All the delicious flavor of banana bread in a soft, chewy, moist as can be banana chocolate chip cookie. You’ll love EVERYTHING about these banana bread cookies from their indescribably soft texture to how easy they are to make.
All the delicious flavor of banana bread in a soft, chewy, moist as can be banana chocolate chip cookie. You’ll love EVERYTHING about these banana bread cookies from their indescribably soft texture to how easy they are to make.
Sometimes you want to make banana bread, but perhaps you don’t want to wait an hour for it to bake up. Or maybe you only have one rotten banana. That’s where these banana chocolate chip cookies come in. Picture all the moist, banana flavor of a thick slice of chocolate chip banana bread in a soft cookies with a chewy edge and gooey center. Yes, I KNOW. They are literally the cookie of my dreams.
The best part? They’re made in one bowl with just 10 ingredients and require zero chill time, meaning you can have cookies in your belly in under 30 minutes. A major win.
What makes these banana chocolate chip cookies SO good?
Okay. Before we go on, I must warn you that these banana bread chocolate chip cookies might be the most addicting baked good I’ve ever created. I just want you to know what you’re getting into. I could literally go on about these banana bread cookies forever.
Chewy edges
Soft and gooey center
Loaded with chocolate chips
Only need 1 ripe banana
Easily made vegan
Easily made gluten free
Made in 1 bowl
Minimal ingredients
No chill time
Stay moist for days
Like…need I go on?
Ingredients for banana bread cookies
This one bowl banana chocolate chip cookies recipe only calls for 10 ingredients. Most of which are probably already sitting in your pantry!
Overripe banana: I like to use a super brown medium sized banana for maximum sweetness. If your bananas are an odd size, our mashed banana ended up being about 1/3 of a cup!
Vegetable oil: You can feel free to use melted butter or shortening if you’d rather, but vegetable oil will give your banana bread chocolate chip cookies that distinct silky crumb you often find in banana bread.
Brown sugar: Brown sugar will keep your cookies chewy, soft and just sweet enough. Depending on how ripe your banana is, you can feel free to adjust the amount of sugar in the recipe to your sweetness preference!
Egg yolk: The key to chewy banana cookies rather than cakey ones is only using an egg yolk. This will give your cookies enough structure without creating a bread-y texture.
Vanilla extract: A splash of pure vanilla extract will make your banana bread cookies taste gourmet!
All purpose flour: All purpose flour will create the perfect crumb for your banana chocolate chip cookies. I’ve also had success making these with whole wheat flour and with Bob’s Redmill 1:1 Baking Flour!
Baking soda: Baking soda will give your cookies that classic crinkly top chocolate chip cookie look.
Baking powder: A 1/4 teaspoon of baking powder will give your cookies the perfect amount of structure without getting cakey.
Ground cinnamon: A shake of ground cinnamon keeps these banana cookies super cozy!
Chocolate chips: Obviously any good banana bread is loaded up with chocolate chips and these banana bread cookies are no exception. Feel free to use whatever type of chocolate you prefer!
Tips for the best banana chocolate chip cookies
This easy banana recipe is perfect for novice bakers because it’s so darn easy to make! Follow these 3 tips to ensure perfect banana cookies every time.
Use an overripe banana: When it comes to baking the riper your banana the better. A super ripe, brown banana will give your banana chocolate chip cookies a more intense banana flavor and also keep them nice and sweet.
Don’t over mix the batter: Only mix the batter until no streaks of flour remain. Once everything is just incorporated do not continue to mix. Over mixing can lead to a bread-y and dry texture.
Under bake them: Remember that your banana cookies will continue to bake as they cool, so they should be a little raw in the middle when you take them out of the oven. They will cool into a perfectly gooey center!
All the delicious flavor of banana bread in a soft, chewy, moist as can be banana chocolate chip cookie. You’ll love EVERYTHING about these banana bread cookies from their indescribably soft texture to how easy they are to make.
