Banana Chocolate Chip Cookies

Yumna Jawad
Updated

4.98 from 327 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

Table of Contents

Recipe at a glance

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

Summary

  • 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.

RECIPE VIDEO TUTORIAL

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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Final baked banana chocolate chip cookies
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Review

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 327 votes
Author Yumna Jawad
Servings 24 servings
Course Dessert
Calories 113
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes

Video

Ingredients
  

Instructions

  • 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.

Equipment

Notes

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!

Nutrition

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

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Recipe Rating




Comments

  1. Mine didn’t flatten as much but tased exactly as described! I added walnuts and mixed in some peanut butter chips as well to boost the flavor/textural profile. They end up being a huge hit with the whole family. Such a well balanced cookie too. Thanks for the awesome recipe!

    Reply

  2. Mar. 30, 2024

    Made these today with my 5 year old granddaughter. Easy to make, we used a stand mixer; it was easy to add the next ingredient and watch.

    Baked for 14 min. in a convection oven. They turned out perfectly soft. A great cookie; I can’t believe they last 3 – 4 days in a sealed container because they go too fast. A great nibble.

    Reply

  3. Excellent, easy recipe! I doubled it & weighed each spoonful: 26 grams = 54 cookies (baked 15 minutes). Next time, I’ll double the vanilla extract & try it with light brown sugar for stronger flavor. I used frozen bananas, thawed & drained before mashing (it took 3 of those to equal 1 cup). Thanks so much!

    Reply

  6. These banana cookies are so soft and delicious 😋 everyone loved them and my 2 year olds new favorite! Thank you so much for sharing

    Reply

  7. The cookies turned out delicious, however they got really flat in the oven. I know better to refrigerate the dough for an hour before baking. They also stuck to the parchment paper. Next time, silicone mats and chilled dough for sure. Thank you for the recipe.

    Reply

  8. 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!

    Reply

  9. These so good and soft like a pillow! I made three batches and put some in my freezer ,I hope they freeze well. We all love them , and they are on the healthy side which is good for us. Thank u ! For sharing your recipe. Kay PS I don’t see how to post my photo.

    Reply

  10. 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.

    Reply

  11. The cookies are ok. I had much higher expectations for them based off of the reviews… That being said, I’m not going to throw them out but will give them away.

    Reply

  14. Just made these – they are FANTASTIC! They literally taste exactly like eating chocolate chip banana bread just in cookie form. So soft and moist, will definitely make again!

    I wondered how it would be to add peanut butter to them? Not sure how it would be or what measurement I would do for that. Just something to consider!

    Reply

  15. This sounds like a great recipe and I’m going to give it a go but why no weight measurements? A cup of flour can vary by about 20% depending on how tight you pack it and I don’t know if you mean metric or imperial cups. Pleeease include weight measurements.

    Reply

  16. I used brown sugar and added half bitter chocolate chips and half white chocolate chips. The cookies came out very delicious and pretty healthy! Thank you for this successful recipe!
    I am saving it and will fo it again and again💖

    Reply

    1. Thank you so much! For best results, follow the recipe as is. However, those substitutions should work! Let me know if you give it a try.

      Reply

  18. These cookies turned out really good! I was hesitant at first because we added extra banana, but they were delicious. Nice, light and fluffy.

    Reply

    2. I made these last week with oat flour and they were perfect! I did refrigerate the dough a bit before baking. They were, soft, moist and the flavor was phenomenal!! Currently making them again, but with Toll House Hot Fudge Sundae mixture (marshmallows, choc chips, & graham pieces)! ❤️

      Reply

  19. These cookies are amazing😍! I tried them with light brown sugar and it’s still super yummy. I also made extra big ones (12 instead of 24) and let them 5 min more in the oven. I’m so glad I found this recipe✨!

    Reply

  20. These look so good! Def going to try these! I don’t have an ice cream scoop, so how many tbsp of dough would you recommend for each cookie? Thank you!

    Reply

  24. Just put these in the oven now… I’m sure they’ll taste good but it only made 11 cookies ?!
    I followed the measurements exactly (converted things to grams to get accuracy) 🤔

    Reply

    1. Let me know how they end up tasting! Sometimes that happens depending on the size of each cookie formed. Otherwise, it may be what the number the servings were set to!

      Reply

  25. Another amazing recipe I have made MULTIPLE times this year. And with the banana, they are somewhat healthy cookies, right?! Love the cakey/cookie texture.

