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- Banana Bread Chocolate Chip Cookies
Banana Bread Chocolate Chip Cookies
All the delicious flavor of banana bread in a soft, chewy, moist as can be banana chocolate chip cookie. You’ll love EVERYTHING about these banana bread cookies from their indescribably soft texture to how easy they are to make.
Have more rotting bananas lying around? Check out our favorite banana dessert recipes!
Banana Bread Chocolate Chip Cookies
Sometimes you want to make banana bread, but perhaps you don’t want to wait an hour for it to bake up. Or maybe you only have one rotten banana. That’s where these banana chocolate chip cookies come in. Picture all the moist, banana flavor of a thick slice of chocolate chip banana bread in a soft cookies with a chewy edge and gooey center. Yes, I KNOW. They are literally the cookie of my dreams.
The best part? They’re made in one bowl with just 10 ingredients and require zero chill time, meaning you can have cookies in your belly in under 30 minutes. A major win.
What makes these banana chocolate chip cookies SO good?
Okay. Before we go on, I must warn you that these banana bread chocolate chip cookies might be the most addicting baked good I’ve ever created. I just want you to know what you’re getting into. I could literally go on about these banana bread cookies forever.
- Chewy edges
- Soft and gooey center
- Loaded with chocolate chips
- Only need 1 ripe banana
- Easily made vegan
- Easily made gluten free
- Made in 1 bowl
- Minimal ingredients
- No chill time
- Stay moist for days
Like…need I go on?
Ingredients for banana bread cookies
This one bowl banana chocolate chip cookies recipe only calls for 10 ingredients. Most of which are probably already sitting in your pantry!
- Overripe banana: I like to use a super brown medium sized banana for maximum sweetness. If your bananas are an odd size, our mashed banana ended up being about 1/4 of a cup!
- Vegetable oil: You can feel free to use melted butter or shortening if you’d rather, but vegetable oil will give your banana bread chocolate chip cookies that distinct silky crumb you often find in banana bread.
- Brown sugar: Brown sugar will keep your cookies chewy, soft and just sweet enough. Depending on how ripe your banana is, you can feel free to adjust the amount of sugar in the recipe to your sweetness preference!
- Egg yolk: The key to chewy banana cookies rather than cakey ones is only using an egg yolk. This will give your cookies enough structure without creating a bread-y texture.
- Vanilla extract: A splash of pure vanilla extract will make your banana bread cookies taste gourmet!
- All purpose flour: All purpose flour will create the perfect crumb for your banana chocolate chip cookies. I’ve also had success making these with whole wheat flour and with Bob’s Redmill 1:1 Baking Flour!
- Baking soda: Baking soda will give your cookies that classic crinkly top chocolate chip cookie look.
- Ground cinnamon: A shake of ground cinnamon keeps these banana cookies super cozy!
- Chocolate chips: Obviously any good banana bread is loaded up with chocolate chips and these banana bread cookies are no exception. Feel free to use whatever type of chocolate you prefer!
Tips for the best banana chocolate chip cookies
This easy banana recipe is perfect for novice bakers because it’s so darn easy to make! Follow these 3 tips to ensure perfect banana cookies every time.
- Use an overripe banana: When it comes to baking the riper your banana the better. A super ripe, brown banana will give your banana chocolate chip cookies a more intense banana flavor and also keep them nice and sweet.
- Don’t over mix the batter: Only mix the batter until no streaks of flour remain. Once everything is just incorporated do not continue to mix. Over mixing can lead to a bread-y and dry texture.
- Under bake them: Remember that your banana cookies will continue to bake as they cool, so they should be a little raw in the middle when you take them out of the oven. They will cool into a perfectly gooey center!
Follow my step by step video here!
Happy banana bread cookie baking!
XXX
PrintSoft and Chewy Banana Chocolate Chip Cookies
- Prep Time 10 minutes
- Cook Time 12 minutes
- Total Time 22 minutes
- Yield 16 cookies
- Category dessert
- Method oven
- Cuisine american
Soft and Chewy Banana Chocolate Chip Cookies
All the delicious flavor of banana bread in a soft, chewy, moist as can be banana chocolate chip cookie. You’ll love EVERYTHING about these banana bread cookies from their indescribably soft texture to how easy they are to make.
- Prep Time 10 minutes
- Cook Time 12 minutes
- Total Time 22 minutes
- Yield 16 cookies
- Category dessert
- Method oven
- Cuisine american
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
Instructions
- In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.
- Add the egg yolk and vanilla extract. Mix well.
- Add the flour, salt, baking soda, and cinnamon. Stir until combined and no streaks of flour remain.
- Last, fold in the chocolate chips. Cover and set aside to let the flour hydrate in the dough while the oven preheats, about 15 minutes.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated use a cookie scoop or a spoon to scoop out about 1 inch dough balls, placing them about 2 inches apart on the prepared cookie sheet. The dough will be a little wet! Bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
- Allow to cool before eating!
Notes
- If you’d like to make these cookies vegan, I’ve had success swapping out the egg yolk for 1 1/2 teaspoons ground flaxseed mixed with 2 Tablespoons of cold water. Let the flax egg sit for 5 minutes to congeal before using in the recipe in place of egg yolk!
- Prep Time 10 minutes
- Cook Time 12 minutes
- Total Time 22 minutes
- Yield 16 cookies
- Category dessert
- Method oven
- Cuisine american
I made three batches of this recipe, and its delicious! Please make sure to spoon and level your flour, it makes such a difference. My first batch I just stuck my measuring cup in the bag of flour and my cookies came out so tall and dense – I discarded that batch. Spooning and leveling was a big improvement for my next two batches. My second batch, I let the dough rest maybe 3, 4 minutes and the cookies came out flatter. The 3rd batch I let rest ~8 min and the cookies came out taller. I liked the flatter cookies best, but both were pillowy. For all of the batches, I did only about 3/4 cup of sugar as I like less sweetness. I recommend sprinkling more salt on your cookies before putting them in the oven to round out the sweetness. The flavor is impeccable. This will be a go-to recipe for leftover bananas! Oh and my bananas weren’t half as brown, but it still came out well 🙂
This is the best recipe I’ve ever made with gluten free flour and it actually turned out good. The cookies are gooey in the middle and crunchy on the edge. They’re not over sweet and you can taste the banana just enough. I don’t remember the last time I made a gluten free cookie that was actually good so this highly exceeded my expectations. This will definitely be a go to cookie for me.
I love this recipe! I constantly have 1 banana go bad and have probably made these cookies 4 times in the last 2 months.
I use oat flour, and half the brown sugar and they always turn out delightful! Great work!