Chewy Banana Bread Chocolate Chip Cookies

If you’ve ever wondered whether banana bread and chocolate chip cookies could ever be combined into one magical treat, wonder no more. These Chewy Banana Bread Chocolate Chip Cookies are proof that breaking the rules can lead to delicious results. They capture the warm, comforting flavors of banana bread in a perfectly chewy cookie, with melty chocolate chips throughout for a little indulgence in every bite.

Perfect for afternoon snacks, dessert, or even breakfast with a cup of coffee, these cookies are easy to make and satisfyingly soft, chewy, and full of banana flavor. Plus, they’re a clever way to use up that lone overripe banana sitting on your counter.

Why You’ll Love These Banana Bread Chocolate Chip Cookies

Here’s why this recipe will become your new favorite cookie:

• Two treats in one: Enjoy banana bread flavor packed into a chewy chocolate chip cookie.
• Perfect for ripe bananas: Only one small banana is needed for a full batch.
• Make-ahead friendly: Dough can chill in the fridge, making it easy to bake fresh whenever you like.
• Customizable mix-ins: Swap chocolate types, add nuts, or leave them out completely.
• Soft and chewy texture: Golden edges with a tender, chewy center.
• Kid-friendly and crowd-pleasing: Everyone loves a cookie that tastes like banana bread.

Ingredients Breakdown

This recipe makes about 12–14 cookies depending on size.

Dry Ingredients

• 1 ½ cups all-purpose flour
• ½ tsp salt (fine sea salt preferred)
• ½ tsp baking soda
• 1 tsp cinnamon powder

Wet Ingredients

• ½ cup unsalted butter, softened
• ¾ cup packed light brown sugar
• 1/3 cup mashed ripe banana (about 1 medium banana)
• 1 large egg yolk
• ½ tsp pure vanilla extract

Mix-Ins

• ¾ cup dark chocolate chips (60% cacao recommended)
• 1/3 cup chopped walnuts, toasted

Tools & Equipment Needed

• Large mixing bowl
• Medium bowl (optional for dry ingredients)
• Whisk or electric hand mixer
• Spatula or wooden spoon
• Cookie scoop (1.5 oz recommended)
• Baking sheets
• Parchment paper
• Wire cooling rack
• Measuring cups and spoons

Step-by-Step Instructions

Follow these steps for perfectly chewy, banana-flavored chocolate chip cookies.

Step 1: Prepare the Wet Ingredients

1. Melt butter and let it cool slightly.
2. In a large bowl, combine cooled butter with brown sugar. Mix until smooth.
3. Add mashed banana and mix thoroughly.
4. Incorporate the egg yolk and vanilla extract, mixing to create a smooth, cohesive mixture.

Step 2: Incorporate Dry Ingredients

1. Add salt, baking soda, and cinnamon to the banana mixture. Stir until blended.
2. Gradually fold in the flour until no dry streaks remain. Avoid overmixing.
3. Gently fold in chocolate chips and walnuts for even distribution.
4. Cover the bowl and refrigerate the dough for 1 hour to firm up.

Step 3: Preheat Oven and Prepare Baking Sheets

• Preheat oven to 350°F (175°C).
• Line two large baking sheets with parchment paper for non-stick baking and even heat distribution.

Step 4: Portion and Shape Cookies

• Use a 1.5 oz cookie scoop to portion dough onto prepared sheets.
• Space cookies at least 2 inches apart to allow for spreading.
• Optional: Press extra chocolate chips on top for an extra chocolatey touch.

Step 5: Bake and Cool

• Bake cookies for 10–12 minutes until edges are golden but centers remain soft.
• Remove from oven and cool on baking sheet for 2 minutes.
• Transfer to a wire rack to cool completely.

Tips & Variations

• Banana ripeness: Use a banana with lots of dark spots for maximum sweetness and flavor. Avoid under- or overripe bananas.
• Butter alternatives: Coconut oil or dairy-free butter can be used 1:1, though texture may vary slightly.
• Sugar swaps: Dark brown sugar gives a richer flavor; coconut sugar can work but may reduce chewiness.
• Flour alternatives: Substitute up to half with whole wheat flour for a heartier cookie; gluten-free blends work with xanthan gum.
• Mix-ins: Swap walnuts for pecans or macadamia nuts, or add extra chocolate chips instead of nuts.
• Chill dough: Essential to prevent cookies from spreading too much and to create a chewy center.

