Stepping into my kitchen, the scent of banana bread instantly brings back memories of carefree afternoons and family gatherings. Today, I’m sharing my go-to recipe for Banana Bread Chocolate Chip Cookies that perfectly capture that nostalgic flavor in a delightful cookie form! These soft and chewy cookies offer an amazing balance of gooey center and slightly crispy edges, transforming your overripe bananas into a satisfying treat in just under 30 minutes. What I love most about these cookies is their simplicity — you only need one bowl and a quick ten-minute prep, making them ideal for any busy home chef. Plus, they’re vegan-friendly with a few easy substitutions! How could anyone resist the thought of enjoying warm, fresh cookies that taste like a childhood favorite? Ready to dive into this deliciousness? Let’s get baking!
Why are these cookies a crowd-pleaser?
Simplicity, anyone can make these delicious Banana Bread Chocolate Chip Cookies! With just one bowl and a quick prep time, you’ll have fresh cookies in no time. Nostalgic flavor brings memories of homemade banana bread to each bite, striking a perfect balance between soft and chewy. Healthy twists are easy to incorporate, like substituting coconut oil for a dairy-free option or adding nuts for texture. Versatile fun means these cookies can be enjoyed any time of day — perfect with a cup of coffee or as an after-school snack. And if you’re looking for more delicious banana recipes, check out my Banana Baked Oatmeal for a wholesome breakfast idea!
Banana Bread Chocolate Chip Cookies Ingredients
- For the Cookies
- 1 small overripe banana (1/4 cup mashed) – Provides natural sweetness and moisture; use a ripe banana for enhanced flavor.
- 1/2 cup vegetable oil or melted butter – Adds richness and moisture; substitute with coconut oil for a dairy-free option.
- 1 cup light brown sugar, packed – Delivers sweetness and a rich flavor; can be replaced with coconut sugar for a healthier alternative.
- 1 egg yolk – Acts as a binder for structure; for a vegan option, use a flax egg (1.5 tsp ground flaxseed + 2 tbsp water).
- 1 teaspoon vanilla extract – Enhances overall flavor; no substitutions needed.
- 1 1/3 cups all-purpose flour – Provides structure; use a gluten-free flour blend for a gluten-free option.
- 1/2 teaspoon baking soda – Helps cookies rise for a light texture; necessary for leavening.
- 2 teaspoons ground cinnamon – Adds warm flavor depth; adjust to taste.
- 1/2 teaspoon salt – Balances sweetness; essential for flavor enhancement.
- 2/3 cup chocolate chips – Adds sweetness and texture; dark chocolate chips can be used for a richer taste.
Step‑by‑Step Instructions for Banana Bread Chocolate Chip Cookies
Step 1: Combine Wet Ingredients
In a large mixing bowl, combine 1/2 cup of melted butter or vegetable oil with 1 cup of packed light brown sugar and 1 small overripe banana, mashed until smooth. Mix these ingredients well until they are fully incorporated, forming a creamy mixture that should have a light brown hue. This step sets the stage for the sweet, moist base of your Banana Bread Chocolate Chip Cookies.
Step 2: Add Egg and Vanilla
Next, stir in 1 egg yolk and 1 teaspoon of vanilla extract. Mix these ingredients thoroughly until fully blended, bringing richness and enhancing the flavor profile of your cookie dough. The mixture should be smooth; this will ensure the beautiful balance of flavor throughout your cookies.
Step 3: Incorporate Dry Ingredients
Now, add in 1 1/3 cups of all-purpose flour, 1/2 teaspoon of baking soda, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of salt to the wet mixture. Stir gently until no flour streaks remain, but be careful not to overmix. The dough will start to come together, capturing the essence of banana bread along with the warm spices that make these cookies irresistible.
Step 4: Fold in Chocolate Chips
Gently fold in 2/3 cup of chocolate chips to the cookie dough. This step is crucial as it introduces delightful pockets of melted chocolate in every bite of your Banana Bread Chocolate Chip Cookies. Use a spatula or wooden spoon to ensure an even distribution without overworking the dough.
Step 5: Let the Dough Rest
Allow the dough to rest for about 15 minutes while you preheat your oven to 350°F (175°C). This resting period helps hydrate the flour, leading to a better cookie texture. You’ll notice the dough becoming slightly thicker and easier to scoop after it rests, enhancing the final product’s chewiness.
