Soft & Chewy Banana Bread Chocolate Chip Cookies make the perfect dessert or snack when craving banana bread but in a delicious & easy cookie form!
If you have an overripe banana, this recipe is perfect for you! It’s great for when you don’t have enough bananas for banana bread, but don’t want to waste food. The texture of these cookies is perfectly chewy and everything you love about banana bread with a significantly shorter cook-time!
Why you should make this recipe
- You only need one banana: The great thing about this recipe is instead of multiple ripe bananas (like banana bread, bars, etc) you only need one!
- Quick cooking time: Unlinke banana bread, which usually cooks in about an hour, these cookies are baked in about ten minutes!
- Easy cleanup: This banana bread cookie recipe only uses one bowl to mix, and you cook on top of parchment paper so clean up is quick and simple!
Ingredients needed
The great thing about this recipe is how short the ingredient list is for these banana cookies, because you only need:
- Banana: you will need one medium-sized overripe banana or about 1/3 of a cup mashed.
- Egg yolk: these will bake best when your egg yolk is at room temp.
- Butter: This will be best at room temp as well, and will blend well when you cream together the butter and sugar.
- Brown Sugar: You’ll need a cup of brown sugar for this recipe, which will give you that rich flavor you love from banana bread.
- Cinnamon: The addition of cinnamon really flavors the cookie portion of the dough and enhances the chocolate too!
- Baking Soda: This really helps the texture of the cookies to be chewy and delicious.
- Vanilla: Every good banana bread recipe includes vanilla, and these cookies are no exception!
- Chocolate Chips: use your favorite chocolate chips, because these will be the star of the show!
How to make this recipe
You only need one bowl to mix the ingredients of these cookies together before getting them ready for the oven. Here’s what you need to do:
- Prepare to cook. Preheat oven to 350F. Line a cookie sheet with parchment paper and set aside.
- Mix your wet ingredients. In a large bowl, mash the banana (should yield about 1/3 cup mashed). Add in the egg, butter, brown sugar, and vanilla. Whisk to combine.
- Mix in the dry ingredients. Add the dry ingredients, flour, cinnamon, baking soda, salt, and chocolate chips, and mix just until combined (do not overmix or you will end up with cakey cookies).
- Chill the batter. The batter is naturally soft and not hard like normal chocolate chip cookies. Transfer batter to the freezer and allow to chill for about 30 minutes (this step is optional, but makes the dough easier to manage.)
- Bake and serve. Scoop out the batter onto a baking sheet, about 2 inches apart. Bake for 10 minutes or until the cookies are lightly golden around the edges (the center should still be gooey). Cool for 5-10 minutes and enjoy!
Expert Tips
- Vegan option: Switch out the egg yolk for 1 1/2 teaspoons of flax seed mixed with 2 tablespoons of water. Let them sit for a few minutes to thicken before adding them to the rest of your wet ingredients.
- Chilling the batter: While this step is optional, it makes handling the dough so much easier when placing them on the pan to bake.
- Frozen bananas: While you can technically use frozen bananas for this recipe, we wouldn’t recommend it. It changes the texture of the cookies and gets rid of that chewy goodness we all love.
Frequently asked questions
Can you use frozen banana?
We don’t recommend using frozen bananas in these cookies, because they don’t turn out as chewy and delicious when you do.
Why is the dough so runny?
Much like banana bread batter, these cookies have a much thinner dough than traditional chocolate chip cookie dough. Chill before putting them on the pan to bake for the easiest method.
Variations
These Banana Bread Chocolate Chip cookies are an exceent base cookie, but there are lots of fun ways to change them up:
- Nuts: Almonds or Walnuts make an excellent addition to these cookies if you like nuts!
- Espresso powder: Adding in a bit of espresso powder to these cookies really enhances the flavor of the chocolate and will give them a little pick-me-up from the caffeine too!
- Dried fruit: Add in a handful of dried cranberries or other dried fruit to make these even better!
- Ice cream sandwiches: Make these even better by using two Banana Bread Chocolate Chips Cookies and vanilla ice cream to make an ice cream sandwich.
Storage recommendations
- Keep these cookies in an air-tight container for up to a week after making them.
- Freeze: Freeze these cookies in a freezer-safe container for up to six months, and thaw them in the fridge overnight before eating.
More Delicious Banana Recipes
Banana Bread Chocolate Chip Cookies
Ingredients
- 1 Medium Overripe Banana, about ⅓ cup mashed
- 1 Egg Yolk, at room temp
- 1/2 cup Butter, at room temp
- 1 cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- ½ cup Chocolate Chips
Instructions
- Pre-heat oven to 350F. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, mash the banana (should yield about 1/3 cup mashed). Add in the egg, butter, brown sugar, and vanilla. Whisk to combine.
- Add the dry ingredients, flour, cinnamon, baking soda, salt, and chocolate chips, and mix just until combined (do not overmix or you will end up with cakey cookies).
- The batter is naturally soft and not hard like normal chocolate chip cookies. Transfer batter to the freezer and allow to chill for about 30 minutes (optional step).
- Scoop out the batter onto a baking sheet, about 2 inches apart. Bake for 10 minutes or until the cookies are lightly golden around the edges (the center should still be gooey). Cool for 5-10 minutes and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Layla Atik // Gimme Delicious | Photography by: Eat Love Eats