    Reply

  27. I’m so thankful to you for sharing your recipes!! They always turn out amazing! My family loved these cookies so much! They are a perfect little snack!

    Reply

  28. Love the cookies!!! Soft and def cake like without all the guilt. Super easy to follow. Def adding to my recipe book!

    Reply

  29. Made these today with my 4 year old son. It was my first attempt at baking cookies. They turned out fluffy & delicious but I made the mistake of leaving the tray in the oven while it was being preheated so the bottom of the cookies kind burned but it was nothing I couldn’t just scrape off with a knife😉. Also, I used peppermint m&ms instead of chocolate chips and it was like Christmas in my mouth🥰. I definitely need more practice making these but they were delicious anyway

    Reply

    1. Awww, great job making your first cookies! That’s awesome! And I hope you make them again, you’ll be a pro soon!

      Reply

  30. Hello I absolutely love your page make lots of your recipes question can the flour be sub for almond or maybe oat but almond has anyone tried it.

    Reply

    1. Unfortunately almond flour can’t be used since it’s gluten free and reacts differently. But if you can find the 1:1 Bob’s Red Mill Gluten Free baking flour, that works really well!

      Reply

    1. Sorry you didn’t enjoy it! It’s definitely a cake-like texture which I mentioned in the recipe 🙂

      Reply

    1. Oh yes, it does look like it! I actually got the recipe from my another blogger’s site which I credited, so it’s possible that’s where she adopted it from 🙂

      Reply

  34. Just made these and they are soooo good! Cakey, fluffy, chocolatey deliciousness! I didn’t completely wait until the butter and eggs were room temp and I thought they were still amazing.

    Reply

  35. Absolutely perfect! Doubled the recipe to have a little extra, great way to use ripe bananas if you don’t want to make banana bread. These cookies were a hit!

    Reply

  36. I made these cookies today and they are so yummy. They are very moreish, I’ve had 5 already! Quick and easy to make. 🙂

    Reply

  37. LOVE these cookies. They are easy, pretty guilt free, and delicious! We’ve been making them about once a week since I found this recipe! So yummy!

    Reply

  38. Amazing cookie!! Found the recipe this week and already baked them twice!! They are soft and squishy in the middle just delicious

    Reply

  39. These aren’t cookies! They are little cakes. Sorry I didn’t like the recipe. I wanted to taste the banana as well, and i wanted the texture to have more bite, like a cookie!

    Reply

    1. Sorry you didn’t enjoy them. It says multiple times throughout the recipe that they have a cake-like texture and you can see that in the comments too.

      Reply

  41. I used margarine instead of butter, because butter was sold out at the store. These cookies still turned out great despite the substitution! Soft, cake-like textured cookies are my favorite type of cookie! This is the best use of a lone ripe banana! Thank you!

    Reply

  42. These came out like little cakes- fluffy texture. They are good but not exactly like a cookie like I was expecting.

    Reply

  43. This is hands down my favorite cookie recipe! My friend wants to make this but has a banana allergy, can the banana be substituted for apple sauce?

    Reply

    1. Yay! So glad to hear it! And yes, you can sub applesauce for the bananas, but add a couple extra tablespoons of flour since the applesauce is more wet than mashed bananas. Thank you!!

      Reply

  44. So yummy and easy to bake! My family loved it. I’m not a huge banana fan myself but the cookies only had a hint of banana so I loved them too! So soft and fluffy!

    Reply

  47. Best and yummiest banana cookie recipe! They taste like little cookie cakes! Delicious! And was so excited that it called for one banana…as that’s all I had! Perfect!

    Reply

    2. Yummy. Just made it today. Right now I am enjoying every bite of these delicious cookies. Love all your recipes

      Reply

  48. These are excellent! I am not a baker and usually inept in the kitchen, yet these turned out great! I added walnuts and coconut shreds to the recipe. It worked out very well! Thank you!

    Reply

  51. Amazing cookies!!!! A hit in our home!! My teenager couldn’t get enough of them.!
    I added 1/2 cup of dark chocolate chips and 1/2 cup walnuts. I also added that healthy grounded flaxseed!
    Thank you for sharing!!!

    Reply

  54. These are perfect! Made half chocolate chip/half peanut butter chip and both were a hit. Couldn’t stop my kids from eating just one!

    Reply

  57. I just tried this recipe while self isolating. The cookies were really good! I really like the soft/fluffy texture. Great recipe to try when you have an old banana leftover and a lot of time to kill due to global pandemic.

