread. If you prefer a chewier cookie, use a slightly smaller banana and bake toward the lower end of the time range; less moisture yields a bit more chew.
Can I double this recipe for a party or bake sale?
Absolutely! Just double each ingredient and mix the batter in a large bowl. Bake in batches as usual, and freeze any extras—you’ll be the snack hero of your next gathering, guaranteed.
Final Thoughts
I truly hope you give these Banana Bread Chocolate Chip Cookies a try! They’re the kind of crowd-pleasing treat that makes your whole kitchen smell incredible and puts a big smile on everyone’s face. Baking these is one of my favorite ways to turn ripe bananas into something downright irresistible, and I know you’ll fall for them just the same.
Print
Banana Bread Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of banana bread and chocolate chip cookies with these soft and cake-like treats. Perfect for a sweet snack or dessert, these cookies are easy to make and bursting with flavor.
Ingredients
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 ripe banana (mashed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Mix-ins:
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the wet ingredients: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the mashed banana, egg, and vanilla extract, and mix until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add mix-ins: Fold in the chocolate chips and walnuts if using.
- Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are soft and cake-like, just like banana bread.
- For a stronger banana flavor, use an overripe banana.
- Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
