Classic Banana Bread Chocolate Chip Cookies

Finding a way to use up those brown bananas sitting on your counter without committing to a full loaf of banana bread can feel impossible. Plus, when you’re craving something sweet but don’t want to wait an hour for bread to bake, or deal with slicing and storing leftovers that go stale in a few days, traditional banana bread just doesn’t cut it.

Luckily, these banana bread chocolate chip cookies check all the boxes: they deliver all the cozy flavors of classic banana bread in portable cookie form, come together in under 30 minutes, and give you the perfect excuse to finally use those overripe bananas.

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What Kind of Banana Should I Use?

For these cookies, you’ll want to use a ripe banana with plenty of brown spots on the peel. The riper the banana, the sweeter and more flavorful your cookies will be, plus it’ll mash up much easier. If your bananas are still pretty yellow and firm, you can speed up the ripening process by leaving them in a paper bag for a day or two, or even pop them in a 300°F oven for about 15-20 minutes until the peel turns black. Just make sure to let your banana cool completely before mashing it and adding it to your cookie dough.

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Options for Substitutions

These cookies are pretty forgiving, so here are some swaps you can make:

• Vegetable oil: You can swap this with melted coconut oil or canola oil. If you want to use melted butter instead, go for it – just know your cookies might spread a bit more and have a richer taste.
• Brown sugar: White sugar works fine if that’s what you have. Your cookies will be a little less chewy and won’t have that caramel-like flavor, but they’ll still taste good.
• Egg yolk: If you need to use a whole egg instead of just the yolk, that’s okay. The cookies might be slightly cakier, but they’ll still work out.
• Banana: The banana is really what makes these cookies special, so I’d recommend keeping it in. Make sure it’s ripe with brown spots for the best flavor and sweetness.
• Chocolate chips: Feel free to use whatever chocolate you like – dark chocolate, milk chocolate, or even white chocolate chips. You could also throw in some chopped walnuts or pecans for extra texture.
• Cinnamon: If you’re not a cinnamon fan, you can cut it down to 1 teaspoon or try using nutmeg or pumpkin pie spice instead for a different warm flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with banana bread cookies is using an underripe banana, which won’t mash smoothly and lacks the natural sweetness needed – look for bananas with plenty of brown spots for the best flavor and texture.

Overbaking these cookies is another common issue since they continue cooking on the hot baking sheet after you remove them from the oven, so pull them out when the edges are just set but the centers still look slightly underdone.

Skipping the 15-minute dough rest might seem tempting when you’re eager to bake, but this step allows the flour to fully hydrate and helps the cookies hold their shape better instead of spreading too thin.

Finally, make sure your baking soda is fresh (test it by adding a pinch to vinegar – it should fizz), as old baking soda won’t give you the lift and texture you’re looking for.

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What to Serve With Banana Bread Chocolate Chip Cookies?

These cookies are perfect on their own, but they’re even better with a cold glass of milk for dunking. I love serving them as an afternoon snack with a hot cup of coffee or tea, especially since the cinnamon and banana flavors pair so nicely with both. If you’re making them for a party or gathering, set them out with some vanilla ice cream on the side – the warm cookies and cold ice cream combo is always a crowd-pleaser. You can also pack a few in lunchboxes or enjoy them as a quick breakfast treat with some yogurt and fresh fruit.

Storage Instructions

Store: Keep your banana bread cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy, especially if you toss a slice of bread in the container with them. You can also store them in the fridge if your kitchen is really warm, but they taste best at room temperature.

Freeze: These cookies freeze really well for up to 3 months. Just stack them with parchment paper between each layer in a freezer-safe container or bag. You can also freeze the cookie dough as scooped balls on a baking sheet, then transfer to a bag once frozen, so you can bake fresh cookies whenever you want.

Thaw: Let frozen cookies sit at room temperature for about 20 minutes and they’re ready to eat. If you froze the dough, you can bake the frozen dough balls straight from the freezer, just add an extra minute or two to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 15-20 g
• Fat: 85-95 g
• Carbohydrates: 250-270 g

Ingredients

• 1.5 large bananas (well-speckled for natural sweetness)
• 2/3 cup vegetable oil
• 3/4 cup brown sugar (I prefer C&H for consistent moisture)
• 1 egg yolk
• 1.5 tsp vanilla extract
• 1.33 cups all-purpose flour (I always use King Arthur all-purpose)
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2/3 cup chocolate chips (Ghirardelli semi-sweet adds the best richness)

Step 1: Prepare Mise en Place and Preheat

• 1.33 cups all-purpose flour
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

Preheat your oven to 350°F and line a baking sheet with parchment paper.

