Looking for a sweet treat that’s quick, comforting, and uses up those overripe bananas? These Chocolate Chip Banana Cookies are exactly what you need. They’re soft, chewy, and loaded with rich chocolate chips — the kind of cookies that disappear the moment they hit the cooling rack.
In just 30 minutes, you can turn spotty bananas into bakery-worthy cookies that taste like a cross between banana bread and a classic chocolate chip cookie. It’s the perfect recipe when you’re craving something cozy but don’t want to spend hours in the kitchen. Plus, no fancy equipment or chill time required.
What makes these Chocolate Chip Banana Cookies so special is the use of ripe bananas. They bring natural sweetness, moisture, and a tender texture that makes every bite irresistible. It’s a great way to reduce food waste while baking something everyone will love — from kids to adults.
Whether you’re baking for a quick dessert, sharing with friends, or just treating yourself, Chocolate Chip Banana Cookies are always a hit. Keep this recipe on hand — it’s simple, satisfying, and guaranteed to become a household favorite.
Why You'll Fall in Love With These Chocolate Chip Banana Cookies
There’s something undeniably comforting about the flavor combo of ripe bananas and chocolate chips. These Chocolate Chip Banana Cookies take that classic pairing and turn it into a soft, handheld treat that’s both nostalgic and incredibly easy to make. If you’ve got bananas going brown on the counter, this is the recipe they’ve been waiting for.
What sets Chocolate Chip Banana Cookies apart is how effortlessly they come together. In under 30 minutes, you can go from mushy bananas to warm, chewy cookies with gooey chocolate chips in every bite. The natural sweetness from the bananas lets you cut back on added sugar without sacrificing flavor — making these cookies a slightly better-for-you indulgence.
Texture-wise, these cookies are a dream. Think soft and chewy centers, crisp golden edges, and a melt-in-your-mouth finish. Chocolate Chip Banana Cookies aren’t quite banana bread, and they’re not your average chocolate chip cookie either. They’re a beautiful hybrid of the two — rich, moist, and satisfying in every way.
Whether you're baking for your kids, guests, or just yourself, these Chocolate Chip Banana Cookies are guaranteed to be a hit. Simple ingredients, no-fuss steps, and that unforgettable banana-chocolate flavor make this recipe one you'll come back to again and again.
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Ingredients
- Very ripe bananas
- Unsalted butter
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Chocolate chips
- Chopped walnuts (optional)
See recipe card for quantities.
Ingredient Substitutions
- For gluten-free banana cookies: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- For vegan banana chocolate chip cookies: Use plant-based butter, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and ensure your chocolate chips are dairy-free.
- For healthier banana cookies: Reduce sugar to ½ cup and use whole wheat flour for half of the all-purpose flour.
- No butter option: Substitute with ⅓ cup coconut oil for dairy-free banana cookies with a subtle coconut flavor.
- Add-in variations: Try white chocolate chips, dried cranberries, or shredded coconut in place of some or all of the chocolate chips.
Instructions
Prepare the Dough
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream the butter and sugar, then add the egg, vanilla, and mashed bananas until well combined.
- In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon), then gradually add to the wet mixture until just combined.
Pro tip: The best bananas for these cookies are very ripe with lots of brown spots or even mostly black. These bananas are sweeter and have a stronger flavor that really shines in the finished cookies.
Add Mix-Ins and Shape
- Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Slightly flatten each cookie with the back of a spoon and press a few extra chocolate chips on top for a bakery-style look.
Pro tip: Reserve a small handful of chocolate chips to press into the tops of the cookies before baking for that picture-perfect finish.
Bake and Cool
- Bake for 10-12 minutes, or until the edges are just turning golden brown while the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 3 days at room temperature or freeze for longer storage.
Pro tip: These banana cookies with chocolate chips taste even better the next day as the flavors have time to meld together!
- Prepare the Dough: Cream butter, sugar, banana, and vanilla before adding flour.
