If you have a ripe banana sitting on your counter, turn it into something delicious with these soft and chewy Chocolate Chip Banana Cookies. They combine the comforting flavor of homemade banana bread with the irresistible sweetness of chocolate chips, creating a cookie that’s perfect for an afternoon snack, lunchbox treat, or easy dessert.
These cookies are especially useful when you have just one ripe banana to use. Instead of making an entire loaf of banana bread, this one banana recipe transforms that single banana into a small batch of tender, flavorful cookies.
If you’re looking for things to make with bananas, easy banana chocolate chip cookies, or a fun twist on banana bread chocolate chip cookies, this recipe is worth saving.
Why You’ll Love These Chocolate Chip Banana Cookies
These cookies are simple, soft, and packed with banana flavor.
- Uses just one ripe banana
- No mixer required
- Soft and chewy texture
- Filled with chocolate chips
- Easy to prepare
- Great for using overripe bananas
- Perfect for snacks or dessert
- Ready in about 30 minutes
The banana adds natural moisture to the dough, giving these cookies a texture that’s softer than a traditional chocolate chip cookie.
Ingredients
For the cookies, you’ll need:
- 1 ripe medium banana, mashed
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
For extra texture, you can also add ½ cup chopped walnuts or pecans.
How to Make Chocolate Chip Banana Cookies
Step 1: Prepare the Banana
Choose a ripe banana with plenty of brown spots. The riper the banana, the stronger and sweeter the banana flavor will be.
Mash the banana thoroughly with a fork until mostly smooth.
A few small pieces are fine, but avoid leaving large chunks because they can add too much moisture to individual areas of the dough.
Step 2: Cream the Butter and Sugar
In a large bowl, combine the softened butter, brown sugar, and granulated sugar.
Beat with a wooden spoon or electric mixer until smooth and creamy.
Add the mashed banana, egg yolk, and vanilla extract.
Mix until everything is well combined.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture.
Stir gently until a soft dough forms.
Avoid overmixing because too much mixing can make the cookies less tender.
Step 4: Add the Chocolate Chips
Fold the chocolate chips into the dough.
Reserve a few extra chocolate chips to press onto the tops of the cookies before baking if you want a bakery-style appearance.
If you’re adding chopped walnuts or pecans, fold them in at this stage.
Step 5: Chill the Dough
Because bananas add moisture to cookie dough, chilling helps the cookies hold their shape.
Cover the bowl and refrigerate the dough for approximately 20–30 minutes.
This short step can make a noticeable difference in the finished texture.
Step 6: Bake the Cookies
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop the dough into approximately 1½-tablespoon portions and place them several inches apart.
Bake for 10–13 minutes, or until the edges are lightly golden and the centers look set.
Don’t overbake them. The cookies will continue to firm up as they cool.
Allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Banana Bread Chocolate Chip Cookies
If you love banana bread, these cookies are a fun way to enjoy those same familiar flavors in a smaller treat.
The banana provides the characteristic fruity flavor, while cinnamon and brown sugar add warmth. Chocolate chips bring sweetness and richness throughout the cookie.
Unlike traditional banana bread, there’s no need to wait nearly an hour for a loaf to bake.
These banana bread chocolate chip cookies are ready in individual portions, making them convenient for snacks and sharing.
The Best Chocolate Chip Cookie Recipe With Banana
The key to making the best chocolate chip cookie recipe with banana is controlling the extra moisture.
Bananas contain much more water than traditional cookie ingredients, so too much banana can make cookies overly soft or cakey.
Using just one medium banana gives you plenty of banana flavor without overwhelming the dough.
The egg yolk also adds richness while keeping the dough from becoming too loose.
Things to Make With Bananas
If you regularly have ripe bananas available, there are plenty of delicious things to make with bananas.
