Enjoy all the cozy flavours of banana bread in these soft and moist banana bread chocolate chip cookies! This recipe is a delicious twist on the classic banana bread, and is great to bake when you have leftover bananas on your counter. They have the best texture and come together in just a few simple steps with no electric mixer required.
If you've been here for a bit you'll notice that I love to make recipes with leftover bananas that aren't banana bread. From brownies to oat bars, it's a series at this point.
This is a recipe I whip up when I only have one banana going brown. It's quick to make, so you don't have to wait over an hour for it to bake like banana bread.
These are soft cookies with gooey centers. They have the best texture. It's got that moist and tender bite you get in banana bread, in cookie form!
step by step instructions
Here is how to make and bake these banana bread chocolate chip cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Whisk wet ingredients. In a large bowl, combine the melted butter, brown sugar, and mashed banana. Whisk and combine, there will be banana clumps, that is normal.
Step 2: Add the egg and vanilla extract. Continue whisking.
Step 3: Add in dry ingredients. Fold in the flour, baking soda, baking powder, and salt. Stir just until no streaks of flour remain. Gently mix in chocolate chips.
Step 4: Scoop and bake. Using an ice cream scoop, place 6 cookies on the tray at a time. Bake for 10 to 11 minutes or until the edges are set and middles look underbaked.
I like to sprinkle a dash of sea salt on top, but this is optional. Cool the cookies on a wire rack and enjoy!
Expert Baking Tips
- Use a gram scale. It is so easy to over-measure dry ingredients with cups, and this will give you the most accurate results.
- Use an overripe banana: This will bring you soft cookies and maximize natural sweetness!
- Use fresh bananas, not frozen: I've made this recipe from both fresh and frozen bananas. In my experience, the frozen banana cookies flatten out and don't give you that 'chew' we want.
FAQ
How do I store these cookies?
These banana bread cookies are best enjoyed within the first few days and stay good in an airtight container for up to 5 days!
You can also keep them in the fridge for up to 1 week.
Can I use frozen bananas?
I don't recommend this! I tried using frozen bananas and my cookies turned out flat.
My cookies aren't spreading?
You may of used to much flour. Gently press the cookies down with a flat surface and continue baking until they are ready.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Banana Bread Chocolate Chip Cookies
Ingredients
- 1/3 cup mashed bananas about 1 medium-sized banana
- 1/2 cup unsalted butter melted (or oil)
- 2/3 cups dark brown sugar
- 1 large egg room temperature
- 1 tbsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper. Set aside.
- In a large bowl, whisk the oil, brown sugar, and mashed banana until well combined.1/3 cup mashed bananas, 1/2 cup unsalted butter, 2/3 cups dark brown sugar
- Add in egg and vanilla and continue whisking.1 large egg , 1 tbsp vanilla
- Add the flour, salt, baking powder, and baking soda. Fold until no flour streaks appear.1/2 tsp baking soda, 1 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 tsp baking powder
- Gently fold in the chocolate chips. Don't over mix!1/2 cup semi-sweet chocolate chips
- Scoop 6 cookies at a time on your baking tray, I find an ice cream scoop works best for this.
- Bake for 12-14 minutes or until the edges look crisp yet the middle is still slightly puffy. Remove from the oven and keep on the pan for a few more minutes before placing them on the cooling rack. Enjoy!
Karissa says
Can I use unbleached all purpose flour?
Ania says
Yes!
Sophie says
Is it 245kcal per cookie?! That seems really high!
Ania says
Hey Sophie! This is just an estimate based off of Google's calculations - There is oil, brown sugar, flour, and chocolate chips in here though which are all calorically high, so if you're looking to lower the amount of calories, feel free to omit the chocolate chips! 🙂
Madison says
Mine turned out very thick it was almost like a cookie muffin. I followed step for step and looked nothing like the picture. Kinda disappointed you’re better off putting it in a bread pan.
Ania says
Hi Madison! Sorry to hear this. By what you're describing, it sounds like there was to many dry ingredients added. Did you use a gram scale? This will give you the most accurate measurements for the flour.
Star says
I sincerely appreciate that you listed the ingredients WITH its measurements under each step. I think this recipe is the first I've seen that so thank you! Also my bread cookies came out amazing!
Ania says
I'm so so glad that the measurements underneath helped you! Definitely less scrolling which is the goal with it 😉 Also happy to hear that the cookies turned out yum! Thanks for the sweet comment!
Alyssa says
The same thing happened to me— I wasn’t sure if it was because i used my stand mixer, but I haven’t had issues with that in the past. I also doubled the recipe, which could more likely be the problem. Everyone still loved them, but they looked nothing like I expected …. 😅
Silver says
Is this recipe calling for a whole egg or just an egg yolk? In the ingredient notes it says egg yolk but elsewhere it only says egg
Ania says
Hi Silver! It is 1 whole egg that is used in this recipe.
Silver says
Thank you so much!
Ania says
My pleasure!!!