Banana Chocolate Chip Cookies

4.97 from 331 votes

If you like banana bread, you'll love these Banana Chocolate Chip Cookies. They are a great way to use up overripe bananas and have a soft cake-like texture

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These easy Banana Chocolate Chip Cookies are made with mashed bananas, perfect for using up soft spotted bananas. The softer the banana, the sweeter the flavor! Similar to my chocolate chip cookie or pumpkin chocolate chip cookies, these banana chocolate chip cookies are deliciously chewy and cake-like.

Final baked banana chocolate chip cookies
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These banana chocolate chip cookies are a combo of my two favorite things, banana bread and chocolate chip cookies, coming together! I love a sweet treat every once and a while and these banana chocolate chip cookies are perfect for using up old bananas in a different way.

Just made three dozen of these incredible cookies. Super easy recipe. I was pleasantly surprised on how well they turned out. The texture is crispy on outside and soft and fluffy on inside. I sub maple syrup, added 1tsp more of vanilla and 1 tsp of cinnamon. Flavor is amazing. Thanks!” – Lynn

Recipe at a glance

Cuisine Inspiration: American
Primary Cooking Method: Baking
Key Flavor: Chocolate and Bananas
Skill Level: Easy


  • Easy and Quick: These cookies are incredibly easy to make with simple ingredients, making them perfect for beginner bakers. The recipe is straightforward and doesn’t require any special equipment.
  • Soft and Tender Texture: These cookies have a soft and tender texture. They strike the ideal balance between cake-like and chewy.
  • Classic Flavor Combination: The classic combination of banana and chocolate chips creates a flavor profile that’s both comforting and tasty. The sweetness of the banana complements rich semi-sweet chocolate chips perfectly.
  • Minimal Cleanup: Since this recipe requires only one mixing bowl and a few utensils, cleanup is a breeze. There’s no need for a ton of kitchen equipment or multiple dirty dishes.

Ingredients to make chocolate chip banana cookies

Here are all the ingredients you’ll need to make these banana chocolate chips cookies. It’s the usual suspects for making chocolate chip cookies, but also with an over-ripe banana that we’ll be mashing soon.

Ingredients to make banana chocolate chips cookies
  • Unsalted Butter: Butter adds moisture and richness to the cookies, enhancing their flavor and texture.
  • Granulated Sugar: Sugar sweetens the cookies and contributes to their tender texture and golden brown appearance.
  • Egg: The egg acts as a binder, helping to hold the cookie dough together and giving the cookies structure.
  • Ripe Banana: Mashed ripe banana not only adds natural sweetness but also imparts a delicious banana flavor and keeps the cookies moist.
  • Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cookies, adding a warm and inviting aroma. Use pure vanilla extract for the most authentic vanilla flavor.
  • All-Purpose Flour: Flour serves as the primary dry ingredient, giving the cookies structure and helping them hold their shape.
  • Baking Powder: Baking powder acts as a leavening agent, providing lift and making the cookies soft and cake-like.
  • Salt: Salt enhances the flavors in the cookies, balancing the sweetness.
  • Baking Soda: Baking soda helps the cookies rise and spread while contributing to their soft and chewy texture.
  • Semi-Sweet Chocolate Chips: Chocolate chips are a classic addition to these cookies, providing bursts of chocolate in every bite. Chocolate chunks or dark chocolate varieties would also be a great addition.
  • Gluten Free Banana Cookies: Swap out the all-purpose flour with your favorite gluten-free flour blend. Check to make sure the other ingredients, like baking soda and powder are certified gluten-free as well.
  • Crunchy Nuts: Consider adding chopped pecans or walnuts to your cookie dough before baking. This will give these cookies a nice crunch and extra chew.
  • Enhance the chocolate: A little bit of espresso powder or instant coffee goes a long way in enhancing the flavors of chocolate. Paired with the sweetness of ripe bananas, these coffee-enhanced cookies would make a great breakfast treat.


How to make banana chocolate chip cookies

First start by creaming the sugar and butter together until light and fluffy. And continue by adding in the egg, mashed banana and vanilla extract. Those are all the wet ingredients for the banana cookies.

Process shots of the butter and sugar getting creamed in stand mixer

Next, you’ll add the combined dry ingredients into the mixer and blend until there are no more streaks of flour. Finally, it’s time to fold in the chocolate chips.

The banana cookies batter will be more moist that the typical cookie dough batter. It will be fluffy and airy and this is what helps make them cake-like.

Collage of two images showing the batter with the chocolate chips before and after folding in.

Use a cookie scoop to place the cookies on a silpat or greased baking sheet or a baking sheet lined with parchment paper.

Cookie dough on parchment paper before baking

The cookies are ready when you start to see the edges slightly brown. That’s your signal to remove them from the oven and let them cool on a wire rack. They will look slightly undercooked on the top, but as long as the edges start to brown, then they are ready and will continue to set as they cool.