Step 6: Prepare Baking Sheet
Line a cookie sheet with parchment paper to prevent sticking and promote even baking. Using a cookie scoop, drop mounds of dough onto the prepared sheet, leaving at least 2 inches between each cookie. This spacing is essential for allowing the cookies to spread as they bake, achieving those desirable soft edges.
Step 7: Bake the Cookies
Bake your cookies in the preheated oven for 10 to 11 minutes. Keep an eye on them; you’ll want the edges to be set while the centers remain slightly underbaked. This perfect timing ensures the gooey texture that resembles freshly baked banana bread in cookie form.
Step 8: Cool Before Serving
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. The residual heat will help them firm up while retaining their soft centers. After they’ve cooled slightly, transfer them to a wire rack to cool completely. This cooling step is key to achieving that chewy texture you’ll love in your Banana Bread Chocolate Chip Cookies.
What to Serve with Banana Bread Chocolate Chip Cookies
If you’re ready to elevate your cookie experience, here are delightful pairings that will make your taste buds dance with joy.
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Creamy Vanilla Ice Cream: The cool, creamy texture perfectly balances the warm, gooey cookies, making every bite a delightful contrast.
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Fresh Berries: A side of ripe strawberries or blueberries adds a refreshing element, providing a burst of tartness to complement the sweetness of the cookies.
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Nutty Granola: Crunchy, homemade granola can create a lovely textural contrast. Sprinkle some on top for added flavor and crunch alongside your cookies.
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Rich Hot Chocolate: Cozy up with a cup of rich, velvety hot chocolate. The chocolaty goodness harmonizes beautifully with the chocolate chips in the cookies.
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Mango Smoothie: A tropical mango smoothie can add a fruity, creamy twist to your snack, balancing the flavors and enhancing your cookie experience.
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Coconut Milk Latte: For a warm drink option, a coconut milk latte adds a subtle sweetness and nutty flavor that pairs harmoniously with the soft banana chocolate chip cookies.
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Cinnamon Sugar Tortilla Chips: These crispy, sweet chips provide a delightful crunch that complements the soft chewiness of the cookies, offering a playful texture contrast.
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Chewy Oatmeal: A serving of chewy oatmeal with honey can round out your meal, delivering heartiness that satisfies the soul and complements the cookie’s flavors.
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Decaf Green Tea: A clean, herbal tea serves as a refreshing contrast, cleansing the palate without overpowering the sweetness of the cookies.
How to Store and Freeze Banana Bread Chocolate Chip Cookies
Room Temperature: Store cookies in an airtight container for up to 3 days to maintain their delightful softness and moistness.
Freezer: For longer storage, freeze cookies in a single layer on a baking sheet before transferring them to a freezer-safe container. They can be kept for up to 3 months.
Reheating: To enjoy the cookies warm, microwave individual cookies for about 10 seconds or reheat from frozen for 15-20 seconds. This will enhance the gooey texture similar to freshly made Banana Bread Chocolate Chip Cookies.
Banana Bread Chocolate Chip Cookies Variations
Feel free to let your creativity shine and customize these delightful cookies! With a few simple twists, you can make them even more enjoyable.
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Nutty Boost: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture. This not only enhances the cookies but also adds a lovely nutty flavor that complements the banana beautifully.
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Fruity Delight: Swap out the chocolate chips for 2/3 cup of dried fruit like cranberries or raisins. This healthier alternative introduces a sweet and chewy contrast that’ll make your cookies even more irresistible.
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Spiced Up: For a warming twist, add 1/2 teaspoon of nutmeg or ground ginger along with the cinnamon. These spices will bring a new layer of warmth and complexity to your cookies, making them perfect for cozy gatherings.
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Vegan-Friendly: Use the recommended flax egg instead of an egg yolk, and substitute the chocolate chips for dairy-free options. Delicious doesn’t have to mean compromise!
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Coconut Flavor: Incorporate unsweetened shredded coconut into the dough for a tropical flair. This addition not only enhances the flavor but also adds a delightful chewiness to each bite.
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Zestful Touch: Grate some lemon or orange zest into the mix for a citrusy zing. This brightens up the cookies, adding a refreshing lightness that beautifully contrasts with the banana’s sweetness.
