All the delicious flavours of banana bread inside these soft and moist banana bread chocolate chip cookies! This is the recipe to make when you have leftover bananas but want to switch recipes up instead of making banana bread.
This is a recipe I whip up when I only have one banana going brown. It’s also 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 and crisp edges. It’s got that moist and tender bite you get in banana bread, in cookie form!
why this recipe works
Easy to make – 10 ingredients with no chill time or electric mixer needed.
Leftover bananas – It is THE recipe to make when you’ve got that singular browning banana on your countertop but don’t want to throw it out.
Soft for days – Just like banana bread, these banana bread chocolate chip cookies stay soft for days. They can also be frozen!
Full recipe and measurements available in recipe card below
Baking soda – Helps create those crisp edges with soft centers.
Bananas – Make sure it is overripe and has lots of brown spots on the banana peel. This will ensure maximum sweetness. The mashed banana ended up being about 1/3 of a cup!
Oil – Just like in most banana bread recipes, I used oil in these cookies. This will give you that tender taste and feel banana bread gives. Melted butter works as well!
Egg yolk – Pull this out 2 hours before baking.
step by step instructions
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 and that is ok.
Step 2: Add the egg yolk and vanilla extract. Continue whisking.
Step 3: Add in dry ingredients. Fold in the flour, baking soda, 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 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.
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.
check out these recipes
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- 5 ingredient Chocolate Chip Cookies
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Banana Bread Chocolate Chip Cookies
- 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 ripe banana, 1/2 cup vegetable oil, 2/3 cups light brown sugar
- Add in egg yolk and vanilla and continue whisking.1 egg yolk, 1 tbsp vanilla
- Add the flour, salt, and baking soda. Fold until no flour streaks appear.1/4 tsp baking soda, 1 1/2 cups all-purpose flour, 1/2 tsp salt
- 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!