    Reply

  58. I am no fan of baking and am even more not a fan of store bought quick sweet fixes. These where very easy to make, moist and delicious. I uses 1 1/3 very ripe bananas that I had left. I only have 1/2 cups of chocolate chips, but worked fine. I also add crushed pecans. I’m sure I mismeasured something because the cookies were extra fluffy. I wish I could add a pic.I will definitely make these again.

    Reply

    1. So glad you liked them! And can you share your pic with me on Instagram? I would love to see how they turned out Thank you so much!

      Reply

  62. Sub’d the butter for sunflower oil, used two free run fresh eggs and used cane sugar. I also used ancient grains flour, same amount. I used mini chocolate organic chocolate chips. Oh yeah and Two crushed bananas:) these Puffed up and made 12 dense huge cookies,.. delish,,,:)

    Reply

    1. No it won’t work unfortunately. But I have a “flourless chocolate chip cookie” that uses almond flour. You can search it up top or I can send it to you. Thanks!

      Reply

  66. Just curious, in your picture above it shows almond extract but the recipe says vanilla extract. I want to confirm. I didn’t read through all of the comments, so this may have already been asked. Thank you.

    Reply

    1. Good eye! I actually photographed the wrong thing…it’s supposed to be vanilla extract! I’ll make sure to note that above the picture. Thank you!!

      Reply

  69. As soon as I saw the picture of the cookies, specially the one cut in the middle with the chocolate chip still melting, I grabbed the recipe. I am enjoying every bite of those moist banana chocolate chip cookies.

    Reply

  70. This looks Yummy! Do you have the proportions in grams? I would like to try them but a bit lost with cup and teaspoon. How much 11/4 cup for flour in grams ?
    Thanks !

    Reply

    1. Thanks so much! Unfortunately I don’t have a quick way to convert the proportions to grams for the blog. However, the flour is 150grams total. Hope that helps! Thank you 🙂

      Reply

  72. Hiiii! I’ve just made this cookies and oh my God they are delicious and so easy to make! LOVE THEM! ❤️ Thank you very much Yumna! ❤️

    Reply

  73. Just made these banana chocolate chip cookies yesterday and they were so good?? Already ate them all ?

    Reply

  74. I can’t count how many batches of these I have made in the 2 weeks since finding this recipe!! It is currently 11pm and I am up making another batch because I am craving them! I have never been a cookie person until now. These are addicting!

    Reply

  75. I accidentally added 2 eggs (I used 1 egg, but it had 2 yolks). I think this is why my cookies came out super cake like. I still have some of the batter left and would love to salvage the rest. What can I add? Thanks so much!!!!

    Reply

    1. Hi there! I think the cookies are actually on the softer side, but if you add 2 tablespoons of flour, you should be able to get a better consistency! Hope you like them!

      Reply

  77. I baked the banana chocolate chip cookies recipe and they were absolutely delicious. My husband and I ate every one I baked! I made more the following day. I surprised myself that I could bake cookies as great as these. Thank you for this great chocolate chip recipe.

    Reply

    1. Yay! So glad to hear you’ve already made two batches and enjoyed them so much! Thanks for sharing!!

      Reply

  78. These cookies are everything!! They reminded me of choc chip banana cake, except a lot faster to make hehe. Yum yum!!

    Reply

    2. Loved the cookies, so delicious! But can you tell me why I did wrong, they came out golden at the bottom but didn’t get any color on the top. How can I fix that?

      Reply

      1. I’m so glad you loved the cookies. Because we’re using less butter than traditional cookies, that tends to happen with these. As long as you remove them from the oven when they become golden brown and let them cool off on a wire rack, then you’re fine. They’re going to be a little lighter and softer on the top and that’s completely normal.

        Reply

  80. These were sooooo yummy!!! I make regular chocolate chip cookies all the time so I compare every other cookie to that. And most of the time it doesn’t live up, but this was different and so good!!! And my kids loved it too! Thank you for the recipe, it was perfect. 🙂

    Reply

    1. Yay! So glad to hear that you loved them so much!! We are obsessed with them too and can’t get enough! Thanks so much for sharing!!

      Reply

  82. Hello! I was just wondering if you have to use an electric mixer or would mixing it with a utensil be okay? This recipe looks really easy and delicious and something healthy for my baby boy and I to enjoy together ?. Thank you for your time!

    Reply

    1. Hi there, you don’t have to use an electric mixer. If you have a whisk though that will really help especially with creaming the butter and sugar. Hope you enjoy the cookies with your baby boy!

      Reply