While the oven heats, measure out all your dry ingredients—flour, baking soda, cinnamon, nutmeg, and salt—into a small bowl and whisk them together to distribute the leavening and spices evenly.

This ensures even rising and consistent flavor throughout your cookies.

Step 2: Cream Banana, Oil, and Sugar

• 1.5 large bananas
• 2/3 cup vegetable oil
• 3/4 cup brown sugar

Peel and mash your well-speckled bananas in a large mixing bowl until mostly smooth—a few small lumps are fine and add nice texture.

Add the vegetable oil and brown sugar, then mix vigorously for about 2 minutes until the mixture is light, fluffy, and pale.

I like to use overly ripe bananas because they’re naturally sweeter and require less added sugar, giving the cookies a more authentic banana bread flavor.

Step 3: Incorporate Egg Yolk and Vanilla

• 1 egg yolk
• 1.5 tsp vanilla extract

Add the egg yolk and vanilla extract to your banana mixture, stirring until fully combined.

The egg yolk acts as a binder and adds richness without making the cookies cake-like, which is crucial for achieving the right chewy texture.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 1

Pour the dry ingredient mixture from Step 1 into the wet ingredients and stir until just combined—don’t overmix, as this develops gluten and creates tough cookies.

The batter should come together loosely with visible streaks of flour still visible when you stop stirring.

Step 5: Fold in Chocolate Chips and Rest the Dough

• 2/3 cup chocolate chips

Gently fold the chocolate chips into the dough with a spatula until evenly distributed.

Let the dough rest for 15 minutes at room temperature—this allows the flour to fully hydrate and helps the dough hold together better when scooping.

I find this resting period makes a real difference in cookie structure; they’ll be less likely to spread excessively during baking.

Step 6: Shape and Bake the Cookies

Using a cookie scoop or spoon, drop golf ball–sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.

Bake for 10 to 11 minutes until the edges are set but the centers still look slightly underdone—they’ll continue cooking from residual heat as they cool, keeping them chewy inside with crispy edges.

Step 7: Cool and Serve

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes so they firm up enough to handle, then transfer them to a wire rack to cool completely.

This two-stage cooling prevents them from breaking apart while still allowing steam to escape so they don’t become soggy.

Classic Banana Bread Chocolate Chip Cookies

Delicious Classic Banana Bread Chocolate Chip Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 24 cookies

Calories 1900 kcal

Ingredients

  

• 1.5 large bananas (well-speckled for natural sweetness)
• 2/3 cup vegetable oil
• 3/4 cup brown sugar (I prefer C&H for consistent moisture)
• 1 egg yolk
• 1.5 tsp vanilla extract
• 1.33 cups all-purpose flour (I always use King Arthur all-purpose)
• 1/2 tsp baking soda
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 2/3 cup chocolate chips (Ghirardelli semi-sweet adds the best richness)

Instructions

 

• Preheat your oven to 350°F and line a baking sheet with parchment paper. While the oven heats, measure out all your dry ingredients—flour, baking soda, cinnamon, nutmeg, and salt—into a small bowl and whisk them together to distribute the leavening and spices evenly. This ensures even rising and consistent flavor throughout your cookies.
• Peel and mash your well-speckled bananas in a large mixing bowl until mostly smooth—a few small lumps are fine and add nice texture. Add the vegetable oil and brown sugar, then mix vigorously for about 2 minutes until the mixture is light, fluffy, and pale. I like to use overly ripe bananas because they're naturally sweeter and require less added sugar, giving the cookies a more authentic banana bread flavor.
• Add the egg yolk and vanilla extract to your banana mixture, stirring until fully combined. The egg yolk acts as a binder and adds richness without making the cookies cake-like, which is crucial for achieving the right chewy texture.
• Pour the dry ingredient mixture from Step 1 into the wet ingredients and stir until just combined—don't overmix, as this develops gluten and creates tough cookies. The batter should come together loosely with visible streaks of flour still visible when you stop stirring.
• Gently fold the chocolate chips into the dough with a spatula until evenly distributed. Let the dough rest for 15 minutes at room temperature—this allows the flour to fully hydrate and helps the dough hold together better when scooping. I find this resting period makes a real difference in cookie structure; they'll be less likely to spread excessively during baking.
• Using a cookie scoop or spoon, drop golf ball–sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake for 10 to 11 minutes until the edges are set but the centers still look slightly underdone—they'll continue cooking from residual heat as they cool, keeping them chewy inside with crispy edges.
• Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes so they firm up enough to handle, then transfer them to a wire rack to cool completely. This two-stage cooling prevents them from breaking apart while still allowing steam to escape so they don't become soggy.