Banana Bread Chocolate Chip Cookies

Imagine all the wonderful flavors of banana bread packed into a soft, chewy, and super moist banana chocolate chip cookie. You’re going to adore everything about these banana bread cookies—from their tender, almost melt-in-your-mouth texture to how quick and easy they are to whip up.

Got some ripe bananas that are past their prime? Check out our favorite banana dessert ideas to use them up deliciously!

Sometimes the thought of baking a full loaf of banana bread feels like too much, or maybe you only have one lonely ripe banana left in the bunch. That’s exactly where these banana chocolate chip cookies come to the rescue. Picture all that soft, moist banana bread flavor—but baked as a cookie, with chewy edges and a luscious, gooey center. Sounds dreamy, right? Honestly, these might just be my all-time favorite cookies.

The best part? They come together in just one bowl with only 10 simple ingredients, and there’s no chilling needed. You can have a batch fresh out of the oven in less than 30 minutes. Total win for busy days.

If you love the cozy, sweet taste of banana bread but want something quicker and easier, these banana bread chocolate chip cookies are calling your name. They pack all that comforting, caramelized banana flavor into cookies that are soft in the middle and just a little chewy on the edges—think classic banana bread, but in cookie form.

This recipe keeps things simple and straightforward: one bowl, 10 easy-to-find ingredients (you probably already have most of them in your pantry), no chilling time, and options to make them vegan or gluten-free. All you need is one small ripe banana, a quick mix, and about 10 to 15 minutes of active prep. Before you know it, you’ll have warm, delicious cookies ready to enjoy in under half an hour.

Keep reading for the full ingredient list, step-by-step instructions, helpful troubleshooting tips, easy swaps, storage secrets, and common questions answered—everything you need to make these the best banana chocolate chip cookies ever.

Why You’ll Love These Cookies

Alright, full disclosure: these banana bread chocolate chip cookies might just be the most addictive baked treat I’ve ever made. Seriously, I could go on forever about why they’re so good, but here’s the quick lowdown:

• Chewy edges that snap slightly
• Soft and gooey centers that melt in your mouth
• Loaded with plenty of melty chocolate chips
• Made with only one ripe banana
• Easy to make vegan with just a simple swap
• Gluten-free friendly with a flour substitution
• All made in a single mixing bowl
• Minimal ingredients—no fancy stuff needed
• No chill time, so you can bake right away
• Stay tender and moist for days after baking

Honestly, do I even need to say more? If you’re craving more banana bakes, check out Healthy Banana Oatmeal Muffins or our Delicious Cottage Cheese Banana Bread.

What You’ll Need

• 1 small overripe banana, mashed (should measure about 1/4 cup; discard any extra)
• 1/2 cup vegetable oil or melted butter
• 1 cup light brown sugar, packed
• 1 egg yolk*
• 1 teaspoon vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup chocolate chips

Step-by-Step Directions

1. Mash the overripe banana until you have about 1/4 cup mashed banana.
2. In a large bowl, mix together the vegetable oil or melted butter, brown sugar, and mashed banana until evenly combined.
3. If making vegan, mix 1 1/2 teaspoons ground flaxseed with 2 tablespoons cold water and let sit 5 minutes to thicken to make a flax egg.
4. Add the egg yolk (or prepared flax egg) and vanilla extract, beating the mixture well to blend.
5. Add the all-purpose flour, salt, baking soda, and cinnamon; stir gently until just combined and no streaks of flour remain.
6. Fold in the chocolate chips.
7. Cover the bowl and let the dough rest while you preheat the oven to 350°F to hydrate the flour.
8. Line a baking sheet with parchment paper and use a 1-ounce cookie scoop or spoon to portion dough onto the sheet, spacing cookies about 2 inches apart.
9. Bake at 350°F for 10 to 11 minutes, until edges are set and cookies are puffed but centers still appear slightly underdone.

10. Let the cookies cool completely before serving.

Baker’s Tips for Success

This recipe is great for beginners because it’s straightforward and forgiving. Follow these three tips to make sure your banana cookies come out perfect every time.

• Use a super ripe, overripe banana: The browner the banana, the sweeter and more flavorful your banana chocolate chip cookies will be. Don’t be shy about using those black-spotted bananas—they’re the best!
• Mix gently, don’t overwork: Stir the batter just until all the flour disappears. Overmixing can lead to tougher cookies with a cakier texture, which we definitely want to avoid.
• Underbake slightly: Take the cookies out when the edges look set but the centers still seem soft or a bit underdone. They’ll continue to cook as they cool, giving you that gooey, soft center we all love—much like the texture in these soft, chewy date cookies.

