If you’re a fan of banana bread and chocolate chip cookies, this recipe for banana bread chocolate chip cookies is going to be your new favorite treat. These cookies bring together the best of both worlds—moist, flavorful banana bread and the irresistible gooeyness of chocolate chips in every bite.
You’ll love how simple it is to whip up a batch using ripe bananas and pantry staples. Whether you need a cozy snack or a dessert to impress, these cookies will hit the spot every time.
Why You’ll Love This Recipe
- Soft and chewy texture with a rich banana flavor.
- Easy to make using common ingredients you probably already have.
- Perfect way to use overripe bananas and reduce food waste.
- Chocolate chips add melty bursts of sweetness in every bite.
- Great for lunchboxes, snacks, or dessert anytime.
Ingredients
Gather these ingredients to make about 24 banana bread chocolate chip cookies that are perfectly soft and flavorful.
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup semi-sweet chocolate chips
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories: About 140 calories per cookie
How to Make Banana Bread Chocolate Chip Cookies – Broma Bakery
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
- Mix in the mashed bananas, egg, and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chocolate chips evenly.
- Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are golden but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Best Results
- Use very ripe bananas for the sweetest and most flavorful cookies.
- Don’t overmix the dough to keep cookies tender and soft.
- Chill the dough for 30 minutes if you want thicker cookies that hold their shape better.
- Swap semi-sweet chips for dark chocolate or white chocolate for a different twist.
- Store the cookies in an airtight container at room temperature to maintain freshness.
Storage and Reheating
You can keep these banana bread chocolate chip cookies fresh for up to 3 days stored in an airtight container at room temperature. If you want to store them longer, place them in a freezer-safe bag and freeze for up to 3 months.
To reheat, simply warm a cookie in the microwave for 10-15 seconds or pop it in a preheated 300°F oven for 3-5 minutes to regain that freshly baked softness and melty chocolate chip goodness.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, frozen bananas work great once thawed and mashed. Just make sure to drain any excess liquid before measuring, so the dough isn’t too wet.
Are these cookies gluten-free?
This recipe uses all-purpose flour, which contains gluten. However, you can substitute with a gluten-free flour blend one-for-one if you want a gluten-free version.
Can I add nuts to these cookies?
Absolutely! Chopped walnuts or pecans add a nice crunch and complement the banana and chocolate flavors well. Add about 1/2 cup along with the chocolate chips.
How do I keep these cookies soft for longer?
Store the cookies in an airtight container with a slice of bread to help retain moisture. Avoid refrigerating as it can dry them out faster.