Banana cookies on wire rack after baking

“My 8 year old daughter absolutely loves these! I’ve been making them for at least a year and a half. They are super easy and fast. The recipe is perfect. I don’t measure the chips (we like a lot) and I also add however much of oatmeal I’m feeling. Adding oatmeal doesn’t change the cook time or anything else in the recipe.” – Mallory

Tips for making the best banana chocolate chip cookies

  • Use over-ripe banana. This makes it easier to mash the banana, but it also adds a lot more sweetness and flavor to the recipe and helps give them that cake-like moist and chewy texture.
  • Use butter and egg at room temperature. This helps to make sure everything mixes well together without getting clumps. It gives the cookies an even texture and consistent taste. If you’re in a rush to get the butter to room temperature, you can place the butter in the microwave for 7-10 seconds. And you can place the egg in a bowl of warm tap water.
  • If you have time, chill the cookie dough. Chilling the cookie dough helps to improve the texture and flavor of the cookies. It solidifies the fat in the butter so that it doesn’t spread as quickly when baked, making for a richer tasting cookie that doesn’t spread as easily.

How to store banana chocolate chip cookies

Before storing, allow your cookies to cool to room temperature first, either on a baking sheet or wire rack. You can store at room temp for 2 to 3 days.

How long will banana chocolate chip cookies last in the fridge?

When stored properly, banana chocolate chip cookies will last up to a week in the fridge. The cooler temperatures may alter the texture slightly. 

Can I freeze chocolate chip banana cookies? 

Yes! Whether you’re freezing the cookie dough or the baked cookie the following goes for both options. Place the cookies on a baking sheet, place the sheet in the freezer for a couple of hours. Once the cookies or cookie dough has hardened, place them into a freezer safe airtight container or resealable bag. Store for up to 3 months. 

Serving warmed: To enjoy as if they were freshly baked, stick a couple of cookies wrapped in a paper towel and microwave for 10-15 seconds.

Stack of banana cookies cut in half to show soft chewy texture

Frequently Asked Questions

Can I use frozen bananas for this cookie recipe?

Yes, you can use frozen bananas. This is very helpful when you have too many ripe bananas, simply freeze the rest for future desserts. Before baking, thaw out your frozen bananas, mash, and then add them to your cookie dough. Keep in mind that frozen bananas may release more moisture than fresh. Because of this, you may need to adjust the flour slightly.

My cookies are too soft and cake like, how can I make them chewier?

This cookie recipe is supposed to result in soft and cake like cookies. For the same flavor, but a chewier, less cake like result, use a smaller banana, and increase the sugar slightly. This should result in a dense, chewier cookie texture. Note that this change hasn’t been tested with this recipe. For a chewy cookie option, try my Applesauce Chocolate Chip Cookies.

These banana chocolate chip cookies are legit chewy, rich and bursting with a sweet banana flavor. They are like little pillowy banana breads in cookie form and make the perfect treat for kids, holiday gatherings or just Friday night cookie cravings!

Banana chocolate chip cookies getting stored in tupperware

If you make this healthy-ish feel good Banana Chocolate Chip Cookies recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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Banana Chocolate Chip Cookies

If you like banana bread, you’ll love these Banana Chocolate Chip Cookies. They are a great way to use up overripe bananas and have a soft cake-like texture
5 from 331 votes
Servings 24 servings
Course Dessert
Calories 113
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
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  • Preheat oven to 350ºF. Line baking sheets with parchment paper.
  • In the bowl of an electric mixer, beat the butter and granulated sugar until well combined and fluffy, about 2 minutes. Beat in the egg, mashed banana and vanilla extract until combined.
  • Mix flour, baking powder, salt and baking soda and gradually add to the creamed mixture. Stir in the chocolate chips.
  • Scoop the dough onto the prepared baking sheets. Bake 10-14 minutes, or until the edges are lightly browned.
  • Cool for 5 minutes before removing to wire racks to cool completely.


Recipe: This recipe is from Lil Luna. I didn’t make any changes and it came out perfect.
Storage: They will typically stay fresh in a sealed container for 3-4 days but can last up to a week when stored with a piece of sliced bread.
Substitutes: For best results, follow the recipe as is. However if you have any questions for substitutions, please let me know!


Calories: 113kcal, Carbohydrates: 14g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 57mg, Potassium: 89mg, Sugar: 7g, Vitamin A: 95IU, Vitamin C: 0.4mg, Calcium: 16mg, Iron: 0.8mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Dessert
4.97 from 331 votes (254 ratings without comment)

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  1. Jean says:

    Didn’t change a thing except used dark chocolate chips, as it was all I had. Delicious!!!

    1. Yumna J. says:

      Dark chocolate chips sound so good! So glad you enjoyed the cookies, Jean!!

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