Soft, chewy, and full of comforting banana bread flavor, these Banana Bread Chocolate Chip Cookies are a delightful twist on a classic favorite. They combine the warm taste of banana bread with the rich texture of chocolate chip cookies, creating a treat that is perfect for breakfast, dessert, or an afternoon snack. This recipe is simple to prepare, requires no special equipment, and comes together quickly. The cookies bake in just a few minutes and fill your kitchen with the irresistible aroma of cinnamon, banana, and melted chocolate.

Why We Love This Banana Bread Chocolate Chip Cookies

There are many reasons why these Banana Bread Chocolate Chip Cookies quickly become a favorite in any kitchen. They combine the comforting flavor of banana bread with the soft, chewy texture of classic chocolate chip cookies, creating a dessert that feels both familiar and exciting.

Perfect Use for Overripe Bananas

This recipe is a great way to use overripe bananas that might otherwise go to waste. The bananas add natural sweetness, moisture, and a rich flavor that makes these cookies unique.

Soft and Chewy Texture

Unlike traditional banana bread, these cookies have a soft, chewy, and slightly gooey texture. The combination of brown sugar and banana keeps them moist and tender.

Quick and Easy to Make

This recipe requires simple ingredients and no special equipment. The dough comes together quickly, and the cookies bake in about 10 minutes, making them perfect when you want a quick homemade treat.

Loaded with Chocolate Chips

Each cookie is filled with rich chocolate chips that melt beautifully during baking, adding sweetness and balance to the warm banana and cinnamon flavors.

Perfect for Any Occasion

These cookies are versatile and can be enjoyed as a breakfast treat, an afternoon snack, a dessert, or a travel-friendly snack. They also store well and stay soft for several days.

Ingredients You’ll Need

• 1 small overripe banana, mashed (about ¼ cup / 60 g)
• ½ cup (120 g) melted butter or vegetable oil
• 1 cup (200 g) light brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract

Dry Ingredients

• 1⅓ cups (165 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

Add-ins

• ⅔ cup (120 g) chocolate chips

How to Make Banana Bread Chocolate Chip Cookies

Prepare the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.

Mash the Banana

Place the overripe banana in a medium mixing bowl. Using a fork or spoon, mash the banana until smooth. A few small lumps are perfectly fine and will add texture to the cookies.

Combine the Wet Ingredients

Add the melted butter (or vegetable oil) and light brown sugar to the mashed banana. Stir the mixture until it becomes smooth and well combined. Next, add the egg yolk and vanilla extract. Mix again until everything is fully incorporated and the mixture looks thick and glossy.

4. Add the Dry Ingredients

In the same bowl, add:

• All-purpose flour
• Baking soda
• Ground cinnamon
• Salt

Using a spoon or spatula, gently mix the ingredients together until a soft cookie dough forms. Avoid overmixing, as this can make the cookies dense.

Fold in the Chocolate Chips

Add the chocolate chips to the dough and fold them in evenly. Make sure they are well distributed throughout the mixture so each cookie gets plenty of chocolate.

Shape the Cookies

Using a cookie scoop or tablespoon, scoop portions of dough and place them onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow them to spread slightly while baking. For a more attractive finish, press a few extra chocolate chips on top of each cookie before baking.

Bake the Cookies

Place the baking sheet in the preheated oven and bake for 10 minutes, or until the edges of the cookies turn light golden brown. The centers may still look slightly soft, which is perfect for achieving a chewy and gooey cookie texture.

Cool and Serve

Remove the baking sheet from the oven and allow the cookies to cool on the tray for 5 minutes. Then transfer them to a wire rack to cool completely. These cookies are especially delicious when served slightly warm, when the chocolate chips are still melted, and the texture is soft and chewy.

Storage Tips

These cookies store very well and remain soft for several days.

• Store in an airtight container at room temperature for up to 4 days.
• For longer storage, place them in a freezer-safe container and freeze for up to 2 months.
• To enjoy again, warm a cookie in the microwave for 10–15 seconds.

Nutritional Information (Approximate Per Cookie)

• Calories: 140 kcal
• Fat: 6 g
• Carbohydrates: 20 g
• Sugar: 12 g
• Protein: 2 g
• Fiber: 1 g
• Sodium: 85 mg

Values may vary depending on ingredient brands and portion size.

Conclusion:

I love that they’re still a little bit soft and gooey I felt like these banana bread chocolate chip cookies are so nice served warm, and I feel like this is just such a great cookie I mean really for any time of the year but you know, fall, because we like little warm and cozy flavors and we like cookies you’re so great.

I hope someone’s told you that before because you are okay enough of that thank you, guys, so much if you want the full recipe you can always find it below down in the show notes like comment such a long way in helping us out so if you feel like doing that I would love you forever and I’ll see you guys another recipe it’s going to be so great.