Flavor Swaps and Add-Ins

These banana chocolate chip cookies are super versatile! Here are some easy flavor swaps and ingredient substitutions you can try to mix things up or cater to your dietary needs, all without changing the basic method.

• Swap vegetable oil for melted butter or coconut oil (1:1 ratio). Butter adds richness, while coconut oil brings a subtle tropical hint.
• Vegan version? Use the flax egg (1 1/2 tsp ground flaxseed + 2 Tbsp water) instead of the egg yolk.
• Gluten-free? Replace the all-purpose flour with a 1:1 gluten-free baking flour blend like Bob’s Red Mill, same measurements.
• Add your favorite mix-ins: try 1/2 cup chopped walnuts, pecans, or toasted almonds for crunch; dried cranberries or chopped Medjool dates for a chewy bite; or swirl in 2 to 3 tablespoons of peanut butter for an irresistible peanut-banana combo.
• Experiment with chocolate: dark, milk, white, or mini chocolate chips all work great. Want more chocolate flavor? Add 2–3 tablespoons cocoa powder and decrease the flour by the same amount.
• Adjust sweetness: if your banana is super ripe and sweet, reduce the brown sugar by a couple of tablespoons or try swapping in coconut sugar for a deeper caramel note.
• Spice it up: increase the cinnamon or add a pinch (about 1/4 teaspoon) of nutmeg or ground ginger for a warm, spicy twist.

Storage and Freezing Tips

After your cookies have cooled completely, store them in an airtight container at room temperature for the best texture. They’ll stay soft and moist for about 3 to 4 days.

If you want to keep them longer, you can refrigerate cookies in an airtight container for up to a week. Just bring them back to room temperature or warm them up briefly before enjoying.

Freezing tips:

• Baked cookies: Freeze them in a single layer on a baking sheet until firm, then transfer to a freezer bag or container. They’ll keep well for up to 3 months. Thaw at room temperature or warm in a 300°F oven for about 5 to 8 minutes.
• Unbaked dough balls: Scoop the dough onto a parchment-lined tray and freeze until solid. Store the frozen dough balls in a bag for up to 3 months. Bake straight from frozen—just add 2 to 4 minutes to baking time and keep an eye on them so the edges set perfectly.

To refresh leftover cookies, pop them in a 300°F oven for 4 to 6 minutes. This will restore softness and melt the chocolate slightly. Or, microwave a cookie for about 8 to 12 seconds to warm the center—just be careful not to overdo it.

Pro tip: Always fully cool your cookies before storing to avoid soggy cookies from trapped steam. If you’re stacking, add parchment paper between layers to keep them separate.

Common Questions About the Cookies

Q: Can I use a whole egg instead of just an egg yolk?
A: Yes, but keep in mind that using the whole egg will add more structure and might make your banana cookies cakier instead of soft and chewy. The egg yolk alone keeps them tender and gooey.

Q: My banana is bigger or smaller than 1/4 cup when mashed—what should I do?
A: Simply measure out 1/4 cup of mashed banana for the recipe. If you have extra, save it for another use—like these 3-Ingredient Banana Oatmeal Pancakes. If you have less, add a little extra mashed fruit or reduce the oil slightly to keep the dough’s consistency right.

Q: Can I make these banana chocolate chip cookies gluten-free or vegan?
A: Absolutely! Use a 1:1 gluten-free baking flour blend for gluten-free and swap the egg yolk with the flax egg (1 1/2 tsp ground flaxseed + 2 Tbsp water) for a vegan version. Use vegetable oil or vegan butter to keep everything plant-based.

Q: Why is it important to underbake these cookies?
A: These cookies finish baking as they cool. Pulling them out when the centers are still slightly underbaked makes sure they stay soft, moist, and gooey—more like banana bread and less cakey cookie.

Q: My dough looks really wet—is that normal?
A: Yes, this dough is wetter than typical cookie dough because of the mashed banana and oil. It firms up a bit as it rests before baking, so don’t worry if it looks loose at first!

Q: Can I double this recipe?
A: Totally! Just bake your cookies in batches, spacing dough balls about 2 inches apart. You might want to switch oven racks halfway through for even baking.

Q: How do I get crispier edges on my banana bread cookies?
A: Bake them for a minute or two longer until the edges brown slightly, or gently flatten the dough balls before baking. Just watch closely so the centers stay gooey and delicious.