- Add Mix-Ins & Shape: Fold in chips, scoop dough, and press a few chips on top.
- Bake & Cool: Bake until golden, then cool on a rack before serving.
Equipment For Chocolate Chip Banana Cookies
- Cookie scoop: Creates uniform cookies that bake evenly. A medium-sized scoop (about 1.5 tablespoons) works perfectly.
- Silicone baking mats: A budget-friendly alternative to parchment paper that can be reused.
- Cooling rack: Essential for allowing air to circulate around the cookies as they cool, preventing soggy bottoms.
- Hand mixer or stand mixer: Makes creaming butter and sugar much easier, though you can mix by hand if necessary.
- Light-colored baking sheets: Help prevent the bottoms of your cookies from browning too quickly.
Expert Tips for the Best Chocolate Chip Banana Cookies
- Don't overmix the dough: Mix just until the ingredients are combined to keep your cookies tender.
- Use a cookie scoop: This ensures uniform cookies that will bake evenly.
- Check your leavening agents: Make sure your baking powder and baking soda are fresh for proper rise.
- Room temperature egg: A room temperature egg incorporates better into the batter than a cold one.
- Watch the baking time carefully: These cookies can go from perfect to overdone quickly. They should look slightly underbaked when you take them out—they'll finish cooking as they cool.
- Let bananas fully ripen: The darker the bananas, the more flavor they'll add to your cookies.
Recipe Variations
Banana Oatmeal Chocolate Chip Cookies
Replace ½ cup of flour with 1 cup of rolled oats for a heartier, more nutritious cookie with great texture.
Vegan Banana Cookies
Use plant-based butter, a flax egg, and dairy-free chocolate chips. Add ¼ teaspoon extra baking powder to help with rise.
Gluten-Free Banana Cookies
Substitute a 1:1 gluten-free flour blend and add ¼ teaspoon of xanthan gum if your blend doesn't already include it.
Low-Sugar Option
Reduce brown sugar to ⅓ cup and use extra-ripe bananas for natural sweetness. You can also use sugar-free chocolate chips.
Banana Coconut Cookies
Add ½ cup of shredded coconut and use coconut oil instead of butter for tropical-inspired banana cookies.
Banana Snickerdoodles Twist
Roll the cookie dough balls in a mixture of cinnamon and sugar before baking for a snickerdoodle-inspired treat.
Banana Breakfast Cookies
Add ¼ cup of ground flaxseed, use whole wheat flour, and reduce the sugar for a healthier breakfast option.
Storage
Fridge Storage
These chocolate chip banana cookies stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. The flavors actually develop further after a day, making them even more delicious!
Freezing Instructions
These cookies freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid (about 1 hour), then transfer to a freezer-safe container or zip-top bag. They'll keep for up to 3 months.
To thaw, leave at room temperature for about 30 minutes, or warm in the microwave for 15-20 seconds.
Cookie Dough Freezing
You can also freeze the unbaked cookie dough! Scoop the dough into balls, place on a baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding an extra 2-3 minutes to the baking time.
My Grandmother’s Secret Touch
One thing my grandmother always said when we baked together: “Good things take a little patience.” That’s why her Chocolate Chip Banana Cookies always had something extra — a depth of flavor and perfect texture you just couldn’t replicate. Her secret? Letting the cookie dough rest for 30 minutes before baking. This simple pause gives the flour time to fully hydrate and allows the banana and chocolate flavors to come together beautifully. The result? Softer centers, crisp edges, and a richness that tastes like home. It’s a small step with a big payoff — and every time I do it, I feel like she’s right there in the kitchen with me.
FAQ
Can you put bananas in chocolate chip cookies?
Yes, you can absolutely put bananas in chocolate chip cookies for a delicious twist! Ripe mashed bananas add natural sweetness, moisture, and a subtle flavor that pairs perfectly with chocolate. For best results in chocolate chip banana cookies, use very ripe bananas with brown spots. They'll create softer cookies with a cake-like texture while allowing you to reduce added sugar for a healthier treat.
