Make these super easy Banana Bread Chocolate Chip Cookies for your next gathering. They marry the comforting flavor of banana bread with melty chocolate chips in a soft, cakey cookie that’s perfect for parties or an everyday treat.
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I’ve relied on the banana bread base from a recipe I’ve used for years because it’s consistently reliable and easy. At my son’s request I always add chocolate chips to the original banana bread, so turning that batter into bite-sized cookies felt like a natural tweak.
Why You’ll Love Banana Bread Cookies
These cookies offer the ideal contrast of texture: a lightly crisp exterior with a soft, tender interior that tastes like banana bread. Warm, melty chocolate chips add richness and make each bite feel indulgent and comforting.
Ingredients
(See recipe card below for measurements.)
- Granulated sugar
- Brown sugar
- Butter (room temperature)
- Eggs
- Vanilla extract
- Cinnamon
- Mashed ripe bananas
- All-purpose flour
- Mini semi-sweet chocolate chips
Variations & Additions
The balance of wet and dry ingredients gives these cookies their soft, cakey texture, so avoid big substitutions. You can omit the chocolate chips if desired, or add chopped nuts like pecans or walnuts for extra crunch.
Necessary Kitchen Tools
- Hand mixer or stand mixer
- Large mixing bowl
- Baking sheet
- Silicone baking mat or parchment paper
- Wire cooling rack
How ripe should the bananas be?
Use overripe bananas—about a day past the point you’d normally eat them. The peel should show lots of brown spots and the flesh will be soft and easy to mash. Thawed frozen bananas work well too.
How to Ripen Bananas Quickly
To speed up ripening, place bananas (unpeeled) on a baking sheet and bake at 300°F (150°C) for 15–20 minutes. The skins will darken and the fruit will soften—perfect for mashing.
If you enjoy this recipe, try other cookie recipes on the site.
How to Make Banana Bread Chocolate Chip Cookies
Step 1: Make the cookie dough
Preheat the oven to 350°F (175°C). Using a hand or stand mixer, cream the butter with granulated and brown sugars until smooth. Add vanilla, cinnamon, egg, and mashed bananas and mix until combined. Gradually add the flour and stir until just incorporated. Fold in the mini chocolate chips gently.
Step 2: Bake
Scoop roughly 3 tablespoons of dough per cookie onto a baking sheet lined with a silicone mat or parchment. Space the cookies a couple inches apart. Bake at 350°F for 22–24 minutes, until the tops are turning golden. Allow cookies to cool on the pan briefly, then transfer to a wire rack to finish cooling.
Leftovers & Storage
Store baked cookies in an airtight container at room temperature for 5–6 days to keep them tender. For longer storage, freeze cooled cookies in a freezer-safe bag; remove excess air and freeze up to 6 months. Thaw at room temperature before serving.
More Expert Tips & Tricks
- If you don’t have a cookie scoop, use the two-spoon method: scoop with one spoon and use the other to scrape the dough onto the sheet.
- Yield: about 24 cookies. Use two baking sheets or bake in two batches for even baking.
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Red Velvet Cool Whip Cookies
If you make these, tag me on social media (@lambertslately) or leave a rating and comment below—I’d love to see your photos!
Banana Bread Cookies
Equipment
- Baking sheet
- Silicone baking mat or parchment paper
- Wire cooling rack
- Large mixing bowl
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 stick butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 3 ripe bananas, mashed
- 3 cups all-purpose flour
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter, granulated sugar, and brown sugar until blended. Mix in vanilla, cinnamon, eggs, and mashed bananas.
- Slowly add flour and mix until incorporated.
- Gently fold in the chocolate chips until just combined.
- Spoon about 3 tablespoons of dough per cookie onto a baking sheet lined with a silicone mat or parchment paper.
- Bake at 350°F for 22–24 minutes, until the tops begin to turn golden brown. Cool briefly on the sheet, then transfer to a wire rack.
Notes
- If you don’t have a cookie scoop, use the two- spoon method to portion dough.
- Yield: approx. 24 cookies; bake in two batches if needed.
- To ripen bananas quickly: bake unpeeled at 300°F for 15–20 minutes.
- Thawed frozen bananas work fine in this recipe.