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Chocolate Chip Banana Cookies Recipe
Ben Carraoli

Chocolate Chip Banana Cookies Recipe

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.
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Total Time 45 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.