What is Michelle Obama's favorite cookie?
While Michelle Obama has promoted healthy eating, she's shared her appreciation for balanced indulgences including cookies. Though not specifically mentioning chocolate chip banana cookies, the former First Lady participated in presidential cookie competitions with her white and dark chocolate chip cookie recipe. For banana lovers seeking Michelle-inspired treats, adding mashed ripe bananas to chocolate chip cookies creates a nutritious twist she might approve of.
What is the secret ingredient to keep cookies soft?
The secret ingredient for keeping chocolate chip banana cookies soft is ripe mashed bananas! Bananas naturally add incredible moisture and tenderness to cookies. For consistently soft cookies, also use brown sugar instead of white sugar, add a teaspoon of cornstarch to your flour, and slightly underbake them (just golden at the edges). Store with a slice of bread in your container to maintain softness.
What happens if you add an extra egg to chocolate chip cookies?
Adding an extra egg to chocolate chip banana cookies creates a more cake-like, softer texture with increased height. The additional egg provides more moisture, structure, and richness while making the cookies less dense. When combined with mashed bananas, the extra egg amplifies the soft, tender quality that makes banana cookies so appealing. Just expect a fluffier, less chewy cookie as a result.
Banana Bread Meets Cookie Bliss: Irresistible Chocolate Chip Banana Cookies
These Chocolate Chip Banana Cookies are more than just a way to save those overripe bananas — they’re a little moment of joy in cookie form. Soft, chewy, and loaded with just the right amount of banana and chocolate, they’re destined to become a staple in your baking routine. Whether you're whipping them up for a quick snack, a cozy weekend treat, or to satisfy that post-dinner sweet tooth, they deliver comfort and flavor with every bite.
And the best part? This recipe is endlessly adaptable. From gluten-free swaps to adding oats, walnuts, or even a drizzle of peanut butter, Chocolate Chip Banana Cookies are as customizable as they are crowd-pleasing. Once you’ve tried them, we bet you’ll be back for more.
If you’ve baked these delicious cookies, we’d love to hear how they turned out! Drop a comment below, give the recipe a star rating, and share it with someone who always has a few bananas ripening on the counter. Looking for more easy, nostalgic recipes? Don’t miss our Easy Bar Sugar Cookie Recipe for buttery, melt-in-your-mouth goodness or the decadent Fudgy Homemade Cosmic Brownies – Just Like Little Debbie But Better that bring serious throwback vibes with every bite.
From classic comfort to creative twists, we’re here to help you make every treat a little more magical — one cookie at a time.
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Pairing
These are my favorite dishes to serve with Chocolate Chip Banana Cookies
Equipment
- 1 Cookie scoop For evenly sized cookies
- 1 Silicone baking mat Optional, for even baking
- 1 Cooling rack Helps cookies cool evenly
- 1 Stand or hand mixer For creaming butter and sugar
- 1 Mixing bowls At least two — wet & dry
- 1 Baking sheet Light-colored preferred
Ingredients
- 2 Ripe bananas Mashed very ripe
- ½ cup Unsalted butter Softened
- ¾ cup Brown sugar Packed
- 1 Egg Room temperature
- 1 teaspoon Vanilla extract Pure if possible
- 1 ½ cups All-purpose flour Spoon and level
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon Optional for warmth
- 1 cup Chocolate chips Plus more for topping if desired
- ½ cup Chopped walnuts Optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Cream butter and sugar; add egg, vanilla, and mashed bananas.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon.
- Add dry ingredients to wet, mix until just combined.
- Stir in chocolate chips and walnuts.
- Drop dough onto baking sheet, flatten slightly, top with chips.
- Let dough rest for 30 minutes.
- Bake 10–12 min until edges are golden, centers soft.
- Cool 5 min on sheet, then move to wire rack.
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