Common Mistakes to Avoid

• Banana measurement: Too much banana leads to cakey cookies; stick to 1/3 cup.
• Overmixing dough: Develops gluten and makes cookies tough.
• Butter temperature: Too hot makes dough too soft, causing spreading; too cold can create dense cookies.
• Baking time: Removing cookies too late will overcook the edges and reduce chewiness.
• Spacing on sheet: Allow at least 2 inches between dough balls.

What to Serve with Banana Bread Cookies

• Beverages: Cold milk, hot coffee, chai tea, or hot chocolate.
• Dessert pairing: Serve with vanilla ice cream for cookie sandwiches.
• Breakfast option: Pair with a warm cup of tea for a cozy morning treat.

Storage Instructions

• Room temperature: Store cooled cookies in an airtight container for up to 5 days. Place a slice of bread inside the container to keep them soft.
• Freezing baked cookies: Layer cookies with parchment paper in a freezer bag or container; lasts up to 3 months.
• Freezing unbaked dough: Scoop dough onto parchment paper and freeze; add 1 extra minute to baking time when ready.
• Thawing: Let frozen cookies sit at room temperature for 30 minutes, or microwave 10–15 seconds for fresh-baked texture.

Nutrition Overview

Estimated nutrition for the full batch (without optional mix-ins like extra chocolate or nuts):

Nutrient	Amount
Calories	1200–1400 kcal
Protein	15–20 g
Fat	70–80 g
Carbohydrates	150–160 g
Sugar	60–70 g
Fiber	5–6 g
Sodium	250–300 mg

Dietary notes: Vegetarian-friendly, contains gluten and dairy; can adapt with substitutes as noted above.

Flavor Profile & Pairings

• Taste: Sweet banana, rich butter, warm cinnamon, and melty chocolate chips.
• Texture: Chewy center with slightly crisp edges, similar to a soft banana bread slice in cookie form.
• Pairings: Serve with coffee or milk, or alongside vanilla ice cream for an indulgent dessert.

Make-Ahead & Meal Prep Tips

• Chill cookie dough up to 1 day in advance; bake fresh as needed.
• Freeze unbaked dough for up to 3 months for spontaneous fresh-baked cookies.
• Portion dough before freezing for easier grab-and-bake baking sessions.

FAQs

Q: Can I use frozen banana?
A: Yes, thaw and mash before measuring 1/3 cup.

Q: How can I make cookies extra chewy?
A: Use light brown sugar and chill dough before baking.

Q: Can I omit nuts?
A: Absolutely! Increase chocolate chips or leave them plain.

Q: Why are my cookies cakey?
A: Too much banana or overmixing can create a cake-like texture. Stick to the recipe measurements.

Q: Can I make them vegan?
A: Substitute butter with solid coconut oil and use a flax egg (1 tbsp ground flax + 3 tbsp water).

Cooking Timeline (at a Glance)

Step	Time
Prepare wet ingredients	5–7 min
Incorporate dry ingredients	3–5 min
Chill dough	60 min
Preheat oven & prep sheets	5 min
Portion & shape cookies	5 min
Bake	10–12 min
Cool	5 min
Total	90–120 min

Ingredient Spotlight

Banana

• Selection: Use a super-ripe banana with brown spots for maximum sweetness and flavor.
• Tip: Measure carefully; too much banana will create a cakier cookie.

Chocolate Chips

• Selection: Dark chocolate adds richness, semi-sweet is classic, milk chocolate adds extra sweetness.
• Tip: Adding extra chips on top before baking enhances appearance and chocolate distribution.

Walnuts

• Selection: Toasted walnuts give a nutty crunch.
• Tip: Chop finely for even texture. Can substitute with pecans or macadamia nuts.

Pro Baking Tips

• Chill dough to prevent excessive spreading.
• Measure banana by volume (1/3 cup) for consistent results.
• Avoid overmixing after adding flour to maintain chewiness.
• Use parchment paper or silicone mats to ensure even baking.

Storage & Freezing Guide

• Room temperature: Airtight container for up to 5 days.
• Freezing: Baked or unbaked dough lasts up to 3 months.
• Thawing: Let sit 30 minutes at room temp; microwave 10–15 seconds for warm chocolate chips.

Expanded Conclusion

These Chewy Banana Bread Chocolate Chip Cookies are the perfect mashup of comfort and convenience. Sweet, soft, and chewy with chocolatey goodness in every bite, they’re an easy way to use a single overripe banana while treating yourself or loved ones.

Whether for a snack, dessert, or special breakfast treat, these cookies are versatile, make-ahead friendly, and irresistibly delicious. Break the rules, combine the classics, and enjoy the best of banana bread and chocolate chip cookies in one simple, cozy cookie.

Print