Imagine biting into a cookie that tastes like banana bread but has the chewy, chocolatey goodness of a classic chocolate chip cookie. Sounds like a dream? Wake up—it’s real.
These banana bread chocolate chip cookies are the lovechild of two legendary baked goods, and they’re here to ruin all other cookies for you. No fancy equipment, no obscure ingredients, just pure, unapologetic deliciousness. Why choose between banana bread and cookies when you can have both?
Your kitchen smells terrible right now because these aren’t in it. Let’s fix that.
Why This Recipe Works
This recipe isn’t just good—it’s stupidly good. The overripe bananas add moisture and natural sweetness, so you can cut back on sugar without sacrificing flavor.
The cinnamon and nutmeg give it that classic banana bread warmth, while the chocolate chips? Well, they’re chocolate chips. Need I say more?
The texture is soft yet chewy, like a cookie and banana bread had a baby. And unlike banana bread, which takes forever to bake, these cookies are ready in under 15 minutes. Efficiency meets deliciousness.
Ingredients You’ll Need
- 2 ripe bananas (the spottier, the better)
- 1/2 cup unsalted butter, melted (because life’s too short for margarine)
- 3/4 cup brown sugar (for that caramel-like depth)
- 1 egg (the glue holding this masterpiece together)
- 1 tsp vanilla extract (the secret weapon)
- 2 cups all-purpose flour (don’t overthink it)
- 1 tsp baking soda (for the perfect rise)
- 1/2 tsp salt (to balance the sweetness)
- 1 tsp cinnamon (because banana bread demands it)
- 1/4 tsp nutmeg (optional, but highly recommended)
- 1 cup chocolate chips (or more—we don’t judge)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper unless you enjoy scrubbing pans.
- Mash the bananas in a large bowl until smooth.
Lumps are fine if you’re into texture, but no one wants a whole banana chunk in their cookie.
- Add the melted butter, brown sugar, egg, and vanilla. Mix until combined. It’ll look weirdly liquidy—that’s normal. Trust the process.
- Whisk the flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
This ensures no one bites into a pocket of baking soda. You’re welcome.
- Gradually add the dry ingredients to the wet. Stir until just combined. Overmixing = tough cookies.
Don’t do that.
- Fold in the chocolate chips. Reserve a handful to press on top of the cookies before baking for Instagram-worthiness.
- Scoop dough onto the baking sheet (about 2 tbsp per cookie). Leave space—they spread like gossip.
- Bake for 10–12 minutes until the edges are golden but the centers are still soft. They’ll firm up as they cool.
Patience is a virtue.
- Let them cool on the pan for 5 minutes before transferring to a rack. Or eat one immediately and burn your tongue. Your call.
How to Store These Cookies
Store in an airtight container at room temperature for up to 3 days.
If they last that long. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months.
Microwave for 10 seconds to revive that fresh-baked magic.
Why You Should Make These ASAP
These cookies solve problems you didn’t know you had. Overripe bananas? Solved.
Need a dessert that impresses but takes minimal effort? Solved. Craving something sweet but not tooth-achingly so?
Solved. They’re also a sneaky way to get fruit into your diet (don’t @ me). Plus, they’re kid-friendly, party-approved, and guaranteed to make you look like a baking wizard.
Common Mistakes to Avoid
- Using underripe bananas. Green bananas belong in smoothies, not here.
The spottier, the sweeter.
- Overbaking. They’ll look underdone when you pull them out. That’s the point. They firm up as they cool.
- Skimping on chocolate. This isn’t the time to be virtuous.
Go big or go home.
- Not spacing the dough. These cookies spread. Give them room to breathe, or you’ll end up with a cookie sheet.
Alternatives and Swaps
No brown sugar? Use white sugar and a splash of molasses.
Out of chocolate chips? Chop up a chocolate bar or use walnuts for a classic banana bread vibe. Vegan?
Swap the egg for a flax egg and use vegan butter. Gluten-free? A 1:1 GF flour blend works fine.
Want to go wild? Add a handful of shredded coconut or a drizzle of peanut butter after baking.
FAQs
Can I use frozen bananas?
Yes, but thaw and drain them first. Excess water = sad, soggy cookies.
Why are my cookies flat?
Your butter might’ve been too warm, or your baking soda could be old.
Check the expiration date and let melted butter cool slightly before mixing.
Can I make the dough ahead?
Absolutely. Chill it for up to 24 hours. The flavors deepen, and the cookies bake up thicker.
Are these cookies cakey or chewy?
Chewy with a soft center—like a cross between a cookie and banana bread.
If you prefer cakey, add an extra 1/4 cup of flour.
Can I double the recipe?
Do it. You’ll thank yourself later. Just use a bigger bowl.
Final Thoughts
Banana bread chocolate chip cookies are the ultimate comfort food hack.
They’re easy, forgiving, and so good you’ll forget regular cookies exist. Whether you’re baking for a crowd or just treating yourself, this recipe delivers. Now go preheat that oven—your future self (and your taste buds) will high-five you for it.