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Decadent Drizzle: After baking, drizzle melted chocolate over the cooled cookies for an extra indulgence. It transforms your simple cookies into an eye-catching treat that’s perfect for special occasions.
For more delicious ideas, make sure to check out my Pumpkin Smores Cookies or create a delightful savory twist with Mushroom French Bread. Each recipe offers a unique exploration of flavors to delight your palate!
Make Ahead Options
These Banana Bread Chocolate Chip Cookies are ideal for those busy days when you want a delicious treat without the last-minute fuss! You can prepare the cookie dough up to 24 hours in advance and store it in the refrigerator (make sure to cover it tightly). Additionally, you can scoop the dough into individual balls and freeze them for up to 3 months; just place them in an airtight container or freezer bag. When you’re ready to bake, simply place the frozen dough straight onto the baking sheet and add an extra minute or two to the baking time. This way, you’ll have freshly baked cookies anytime, just like homemade goodness!
Expert Tips for Banana Bread Chocolate Chip Cookies
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Dough Resting Time: Allowing the dough to rest for about 15 minutes helps hydrate the flour, resulting in a softer texture in your cookies.
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Underbaked Centers: Don’t worry if the cookies look underbaked when you take them out of the oven. They will continue to firm up as they cool, ensuring a gooey center.
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Proper Spacing: When scooping the dough onto the baking sheet, leave at least 2 inches in between each cookie. This spacing is crucial for their shape and texture as they spread while baking.
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Mix-in Possibilities: Feel free to get creative! Add nuts or swap chocolate chips for dried fruit for a healthier spin on the classic Banana Bread Chocolate Chip Cookies.
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Storing Leftovers: Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Enjoy warm for that fresh-baked experience!
Banana Bread Chocolate Chip Cookies Recipe FAQs
How do I know if my bananas are ripe enough for the cookies?
Absolutely! For the best flavor and moisture, use overripe bananas that have brown spots on the peel. The older and more brown the banana, the sweeter and more flavorful they become, which is perfect for these cookies. If you have bananas that are just yellow, they can still work, but they might not provide the same rich taste.
How should I store my Banana Bread Chocolate Chip Cookies?
To keep your cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. I often recommend placing a slice of bread in the container; this helps retain moisture and prevents them from getting too hard. If you need to store them for longer, freezing is the way to go!
Can I freeze the dough for later use?
Absolutely! To freeze the dough, scoop individual cookie portions onto a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen mounds to a freezer-safe container or bag, where they can be stored for up to 3 months. When you’re ready to bake, you can bake them straight from the freezer—just add an extra couple of minutes to the baking time!
What if my cookies spread too much while baking?
If your cookies spread excessively, it might be due to warm dough. Be sure to allow the dough to rest for about 15 minutes in the fridge before baking. This cooling time can help firm it up. Additionally, if your ingredients were too warm, such as melted butter instead of cooled, this can also lead to more spreading.
Are these cookies suitable for anyone with nut allergies?
Very! The base of these Banana Bread Chocolate Chip Cookies is completely nut-free, making them a safe option for those with nut allergies. However, if you’re adding nuts as a mix-in, be sure to check with those you’re serving. To keep them as allergy-friendly as possible, stick to just the banana and chocolate chips!
Can I make these cookies gluten-free?
Of course! You can easily substitute the all-purpose flour with a gluten-free flour blend. I recommend using a blend that contains xanthan gum for the best results. Simply swap it 1:1 for the all-purpose flour, and you’ll still enjoy all the softness and chewiness of your Banana Bread Chocolate Chip Cookies!
Irresistibly Soft Banana Bread Chocolate Chip Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, combine 1/2 cup of melted butter or vegetable oil with 1 cup of packed light brown sugar and 1 small overripe banana, mashed until smooth.
- Stir in 1 egg yolk and 1 teaspoon of vanilla extract. Mix these ingredients thoroughly until fully blended.
- Add in 1 1/3 cups of all-purpose flour, 1/2 teaspoon of baking soda, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of salt to the wet mixture.
- Gently fold in 2/3 cup of chocolate chips to the cookie dough.
- Allow the dough to rest for about 15 minutes while you preheat your oven to 350°F (175°C).
- Line a cookie sheet with parchment paper to prevent sticking and promote even baking.
- Bake your cookies in the preheated oven for 10 to 11 minutes.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes.
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