Chewy Banana Bread Chocolate Chip Cookies

Growing up, I never understood why anyone would mess with perfectly good banana bread or chocolate chip cookies. My mom always made them separately, and that’s just how things were done in our house. If someone suggested combining them, I probably would’ve given them a weird look.

But here’s the thing – sometimes the best recipes come from breaking those “rules” we grew up with. These banana bread chocolate chip cookies are proof of that. They’re like the best of both worlds – you get that familiar banana bread flavor packed into a soft, chewy cookie with melty chocolate chips throughout. And honestly? They’re way easier to make than a whole loaf of banana bread.

What Kind of Banana Should I Use?

For these cookies, you’ll want to use a really ripe banana – we’re talking dark spots all over the peel or even mostly black. These super-ripe bananas are much sweeter and will mash more easily, giving you that perfect banana bread flavor we’re after. If your bananas aren’t quite ready, you can speed up the ripening process by placing them in a paper bag with an apple for a day or two. Just remember that measuring is key here – you need exactly 1/3 cup of mashed banana, which is usually one small banana, but it’s worth measuring to be precise since too much can make your cookies too cakey.

Options for Substitutions

Here are some helpful swaps you can make in these cookies, though keep in mind that some ingredients are key to getting that classic banana bread cookie taste:

• Butter: You can use coconut oil (in solid form) as a 1:1 replacement, but the texture might be slightly different. Dairy-free butter alternatives also work well here.
• Light brown sugar: Dark brown sugar works too – it’ll just give a deeper molasses flavor. You can also use coconut sugar, though the cookies might be less chewy.
• Banana: This is a must-keep ingredient since it’s the star of the show! Just make sure it’s really ripe with lots of brown spots for the best flavor.
• All-purpose flour: You can swap in whole wheat flour for up to half the amount, but using all whole wheat will make the cookies denser. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.
• Dark chocolate chips: Any chocolate chips work here – milk, semi-sweet, or even white chocolate. You could also chop up your favorite chocolate bar instead.
• Walnuts: Feel free to swap these with pecans, macadamia nuts, or leave them out completely if you’re not a fan of nuts. You could add extra chocolate chips instead!

Watch Out for These Mistakes While Baking

The biggest challenge when making banana bread cookies is using overripe or underripe bananas – you want them spotty and soft but not completely black, as this affects both texture and sweetness.

Getting the right consistency is crucial, so avoid the temptation to add extra banana (even if you have some leftover), as too much will make your cookies cakey instead of chewy; stick to the exact measurement of 1/3 cup.

Temperature control matters more than you might think – make sure your melted butter has cooled enough to be creamy but not liquid, and don’t skip chilling the dough for at least 30 minutes, or you’ll end up with flat cookies that spread too much.

For the best texture, avoid overmixing the dough once you add the flour (this develops too much gluten), and remember to leave enough space between cookies on the baking sheet – they will spread during baking.

What to Serve With Banana Bread Cookies?

These cookies are perfect with a cold glass of milk or a warm cup of coffee – just like regular banana bread! Since they combine the best parts of banana bread and chocolate chip cookies, they make a great afternoon snack or dessert on their own. If you’re setting up a dessert spread, try pairing them with some vanilla ice cream – you can even make little ice cream sandwiches with two cookies. For a cozy breakfast setup, serve these cookies alongside a hot cup of chai tea or hot chocolate, especially during the cooler months when you want something sweet and comforting.

Storage Instructions

Keep Fresh: These banana bread cookies stay soft and yummy in an airtight container at room temperature for up to 5 days. I like to put a piece of bread in the container – it helps keep the cookies nice and soft! Just make sure they’re completely cool before storing them.

Freeze: These cookies are perfect for freezing! Place them in a freezer bag or container with parchment paper between layers and they’ll keep for up to 3 months. You can even freeze the unbaked cookie dough balls – just add an extra minute to the baking time when you’re ready to bake them.

Thaw: When you’re craving a cookie, just pull them out of the freezer and let them sit at room temperature for about 30 minutes. If you want that fresh-baked taste, pop them in the microwave for 10-15 seconds – the chocolate chips get all melty again!

Preparation Time	20-30 minutes
Cooking Time	10-12 minutes
Total Time	90-120 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 15-20 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt (fine sea salt is best)
• 3/4 cup packed light brown sugar
• 1/3 cup chopped walnuts (toasted for more flavor)
• 1/3 cup mashed ripe banana (about 1 medium banana)
• 1 large egg yolk
• 1/2 cup butter (unsalted, softened)
• 1/2 tsp baking soda
• 3/4 cup dark chocolate chips (like Ghirardelli’s 60% cacao)
• 1/2 tsp pure vanilla extract (I use Nielsen-Massey)
• 1 tsp cinnamon powder

Step 1: Prepare the Wet Ingredients

In a large bowl, combine the cooled, just-melted butter with the brown sugar.

Mix until they are well blended.

Add the mashed banana and mix thoroughly to ensure everything is combined.

Follow with the egg yolk and vanilla extract, mixing well to create a smooth mixture.

Step 2: Incorporate Dry Ingredients

Add the salt, baking soda, and cinnamon to the banana mixture and stir until well blended.

Gradually fold in the flour until the mixture is fully combined and no dry streaks remain.

Gently fold in the chocolate chips and walnuts, distributing them evenly throughout the dough.

Cover the bowl and refrigerate the dough for 1 hour to allow it to firm up.

Step 3: Preheat Oven and Prepare Baking Sheets

While the dough is chilling, preheat your oven to 350°F (175°C).

Line two large baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.

Step 4: Portion and Shape the Cookies

After the dough has chilled, use a 1.5 oz cookie scoop to portion the dough.

Release scoops of dough onto the prepared baking sheets, spacing them at least 2 inches apart to allow room for spreading.

If desired, press a few extra chocolate chips onto each dough ball for added decadence.

Step 5: Bake and Cool the Cookies

Bake the cookies for 10 to 12 minutes, or until the edges are golden and the middles remain just a bit soft.

Remove from the oven and let the cookies cool on the baking sheets for 2 minutes.

Then, transfer them to a wire rack to finish cooling.

Enjoy your freshly baked banana chocolate chip cookies!