You can use them in:
- Banana muffins
- Banana bread
- Banana pancakes
- Smoothies
- Baked oatmeal
- Banana brownies
- Banana coffee cake
- Banana cookies
- Frozen banana treats
These cookies are particularly convenient because they don’t require several bananas.
One Banana Recipe
This is a great one banana recipe when you have a single ripe banana that needs to be used.
One banana provides enough flavor and moisture to make approximately 18 cookies, depending on their size.
If your banana is unusually large, you may want to use slightly less mashed banana to prevent the dough from becoming too wet.
Tips for Perfect Banana Cookies
Use a Ripe Banana
Brown-spotted bananas provide more sweetness and stronger banana flavor.
Don’t Add Too Much Banana
Stick close to the amount called for in the recipe. Extra banana can make the cookies too cakey.
Chill the Dough
A short chill helps prevent excessive spreading.
Don’t Overbake
The centers should look just set when you remove the cookies from the oven.
Add Extra Chocolate Chips
Press a few chocolate chips into the tops before baking for a beautiful finish.
Easy Variations
Peanut Butter Banana Cookies
Add ¼ cup creamy peanut butter to the wet ingredients.
Walnut Banana Cookies
Fold in chopped walnuts for a classic banana-and-nut combination.
Dark Chocolate Banana Cookies
Use dark chocolate chips for a deeper chocolate flavor.
Cinnamon Sugar
Sprinkle the tops lightly with cinnamon sugar before baking.
Storage
Store cooled banana chocolate chip cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 5 days.
You can also freeze baked cookies for up to 2 months. Place parchment between layers to prevent them from sticking together.
Cookie dough can also be frozen in individual portions. Bake directly from frozen, adding a couple of minutes to the baking time.
Frequently Asked Questions
Can I use frozen bananas?
Yes. Thaw the banana completely and drain away any excess liquid before mashing.
Can I use whole wheat flour?
Yes, although the cookies may be slightly denser. Try replacing half the all-purpose flour with whole wheat flour.
Why are my cookies cakey?
Too much banana or overmixing can create a more cake-like texture. Measure the mashed banana and mix the dough gently.
Can I make smaller cookies?
Yes. Reduce the baking time and check them early to prevent overbaking.
Can I leave out the chocolate chips?
Absolutely. The banana and cinnamon still create a flavorful cookie, although the chocolate adds a delicious contrast.
Final Thoughts
These Chocolate Chip Banana Cookies are a simple and delicious way to turn one ripe banana into a homemade treat. They’re soft, chewy, warmly spiced, and packed with melty chocolate chips.
Whether you’re searching for things to make with bananas, a convenient one banana recipe, banana bread chocolate chip cookies, or classic banana chocolate chip cookies, this recipe gives you a quick alternative to traditional banana bread. Make a batch whenever you have a ripe banana waiting to be used, and enjoy them with a glass of milk, coffee, or your favorite warm drink.
Chocolate Chip Banana Cookies
Ingredients
Method
- In a large bowl, mash the ripe banana until mostly smooth.
- Add softened butter, brown sugar, and granulated sugar. Beat until creamy.
- Mix in the egg yolk and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the banana mixture. Stir just until a soft dough forms. Do not overmix.
- Fold in the chocolate chips and optional chopped nuts.
- Cover the dough and refrigerate for 20–30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop approximately 1½ tablespoons of dough for each cookie and place them several inches apart.
- Press a few extra chocolate chips on top if desired.
- Bake for 10–13 minutes, or until the edges are lightly golden and the centers look set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them
Notes
- Use a ripe, brown-spotted banana for the best flavor.
- Avoid adding extra banana because too much moisture can make the cookies overly cakey.
- Chilling the dough helps prevent excessive spreading.
- Don’t overbake; the cookies should still look soft in the center when removed from the oven.
- For a stronger banana bread flavor, add an extra ¼ teaspoon cinnamon.
- Dark chocolate, milk chocolate, or white chocolate chips can be substituted.
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days or freeze baked cookies for up to 2 months.
