Chocolate Chip Banana Cookies Recipe | Soft & Chewy Treats
I’m so excited to share this recipe with you — I just baked a batch of Chocolate Chip Banana Cookies Recipe and they turned out soft, chewy, and impossibly good. There’s something so satisfying about using up overripe bananas and ending up with warm cookies that smell like banana-bread meets chocolate chip heaven.
I loved how the banana added natural sweetness and moisture, so I barely needed extra sugar. As I pulled the first warm cookie from the oven and tasted it, I knew I had to write this down so you can try it too. Trust me — once you make these, they’ll disappear fast!
Ingredients
- 1 cup all-purpose flour — for the structure of the cookie base.
- ½ cup whole wheat flour — this balances the moisture from the banana and adds a subtle nutty depth.
- 1 teaspoon kosher salt — draws out and balances the sweetness, giving more flavor depth.
- ½ teaspoon baking soda — helps the cookies rise a bit and gives lightness.
- ¾ cup unsalted butter (room temperature) — gives richness and the classic buttery cookie taste.
- ½ cup packed light brown sugar — adds chewiness and a warm, caramel-like flavor.
- ½ cup white sugar — gives a bit of crispiness and balances the brown sugar’s moisture.
- 1 large egg — binds everything together and helps the cookie hold its shape.
- 1½ teaspoons vanilla extract — elevates the aroma and rounds out flavors.
- ½ cup mashed very ripe banana — brings in natural sweetness, moisture, and that cozy banana taste. (Use bananas that are very spotty or brown for best flavor.)
- 1 cup old-fashioned rolled oats — adds chew and a little wholesome texture.
- 8 ounces semisweet chocolate chips — the gooey melty part everyone loves.
- Optional: ½ cup walnuts, coarsely chopped — adds crunch and a toasty nutty contrast to the soft cookie.
Note: yields about 3 dozen cookies (around 36 cookies).
Variations
If you want to change things up or adapt for dietary needs:
- Dairy-free / vegan: Use a plant-based butter or a neutral oil, and substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). Use dairy-free chocolate chips.
- Less sweet: Reduce either the brown sugar or white sugar by 1–2 tablespoons since the banana adds natural sweetness.
- Add-ins for extra flavor: chopped nuts, shredded coconut, cinnamon, dark chocolate chunks, or dried fruit.
- Whole-grain boost: Replace a bit more all-purpose flour with whole-wheat flour for deeper flavor and a denser texture.
You can also enjoy similar comforting flavours in a Slow Cooker Jambalaya Recipe for a hearty meal.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: ~45 minutes
Equipment You’ll Need
- Mixing bowls — one for dry ingredients, one for wet.
- Electric mixer — to cream butter and sugars easily.
- Measuring cups and spoons — for accuracy.
- Baking sheets with parchment — helps prevent sticking and ensures even browning.
- Wire cooling rack — lets cookies cool evenly.
- Cookie scoop or spoon — for even-sized cookies.
How to Make Chocolate Chip Banana Cookies
Preheat and prepare
Start by preheating your oven to 350°F (175°C). Line your baking trays with parchment paper so the cookies release cleanly and bake evenly.
Mix dry ingredients
In a bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Mixing the dry ingredients first makes sure everything distributes evenly before combining with the wet mixture.
Cream butter, sugars, and combine wet ingredients
In another bowl, cream the butter with the white and brown sugar until light and fluffy. Add the egg and vanilla, mixing just until combined. Gently stir in the mashed banana until the mixture looks smooth and blended.
Combine dough and add extras
Fold the dry mixture gradually into the wet mixture until just combined. Add the rolled oats, chocolate chips, and walnuts if using, and mix until everything is evenly distributed without overmixing.
Shape and bake
Scoop the dough onto your baking sheet, spacing each portion about 1½ inches apart. Bake for 6 minutes, rotate the tray, then continue baking another 6–7 minutes until golden around the edges.
Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes to firm up. Transfer them to a wire rack to cool completely — though they’re amazingly warm! You might also enjoy experimenting with a Turkey Pesto Sandwich Recipe for a lighter snack.
Additional Tips for Making this Recipe Better
Here are a few things I learned while making these cookies:
- I always use very ripe, spotty bananas — they mash better and have a stronger banana flavor.
- I avoid overmixing at the end; once the flour disappears, I stop stirring.
- For extra chewy cookies, chilling the dough for 15–20 minutes helps prevent too much spreading.
- Adding a few chocolate chips on top before baking makes the cookies look extra tempting.
- Leaving cookies on the tray to cool briefly helps them stay soft and thick.
How to Serve Chocolate Chip Banana Cookies
These cookies are delicious and warm when the chocolate is still melty. Serve them on a simple white plate for a clean presentation, or stack them for a cozy, rustic look. They pair beautifully with cold milk, hot coffee, chai, or a scoop of vanilla ice cream. For an elegant touch, drizzle melted chocolate or dust powdered sugar over cooled cookies.
Nutritional Information (approximate per cookie)
- Calories: ~129
- Protein: ~2 g
- Carbohydrates: ~16 g
- Fat: ~7 g
Make Ahead and Storage
If preparing ahead, scoop the dough onto a tray and refrigerate for up to 24 hours. This helps the flavors develop and keeps the cookies thick when baked.
For storage, keep completely cooled cookies in an airtight container at room temperature for 3–4 days. To freeze, place cookies in a freezer-safe bag and store for up to 2–3 months. Reheat briefly in the microwave or oven to refresh their texture.
Why You’ll Love This Recipe
Here’s what makes these cookies such a winner:
- They’re quick and easy, coming together in under an hour with simple pantry ingredients.
- The banana adds natural sweetness and moisture, giving the cookies a soft, chewy texture.
- You can customize them easily with nuts, spices, or dairy-free substitutions.
- They’re a great way to use up overripe bananas — nothing goes to waste.
- The flavor is comforting and nostalgic, like banana bread meets a classic chocolate chip cookie.
Chocolate Chip Banana Cookies Recipe
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Line your baking trays with parchment paper so the cookies release cleanly and bake evenly.
- In a bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. Mixing the dry ingredients first makes sure everything distributes evenly before combining with the wet mixture.
- In another bowl, cream the butter with the white and brown sugar until light and fluffy. Add the egg and vanilla, mixing just until combined. Gently stir in the mashed banana until the mixture looks smooth and blended.
- Fold the dry mixture gradually into the wet mixture until just combined. Add the rolled oats, chocolate chips, and walnuts if using, and mix until everything is evenly distributed without overmixing.
- Scoop the dough onto your baking sheet, spacing each portion about 1½ inches apart. Bake for 6 minutes, rotate the tray, then continue baking another 6–7 minutes until golden around the edges.
- Let the cookies cool on the baking sheet for 5 minutes to firm up. Transfer them to a wire rack to cool completely — though they’re amazingly warm!
Notes
- I always use very ripe, spotty bananas — they mash better and have a stronger banana flavor.
- I avoid overmixing at the end; once the flour disappears, I stop stirring.
- For extra chewy cookies, chilling the dough for 15–20 minutes helps prevent too much spreading.
- Adding a few chocolate chips on top before baking makes the cookies look extra tempting.
- Leaving cookies on the tray to cool briefly helps them stay soft and thick.