Banana Bread Chocolate Chip Cookies

These banana bread cookies combine the best parts of classic banana bread with the soft-chewy bite of a bakery-style chocolate chip cookie. One ripe banana, one bowl, and 10 minutes in the oven is all you need—though if you’re on a banana kick, you can always follow them up with a batch of fluffy banana muffins. Either way, these banana bread chocolate-chip cookies bake up fast and disappear even faster.

Why I Love These Banana Bread Cookies

Here's a quick story about how I first made this banana bread cookies recipe. The other day my wife wanted to make this banana bread recipe, but I wanted to make these chocolate chip cookies, and we just couldn't decide between the two.

We went back and forth between which one we were feeling, and the best idea I've ever had hit me... why don't we combine chewy chocolate chip cookies and moist banana bread to make banana bread cookies? So we did, and that's how this recipe was created. Now, it wasn't a one-and-done try. We made about five batches before we got these banana bread chocolate chip cookies perfect. 

The softness and chewiness, combined with the moist texture from the ripe banana and crisp edges, create a texture unlike any cookie I've ever had. And don't get me started on the flavor - the cookies taste like classic banana bread with hints of cinnamon, and then the brown sugar mixed in with the chocolate chips - they're insane. Needless to say, I'm obsessed!

I know everyone you share these with will love them, and I think you'll appreciate how simple this recipe is to make! So let's get to it.

Ingredients You’ll Need

The wet ingredients:

• 1 very ripe banana, mashed (about ½ cup)
• ¾ cup light brown sugar, packed
• ½ cup unsalted butter, melted and slightly cooled
• 1 egg yolk
• 1 teaspoon vanilla extract

The dry ingredients:

• 1 ⅓ cups all-purpose flour (plus up to 2 tablespoon extra if dough looks loose)
• ½ teaspoon baking soda
• 2 teaspoon ground cinnamon
• ½ teaspoon kosher salt

And the add-ins that make these cookies so addictive:

• ½ cup semi-sweet chocolate chips
• Flaky sea salt, for garnish

How To Make Banana Bread Cookies

Step 1 – Preheat & Prep

Before you begin, preheat the oven to 350°F (175°C). Then, line a large baking sheet with parchment paper.

Step 2 – Whisk the Wet Ingredients

In a mixing bowl, mash the banana until it's smooth with no visible lumps.

Whisk in the melted butter and brown sugar until smooth and glossy. Add the egg yolk and vanilla; whisk again.

Step 3 – Add the Dry Ingredients

Sprinkle baking soda, cinnamon, and salt over the wet mix, then fold in flour with a spatula just until no dry streaks remain. If the dough looks runny, fold in additional flour one tablespoon at a time until it resembles the picture below.

To complete the dough, pour the chocolate chips into the bowl and gently stir them until they are fully incorporated.

Step 4 – Scoop & Bake

Portion two tablespoons mounds of dough two inches apart on the parchment-lined baking sheet. Bake for 10-12 minutes, until edges turn golden and look slightly crispy and the centers look set.

Step 5 – Cool & Finish

Transfer the sheet to a wire rack and let the cookies rest for 15 minutes—they’re fragile when hot, and the texture is best once they've set. To finish them off, sprinkle flaky sea salt over the warm tops and enjoy!

My Expert Tips Section

Banana ripeness equals sweetness – As bananas brown, starch converts to fructose and sucrose, pushing Brix levels past 20 %. That sugar not only sweetens the dough but also accelerates browning, giving the cookies a caramelized brown sugar flavor with crisp edges. 

Butter temperature matters – Melted but cooled butter sits around 90°F, letting sugar begin dissolving without scrambling the egg yolk. This partially dissolved sugar forms a thin syrup that bakes into shiny, crackly tops, while still leaving crystals to create a chewy texture. So, make sure to use melted butter, but be sure to let it cool.

Flour control – Banana puree adds variable water content; start with 1 ⅓ cups of flour, then adjust as needed. The target dough is sticky but scoopable - too loose and the cookies spread into crepes; too stiff and they bake up cakelike. Make sure you refer to my picture so you know how your dough should look!

Single yolk, no white – Skipping the white lowers water and albumin, keeping the cookie tender rather than cakey. Lecithin in the yolk also emulsifies melted butter and banana puree, resulting in an even crumb without the need for creaming.

Rest after baking – These cookies will continue to firm up and set for about 10 minutes once they're out of the oven. Moving the cookies too soon will cause them to fall apart. The brief rest also allows the chocolate chips to re-crystallize just enough for that perfect melty texture.

Variations To Try

• Nutty Twist – Fold in ¼ cup of toasted walnuts with the chocolate chips for an added crunch.
• Add Espresso – Add ½ teaspoon instant espresso powder with the dry mix to make the ultimate banana breakfast cookies
• Gluten-Free – Swap flour for a 1:1 gluten-free blend; add an extra tablespoon if the dough seems soft.
• Peanut Butter Swirl – Drizzle 2 tablespoons of warmed peanut butter over the scooped dough and swirl it into the dough with a toothpick before baking the cookies.

Banana Bread Cookies Recipe FAQs

Can I use frozen bananas?

Yes, but you need to thaw completely, drain the excess liquid, and then measure ½ cup of mashed bananas.

Why did you only use brown sugar?

Brown sugar’s molasses content boosts moisture and creates that perfect chewiness. White sugar would spread the cookies too thin and mute the banana flavor instead of add to it.

How do I store these cookies?

It's best to keep them in an airtight container at room temperature up to 4 days. They stay soft thanks to the banana moisture. 

Can I chill the dough?

Absolutely. Refrigerating the dough for 30 minutes enhances the flavor and helps control the spreading of the dough. You can bake straight from cold, adding a few minutes to the baking time if needed.

Do I have to add flaky salt?

No, but the salt offers contrast that sharpens both the banana and chocolate notes, so I highly recommend using it! If you don't have flaky salt a pinch of regular salt or sea salt will work too.

My Final Thoughts 

These banana bread cookies with chocolate chips are the perfect treat to make when you have a ripe banana on hand. Soft centers, crisp edges, and melty chocolate - cookies don't get better than this.

I hope you enjoy this recipe - my wife and I had a blast making it, and we promise the cookies are delicious!! Please leave a comment below if you liked the recipe. I love hearing from you. 

More Recipes To Try Next

• Cream cheese banana bread
• Fried bananas
• Chocolate chip cookies without brown sugar
• Mini pancakes