Name: Banana Bread Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2.5 cups All-purpose flour; 0.75 teaspoon Baking soda; 0.5 teaspoon Baking powder; 0.5 teaspoon Salt; 1 cup Butter, softened ((room temperature)); 1 cup Granulated sugar; 1 cup Brown sugar, packed; 2 large Eggs ((room temperature)); 1 cup Mashed ripe bananas ((about 2–3 medium bananas, mashed until smooth)); 2 teaspoons Vanilla extract; 2 cups Chocolate chips ((semi-sweet or a mix of semi-sweet and milk))

Jump to Recipe

Creamy banana meets melty chocolate in a cookie that tastes like the coziest slice of banana bread—only portable, quicker to make, and impossible to resist. These Banana Bread Chocolate Chip Cookies are soft, slightly chewy, and studded with pockets of chocolate that melt into the banana-scented dough. Fun fact: overripe bananas are the secret to deeper banana flavor and naturally sweeten the dough, so no extra fuss required. This recipe is a perfect weeknight baking win: simple steps, minimal hands-on time, and a crowd-pleaser that kids and adults both rush to sample. If you want a bakery-style version or inspiration for variations, check out this Banana Bread Chocolate Chip Cookies recipe. Grab your mixing bowl—these cookies are about to become a new household favorite.

What is Banana Bread Chocolate Chip Cookies?

What’s in a name? Banana Bread Chocolate Chip Cookies are exactly what they sound like: a mash-up of classic banana bread flavors compressed into a cookie. Why call it that—banana bread in cookie form, or cookie-flavored banana bread? Who knows? Maybe someone thought, why wait to slice a loaf when you can dunk a cookie in coffee? Want to win someone over at a bake sale? Remember the old saying: “the way to a man’s heart is through his stomach.” These cookies might just be proof of that. Give them a try and see whether the name feels more like a declaration or a delicious mystery.

Why You’ll Love This

Comforting banana flavor: Ripe mashed bananas bring a warm, homey sweetness that pairs perfectly with semi-sweet chocolate chips for contrast.
Budget-friendly and waste-reducing: Use overripe bananas that might otherwise be tossed—turn kitchen scraps into a treat that feeds the family without extra cost.
Textural contrast and aroma: Soft, tender centers with slightly golden edges, plus the irresistible aroma of baked banana and vanilla that fills the kitchen.

Compared to our other treats like the Banana Chocolate Chip Cookies, this recipe leans more into the banana-bread vibe with denser, cake-like crumbs but still gives you cookie convenience. Ready to bake? These are friendly for bakers of all skill levels.

How to Make

Quick Overview

This recipe is straightforward and forgiving, perfect for beginners. The dough comes together quickly: cream the butter and sugars, fold in mashed bananas, mix in dry ingredients, and fold in chocolate chips. Expect a tender, slightly cakey texture with melty chocolate pockets. Prep time is about 15 minutes, and baking takes 10–12 minutes per batch—ideal for a fast, satisfying dessert.

Ingredients

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened (room temperature)
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs, room temperature
1 cup mashed ripe bananas (about 2–3 medium bananas, mashed until smooth)
2 teaspoons vanilla extract
2 cups chocolate chips (semi-sweet or a mix of semi-sweet and milk)

Directions

Preheat your oven to 350°F (175°C).
In a bowl, combine flour, baking soda, baking powder, and salt.
In another bowl, cream together the butter, sugar, and brown sugar until smooth. Use a hand mixer or stand mixer on medium speed for about 2–3 minutes.
Beat in the eggs, bananas, and vanilla extract until well combined.
Gradually mix in the dry ingredients until just incorporated—do not overmix.
Fold in the chocolate chips with a spatula, distributing them evenly.
Drop by rounded tablespoons onto a baking sheet lined with parchment paper, leaving 2 inches between cookies.
Bake for 10–12 minutes or until the edges are golden and centers are set.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Banana Bread Chocolate Chip Cookies

What to Serve With

A tall glass of cold milk or a cappuccino to balance the sweetness.
A scoop of vanilla ice cream for a warm cookie à la mode.
Fresh fruit like sliced strawberries or a citrus salad to cut through richness.
A simple whipped cream or mascarpone dollop for an elegant touch.
For breakfast, serve with yogurt and granola for a decadent morning treat.

Top Tips for Perfecting

Substitute brown sugar: You can use all brown sugar for a deeper caramel flavor or swap half for coconut sugar for a nutty note.
Banana ripeness: The riper the banana (more brown spots), the better the flavor. If bananas are underripe, microwave them for 20–30 seconds to soften before mashing.
Don’t overmix: Stir until the flour disappears—overmixing makes cookies tough.
Chilling dough: For thicker cookies, chill the dough 20–30 minutes before baking.
Chocolate variety: Try dark chocolate chunks or white chocolate for different flavor profiles.
Watch bake time: Remove from oven as soon as edges are golden; centers will firm up as they cool.

Storing and Reheating Tips

Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
Refrigeration: Keep in the fridge for up to 7 days if your kitchen is very warm; bring to room temp before serving.
Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Warm cookies for 8–12 seconds in the microwave or 3–5 minutes at 300°F (150°C) in the oven to revive soft texture and melty chocolate.

FAQs

Can I use frozen mashed bananas?
Yes. Thaw frozen mashed bananas fully and drain any excess liquid if necessary before adding to the dough.

Can I make these gluten-free?
You can substitute a 1:1 gluten-free flour blend, but texture may vary. Add a teaspoon of xanthan gum if your blend doesn’t contain it.

How do I make the cookies chewier?
Use more brown sugar than granulated sugar and bake for the shorter end of the time range.

Can I add nuts or other mix-ins?
Absolutely. Chopped walnuts or pecans pair wonderfully with banana and chocolate—fold in 1 cup with the chocolate chips.

What if my cookies spread too thin?
Chill the dough before baking and ensure your baking sheet isn’t too warm. Also check that you measured flour correctly; too little flour causes spreading.

Conclusion

These Banana Bread Chocolate Chip Cookies are an easy, comforting twist on two classics that come together in under 30 minutes of hands-on time—perfect for busy weeknights, bake sales, or cozy afternoons with coffee. If you enjoy bakery-style inspiration, take a look at this version from Banana Bread Chocolate Chip Cookies – Broma Bakery for a slightly different technique, and explore another take on the concept at Banana Bread Chocolate Chip Cookies | Fresh Bean Bakery to see how bakers play with mix-ins and texture. Give this recipe a try, share a batch with friends, and enjoy the little moments that come with homemade baking.