All the delicious flavor of banana bread in a soft, chewy, moist as can be banana chocolate chip cookie. You’ll love EVERYTHING about these banana bread cookies from their indescribably soft texture to how easy they are to make.
In a large bowl, combine the melted butter, brown sugar, and mashed banana. Mix to combine.
Add the egg yolk and vanilla extract. Mix well.
Add the flour, salt, baking soda, baking powder, and cinnamon. Stir until combined and no streaks of flour remain.
Last, fold in the chocolate chips. Set aside to let the flour hydrate in the dough while the oven preheats.
Line a cookie sheet with parchment paper and preheat the oven to 350°F. Once the oven is preheated use a cookie scoop or a spoon to scoop out about 1 inch dough balls, rolling them into balls in your hands. Place 2 inches apart on the prepared cookie sheet and bake for 10 to 11 minutes or until the edges are set and the cookies have puffed up, but the middles are still underbaked.
If you’d like to make these cookies vegan, I’ve had success swapping out the egg yolk for 1 1/2 teaspoons ground flaxseed mixed with 2 Tablespoons of cold water. Let the flax egg sit for 5 minutes to congeal before using in the recipe in place of egg yolk!
Hi April! It’s possible that you overmeasured your flour a bit or that your banana was smaller than ours was! So sorry about that–I hope they were still tasty 🙂
i have a question – would the dough benefit from being chilled for several hours/overnight prior to baking? (i’m planning to to use a flax egg and EVOO instead of egg yolk and butter, if that makes a difference) either way, i can’t wait to make this cookies!
Hi, great recipe, I really want to try this but I have a few questions. Can I use a whole egg, I don’t want to waste the white? And how do reduce the sugar for a less sweeter cookie without changing much of it? Also, a lot of comments say the cookie is super cakey, instead of crunchy and chewy, why is that??
Hi Veronica! I would not recommend using a whole egg because it will make your cookies very cakey. You can save the extra egg white and use it in scrambled eggs, a cake or macarons! It sounds like people might be using a slightly smaller banana or overmixing their batter! Be careful not to overmix and carefully measure your flour and your mashed banana!
These were really good and easy to make! I guess I over mixed and/or over baked mine because they ended being a soft cakey texture, but still delicious! Needless to say I will be making them again and keeping a better eye on them lol
Hi Victoria! So happy you enjoyed these! We usually just keep them in an airtight container on the counter, but they would last a bit longer if the fridge (and they’re really good cold!)
Leave a comment and rate this recipe!
I feel very confident that I did not over mix or bake but they still came out cakey and nothing like your photo. Why would this be?
Hi April! It’s possible that you overmeasured your flour a bit or that your banana was smaller than ours was! So sorry about that–I hope they were still tasty 🙂
i have a question – would the dough benefit from being chilled for several hours/overnight prior to baking? (i’m planning to to use a flax egg and EVOO instead of egg yolk and butter, if that makes a difference) either way, i can’t wait to make this cookies!
Hi Alissa! I wouldn’t chill it for long because it might prevent the cookies from spreading!
Hi, great recipe, I really want to try this but I have a few questions. Can I use a whole egg, I don’t want to waste the white? And how do reduce the sugar for a less sweeter cookie without changing much of it? Also, a lot of comments say the cookie is super cakey, instead of crunchy and chewy, why is that??
Hi Veronica! I would not recommend using a whole egg because it will make your cookies very cakey. You can save the extra egg white and use it in scrambled eggs, a cake or macarons! It sounds like people might be using a slightly smaller banana or overmixing their batter! Be careful not to overmix and carefully measure your flour and your mashed banana!
These were really good and easy to make! I guess I over mixed and/or over baked mine because they ended being a soft cakey texture, but still delicious! Needless to say I will be making them again and keeping a better eye on them lol
★★★★★
These are so good! Any suggestions for storing after? Do I need to refrigerate?
Thanks for an amazing recipe!
★★★★★
Hi Victoria! So happy you enjoyed these! We usually just keep them in an airtight container on the counter, but they would last a bit longer if the fridge (and they’re really good cold!)