Chocolate Chip Banana Bread Cookies
Chocolate chip banana cookies – who knew! What started as a way to deal with my family’s suspicious habit of ignoring the last two bananas in a bunch has turned into a new favorite around here.
My kids love bananas — love them — but I swear, once there’s only one or two left and they’ve turned the tiniest bit speckled, it’s like they don’t even exist. So I’m always on the hunt for something easy that puts those bananas to use without making the same banana bread again.
These cookies? Totally nailed it. One batch in the oven, and next thing I know, the kids are asking what smells so good and can they have just one before supper.
What Are Chocolate Chip Banana Bread Cookies?
Okay, so imagine if banana bread and a chocolate chip cookie had a baby. Not the dense kind of banana bread either — more like the moist, cake-y, chewy middle of a muffin mixed with melty chocolate chips and a little bit of that crispy cookie edge. That’s what we’re working with here.
They’re soft, rich with brown sugar and browned butter (yeah, we’re going a little fancy, but still cheap and easy), and packed with that perfect banana flavor. And of course, chocolate. Always chocolate.
They come together fast, and if you’ve got even one sad banana sitting on the counter, you’re already halfway there.
Ingredients You Probably Already Have
One thing I love about this recipe — and all the recipes I try to share — is that you don’t need anything weird or expensive. This is just pantry stuff. And fridge stuff. No special flours. No chilling overnight (unless you want to). Just regular, realistic baking.
Here’s what you’ll need:
- A ripe banana (just one!)
- Butter, brown sugar, a little regular sugar
- Egg yolk (not the whole egg — we’re keeping it soft and tender)
- Vanilla, baking soda + baking powder, cinnamon
- Rolled oats (for a bit of texture — totally works)
- Chocolate chips (obviously)
- And walnuts if you’re into that kinda thing
Oh, and if you’ve never browned butter before — don’t panic. It’s just melting butter in a pan until it smells amazing. You’ll know when it’s ready because it’ll look golden brown and smell kinda nutty. That step alone takes these cookies from “that’s nice” to “what is in these?!”
Real-Life Baking Tips (From Someone Who Messes Up a Lot)
I’ve made these enough times now to know what works and what nearly ruins a batch. Learn from my mistakes:
- Don’t skip the chill time. I know, you wanna just bake and be done, but even 30 minutes in the fridge helps. Warm dough spreads too much and gives you pancake cookies. Nobody wants pancake cookies.
- Mash your banana really well. Like baby food level. If you leave chunks, you get soggy pockets in the cookies. Trust me.
- Don’t overbake. These should look a little underdone in the middle when you pull them out. Let them sit on the baking tray a few minutes to finish cooking from the heat of the pan.
- Use parchment paper. Saves cleanup and keeps the bottoms from getting too dark.
Also? You can totally double the recipe and freeze half the dough in little scoops. Then when it’s been that kind of day, you can toss a few on a tray and have fresh cookies with basically no effort.
How We Eat Them (Besides Standing Over the Cooling Rack)
These cookies are so good warm. Like, the kind where you accidentally eat three before realizing you didn’t even sit down. They’re also great packed in school lunches or stashed in the freezer for a quick snack later.
Sometimes I make a batch on Sunday night and pretend they’re for the kids’ lunches all week. Spoiler alert: they’re usually gone by Tuesday. And yes, I blame my kids, but also I eat most of them too.
Oh — and if you’re trying to make them feel fancy? Warm one up and sandwich a scoop of vanilla ice cream in the middle. You’re welcome.
Why You’ll Want to Make These Again (And Again)
The best part about these chocolate chip banana bread cookies is how forgiving they are. Banana too ripe? Perfect. No walnuts? Skip ‘em. Want to use white chocolate or peanut butter chips? Go for it. I’ve even swapped the oats for shredded coconut once because I ran out, and the kids didn’t even notice.
They’re the kind of cookie that makes you look like you know what you’re doing, even if you’re just winging it after dinner with one eye on the homework pile and the other on the oven timer.
And every time I make them, it feels like a little win. Not just because I used up a leftover banana, but because we all get to sit down (or more likely, hover near the stove) and share something warm and chocolatey and homemade.
My Chocolate Chip Banana Bread Cookies Recipe
Ingredients
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large ripe banana, mashed (about 1/2 cup)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (90g) rolled oats
- 3/4 cup (130g) semisweet chocolate chips
- 1/2 cup (60g) chopped walnuts (optional)
Instructions
- Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Whisk until well combined. Add the mashed banana, egg yolk, and vanilla extract, mixing until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and rolled oats.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips and walnuts, if using.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour. Chilling helps to firm up the dough, resulting in thicker, chewier cookies.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Banana Ripeness: For the best flavor, use a very ripe banana with brown spots.
- Oats: Rolled oats add a hearty texture to the cookies. If you prefer a smoother texture, you can pulse the oats in a food processor before adding them to the dough.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Final Thoughts (And a Friendly Nudge)
If you’ve got bananas getting weird on your counter and no one’s making eye contact with them anymore, this is your sign. Don’t toss ‘em. Turn them into chocolate chip banana bread cookies and enjoy the tiny moment of peace and happiness that comes with fresh baked goods and chocolate melting on your fingers.
They’re simple, affordable, and weirdly addictive. And hey — maybe this time, the last banana won’t get ignored. But if it does? You’ve got a recipe now.
Rather make banana bread instead? We’ve got you covered! Check out the perfect banana bread recipe here!
