Soft Banana Bread Chocolate Chip Cookies

Why You’ll Love This Recipe

• All the cozy flavor of banana bread in a soft, cake-like cookie form.
• Easy one-bowl wet / one-bowl dry method that is friendly for beginner bakers.
• Perfect use for overripe bananas that might otherwise go to waste.
• Great make-ahead treat: the dough and the baked cookies both freeze well.

Grocery List

• Produce: Very ripe bananas (about 1 large or 2 small)
• Dairy: Unsalted butter, 1 large egg
• Pantry: All-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, fine sea salt, ground cinnamon, ground nutmeg, vanilla extract, semisweet chocolate chips, optional walnuts or pecans

Full Ingredients

For the Banana Bread Cookie Dough

• 1 3/4 cups (220 g) all-purpose flour, spooned and leveled
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup (115 g) unsalted butter, softened to room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg, at room temperature
• 1 tsp pure vanilla extract
• 3/4 cup (180 g) very ripe mashed banana (about 1 large or 2 small bananas, mashed smooth)

Add-Ins & Optional Toppings

• 1 1/4 cups (210 g) semisweet chocolate chips
• Optional: 1/2 cup (55 g) chopped walnuts or pecans, lightly toasted
• Optional: 1–2 tbsp coarse sugar or a pinch of flaky sea salt for sprinkling on top before baking

Step-by-Step Instructions

Step 1: Prep your pans and oven

Heat your oven to 350°F (175°C) with a rack in the center. Line 2 large baking sheets with parchment paper to prevent sticking and make cleanup easier. If your butter and egg are still cold, set them near the warm oven while it preheats to help bring them to room temperature. This helps the batter mix more evenly and gives you softer, fluffier cookies.

Step 2: Whisk the dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, ground cinnamon, and ground nutmeg until everything is well combined and no streaks of spices remain. This step distributes the leavening agents and spices evenly so every cookie bakes up the same and has balanced flavor. Set the bowl aside.

Step 3: Cream the butter and sugars

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for 2–3 minutes, scraping down the sides as needed, until the mixture looks lighter in color and slightly fluffy. Proper creaming helps create a tender, cake-like cookie rather than a dense one.

Step 4: Add egg, vanilla, and mashed banana

Add the egg and vanilla extract to the butter-sugar mixture. Beat on medium speed for about 30 seconds until smooth and fully incorporated. In a separate small bowl, mash the ripe banana with a fork until mostly smooth with just a few small lumps. Measure out 3/4 cup (180 g) of the mashed banana and add it to the bowl. Mix on low speed until just combined. The mixture will look a bit curdled at this stage; that is normal for banana batters.

Step 5: Combine the wet and dry, then fold in chocolate chips

Add the dry ingredient mixture to the wet ingredients. Mix on low speed or stir gently with a spatula just until you no longer see dry flour. Do not overmix, or the cookies can become tough. Fold in the semisweet chocolate chips and, if using, the chopped walnuts or pecans. The dough will be softer and more batter-like than typical cookie dough, similar to thick banana bread batter.

Step 6: Scoop, bake, and cool

Using a heaping tablespoon or a 1 1/2-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading. If you like, press a few extra chocolate chips into the tops and sprinkle lightly with coarse sugar or a pinch of flaky sea salt. Bake, one sheet at a time, for 11–13 minutes, until the cookies are puffed, the centers look set, and the edges are just beginning to turn light golden brown. The tops should spring back lightly when touched. Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. They will stay soft and cake-like as they cool.

Pro Tips

• Use very ripe bananas. The peels should be heavily speckled or mostly brown. Riper bananas add more sweetness, moisture, and banana flavor.
• Measure the banana. Too much mashed banana can make the cookies spread too much and turn gummy. Aim for 3/4 cup (180 g) for the best cake-like texture.
• Do not overmix the batter. Once you add the dry ingredients, mix just until combined. Overmixing can make the cookies tough instead of tender.
• For thicker cookies, chill briefly. If your dough seems very loose or your kitchen is warm, chill the dough for 20–30 minutes before scooping to help the cookies hold their shape.
• Rotate pans for even baking. If baking two sheets at once, swap and rotate the pans halfway through for even color and texture.

Variations

• Nutty Banana Bread Cookies: Fold in 1/2 cup chopped toasted walnuts or pecans with the chocolate chips for extra crunch and a classic banana bread vibe.
• Double Chocolate Banana Cookies: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder and use dark chocolate chips for an extra-chocolaty twist.
• Spiced Oat Banana Cookies: Swap 1/2 cup (60 g) of the flour for quick oats and add an extra 1/2 tsp cinnamon for a heartier, oatmeal-banana-cookie feel.

Storage & Make-Ahead

Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer bag or container and freeze for up to 2 months. Thaw at room temperature or warm briefly in a low oven. To freeze the dough, scoop portions onto a parchment-lined tray and freeze until firm, then store the frozen dough balls in a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding 1–2 extra minutes to the baking time.

Nutrition (per serving)

Approximate per cookie: 150 calories; 7 g fat; 20 g carbohydrates; 2 g protein; 1 g fiber; 12 g sugar; 90 mg sodium. Values are estimates and will vary based on exact ingredients and portion size.