Banana Bread Chocolate Chip Cookies

These Banana Bread Chocolate Chip Cookies capture the cozy, sweet flavor of banana bread in the form of a cookie. They’re soft, chewy, and moist — with a gooey center that makes you feel like you’re biting into a thick slice of freshly baked banana bread. Plus, they’re super easy: made in one bowl, no chilling time, and ready in under 30 minutes.

Why You’ll Love This Recipe

• Speedy banana bread fix: All the banana goodness without waiting for a loaf.
• One-bowl simplicity: Wet and dry ingredients come together in a single bowl — minimal mess. 
• Chewy & gooey texture: Chewy edges and a un-fully baked center create a soft, dreamy bite. 
• Minimal ingredients: Just 10 common ingredients — many are likely already in your pantry. 

Ingredients

• 1 small overripe banana, mashed (it should measure 1/4 cup–if it’s more just discard the overflow)
• 1/2 cup vegetable oil or melted butter
• 1 cup light brown sugar, packed
• 1 egg yolk*
• 1 teaspoon vanilla extract
• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup chocolate chips

Directions

1. In a large bowl, mash the overripe banana, then mix it with the vegetable oil (or melted butter) and the packed light brown sugar until well combined. 
2. Add the egg yolk and vanilla extract to the bowl. Stir thoroughly until smooth and cohesive. 
3. To that mixture, add the all-purpose flour, baking soda, ground cinnamon, and salt. Stir gently until all ingredients are just combined and there are no visible streaks of flour. 
4. Fold in the chocolate chips, making sure they are evenly distributed throughout the dough. 
5. Cover the bowl and let the dough rest for about 15 minutes while the oven preheats — this hydrates the flour and yields a softer texture. 
6. Line a baking sheet with parchment paper and preheat your oven to 350°F (177°C). 
7. Using a cookie scoop or a spoon, scoop out dough balls about 1-inch in diameter, placing them roughly 2 inches apart on the prepared baking sheet. Be aware that the dough will be a little wet. 
8. Bake the cookies for 10–11 minutes, or until the edges are set but the centers remain slightly undercooked and puffed. 
9. Remove the cookies from the oven and allow them to cool on the baking sheet so they can finish setting into a perfectly soft and gooey texture. 

Pro Tips and Variations

• Use an overripe banana: The darker and softer the banana, the stronger the flavor and the sweeter the cookies.
• Measure the banana exactly: Use only ¼ cup mashed banana. Too much will make cookies spread too thin.
• Don’t skip the 15-minute rest: This hydrates the flour and thickens the dough so the cookies bake soft and chewy.
• Underbake slightly: Pull them out when the edges are set but the centers look pale — they finish cooking on the sheet.
• Use melted butter for richer flavor: Butter adds classic banana-bread warmth. Oil keeps the cookies softer and chewier.

Variations

• Add chopped walnuts or pecans: Fold in ½ cup for a banana-nut bread vibe.
• Use mini chocolate chips: This helps distribute chocolate throughout every bite.
• Add a sprinkle of cinnamon sugar on top: Enhances the banana bread flavor.
• Swap chocolate chips for chocolate chunks: For big, melty pockets of chocolate.
• Add a pinch of nutmeg: Gives a warm bakery-style twist.

Serving Suggestions

• Serve warm with a glass of cold milk.
• Drizzle melted chocolate over the cookies for extra decadence.
• Sandwich two cookies with vanilla ice cream for a quick ice-cream sandwich.
• Add them to a dessert board with brownies, banana slices, and caramel dip.

Storage / Reheating

Room Temperature

Store cookies in an airtight container for 3–4 days. They stay soft and chewy due to the banana.

Refrigerator

Keep in a sealed container up to 1 week.

Freezer

• Baked cookies: Freeze up to 2 months.
• Cookie dough: Scoop into balls, freeze on a tray, then store in a Ziplock bag for up to 2 months. Bake from frozen by adding 1–2 minutes.

Reheating

Warm baked cookies in the microwave for 8–10 seconds for that fresh-from-the-oven gooey texture.

FAQs

Can I use a whole banana?

No — too much banana makes the cookies cakey and overly soft. Use exactly ¼ cup mashed.

Why are my cookies spreading too much?

Your banana measurement was likely too much, or your dough didn’t rest for 15 minutes.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour blend.

Can I make them dairy-free?

Yes — use vegetable oil instead of butter and dairy-free chocolate chips.

Can I double the recipe?

Absolutely. The dough doubles easily with no adjustments needed.

Conclusion

Banana Bread Chocolate Chip Cookies bring together the cozy flavors of banana bread and the chewiness of classic cookies in one quick, irresistible recipe. With simple ingredients, a one-bowl method, and a soft gooey texture, they’re perfect for last-minute baking, family treats, or anytime you’re craving banana bread without the wait.

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